Quick and easy Gluten-Free Chicken Piccata with a deliciously creamy white wine caper sauce. This flavorful meal takes less than 30 minutes to prepare and is sure to WOW anyone who tries it!
If you checked out my Chicken Marsala recipe, you know I’m a sucker for breaded crispy tender chicken in a lovely creamy sauce.
Chicken Piccata (or Veal Piccata) was one of the dishes I would order time and again as a child when we went out for Italian food.
In case you’ve never tried, it, here is the quick run-down.
What is Chicken Piccata?:
Chicken Piccata is a classic Italian dish of breaded and pan-fried chicken breasts in a creamy caper sauce. Actually, the classic recipe uses veal that is tenderized into thin cutlets, but has since been adapted to use chicken as an alternative.
There’s just something about the hugely flavorful white wine-based sauce with the tangy lemon juice, briny capers, and creamy butter that just sends your taste buds on a tailspin!
Picatta is typically served with pasta to soak up the amazing sauce, although I find white rice is a lovely companion as well. 🙂
How to Make Gluten-Free Chicken Piccata:
Slice the chicken breasts in half to make thinner cutlets (cut them hamburger-style).
On a plate, combine the gluten-free flour, thyme, garlic powder and sea salt and stir well.
Rinse each chicken cutlet with water, then transfer to the plate with the flour mixture. Dredge the chicken in the flour mixture and transfer to a plate.
Preheat the oven to 225 degrees F.
Heat the avocado oil over medium-high heat in a large non-stick skillet. Wait a few minutes while the oil heats up.
Place two of the chicken cutlets into the hot skillet and cook three to five minutes per side, until golden-brown on each side. Be sure the chicken has plenty of room for even cooking.
Transfer to a plate. Repeat for the remaining chicken, then transfer the plate of chicken to the preheated oven. This is just to keep the chicken warm while you’re preparing the sauce.
Keeping the skillet you used to cook the chicken on the stove top, reduce the heat to medium or medium-low. Add the wine, lemon juice, and capers.
Stir well and allow sauce to come to a full boil. Continue cooking sauce until it thickens and is reduced by half its original volume.
Remove sauce from heat and stir in the butter until melted.
Serve the chicken with the caper sauce poured over it with your choice of side dishes.
I keep it simple with steamed white rice, but you can also go with Spanish Rice, Rice Pilaf, and/or Crowd-Pleasing Roasted Vegetables.
Enjoy!
Tips For Preparing Chicken Piccata:
Since you’re looking for thin chicken breasts, you can purchase pre-sliced thinner breasts from the store or chicken tenders. Just be sure your fillets are thin so that they cook evenly, crisp up nicely, and cook all the way through on the inside.
While this recipe calls for two large chicken breasts (or four thin cutlets), you can easily scale up the amount of chicken you make if serving a larger family or meal prepping.
Just be sure to make enough sauce to accommodate everyone’s needs!
Recipe Adaptations:
- If you eat cheese, add 3 to 4 tablespoons of grated parmesan to the flour before breading.
- Replace the ghee with full-fat canned coconut milk if you are dairy-free.
- Use chicken stock instead of white wine for the sauce.
- If you aren’t gluten-free, you can replace the gluten-free flour blend with regular all-purpose flour.
More Healthy Chicken Recipes:
- Chicken Marsala (Gluten-Free and Dairy-Free)
- Healthy Sweet and Sour Chicken (Paleo)
- Mediterranean Chicken Breasts
- Greek Chicken Spinach Salad
- Aromatic Saffron Chicken with Coconut Rice
- Instant Pot Garlic Herb Rotisserie Chicken
Chicken dinner…annnnd GO!
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Ingredients
- 2 to 4 large chicken breasts, sliced in half into thin cutlets
- 1/2 cup gluten-free all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp dried thyme, optional
- 1/2 tsp sea salt, to taste
- 1/4 tsp black pepper
- 4 Tbsp avocado oil
- 4 Tbsp butter, or ghee
- 2/3 cup dry white wine, such as sauvignon blanc or chicken broth
- 2 Tbsp fresh lemon juice
- 1/4 cup brined capers, undrained
Instructions
- Slice the chicken breasts in half to make thinner cutlets (cut them hamburger-style).
- On a plate, combine the gluten-free flour, thyme, garlic powder and sea salt and stir well.
- Rinse each chicken cutlet with water, then transfer to the plate with the flour mixture. Dredge the chicken in the flour mixture and transfer to a plate.
- Preheat the oven to 225 degrees F.
- Heat the avocado oil over medium-high heat in a large non-stick skillet. Wait a few minutes while the oil heats up.
- Place two of the chicken cutlets into the hot skillet and cook 3 to 5 minutes per side, until golden-brown on each side. Be sure the chicken has plenty of room for even cooking. Transfer to a plate. Repeat for the remaining chicken, then transfer the plate of chicken to the preheated oven. This is to keep the chicken warm while you're preparing the sauce. You want the internal temperature of the chicken to reach 160 to 165 degrees F.
- Keeping the skillet you used to cook the chicken on the stove top, reduce the heat to medium or medium-low. Add the wine, lemon juice, and capers. Stir well and allow sauce to come to a full boil. Continue cooking sauce until it thickens and is reduced by half its original volume.
- Remove sauce from heat and stir in the butter until melted.
- Serve the chicken with the caper sauce poured over it with your choice of side dishes.
Nutrition
