If you love classic Italian flavors but need to keep things gluten free, this one is for you. This gluten free chicken piccata is bright, lemony, and full of flavor.

It’s one of those dishes that looks and tastes like it took a lot of effort, but it really doesn’t. You can have it on the table in about 30 minutes.

The sauce is the star here. A simple combination of white wine, lemon juice, butter, and capers creates something that tastes restaurant-quality.

And yes, it’s completely gluten free. You won’t miss a thing. The gluten free flour works perfectly for dredging the chicken and gives it that golden, lightly crispy outside.

Serve it over gluten free pasta or with some roasted veggies on the side, and you’ve got a complete meal that everyone at the table will enjoy.

Why You’ll Love This Recipe

It’s Completely Gluten Free – If you miss classic chicken piccata since going gluten free, this recipe lets you enjoy every bit of that golden, crispy coating and silky lemon-caper sauce without any gluten.

Restaurant Quality at Home – That glossy butter and white wine sauce with briny capers and fresh lemon juice is the exact kind of dish you’d order at a nice Italian restaurant, and now you can make it yourself in your own kitchen.

Ready in About 30 Minutes – From pounding the chicken to spooning that gorgeous sauce over the top, this whole chicken piccata comes together super fast, making it perfect for a weeknight dinner that still feels fancy.

The Lemon-Caper Sauce Is Incredible – The combination of fresh lemon juice, salty capers, white wine, and butter creates a bright, tangy sauce that is so flavorful you’ll want to pour it over everything on your plate.

Ingredients

4 Boneless Skinless Chicken Breasts
1/3 cup Gluten Free All-Purpose Flour Blend
1 tsp Salt
1/2 tsp Black Pepper
3 tbsp Olive Oil
3 tbsp Butter (divided)
3 cloves Garlic (minced)
1/2 cup Dry White Wine
3/4 cup Chicken Broth (gluten free)
3 tbsp Fresh Lemon Juice
3 tbsp Capers (drained)
2 tbsp Fresh Parsley (chopped)
Lemon Slices (for garnish)

How to Make

Step 1

Place each chicken breast between two sheets of plastic wrap and pound with a rolling pin to an even 1/2-inch thickness. Season both sides with the salt and black pepper. Place the gluten free flour blend in a shallow dish and dredge each chicken breast, shaking off the excess.

Step 2

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.

Step 3

Reduce the heat to medium. Add the garlic to the skillet and cook for 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until reduced by about half.

Step 4

Add the chicken broth, lemon juice, and capers. Stir to combine and simmer for 3 to 4 minutes until the sauce reduces slightly.

Step 5

Stir in the remaining 2 tablespoons of butter until melted and the sauce looks glossy. Return the chicken to the skillet and spoon the sauce over the top. Cook for 1 minute to warm through.

Step 6

Garnish with fresh parsley and lemon slices. Serve over gluten free pasta or alongside roasted vegetables.

Helpful Tips

Pound the Chicken Evenly

This step matters more than you might think. If one side of the chicken breast is thick and the other is thin, the thin part will overcook and dry out while the thick part is still catching up. Take your time and pound each piece to an even 1/2 inch thickness all the way across.

Put the chicken between two sheets of plastic wrap before you start pounding. This keeps everything clean and stops the chicken from tearing. Use firm, even strokes with the rolling pin and work from the center outward.

If you skip this step or rush through it, you will end up with unevenly cooked chicken and the dredging won’t stick as well either. Even thickness means even cooking, and that is the foundation of this whole dish.

Shake Off the Extra Flour

After you dredge each chicken breast in the gluten free flour blend, give it a good shake to get rid of any excess. If there is too much flour clinging to the chicken, those extra clumps will fall off into the pan and burn in the hot oil. That gives your sauce a bitter, gritty taste later on.

You want just a thin, even coating on each side. Think of it like a light dusting, not a thick layer. The flour is there to help the chicken get that golden brown crust and to slightly thicken the sauce at the end.

Also, gluten free flour blends can behave a little differently than regular flour. They tend to absorb moisture faster, so dredge the chicken right before it goes into the pan. Do not let it sit around coated for 10 minutes or the coating will get gummy.

Get the Pan Hot Enough Before Adding the Chicken

When you add the olive oil and that first tablespoon of butter to the skillet, let them heat up properly before you put the chicken in. You want the butter to be foamy and the oil to shimmer. If you add the chicken to a pan that is not hot enough, the flour coating will absorb the oil instead of crisping up, and you will get soggy, pale chicken instead of a golden crust.

Once the chicken hits the pan, do not move it around. Let it sit undisturbed for the full 4 to 5 minutes per side. That is how you get the nice browning. If you keep poking at it or flipping it too early, the crust will tear off and stick to the pan.

One more thing – do not crowd the pan. If your skillet is not big enough for all four pieces with some space between them, cook the chicken in two batches. Crowding drops the pan temperature and steams the chicken instead of searing it.

Frequently Asked Questions

What gluten free flour blend works best for dredging the chicken?

A good all-purpose gluten free flour blend like Bob’s Red Mill or King Arthur works great here. You want one that contains a mix of rice flour and starches so it creates a nice light coating that browns well in the pan.

Avoid blends that are heavy on bean flours, as they can leave a slightly bitter taste. If you only have rice flour on hand, that works fine too – it actually gives a really crispy finish.