Lemony Butter Chicken Piccata – Gluten Free

gluten free

This recipe is on my “when-in-doubt” list.

That list happens to cover “what do I make tonight,” “guests are coming,” and “I want to impress someone” nights.

Who knew a simple recipe could cover so many variables?

One of the ingredients that really stands out is which gluten free flour you use to coat the chicken. I love the Bette’s Gourmet Featherlight Rice Flour Blend from Authentic Foods.  Another great option (but comes in a smaller box) is the King Arthur’s Multipurpose Gluten Free Flour Blend.

Chicken Piccata is a chicken dish where the chicken is lightly floured (with gluten free four) and pan-seared in oil in a skillet on the stovetop. The sauce is a flavorful lemon, butter, parsley and caper medley that begins with a light saute of chopped onions and minced garlic.

This was a delicious, easy-to-make, meal that uses a lot of ingredients that you probably already have in your pantry/refrigerator.

Lemony Butter Chicken Piccata

4 servings


gluten free
  • 3/4 cup gluten free flour blend
  • 1/4 tsp salt
  • 1 lb chicken breasts, boneless and skinless
  • 1/4 tsp black pepper
  • 4 Tbsp extra virgin olive oil
  • 2 whole garlic cloves, minced
  • 1 whole yellow onion, chopped fine
  • 1 cup gluten free chicken broth
  • 1/3 cup lemon juice, freshly squeezed
  • 1 whole lemon, sliced
  • 2 Tbsp capers, rinsed
  • 3 Tbsp butter
  • 1 bunch parsley, chopped (for garnish)


  • Mix together flour, salt and pepper and place in a shallow dish.
  • Pat the cutlets dry with a paper towel and dredge in the flour mixture.
  • Heat the oil in a large skillet over medium/high heat.
  • Cook chicken in oil for approximately 3-4 minutes on each side until golden brown and cooked through.
  • Remove chicken from pan and cover to keep warm.
  • Saute the onions and garlic for 2-3 min until onion is clear. (If oil is gone, add 1 more Tbsp.
  • Stir in the chicken broth, lemon juice and capers, scraping up any brown bits in the pan.
  • Simmer until the sauce is reduced and slightly syrupy (about 10 minutes). Don't skip this step or your sauce will be to thin.
  • Turn the heat to low and whisk in the butter.
  • Spoon sauce over chicken and sprinkle with the parsley.
Prep Time: 10 - 15 Minutes
Cook Time: 25 - 30 Minutes
Total Time: 35 - 45 Minutes
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