This Simple Gluten-Free Chicken Piccata will be ready in under 30 minutes making it perfect for a weeknight meal. The rich lemon butter caper sauce paired with pan seared chicken makes for a dinner the whole family will love.
Ingredients for Simple Gluten Free Chicken Piccata
For this recipe we completely skip on breading the chicken. This means no gluten free flour or flour blend is necessary for this recipe. Only 7 ingredients are needed for this dish and most of them are pantry staples. You will need:
- Olive Oil
- White Wine
- Chicken Broth or Chicken Stock
- Lemon- for fresh lemon juice and zest
Omitting the flour that is found in most chicken piccata recipes makes it gluten-free and makes the dish come together faster. By not breading and frying the chicken it will be ready in half of the time.
How to Make Gluten Free Chicken Piccata
To start, trim the fat from chicken breasts and slice chicken breasts in half if working with large chicken breasts to cut down cooking time. Season both sides of chicken lightly with salt and pepper. Next, heat the olive oil over medium heat in a large saute pan.
Add chicken breasts and cook until browned and cooked through. Approximately 8 minutes per side depending on size of chicken breast. Internal temperature should be 165 degrees. Use a meat thermometer to check the temperature.
Once chicken is cooked through remove from pan and put on a plate. Add the white wine to pan and let cook for 2-3 minutes to cook off alcohol. Next, stir in chicken broth, butter, lemon zest, lemon juice and capers. Simmer for a few minutes and allow to cook down.
Finally, add the chicken breasts back to pan and spoon sauce over top. Remove from heat and serve.
What to Serve with Simple Gluten Free Chicken Piccata
Chicken Piccata has a very flavorful lemon wine sauce making it easy to pair with rice or pasta as well as any vegetables. If you are staying with the gluten-free theme be sure to use a gluten-free pasta such as chickpea or rice pasta.
Our post What to Serve with Chicken Piccata can also offer you lots of delicious and simple suggestions for side dishes.
Frequently Asked Questions
Traditional yes it does! However, this recipe is written to be gluten free. We skipped the flour and did not bread the chicken with any gluten free alternatives which also makes it low carb.
Absolutely, substitute your preferred dairy free butter for the butter in this recipe and it will be dairy free as well as gluten free.
Yes, this recipe can be made ahead of time. Simply reheat the portion you plan to eat when ready. This recipe is great to use for meal prep since it makes for delicious leftovers.
Let the chicken cool and store in an airtight container in the refrigerator for up to 5 days.
Yes, wine gives this dish a lot of additional flavor. However, it is safe to serve to children because the alcohol in the wine will cook off while making the sauce.
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube, TikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
Do you love chicken? Be sure to see our Air Fryer Blackened Chicken, Air Fryer Buffalo Chicken Tenders, Chicken Marbella, Crock Pot Hawaiian Chicken, Crock Pot Chicken Enchiladas, Almond Crusted Chicken, BBQ Chicken Salad, BBQ Chicken Pizza, Homemade Chicken Tenders, Citrus Chicken Pasta, Chicken Pot Pie, Lemon Chicken Orzo, Chicken Noodle Soup, Crock Pot Orange Chicken, and Lemon Grilled Chicken.
- 1 pound chicken breast
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1 cup chicken broth
- 4 tablespoons butter (use dairy free butter for a dairy free version)
- zest and juice of 1 lemon
- 1 oz capers (1/4 cup)
- Trim fat from chicken breasts and slice in half if working with large chicken breasts to cut down cooking time. Season both sides of chicken lightly with salt and pepper.
- Heat olive oil in a large saute pan over medium heat.
- Add chicken breasts and cook until browned and cooked through. Approximately 8 minutes per side depending on size of chicken breast. Internal temperature should be 165 degrees.
- Once chicken is cooked through remove from pan and put on a plate.
- Add wine to pan and let cook for 2-3 minutes to cook off alcohol.
- Stir in chicken broth, butter, lemon zest, lemon juice and capers.
- Simmer for a few minutes and allow to cook down.
- Add chicken breasts back to pan and spoon sauce over top.
- Remove from heat and serve.
- Enjoy with your preferred sides.
Chicken Piccata reheats very well and is great for leftovers making it a perfect dish to make double and use for lunch during the week.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 128mgSodium: 648mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 36g