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overhead view of black plate with gluten free chicken piccata topped with chopped parsley sliced lemon and capers. Serving spoon on plate in upper right

Chicken Piccata

Author: Janet Harlow
Course: Main Course
Cuisine: Italian
Servings: 4 servings
This one pan, gluten-free chicken piccata is bathed in a silky lemon sauce with capers.
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Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins


  • lbs. boneless skinless chicken breast
  • 2 lemons
  • ½ c white rice flour or gluten-free flour blend
  • 1 shallot bulb
  • ¼ c dry white wine
  • ¾ c low-sodium vegetable or chicken broth I like Imagine “No-Chicken” Broth
  • 2 Tbsps unsalted butter
  • 2 Tbsps capers
  • 2 Tbsps fresh Italian flat leaf parsley, chopped
  • salt to taste


  • Cut one lemon in half. Trim the ends from one half and cut into thin slices about 1/8 inch thick, set aside. Zest the other lemon and cut in half. Juice the 3 halves to obtain about 1/4 cup juice; set aside.
  • Rinse the capers under cold water in a sieve for 30 seconds.
  • Mince the shallot and chop the parsley.
  • See above for a visual on how to slice the chicken for this recipe.
  • Place the flour on a dinner sized plate and mix in the lemon zest. Remove 1 Tbsp of the mixture and set aside.
  • Dredge the sliced chicken in the flour to coat both sides.
  • Have a dinner sized plate, small mixing bowl, wood or rubber spatula (heat safe) and whisk at or near the stove.
  • Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until hot, about 1-2 minutes.
  • Cook half the batch of the chicken in the skillet without moving them, until lightly browned on the first side, 2 to 2 ½ minutes. Turn and cook until the second side is lightly browned, 2 to 2 ½ minutes longer. Note that gluten-free flours don't brown as much as wheat flours.
  • Transfer the chicken to the large plate.
  • It is important that the residue in the pan not burn while cooking the second batch. If it is looking very brown (likely), follow this step. Pour about 1/4 c of the broth into the pan. Use the spatula to scrape up the residue stuck to the pan. Pour the liquid into the small mixing bowl, scraping out the residue.
  • Add the remaining 1-2 tablespoons of oil to the skillet, add remaining chicken pieces and cook. Transfer the cooked chicken to the large plate.
  • Turn the flame to medium and add 1 Tbsp butter to the pan,. When it bubbles add the shallot and cook for 30 seconds -1 minute. Do not brown the shallots.
  • Stir in the 1 Tbsp flour set aside earlier and stir to combine. When the flour is incorporated, turn up the heat.
  • Add the remaining broth, lemon juice, wine and the liquid in the bowl. Stir with a wire whisk until the mixture bubbles and thickens.
  • If the sauce does not thicken enough see the notes section for a solution. If it thickens too much, add a little extra broth.
  • Swirl in the parsley and capers. Taste. Add salt and pepper to your preference.
  • Place the chicken back in the pan, coat with the sauce and reheat the chicken over a low flame.
  • Serve topped with lemon slices over pasta, spinach or quinoa.


*Beurre Manie
If the sauce does not thicken to your liking, thoroughly combine 1 Tbsp flour with 1 Tbsp soft butter to make a paste. Start by adding half of it to the sauce over a medium-high heat, stir well and bring to a simmer. If needed, add the second half.


Serving: 6ozCalories: 667kcalCarbohydrates: 40gProtein: 59gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 18gCholesterol: 169mgSodium: 617mgFiber: 4gSugar: 4g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.