This gluten-free chicken piccata is simple and scrumptious!
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About This Chicken Piccata Recipe
I’ve been a longtime fan of Giada de Laurentiis on the Food Network, and after my celiac diagnosis in 2009 I adapted many of her recipes to be gluten-free. Chicken piccata is one of my favorite easy dinners: lightly fried chicken finished in a bright lemon, butter, and broth sauce. For this version I simplified the method, made it gluten-free using a reliable all-purpose blend for dredging, and increased the sauce so there’s plenty to spoon over the chicken or toss with pasta.
Ingredients You Will Need
– Boneless skinless chicken breasts (thin or pounded thin so they cook quickly)
– Extra virgin olive oil
– Unsalted butter
– Salt & pepper
– Fresh lemon juice
– Gluten-free chicken broth
– Fresh parsley, for garnish (optional)
– Gluten-free flour for dredging (see recommendations below)
The Gluten-Free Flour Blend
For dredging, a high-quality all-purpose gluten-free blend works best. I prefer blends that mimic regular flour for texture and browning so the coating crisps without becoming gummy. Using a reliable blend ensures the coating sticks and the chicken browns evenly.
Can I Use Other Cuts of Chicken?
Yes. Thin chicken breasts, cutlets, tenders, or tenderloins all work well—thinner pieces will cook faster and stay tender.
How To Make Chicken Piccata
- Pat chicken dry and season both sides with salt and pepper.
- Dredge in gluten-free flour and shake off excess.
- Fry the chicken in butter and olive oil in batches until golden on both sides.
- Deglaze the pan with lemon juice and chicken broth, scraping up browned bits.
- Return the chicken to the pan, add a little extra butter if desired, and simmer until cooked through.
Tips For making Chicken Piccata
Double the sauce. The lemony butter-broth is the star—make extra to spoon over pasta, rice, or vegetables.
If you prefer a thicker sauce, whisk in one or two tablespoons of butter right before serving; this enriches and slightly thickens the sauce without changing its bright flavor.
What To Serve With Chicken Piccata
Serve over gluten-free spaghetti, rice, or alongside roasted vegetables. Gluten-free garlic bread is also a delicious accompaniment. The extra sauce is perfect for tossing with pasta or spooning over rice.
Looking for more gluten-free dinner recipes?
Browse other easy gluten-free dinners like pad thai, dairy-free butter chicken, creamy potato leek soup, and veggie chili. There are over 100 gluten-free recipes available on the blog for inspiration.
Here’s the recipe for gluten-free chicken piccata!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Chicken Piccata Recipe
Gluten-Free Chicken Piccata
4 servings
10 minutes
25 minutes
35 minutes
Recipe adapted from Giada De Laurentiis on Food Network
Ingredients
- 1–2 lb boneless skinless chicken breasts or strips, thinly sliced
- Salt & pepper to taste
- All-purpose gluten-free flour for dredging
- 4–5 tablespoons unsalted butter
- 4–5 tablespoons extra virgin olive oil
- 2/3 cup fresh lemon juice
- 1 cup gluten-free chicken broth
- Fresh parsley, chopped (optional)
Instructions
Pat the chicken dry and season with salt and pepper. Dredge each piece in gluten-free flour, coating both sides, then shake off any excess and place on a plate.
In a large skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. When sizzling, add 2–3 pieces of chicken and cook 3 minutes per side, until golden. Transfer to a clean plate. Repeat, adding another tablespoon each of butter and oil as needed to brown remaining chicken. If pieces stick, add another tablespoon each of butter and oil.
Lower the heat and add the lemon juice and chicken broth, scraping the pan to loosen browned bits. Increase heat until the sauce boils briefly. For a richer sauce, whisk in an extra tablespoon of butter. Return all chicken to the pan and simmer 5–7 minutes, until cooked through. Spoon sauce over the chicken and garnish with parsley.
Serve with gluten-free pasta, rice, or vegetables. The extra sauce is perfect for tossing with pasta or spooning over rice. Enjoy!
Notes
Parsley: Fresh is preferred, but dried works if you don’t have fresh.
Extra sauce: The recipe makes extra sauce on purpose—if you prefer it thicker, whisk in 1–2 tablespoons of butter just before serving.
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 1607Total Fat 134gSaturated Fat 48gTrans Fat 0gUnsaturated Fat 80gCholesterol 347mgSodium 483mgCarbohydrates 27gFiber 1gSugar 1gProtein 75g
Have you ever had chicken piccata?
What would you serve this with — pasta or rice?
Leave a comment with your ideas below!