30 Minute Gluten-Free Chicken Piccata

This easy Gluten-Free Chicken Piccata recipe is made with a delicious lemon caper sauce and is the perfect meal for the lemon lovers in your life! It’s made in less than 30-minutes and made in one skillet!

Lemon Chicken Piccata Recipe on Plate

Gluten Free Chicken Piccata

This chicken piccata recipe with lemon, capers, and fresh herbs is one of my favorite weeknight meals EVER. It’s perfectly cooked with an amazing sauce, and comes together so easily in only one-pan. Nobody will know it’s gluten-free!

Chicken Piccata Recipe in Skillet

My friend Carissa LOVES Chicken Piccata and orders it everywhere, so I was on a mission to make a version that even the chicken piccata connoisseur would love!

Chicken Piccata Ingredients

  • Boneless Chicken Breasts
  • Arrowroot Flour
  • Salt and Pepper
  • Butter or Ghee
  • Oil
  • Shallot
  • Garlic Cloves
  • Chicken Broth
  • Lemon
  • Capers
  • Parsley

Gluten free chicken piccata with lemon and capers on a plate

What to serve with chicken piccata:

Want other gluten-free chicken recipes? Try these favorites:

Watch the video:

Print

Chicken Piccata

This easy Gluten-Free Chicken Piccata recipe is made with a delicious lemon caper sauce and is the perfect meal for the lemon lovers in your life! It’s made in less than 30-minutes and made in one skillet!

  • Author: Lexi's Clean Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Gluten Free
Scale

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup arrowroot flour
  • 2 teaspoon fine sea salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons butter, separated (see notes)
  • 1 tablespoon avocado oil
  • 1 shallot or small onion, sliced thin
  • 3 garlic cloves, finely minced
  • 3/4 cup chicken broth
  • 2 tablespoon lemon juice
  • 1/4 cup capers
  • 1/4 cup chopped fresh parsley

Instructions

  1. Place arrowroot flour in a wide shallow bowl and set aside.
  2. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate.
  3. In a skillet over medium-high, heat 1 tablespoons butter and 1 tablespoon of oil. Once hot, add chicken to skillet, working in batches if needed, to brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside. Add more oil between batches if necessary.
  4. Once chicken has finished, turn heat down to medium and add shallot and garlic to skillet and sauté until soft, about 3 minutes.
  5. Add lemon juice, broth, capers, 1 tablespoon butter, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and bring to boil, scraping up any browned bits and stirring to combine.
  6. Turn down heat to simmer and add back chicken, cooking until sauce has thickened, about 5 minutes.
  7. Turn off heat and add parsley, taste and add more lemon juice if desired.

Notes

  • If more sauce is desired to serve over pasta, double ingredients for sauce.
  • Can sub ghee instead of butter!

Nutrition

  • Serving Size: 4
  • Calories: 402
  • Sugar: 0.4g
  • Sodium: 1520mg
  • Fat: 19.3g
  • Saturated Fat: 7.4g
  • Carbohydrates: 3.7g
  • Fiber: 0.9g
  • Protein: 51.2g
  • Cholesterol: 167mg

17 comments
March 14, 2018

You Might Also Like

Join The Discussion

17 Responses

  1. Made this tonight and it was delicious and so easy! I subbed tapioca powder for the arrowroot because that’s what I had on hand and it worked great. I paired mine with green beans (I’m keto) and my family had it over spaghetti noodles. Pinning this to for sure make again.
    Thank you!

  2. This was so easy and delicious! I think I would pound the chicken to be a bit thinner next time. But I will definitely be making again!

    5.0 rating

  3. This was absolutely delicious!! Chicken breasts are so freaking enormous these days, I cut each breast into 2-3 pieces and then pounded them flat. That also made it nice for serving. I served with roasted asparagus and very simple boiled red potatoes tossed with butter and parsley.

    5.0 rating

  4. Ghee and butter are considered to be dairy. I have anaphylactic reactions to anything with milk or a milk derivative in it. I would use a truly vegan buttery spread instead.

  5. I love this recipe so darn much!! The flavor is absolutel perfection, especially with vegan butter, paired with brown rice, that ate up that sauce, and green beans was devine! Great meal for detoxing too. Thank you!

  6. Flavor and consistency is amazing with this recipe! It truly did take 30 minutes from start to finish. We paired it with brown rice pasta which was amazing with the sauce.

    5.0 rating

  7. This is recipe of fantastic. I am think of making a big batch and freezing some. How does this freeze and has anyone tried it?

    5.0 rating

    1. Hi! I don’t think these would freeze well, because of the starch coated chicken, unfortunately.

Leave a Reply

Your email address will not be published. Required fields are marked *

How to Make a Parchment Paper Sling

How to Make a Parchment Paper Sling

Want to know the secret to perfectly cut brownies or bars? We’re showing you How to Make a Parchment Paper
7 Tips for Having the Best Beach Day Ever

7 Tips for Having the Best Beach Day Ever

Nothing says “summer” quite like going to the beach — whether you’re packing up the family for a week in
How a Nutritionist Decodes a Nutrition Facts Label

How a Nutritionist Decodes a Nutrition Facts Label

A nutrition label can be a useful tool to evaluate how healthy (or not) a food can be, but it

Subscribe to Lexis Clean Living

Join our email list to get instant updates and weekly summaries of our top content and special exclusive offers along with our free clean eating kickstart guide!

This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!


Yields
Prep Time
Cook Time
Total Time



Author: Lexi

Ingredients

Directions

Recipe Notes


logo
AdBlocker Detected
Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.