This post may contain affiliate links. Please read my disclosure policy.
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!
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!
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
What to serve with chicken piccata:
- Garlicky Green Beans
- Roasted Veggies
- Risotto
- Sautéed Cauliflower Rice
- Gluten-Free Pasta
- Mashed Potatoes or Mashed Parsnips
Want other gluten-free chicken recipes? Try these favorites:
Watch the video:
30 Minute Gluten-Free Chicken Piccata
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
- Place arrowroot flour in a wide shallow bowl and set aside.
- 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.
- 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.
- Once chicken has finished, turn heat down to medium and add shallot and garlic to skillet and sauté until soft, about 3 minutes.
- 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.
- Turn down heat to simmer and add back chicken, cooking until sauce has thickened, about 5 minutes.
- Turn off heat and add parsley, taste and add more lemon juice if desired.
Hi. I can’t wait to make this tonight. What can I substitute for the arrowroot flour?
Tapioca!
Loved the sauce on this! The arrowroot flour was a little gummy on the chicken, might try corn starch next time but this was so so good!!!
This chicken piccata is delicious!!! Lemony velvety exterior and tender and juicy inside! I subbed cup4cup gf flour to dredge the chicken and due to a garlic/onion intolerance I subbed in green onion tops and garlic infused olive oil for the shallots and garlic. This one will be on repeat! Thanks Lexi!
Hi there, for some reason the usual ingredient list is not included in this recipe. Most measurements are called out in the instructions, but some are not. Can you help? Thank you!!
So sorry! We had a website glitch. Should be back now and ready for you! Enjoy & thank you for bearing with us!
Hi there! This looks fab- definitely adding to the menu. Is the nutritional information posted for one serving or the whole dish? I’m guessing one serving but just wanted to make sure.
One serving or 1/4 of the recipe.
This is the most delicious meal. I pounded the chicken first. Very tender and flavorful.
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?
Hi! I don’t think these would freeze well, because of the starch coated chicken, unfortunately.
Such a great recipe! This is a new household fave of ours! xoxo
How many does this serve????
4
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.
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!
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.
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.
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!
you have me craving this and those garlicky green beans. Perfect week night dinner
I haven’t made chicken piccata in years! I need to try this ASAP!
Me thinks I might have to make this!
YES!!
Love this lemony dish!
When life gives you lemons, make this EPIC dinner!!
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!