I tested this lemony gluten-free chicken piccata recipe every which way because I didn’t want to compromise on either taste or a delicate crisp golden crust. What’s the secret? Simpler than you’d think, and all without flour or GF flour. It’s finished with a rich, buttery lemon caper sauce and ready to serve in about 30 minutes.
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Gluten-Free Chicken Piccata With Perfect Dredge
First, I just want to state the obvious. Of course I know you can make a simple gluten-free chicken piccata recipe by just swapping out gluten-free flour. BUT, is that really going to get you the best authentic version?
I wasn’t sure. 🤷♀️ Commence the field research for a definitive answer.
I knew I didn’t want to overcomplicate things, though. This still had to fit into my go-to gluten-free chicken dinner ideas, so affordable, readily available ingredients were a must. I figured most GF kitchens have an all-purpose GF flour blend on hand, as well as cornstarch, so those were the first two I tested.
Both worked well enough, with cornstarch pulling out ahead gluten-free flour. While GF flour browned fine, the crispness didn’t hold up. Cornstarch was great for browning with a more neutral flavor than GF flour, which has a tendency for either strong-tasting or flavorless starches.
For the last experiment I went with something that made my 5-star crispy gluten-free fish batter a great success- white rice flour. It slightly edged out cornstarch with a lighter, crispier crust that held up even in the sauce. Rice flour does not absorb oils like flours so it’s ideal to create that barrier.
Final verdict? Make piccata without flour, all purpose or a GF blend. White rice flour is preferred, but sweet rice flour works too. If you’d rather not buy another ingredient, cornstarch is a solid runner up. The recipe will work with GF flour, but the coating will soften as it sits in the sauce.
Free Guide! Receive a Free Gluten Free Dinners Cookbook
TOP 5 Highest Rated Recipes!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the chicken cutlets
Chicken piccata recipes are quick and easy because cutlets cook up in a flash. Instead of purchasing thin-sliced chicken, make your own with chicken breasts. Slice down the center, lengthwise, all the way through until it opens like a book. Cut down the middle so you now have two cutlets.
If you magically have equal thickness on each side you are good to go. However, I usually take a meat mallet and pound slightly so the chicken is even thickness throughout.
Season and dredge
Generously season both sides of the cutlets with salt and pepper. Pour the rice flour on a plate and dredge on both sides. I move all the cutlets to a baking sheet to sit for a few minutes while the sauce ingredients are prepped.
This helps the coating stay on better and since the cooking process is fast, I know I have everything ready to go as I cook. If you like a thicker, crispier crust dredge one more time before cooking.
Perfect pan fry
Use a mixture of olive oil and butter in the sauté pan to get a nice browning on each side and build in flavor. Don’t be shy about it! This prevents the chicken from sticking and any excess works in as a base for the lemon sauce.
Fry about 3 minutes per side and then move to a platter. Very loosely tent with foil to keep warm while the GF piccata sauce is made.
Just-right lemon caper sauce
Let’s keep this Italian chicken easy without skimping on flavor. The pan sauce requires only a few ingredients, but is perfectly-balanced – a bright, citrus taste without being overly acidic.
Thinly slice a small lemon and shallot to cook in the residual oil / butter mixture. These will get nice in soft. In fact, I like to eat the lemon slices, rind and all, because they mellow out in the butter.
For added complexity I recommend using dry white wine to deglaze the bottom of the pan. This means using liquid to loosen the browned bits. It mostly cooks off, leaving behind the flavor. Using an equal amount of chicken stock is a good runner up substitute.
The sauce is finished with chicken stock, lemon juice, salt, pepper, and an additional pad of butter for depth and creaminess. Add the chicken back to the pan to warm through. Serve immediately and enjoy!
Since this weeknight dinner comes together so fast, it’s best to think ahead about what to serve with it. For pasta, gluten-free Rummo brand is my absolute fave. It holds up better than anything I’ve tried and is unrecognizably GF. Have the water boiling before cooking the chicken so the noodles cook while the chicken does. For a green veggie, I love this 20-minute roasted zucchini because it comes out crisp, golden, and is hands-off while I’m making the main dish.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easy Gluten-Free Lemon Chicken Piccata (No Flour)
Ingredients
- 3 boneless, skinless chicken breasts , butterflied and cut lengthwise to get 6 cutlets
- ¼ cup white rice flour, or cornstarch
- 3 ½ tablespoons butter, divided
- 2 ½ tablespoons olive oil
- 1 shallot, peeled, halved and sliced thinly lengthwise
- 2 small lemons, 1 thinly sliced and seeds removed; other for 2 tablespoons lemon juice
- ¼ cup dry white wine, or replace with chicken stock
- ½ cup gluten free chicken stock
- 4 teaspoons drained capers
- ½ teaspoon salt, more for seasoning
- ⅛ teaspoon pepper, more for seasoning
- chopped fresh parsley, for garnish (optional)
Instructions
- Lay the 6 chicken cutlets on a baking sheet. Liberally season both sides with salt and pepper. Add the rice flour to a plate or shallow bowl. Dredge both sides of the chicken in the flour, shake off any excess, and transfer back to the baking sheet.3 boneless, skinless chicken breasts , ¼ cup white rice flour
- In a large, deep skillet over medium high heat, heat 1 ½ tablespoons butter and 1 ½ tablespoons olive oil. Working in two batches to avoid crowding the pan, add 3 cutlets chicken to the pan. Fry until golden brown and cooked through, about 3 minutes per side. Remove to a clean platter and very cover loosely tent with foil to keep warm. Repeat with another 1 tablespoon butter, 1 tablespoon olive oil, and the rest of the chicken.3 ½ tablespoons butter, 2 ½ tablespoons olive oil
- Once all the chicken is cooked and removed from the pan, add the shallot and lemon slices to sauté, stirring and scraping up browned bits for 2 to 3 minutes. Add the wine and stock to the pan with the lemons and shallots, scraping up any leftover browned bits on the bottom. Simmer until it reduces, about 3 minutes.1 shallot, 2 small lemons, ¼ cup dry white wine, ½ cup gluten free chicken stock
- Reduce the heat to low, and stir in the remaining 1 tablespoon butter, capers, 2 tablespoons lemon juice, 1/2 tsp salt, and 1/8 tsp pepper. Stir to combine then add the chicken back to the skillet to rewarm with the sauce. Garnish with parsley, if desired.4 teaspoons drained capers, ½ teaspoon salt, ⅛ teaspoon pepper, chopped fresh parsley
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
