This gluten-free chicken piccata is simple and scrumptious!
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About This Chicken Piccata Recipe
For as long as I can remember, I’ve always enjoyed watching Giada de Laurentiis on the Food Network. When I was diagnosed with celiac disease in 2009, I realized I would have to make some adjustments to Giada's recipes. As an Italian chef, her recipes are heavily based on gluten!
One of my favorite ways to cook chicken is to fry it up and add a squeeze of fresh lemon juice. Chicken piccata is just like that, but with a lemon, butter, and chicken broth sauce. I’ve adapted Giada's chicken piccata recipe for simplicity, made it gluten-free using Cup4Cup flour, and doubled the sauce for more flavor!
Ingredients You Will Need
-Boneless skinless chicken breasts (make sure they are thin, so they cook quickly)
-extra virgin olive oil
-unsalted butter
-salt & pepper
-fresh lemon juice
-gluten-free chicken broth (I use Swanson)
-fresh parsley, for garnish (optional)
-gluten-free flour for dredging (see below for my recommendations)
The Gluten-Free Flour Blend
For this recipe, Cup4Cup is the best for dredging. I've tried it with my other favorite gluten-free flour blend King Arthur, but it came out with a bad consistency. I recommend using a high-quality gluten-free flour blend like Cup4Cup, which I've used to make croissants and pie crusts, thicken stews & casseroles, and always does a great job! It sticks to the chicken well so it crisps up nicely and doesn't become gummy or fall apart.
Can I Use Other Cuts of Chicken?
Of course! I've had success using chicken breasts or cutlets (the thinner the better, so they cook faster), and even chicken tenders or tenderloins.
How To Make Chicken Piccata
- Pat the chicken dry and season with salt & pepper on both sides.
- Dredge the chicken breasts in the gluten-free flour and shake off any extra.
- Fry the chicken in the butter and olive oil in batches.
- Deglaze the pan with the lemon juice and chicken broth.
- Add chicken back to the pan with butter and let it simmer to finish cooking.
Tips For making Chicken Piccata
Double the Sauce. Trust me!
I usually double the amount of sauce required for the recipe (meaning twice as much lemon juice and chicken broth) because it's so rich and flavorful, you'll want to dunk everything in it. You can also pour this sauce over pasta or rice and it's dreamy.
What To Serve With Chicken Piccata
Personally I love serving chicken piccata over gluten-free spaghetti or with rice and roasted vegetables.
Or try it with some gluten-free garlic bread - this recipe is SO easy and scrumptious!
Not sure which gluten-free pasta is worth your money? Check out this post where I compare the most popular brands on the market today.
Looking for more gluten-free dinner recipes?
This is the pad thai I learned to make right in Thailand, with a homemade sauce too!
I can't get enough of this gluten-free & dairy free butter chicken!
This gluten-free potato leek soup is super creamy without the dairy.
Veggie chili requires minimum prep work and is packed with vegetables.
Check out over 100+ gluten-free recipes on the blog right here.
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
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, like Cup4Cup
- 4-5 tablespoon unsalted butter
- 4-5 tablespoon extra virgin olive oil
- ⅔ cup fresh lemon juice (see note)
- 1 cup gluten-free chicken broth (see note)
- Fresh parsley, chopped (see note)
Instructions
Pat the chicken dry and season with salt and pepper. Dredge chicken in gluten-free flour in a narrow dish, a coating on both sides, then shake off any excess flour. Remove the floured chicken to a plate.
In a large frying pan with high sides over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. When butter and oil start to sizzle, add 2-3 pieces of chicken and cook for 3 minutes. When the chicken is browned, flip and cook the other side for another 3 minutes. Remove chicken with tongs to the other plate (one that is clean)!
Melt another tablespoon each of butter and olive oil, and continue browning the rest of the chicken. Remove to the same plate with other browned chicken. If the chicken sticks, add an additional tablespoon each of butter and olive oil.
Lower the heat, and add the lemon juice and chicken broth. Using a whisk, stir quickly, and increase the heat until the mixture comes to a boil. Make sure you get any of those tasty brown bits that have stuck to the bottom of the pan!
If you'd like, you can whisk in an additional tablespoon of butter into the sauce. This is optional - and only makes the sauce richer! Return all the chicken to the pan and simmer for 5-7 minutes. Pour sauce over chicken and garnish with fresh (or dried) parsley.
Serve with gluten-free spaghetti or pasta, rice, or by itself. You'll have plenty of sauce which you can use to also pour over the pasta or rice, which tastes amazing! Enjoy!
Notes
Parsley
If you don’t have freshly chopped parsley, dried works okay too, or you can just leave it out.
NOTE: EXTRA SAUCE
If there seems like a lot of sauce - don't worry. It's doubled so you can enjoy this delicious concoction. If you want to thicken it, whisk in 1 tablespoon -2 tablespoon unsalted butter at a time right before serving.
Nutrition Information
Yield 4 Serving Size 1Amount 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!
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