Easy Chicken Piccata Recipe
Easy Chicken Piccata Recipe: The Best Chicken Piccata with Lemon Sauce we’ve ever made. Plus, it’s Paleo, Keto and Gluten-Free!
Classic Lemon Chicken Piccata
I’ve been making Chicken Piccata for years.
It’s such a simple dish, requiring just a few staple ingredients and not a lot of effort.
Chicken Piccata is a recipe you can pull together any night of the week. And it also happens to be very easy to adjust for various dietary restrictions, such as Gluten Free, Dairy Free, Paleo, and Keto Diets.
With just one or two tweaks, you can serve it to all of your friends and family. (Unless they are vegetarian.) *wink*
Easy Chicken Piccata
When we found out our daughter has major reactions to gluten, Chicken Piccata was one of the very first dishes I adjusted for her.
I discovered that using almond flour in the place of wheat flour, actually improved the overall appeal of the dish.
The chicken is even crispier with a thin almond coating, and the crust itself had more flavor. We should have been making it this way all along!
It made me look over my recipe to see how else I could adjust it for feeding friends with dietary restrictions.
Instead of using oil and butter, I could just use only oil for dairy free or paleo friends.
Instead of using cornstarch I could use arrowroot powder to remove all grains.
These minor edits were so easy to make, why had I not thought of them before?
The Best Chicken Piccata Recipe Ingredients
So today I’m going to break down what I consider the best chicken piccata recipe, making adjustments for your healthy lifestyle.
Please note, all the recipe adjustments are gluten-free.
Chicken Piccata Ingredients:
- Thin chicken breasts – Or chicken cutlets.
- Almond flour – I would use this over wheat flour, even for people without dietary need, because I like it better.
- Olive oil – To pan fry the chicken.
- Butter – To give the lemon juice a rich flavor.
- Cornstarch – For thickening.
- Chicken broth – For the light pan sauce.
- White wine – For sweetness and tang.
- Lemon juice – To add the punch to the lemon sauce.
- Capers – To add briny notes to the sauce.
- Italian parsley – To finish the dish on a fresh note.
How To Make It Paleo or Dairy Free?
- Thin chicken breasts – Or chicken cutlets.
- Almond flour – I would use this over wheat flour, even for people without dietary need, because I like it better.
- Olive oil – To pan fry the chicken.
Butter– To give the lemon juice a rich flavor.Add extra oil!Cornstarch– For thickening.Use Arrowroot Powder for thickening.- Chicken broth – For the light pan sauce.
- White wine – For sweetness and tang.
- Lemon juice – To add the punch to the lemon sauce.
- Capers – To add briny notes to the sauce.
- Italian parsley – To finish the dish on a fresh note.
How To Make It Keto?
- Thin chicken breasts – Or chicken cutlets.
- Almond flour – I would use this over wheat flour, even for people without dietary need, because I like it better.
- Olive oil – To pan fry the chicken.
- Butter – To give the lemon juice a rich flavor.
Cornstarch– For thickening.Use Arrowroot Powder for thickening.- Chicken broth – For the light pan sauce.
White wine– For sweetness and tang.Add more broth.- Lemon juice – To add the punch to the lemon sauce.
- Capers – To add briny notes to the sauce.
- Italian parsley – To finish the dish on a fresh note.
See how easy that was?
How To Make Easy Chicken Piccata
- Coat. Make sure the chicken is covered with a good coating of almond flour. This becomes the crispy crust.
- Fry. Since the chicken breasts are thin they will cook fast. Just cook them until each side is golden brown.
- Wipe. Whether you are using almond flour, or traditional all-purpose flour, the coating will leave crumbs in the oil that will taint the sauce. Make sure to wipe out the skillet before moving on.
- Simmer. Add the sauce ingredients and let it bubble to thicken.
- Bathe. Add the chicken to the sauce and flip it over a couple times to coat in sauce.
Get the Full (Printable) Easy Chicken Piccata Recipe Below
Frequently Asked Questions
How do I make this paleo?
Instead of using butter in this recipe, use 6 tablespoons of olive oil.
How do I make this recipe keto?
To lower the carbs, the best option for this recipe would be to substitute more broth for the wine.
How long can this recipe last in the fridge?
This recipe would be best used in 2 to 3 days after making it. This recipe does not have a long shelf life in the fridge. The best way to reheat it to put it in the oven, covered in foil, at 250 degrees F for about 20 minutes.
Can you freeze chicken piccata?
Yes, this is a recipe that you can store in the freezer. Just make sure to store the chicken and the sauce separately and when you are ready to use them, let them thaw out in the fridge overnight.
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- See ALL our Chicken Recipes!
Easy Chicken Piccata Recipe
Ingredients
- 2 large boneless chicken breasts (or 4 chicken cutlets)
- 1/2 cup almond flour
- 3 tablespoons olive oil
- 3 tablespoons melted butter
- 1 teaspoon arrowroot powder
- 1/2 cup chicken broth
- 1/4 cup white wine (or more broth)
- 2 tablespoons fresh lemon juice
- 3.5 ounce capers, drained
- 1/4 cup chopped Italian parsley
- Salt and pepper
Instructions
- Preheat the oven to 200 degrees F. Line a small baking sheet with paper towels. If using full chicken breasts, lay them on a cutting board and cut each breast in half, parallel to the cutting board, to create 4 thin pieces.
- Place a large skillet on the stovetop and set to medium-high heat. Set a shallow pan next to the stove and pour the almond flour in it. Add 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.
- Add 3 tablespoons oil to the skillet. Once hot, dip the four chicken cutlets in the almond flour, coating well on both sides. Then gently place them in the hot oil.
- Fry the chicken for 3 minutes per side. Use tongs to move them onto the prepared baking sheet and place them in the oven to keep warm.
- Pour the oil out of the skillet and wipe the dark crumbs out with a paper towel. Then set the skillet back over medium heat. Add the butter (or 3 more tablespoons oil) to the skillet and whisk in the arrowroot powder, chicken broth, white wine, and lemon juice.
- Bring to a simmer. Once the sauce is thick enough to coat a spoon, add in the capers. Stir well.
- Place the chicken back in the skillet. Flip the chicken to coat it in the lemon sauce. Then serve with a generous sprinkling of parsley. Serve immediately.
Video
Notes
Nutrition
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Made exactly as instructed and it was the *best* chicken piccata I have ever tasted. Served over rice with green beans on the side. I worried (for nothing) about the lack of minced garlic – nope, didn’t miss it and in the spirit of “easy” that’s one less step. I had never used almond flour before but I’m convinced that was a huge part of the reason this was so yummy. Will use it again! Thanks for another amazing recipe!
Is the arrow root powder necessary?
Hi Christina,
You can use arrowroot or cornstarch to thicken the sauce a little. It is not necessary but does make the sauce more like a thin gravy, than just watery pan juices.
Chicken Piccata always seemed like something you’d have to go to a restaurant to get! But this recipe looks easy enough to make at home!
This was so easy and delicious! Yum!
Made the gluten free version tonight, with baked Parmesan Zucchini.. So good!
I absolutely love how versatile this is!
That sauce looks so good!
This quickly became a favorite at my house! It was so good!
This is one of my go-to weeknight meals. Chances are I already have most of the ingredients in my pantry so it’s also cost effective.
This looks so flavorful and easy too; adding this to my dinner line up for the week!
Okay, this was AMAZING. A new favorite!
Thank you so much for providing gluten free and dairy substitutes!
This chicken piccata recipe is the perfect chicken dinner recipe!
This is one of my all time favorite recipes to make!
We love chicken piccata! This recipe is perfect!!!