Gluten Free Chicken Piccata

Gluten free chicken piccata brings zesty comfort to the table in just under half an hour with a buttery lemon pan sauce and briny capers mingling over tender chicken. This recipe has become my weeknight rescue for special but easy dinners that everyone devours thanks to simple ingredients and crowd-pleasing flavors. I love that it always tastes like a restaurant treat but lets me keep things gluten free without hassle.

My kids begged for seconds the first time I made this and now it is my go-to for date night at home or Sunday family dinners because it is so reliable and satisfying.

Ingredients

• Chicken breast: Tender and lean it stays juicy when pounded thin for quick cooking Choose organic or free range for best flavor
• Tapioca starch: Helps create that beloved crispy crust without gluten Check the bag to make sure it is finely ground
• Salt and pepper: Season every layer so the chicken and sauce really sing Use kosher salt for even flavor
• Butter: Delivers a silky sauce and beautiful browning Pick a high quality unsalted one
• Shallot: Diced small for subtle sweetness Shallots are milder than onions and worth grabbing for this recipe
• Garlic: Brings the classic Italian punch Buy fresh and mince for the best taste
• Low sodium chicken broth: Builds body and lets the lemon shine Look for ones that are clear with no additives
• Lemon juice: Freshly squeezed takes this sauce to the next level
• Capers: Salty and tangy they give the dish its signature flavor Brined capers packed in jars stay fresh and plump
• Parsley: Adds a hit of freshness and pretty color Use flat leaf for stronger flavor

Step-by-Step Instructions

Pound and Prepare Chicken:

Lay the chicken breast between layers of plastic wrap and use a meat mallet or rolling pin to gently pound each piece to about one quarter inch thickness Each piece should be even for quick and even cooking

Season and Dredge:

Mix tapioca starch with half of the salt and pepper in a shallow dish Whisk to combine thoroughly Press each chicken piece into the mixture turning to coat well and shake off any excess This step creates the light crispy coating

Brown the Chicken:

Heat a heavy pan over medium heat Melt the butter so it covers the pan but do not let it brown Add each chicken piece in a single layer and cook for about three minutes per side until golden brown and a little crispy Move the browned chicken to a plate so it stays juicy

Make the Sauce Base:

Keep the pan over medium heat and add diced shallot and garlic Cook gently stirring often for three to four minutes until soft and fragrant not browned This step lays down layers of savory flavor that make the sauce special

Build and Simmer the Sauce:

Pour in the chicken broth slowly scraping up any flavorful bits stuck to the pan Add lemon juice and capers and whisk together Taste and check if more salt or pepper is needed

Finish the Dish:

Return the browned chicken and any juices to the pan Let simmer gently for five to ten minutes so the chicken finishes cooking and the sauce thickens If the sauce is too thin mix extra tapioca starch with water to make a slurry and whisk it in to thicken

Garnish and Serve:

Sprinkle freshly chopped parsley all over the chicken and serve hot Enjoy on its own or pile onto your favorite gluten free pasta for a full meal

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I am obsessed with the briny pop of capers in this recipe Sometimes my youngest tries to sneak extras onto her plate because she loves the tangy little bites so much Piccata has become a funny family code for fancy but easy dinner nights

Storage Tips

Cool leftovers completely before storing them in a sealed container in the fridge They will taste fresh for up to three days Warm gently in a pan with a splash of broth to keep everything moist and prevent the chicken from drying out

Ingredient Substitutions

Swap in cornstarch or potato starch if you cannot find tapioca starch Both still give a golden coating For dairy free needs a plant based butter works just as well For even more lemon flavor add grated zest to the sauce

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Serving Suggestions

Pile chicken piccata over a bowl of gluten free spaghetti or linguine Sauté spinach or green beans as easy sides and drizzle extra sauce over everything If you want to get fancy top each plate with thin lemon slices

Cultural Context

Chicken piccata comes from Italian American kitchens where simple pantry staples like lemons capers and butter turn plain chicken into a celebration Growing up I always thought this was a restaurant only meal but it is such a classic for home cooks because it uses everyday items with a punchy twist

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breasts work well since they're easy to pound thin and cook quickly for this dish.

→ Can I use another flour instead of tapioca starch?

Yes, arrowroot or cornstarch can be substituted for similar results if preferred or based on dietary preference.

→ How do I achieve a crispy coating?

Ensure the chicken is patted dry before dredging in the starch mixture and use a hot skillet to get a golden, crispy crust.

→ Is it possible to make this dairy free?

Absolutely—simply replace regular butter with a dairy free alternative for similar flavor and richness.

→ What sides pair well with this dish?

It’s delicious served atop gluten free pasta, alongside roasted potatoes, or with a simple green salad for balance.

→ How can I thicken the sauce further?

If the pan sauce is too thin, mix a quick slurry of tapioca starch and water, then stir in while simmering to reach the desired consistency.