Gluten Free Chicken Piccata with Lemon and Capers

Total time35 min

Prep time15 min

Cook time20 min

Gluten Free Chicken Piccata with Lemon and Capers

Thin, golden chicken cutlets take center stage here, pounded to an even thickness so they cook up tender in just minutes. The real magic happens in the skillet after: garlic softens in butter, dry white wine deglazes all those browned bits, and a bright hit of fresh lemon juice and briny capers builds into a glossy, tangy pan sauce. Swirling in cold butter at the end gives that sauce its silky, restaurant-worthy finish, and it clings beautifully to every bite of chicken. Finished with a scatter of fresh parsley and a few lemon slices, this is the kind of dinner that feels special but comes together fast enough for a weeknight. It's a great choice to add to your gluten free dinner rotation, especially when you want something bright, savory, and a little bit fancy without much fuss.

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1 ½ lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp kosher salt
¼ tsp black pepper
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp olive oil

For the sauce

4 tbsp unsalted butter
3 garlic cloves, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
½ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp capers, drained

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Season both sides of each cutlet with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.

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