Gluten Free One-Pan Chicken Piccata

Total time40 min

Prep time15 min

Cook time25 min

Thin, golden chicken cutlets simmer in a bright, tangy pan sauce built from white wine, fresh lemon juice, and briny capers, finished with a swirl of butter until glossy. Garlic sizzled right in the same skillet deepens the flavor, and every drop of that sauce gets spooned back over the chicken so nothing goes to waste. It's a one-pan dinner that comes together fast but tastes like something you'd order at a proper Italian trattoria. The cutlets sear up deep golden and tender, thanks to pounding them thin before cooking, and a scatter of parsley and fresh lemon slices at the end keeps things vibrant. This one's a genuinely solid pick for a gluten free dinner rotation, no fuss required to make it feel special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1.5 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
See all
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, divided
3 tbsp unsalted butter, divided
3 cloves garlic, thinly sliced
½ cup dry white wine (such as pinot grigio or sauvignon blanc)
¾ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
3 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!