The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love this Gluten-Free Chicken Piccata
This gluten-free twist on classic chicken piccata delivers all the bright, lemony flavors you crave without any of the wheat-based coating that usually comes with it.
I’ll be honest — I was skeptical about almond flour creating that perfect golden crust, but it absolutely delivers. The combination of almond and coconut flour gives you crispy texture without any gritty aftertaste.
Plus, that tangy caper-lemon sauce? Pure magic. You’re getting restaurant-quality results in just 25 minutes, and nobody will guess it’s gluten-free. Trust me on this one.
Ingredients for Gluten-Free Chicken Piccata
Getting your ingredients together for this gluten-free chicken piccata is pretty straightforward — no fancy specialty store runs required. The star players here are your standard chicken breasts and a handful of pantry staples, plus a couple of gluten-free flours that work absolute magic together.
For the Chicken:
- 1.5 lbs (680 g) chicken breasts
- 2 tbsp (30 ml) olive or avocado oil
- 1 egg, beaten
For the Gluten-Free Coating:
- ⅔ cup (70 g) blanched almond flour
- 3 tbsp (24 g) coconut flour
- 1 tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
For the Piccata Sauce:
- 1 tbsp (14 g) ghee or butter
- 2 lemons (1 juiced, 1 sliced for garnish)
- 1 cup (240 ml) chicken broth
- ¼ cup (35 g) capers
- 1 tsp arrowroot powder
- 1 tbsp (15 ml) water
A few things worth noting: make sure you’re grabbing blanched almond flour, not almond meal — the finer texture makes all the difference for that smooth coating.
If you can’t find arrowroot powder, tapioca starch works just as well for thickening the sauce.
And here’s my little trick: I always taste my capers first because some brands are saltier than others, which might affect how much additional salt you want in your flour mixture.
The ghee versus butter choice is totally up to you — ghee gives a slightly nuttier flavor, but regular butter works beautifully too.
How to Make this Gluten-Free Chicken Piccata
Making this gluten-free chicken piccata is honestly simpler than you’d think, and the whole thing comes together in about 25 minutes.
Start by pounding your 1.5 lbs (680 g) chicken breasts thin — I’m talking maybe ¼-inch thick — then season both sides with salt and pepper.
In one shallow dish, beat 1 egg, and in another, whisk together ⅔ cup (70 g) blanched almond flour, 3 tbsp (24 g) coconut flour, 1 tsp garlic powder, ½ tsp sea salt, and ¼ tsp black pepper.
Dip each piece of chicken in the beaten egg first, letting any excess drip off, then press it into the flour mixture until it’s nicely coated on both sides.
Heat 2 tbsp (30 ml) olive or avocado oil in a large skillet over medium heat, and once it’s shimmering, add the chicken.
Cook for 3-4 minutes per side until golden brown and cooked through — no flipping too early or you’ll lose that gorgeous crust.
Once your chicken is done, remove it from the pan and set it aside (don’t worry, it’s going back in).
Now for the sauce magic: mix 1 tsp arrowroot powder with 1 tbsp (15 ml) water in a small bowl to make a slurry — this is your secret weapon for thickening without any gluten.
In that same skillet with all those tasty browned bits, add 1 tbsp (14 g) ghee or butter, ¼ cup (35 g) capers, the juice from 1 lemon, and 1 cup (240 ml) chicken broth.
Let it come to a boil, then stir in your arrowroot slurry and simmer for 4-6 minutes until the sauce thickens up nicely.
Return the chicken to the pan, spoon that tangy, buttery sauce all over it, and garnish with slices from your second lemon.
The whole thing should be bubbling and smelling absolutely incredible at this point.
If you’re planning to make this recipe regularly alongside fresh gluten-free bread, investing in a gluten free bread maker can really elevate your weeknight dinners.
Substitutions & Variations
One of the best things about this gluten-free chicken piccata is how flexible it can be — you can swap ingredients based on what’s in your pantry or your dietary needs without losing that classic piccata flavor.
Can’t find arrowroot powder? Tapioca starch works perfectly. No ghee? Regular butter’s totally fine.
I’ve even used cassava flour instead of coconut flour when I’m out — just use the same amount. For the protein, chicken thighs actually work better than breasts if you want extra juicy results.
Vegan? Try thick-cut cauliflower steaks with the same coating and sauce.
What to Serve with Gluten-Free Chicken Piccata
While this lemony, caper-studded chicken is absolutely delicious on its own, the right side dishes transform it into a complete, restaurant-worthy meal.
I love serving it over creamy mashed cauliflower or buttery garlic mashed potatoes — they soak up that tangy sauce beautifully. Gluten-free pasta works perfectly too, especially angel hair or fettuccine.
For vegetables, I’ll add roasted asparagus, sautéed spinach, or steamed broccoli. A simple arugula salad with lemon vinaigrette keeps things fresh and light.
Rice pilaf or roasted fingerling potatoes round out the plate nicely. The key? Choose sides that won’t compete with those bright, zesty flavors.
Final Thoughts
This gluten-free chicken piccata proves you don’t need wheat flour to create something absolutely spectacular. The almond and coconut flour coating gives you that perfect golden crust, while the bright, tangy sauce brings everything together beautifully.
I love how the arrowroot powder thickens the sauce without any weird texture issues — it’s silky smooth every time.
What really gets me is how this dish feels fancy but comes together in just 25 minutes. It’s proof that gluten-free cooking doesn’t mean settling for less.
You’re getting restaurant-quality flavor right from your own kitchen.
