Gluten Free Chicken Picatta Recipe

Gluten Free Chicken Piccata Recipe

A few decades ago, some cute British boys (The Beatles) called a generation to revolution through song. Today another cute Brit is calling the world to a different kind of revolution. A food revolution.

Jamie Oliver wants to change the way we eat and feed our children. And he is doing a brilliant job! What started in England has jumped the pond to America where Diane Eblin accepted the challenge and is taking it to the blogosphere. She is hosting 30 Days to a Food Revolution – 30 days, 30 food bloggers, 30 ways to eat REAL food!

If you haven’t been following this series, please do so. It is a fabulous opportunity to get tips from amazing food bloggers who are dedicated to a healthier future for our children.

Today is day 16 and I am honored to participate with a recipe for gluten-free (and grain-free) Chicken Piccata. Please go here to read the whole post.

Normally the chicken breasts for Chicken Piccata are butterflied but I simply can’t be bothered. Besides, pounding out the chicken is a great stress reliever! As a note the pounded chicken breast looks so much bigger – you fool yourself into thinking you are eating much more than you actually are – a good weight loss tip!


5 from 1 vote
Gluten Free Chicken Picatta Recipe
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Gluten Free Chicken Piccata Recipe

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 617kcal
Author: Gluten Free & More


  • 4 boneless, skinless, organic, hormone-free chicken breast halves
  • 1 cup raw almonds – or you can use ground almond meal
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter – use divided
  • ½ cup dry white wine – or use gluten-free chicken stock, preferably homemade
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup capers in brine – drained
  • ¼ cup fresh parsley – chopped
  • Additional lemons for garnish and serving


  • Lay a piece of plastic wrap on a work surface, place a chicken breast half on top and lay another piece of plastic wrap on top of that. Pound the chicken breast with a rolling pin or the bottom of a heavy skillet until it is about ¼ inch thick. Repeat with remaining chicken breasts.
  • Put almonds in food processor and process in pulses until the almonds turn into a fine meal. Be careful not to turn it into paste. Add the Parmesan cheese, salt and pepper and pulse a couple more times to mix. If using almond meal, just mix the flour, cheese, salt and pepper together. Spread the mixture on a large plate.
  • Rinse the pounded chicken breasts in water and shake off the excess. Dredge the chicken in the almond mixture, gently pressing the mixture onto the chicken.
  • Heat a large skillet over medium high heat. Add the olive oil and 2 tablespoons of butter. Once the oil is hot and the butter melted, place two prepared chicken breasts in the pan – do not over crowd! Cook for 3 -4 minutes or until they are well browned. Flip and cook for 3- 4 minutes on the other side. Remove cooked chicken breasts to a serving dish and cover with foil to keep warm. You can also place the plate in a warm oven. Repeat procedure with the remaining chicken breasts.
  • Add the wine or chicken stock and lemon juice to the pan. Scrape the pan to incorporate all the browned bits of almond. Add the capers and cook until the sauce is reduced by about half. It should be the consistency of light syrup. Stir in the remaining butter until melted.
  • Pour the sauce over the chicken breasts, top with chopped parsley and serve with lemon slices or wedges.


Nutrition Facts
Gluten Free Chicken Piccata Recipe
Amount Per Serving
Calories 617 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 12g60%
Cholesterol 108mg36%
Sodium 1117mg47%
Potassium 724mg21%
Carbohydrates 10g3%
Fiber 5g20%
Sugar 2g2%
Protein 35g70%
Vitamin A 769IU15%
Vitamin C 11mg13%
Calcium 185mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almonds Capers Chicken Lemon Piccata Wine
  1. Sarah
    May 17, 2010

    Thank you for this beautiful recipe I am making it for dinner TONIGHT! I am so excited, piccata is a fav of mine and I have not had it in ages. I have all the ingredients and and counting the hours till dinner :)

  2. Federica
    May 17, 2010

    bellissima e invitante!! complimenti!

  3. Stephanie
    May 17, 2010

    This looks delicious! I love chicken piccata, and now I have the perfect excuse to make it!

  4. cooperkelly4
    May 17, 2010

    I am so making this! Saw you over at the whole Gang!

  5. Kelli
    May 17, 2010

    I will totally try this recipe!

  6. Aubree Cherie
    May 18, 2010

    I've never made piccata but the ingredient list leads me to believe I would LOVE this chicken! Thanks for the tasty recipe :)

    ~Aubree Cherie

  7. Charlotte
    May 18, 2010

    Hi Carole,

    I've never even heard of Piccata, let alone eaten it before, but it looked so yummy & easy, I gave it a go. THANK YOU! I should have made more sauce as I took my eye of it for a mo, and it disappeared, but the chicken was delicious, and with the little sauce I had, absolutely divine. I'll certainly be repeating this one. Thanks so much for sharing, hope you've had a nice day – not too much laundry I hope!
    SO full – off to crash out on the sofa!!!
    lots of love Charlotte x

  8. Jessica
    May 20, 2010

    This Chicken Piccata looks delicious. I love the way that you have displayed the chicken. I am always looking for great ways to display meals for my family. I believe the more beautiful colors, the better!

  9. Anonymous
    September 12, 2010

    I usually do not leave a comment, but you really impress me, also I have a few questions like to ask, what's your contact details?


  10. Simply...Gluten-free
    September 12, 2010

    Hi Johnson,

    Since your comment was anonymous I can't respond anywhere but here – my contact info is on my "about carol" page but you can email me at

  11. October 18, 2011

    Hi Carol, I recently tried making this recipe and it came out delicious! My wife and I are always up for new ways to tweak our cooking especially now that she needs to eat gluten free because of her health condition. Thanks Carol for putting up a great website to share gluten free recipes. We appreciate the work you been putting into it :)

    1. October 18, 2011

      Oh, thank you so much! You made my day. Good luck to your wife and let me know if I can help in any way!

  12. Ginger
    October 25, 2011

    Your recipes r the best. Thanks for developing dishes that r easy and delicious!

    1. October 28, 2011

      Thank you Ginger!

  13. amy
    March 28, 2012

    oh wow! that look SOOOOOO good! this actually reminds me of this post I saw talking about using Rice Krispies brown rice cereal for “bread crumbs”. I had no idea it was gluten-free!

    1. Gluten Free & More
      March 29, 2012

      Thank you Amy!

  14. Nathaly
    April 7, 2012

    I made this yesterday for a good friend of mine who is gluten intolerant and all I can say is wow, that was good! The others that were over do not suffer from any food allergies and they were really impressed at how good this dish was, including the kids!
    I made a few changes though, I used pork cops (de-boned) and flatten them out. My friend can not have dairy so the butter was omitted. Capers were also omitted (I have never had capers!) and replaced with some finely diced garlic. I also added some cayenne and lots of freshly ground pepper to the flour mix. This has got to be the best gluten free recipe that I have made. A great compliment to this dish was your pistachio pesto macaroni!
    This recipe has made it into my personal cook book!!

    1. Gluten Free & More
      April 9, 2012

      Thanks for the feed back Nathaly and your version sounds delicious! So happy you all enjoyed the meal!

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  16. SarahK
    November 3, 2012

    Omg this was DELICIOUS! Served with gf pasta soooooo good!

    1. Gluten Free & More
      November 5, 2012

      Thank you! So happy you enjoyed it.

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