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Gluten Free Chicken Piccata Recipe

By Gluten Free & More

Updated Oct 23, 2025, Published May 17, 2010

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A Classic Made Better

If you’re craving something that feels elegant but is easy enough for a weeknight, this Gluten-Free Chicken Piccata hits the mark. Bright, buttery, and full of fresh lemon flavor, it’s a meal that delivers restaurant-quality taste right from your own kitchen. Almond-crusted chicken gets pan-seared until golden and crispy, then topped with a velvety lemon-caper sauce that’s both comforting and refreshing. It’s a timeless Italian-inspired dish that’s naturally gluten-free — and even more flavorful than the traditional version.

For another Italian favorite, try our Gluten-Free Pasta Fazool — a hearty, protein-rich dish that pairs beautifully with this chicken.

Why You’ll Love This Gluten-Free Chicken Piccata

This dish proves that gluten-free doesn’t have to mean flavor-free. Instead of traditional flour, the chicken is coated in finely ground almonds mixed with Parmesan cheese. The result? A crisp, nutty crust that complements the tangy lemon-caper sauce perfectly. Every bite has a balance of richness, brightness, and texture that keeps you coming back for more. It’s easy enough for a quick dinner but special enough for company.

If you love flavorful weeknight meals like this, check out our Gluten-Free Lemon Garlic Shrimp Pasta for another light yet satisfying dinner idea.

Key Ingredients That Make It Shine

• Almond meal: Adds a toasty, gluten-free crunch that gives the chicken a golden crust.
• Fresh lemon juice: Provides that classic piccata tang and lifts the entire dish.
• Capers: Bring a salty, briny contrast that enhances the buttery sauce.
• Butter and olive oil: Create the perfect base for pan-searing and finishing the sauce.

Each ingredient plays an essential role in bringing this comforting, citrusy dish together.

Tips for Perfect Chicken Piccata

1. Pound the chicken evenly – this ensures quick, even cooking and tender results.
2. Don’t overcrowd the pan – sear in batches for the crispiest crust.
3. Use fresh lemon juice – bottled juice can dull the flavor of the sauce.
4. Deglaze the pan properly – those browned bits at the bottom are pure flavor gold.

If you enjoy mastering simple but elevated recipes, you’ll love our Gluten-Free Quinoa Pilaf — it makes the perfect side dish for this piccata!

How to Serve It

Serve your Gluten-Free Chicken Piccata over rice, mashed potatoes, or gluten-free pasta to soak up all that luscious lemon-butter sauce. For a lighter meal, pair it with roasted vegetables or a crisp green salad. Don’t forget a few extra lemon slices for garnish — they make the dish as beautiful as it is delicious.

For something sweet afterward, balance the savory lemon notes with a bright dessert like our Gluten-Free Lemon Cupcakes.

This Gluten-Free Chicken Piccata is proof that classic recipes can be made gluten-free without compromise. With its bright lemon flavor, buttery sauce, and crisp almond crust, it’s an irresistible blend of comfort and sophistication. Whether you’re cooking for family or hosting a dinner party, this dish is guaranteed to impress — and no one will even guess it’s gluten-free.

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5 from 1 vote

Gluten Free Chicken Piccata Recipe

By Gluten Free & More

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Servings: 4 servings

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Ingredients 

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• ▢ 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

US Customary – Metric

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Instructions 

• 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

Calories: 617kcalCarbohydrates: 10gProtein: 35gFat: 48gSaturated Fat: 12gCholesterol: 108mgSodium: 1117mgPotassium: 724mgFiber: 5gSugar: 2gVitamin A: 769IUVitamin C: 11mgCalcium: 185mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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