Go Back
Gluten-free Chicken Piccata served with almond flour, garnished with fresh lemon and parsley.

Gluten-Free Chicken Piccata with Almond Flour

A deliciously simple one-pan gluten-free chicken piccata made with almond flour, lemon, and garlic, ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large boneless skinless chicken breasts, sliced into thin cutlets
  • 1 cup almond flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil for pan frying
  • 2 tablespoons unsalted butter
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 1 lemon zest of 1 lemon
  • ½ cup chicken broth (low sodium)
  • ¼ cup capers (drained and rinsed)
  • 2 tablespoons unsalted butter for finishing the sauce
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • 1 tablespoon white wine (for a deeper sauce flavor)
  • 1 clove garlic (minced, for more savory depth)

Method
 

Preparation
  1. Slice your chicken breasts into thin cutlets to ensure even cooking.
  2. Mix the almond flour, garlic powder, onion powder, sea salt, and pepper in a bowl.
  3. Coat the chicken cutlets well in the almond flour mixture.
Cooking
  1. Heat olive oil in a pan over medium-high heat.
  2. Add the chicken cutlets and cook until golden brown on each side.
  3. Remove the chicken from the pan and melt the butter.
  4. Add the minced garlic to the pan and sauté for one minute.
  5. Pour in the lemon juice, zest, chicken broth, capers, and white wine. Cook down slightly.
  6. Stir in additional butter to thicken the sauce to a silky consistency.
Serving
  1. Pour the sauce over the chicken cutlets, sprinkle with fresh parsley, and enjoy!

Notes

For a quick dinner, start your sides before cooking the chicken. You can substitute chickpea flour or gluten-free all-purpose blend for almond flour if needed. Adjust lemon juice to your taste for differing acidity levels.