Gluten Free, Dairy Free, Soy Free, Paleo
This easy chicken recipe is an allergy friendly version of a favorite Italian American dish! Chicken breast cutlets are breaded and pan fried to form a crispy golden crust. Then, they are coated in an easy 5-ingredient lemon butter sauce that's bright and tangy with briny pops of capers. Plus, it's ready in only 20 minutes!!
Why I Love This Recipe
While Gluten Free Chicken Piccata may look and taste like a complicated elegant meal, in reality it couldn't be more simple to prepare! It is a quick, 20-minute recipe that's perfect for busy weeknights while being fancy enough to impress guests!
Because chicken cutlets are used, they cook extra quickly and the simple 5-ingredient sauce is ready in under 3 minutes! Your family can go from hungry to fed in less than half an hour with a recipe everyone will love.
The scrumptious sauce is a simple blend of ingredients most of which you likely have on hand: dairy free butter, lemons, chicken broth, white wine vinegar, and capers. The base of this sauce is lemon butter that's brightened with tangy white whine vinegar and salty, tart bursts of capers. Smother these crispy fried cutlets in this easy sauce and experience a mouthwatering dish you'll want to make over and over!
What type of chicken to use in this recipe
I typically buy thin sliced cutlets to use in this recipe. However, you can buy chicken breasts and slice them in half horizontally. You can also use a meat tenderizer mallet to pound the chicken thinner.
Tips if your chicken sticks
I occasionally have a cutlet with an outer coating that does not want to release from the pan. If this happens to you, apply firm pressure to a thin sturdy spatula and scrape underneath the chicken (similar to scraping up stuck on bits at the bottom of a skillet). Most of the coating will typically stay intact and you can the flip the chicken over.
Tips for dairy free frosting
It can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, so it is a no go for those of you with nut allergies. Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it’s important to note they both do contain soy and/or legume products.
Serving Suggestions
Paleo: over grain free pasta, mashed potatoes, or mashed cauliflower with roasted, steamed, or sautéed vegetables, or a side salad.
Gluten Free: Any of the above options or with gluten free pasta.
Storage Instructions
Store Gluten Free Chicken Piccata in an airtight container in the refrigerator for 3-4 days. It actually reheats really nicely. I microwave it on medium power for 1-2 minutes and the taste and texture are still really nice. I know, I know, using a microwave to reheat meals like this is often not recommended. However, for busy moms like me short-cuts to dinner are always welcome! I have found when microwaving meats using a medium or low power helps protect their texture.
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📖 Recipe
Gluten Free Chicken Piccata {Dairy Free, Paleo}
Equipment
- 1 12" skillet
- 1 silicone or wooden spatula
- measuring cups and spoons
Ingredients
Chicken
- 1½ tablespoon neutral oil I prefer to use coconut oil
- 1-1¼ lbs chicken breast cutlets aka thin sliced chicken
- heaping ½ teaspoon salt
Breading
- ¼ cup cassava flour
- 2 tablespoon arrowroot flour
Sauce
- ¼ cup dairy free butter*
- ¼ cup lemon juice** zest 1 lemon before juicing and reserve for later
- 2 tablespoon chicken broth
- 2 tablespoon white wine vinegar
- 2 tablespoon capers
- reserved lemon zest
Instructions
Cook The Chicken
- Evenly sprinkle the chicken breasts all over with salt. Mix cassava and arrowroot flour in a shallow bowl or plate with a rim. Dip chicken into the flour until each breast is fully coated. Shake off excess and set on a plate while skillet warms.***
- Add neutral oil to a large 12" skillet over MEDIUM heat. When oil is melted and skillet is very hot add each chicken cutlet, leaving a small amount of space between each piece to promote even browning. Cook 4-5 minutes then flip and cook an additional 4-5 minutes. Outer coating should release easily.**** Chicken is done when an internal meat thermometer reads 165℉ or juices run clear and center is no longer pink. Remove to a plate and set aside.
- Reduce heat to MEDIUM-LOW. Add dairy free butter, lemon juice, chicken broth, white wine vinegar, and capers. Stir continuously until butter is melted and sauce is combined. Decrease heat to LOW and allow to simmer until slightly reduced about 1-2 minutes. Stir in lemon zest.
- Turn heat off. Add chicken and accumulated juices back into the pan and spoon sauce over the top. Serve warm!
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