What is the best gluten free flour for chicken piccata?

For a crisp, golden finish, I recommend a finely ground gluten-free all-purpose flour blend . Look for blends that include rice flour and starches like tapioca or potato. Almond flour can also be used for a low-carb version, though the texture will be slightly softer.

What can I use instead of capers for chicken piccata?

If capers aren’t your thing, try chopped green olives , diced pickles , or even a touch of preserved lemon. You’ll still get that briny, bright flavor without using traditional capers. This gluten free chicken piccata recipe is flexible just like love should be.

How can I make crispy chicken without gluten?

The key is a light flour coating , pan-frying in hot oil, and not crowding the skillet. Gluten free flour or even crushed gluten free crackers work beautifully for texture. This recipe uses avocado oil and gluten-free flour for a golden crust that doesn’t fall apart.

Gluten Free Chicken Piccata Recipe

Name: Gluten Free Chicken Piccata Recipe That’s Crispy, Tangy, and Heartfelt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 boneless chicken breasts, sliced into 4 fillets; 1/2 cup gluten-free flour; 1/2 tsp garlic powder; 1/2 tsp sea salt; 1/4 tsp black pepper; 3 Tbsp avocado oil; 1 cup chicken broth (gluten-free); 1/4 cup lemon juice; 1 tsp lemon zest; 2 Tbsp capers, rinsed; 2 cloves garlic, minced; 2 Tbsp dairy-free butter or ghee; 1 Tbsp tapioca flour (optional); White wine sub: 1/4 cup white grape juice + 1 tbsp lemon juice + 1 tbsp apple cider vinegar

Description

A crisp, tangy gluten free chicken piccata recipe made without wine or dairy. A weeknight classic made safe, simple, and comforting.

Ingredients

Scale

2 boneless chicken breasts, sliced into 4 fillets

1/2 cup gluten-free flour

1/2 tsp garlic powder

1/2 tsp sea salt

1/4 tsp black pepper

3 Tbsp avocado oil

1 cup chicken broth (gluten-free)

1/4 cup lemon juice

1 tsp lemon zest

2 Tbsp capers, rinsed

2 cloves garlic, minced

2 Tbsp dairy-free butter or ghee

1 Tbsp tapioca flour (optional)

White wine sub: 1/4 cup white grape juice + 1 tbsp lemon juice + 1 tbsp apple cider vinegar

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Instructions

1. Mix flour with garlic powder, salt, and pepper. Dredge chicken.

2. Sear chicken in oil until golden on both sides. Set aside.

3. Add garlic to the pan, then pour in grape juice mixture, broth, lemon juice, capers, and zest.

4. Simmer for 5 minutes.

5. Add tapioca flour slurry if thicker sauce is desired.

6. Return chicken to pan and simmer for 3 minutes.

7. Stir in butter, garnish with parsley, and serve.

Notes

Use certified gluten-free flour.

To make dairy-free, use ghee or plant butter.

Refrigerate up to 3 days; sauce can be frozen separately.

Nutrition

Serving Size: 1 plate (1/4 recipe)
Calories: 390
Sugar: 2g
Sodium: 570mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 31g
Cholesterol: 85mg