Description
This Easy Chicken Piccata recipe is a flavorful, gluten-free take on the classic Italian dish featuring tender chicken cutlets in a tangy lemon, caper, and garlic sauce. Perfect for a quick and elegant weeknight dinner, it combines simple ingredients with straightforward steps to deliver a satisfying meal.
Ingredients
Units
Scale
Chicken
- 1 lb. boneless skinless chicken breast
- 2 tsp. salt
- Fresh cracked pepper, to taste
- 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour (37g) or all-purpose flour
Cooking and Sauce
- 2 Tbsp. olive oil
- 2 Tbsp. butter, divided
- 2 cloves garlic, minced
- 1 large lemon (halved)
- 1/4 cup low-sodium chicken broth
- 2 Tbsp. capers, drained
- Fresh parsley, for garnish
Instructions
- Prepare the chicken: Using a knife, butterfly the chicken breast on a cutting board and cut it in half to create 4 chicken cutlets. Cover with plastic wrap and pound the chicken with a meat tenderizer until approximately ½ inch thick and even in size. Season both sides with salt and pepper.
- Coat the chicken: Place the gluten-free flour on a plate or shallow bowl and dip the chicken cutlets into the flour, evenly coating all sides. Shake off any excess flour.
- Prepare the lemon: Cut the lemon in half. Juice one half (approximately 3 tablespoons) and slice the other half into thin slices.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the flour-coated chicken cutlets and cook each side for about 3-4 minutes until cooked through and no longer pink inside. Remove the chicken from the pan and set aside on a plate.
- Make the sauce base: Lower the heat to medium-low and add 1 tablespoon of butter and minced garlic to the pan. Sauté until the garlic is fragrant, about 1 minute. Add the lemon juice and lemon slices, stirring occasionally until the slices turn golden brown and the pan’s browned bits loosen, cooking for an additional 2-5 minutes.
- Create the piccata sauce: Add the chicken broth, capers, and the remaining 1 tablespoon of butter to the pan. Stir until the butter melts and the sauce is well combined. Return the chicken cutlets to the pan, spoon the sauce over them, and cook for a few minutes until the chicken is reheated and absorbs the flavors.
- Serve and garnish: Transfer the chicken to plates and garnish generously with fresh chopped parsley. Serve immediately while hot.
Notes
- All nutritional information is an estimate and will vary with substitutions.
- To lower the fat content, omit the butter in the sauce at the end or use cooking spray instead of olive oil to cook the chicken.
- If gluten is not a concern, all-purpose flour can be used at a 1:1 ratio.
- For time-saving options, use frozen minced garlic and precut chicken tenderloins.
