Best Chicken Piccata Recipe (EASY)

Easy Chicken Piccata Recipe: The Best Chicken Piccata with Lemon Sauce we’ve ever made. Plus, it’s Paleo, Keto, and Gluten-Free!

Ingredients · Servings 4

2 large boneless chicken breasts ((or 4 chicken cutlets))
1/2 cup almond flour
3 tablespoons olive oil
3 tablespoons melted butter
1 teaspoon arrowroot powder
1/2 cup chicken broth
1/4 cup white wine ((or more broth))
2 tablespoons fresh lemon juice
3.5 ounce capers, (drained)
1/4 cup chopped Italian parsley
Salt and pepper

Method · 20 min

Preheat the oven to 200 degrees F. Line a small baking sheet with paper towels. If using full chicken breasts, lay them on a cutting board and cut each breast in half, parallel to the cutting board, to create 4 thin pieces.
Place a large skillet on the stovetop and set to medium-high heat. Set a shallow pan next to the stove and pour the almond flour in it. Add 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.
Add 3 tablespoons oil to the skillet. Once hot, dip the four chicken cutlets in the almond flour, coating well on both sides. Then gently place them in the hot oil.
Fry the chicken for 3 minutes per side. Use tongs to move them onto the prepared baking sheet and place them in the oven to keep warm.
Pour the oil out of the skillet and wipe the dark crumbs out with a paper towel. Then set the skillet back over medium heat. Add the butter (or 3 more tablespoons oil) to the skillet and whisk in the arrowroot powder, chicken broth, white wine, and lemon juice.
Bring to a simmer. Once the sauce is thick enough to coat a spoon, add in the capers. Stir well.
Place the chicken back in the skillet. Flip the chicken to coat it in the lemon sauce. Then serve with a generous sprinkling of parsley. Serve immediately.

Our Best Chicken Piccata Recipe

I’ve been making Chicken Piccata for years. It’s a simple dish, requiring just a few staple ingredients and minimal effort. Chicken Piccata is a recipe you can pull together any night of the week. And it also happens to be very easy to adjust for various dietary restrictions, such as Gluten Free, Dairy Free, Paleo, and Keto Diets.

Sommer’s Recipe Notes

With just one or two tweaks, you can serve it to all of your friends and family. (Unless they are vegetarian.) *wink*.

When we found out our daughter has significant reactions to gluten, Chicken Piccata was one of the very first dishes I adjusted for her.

I discovered that using almond flour in place of wheat flour actually improved the overall appeal of the dish.

The chicken is even crispier, with a thin almond coating, and the crust itself has a more pronounced flavor. We should have been making it this way all along!

Instead of using oil and butter, I could just use oil for dairy-free or paleo friends. Instead of using cornstarch, I could use arrowroot powder to remove all grains. These minor edits were so easy to make. Why had I not thought of them before?

Chicken Piccata Ingredients

Today, I’m going to break down what I consider the best chicken piccata recipe, making adjustments for your healthy lifestyle.

Please note that all the recipe adjustments are gluten-free.

Thin chicken breasts – AKA chicken cutlets.
Almond flour – I would use this over wheat flour, even for people without dietary need, because I like it better.
Olive oil – To pan-fry the chicken.
Butter – To give the lemon juice a rich flavor.
Cornstarch – For thickening.
Chicken broth – For the light pan sauce.
White wine – For sweetness and tang.
Lemon juice – To add the punch to the lemon sauce.
Capers – To add briny notes to the sauce.
Italian parsley – To finish the dish on a fresh note.

How To Make Chicken Piccata

Coat. Ensure the chicken is thoroughly coated with a generous layer of almond flour. This becomes the crispy crust.
Fry. Since the chicken breasts are thin, they will cook fast. Just cook them until each side is golden brown.
Wipe. Whether you are using almond flour or traditional all-purpose flour, the coating will leave crumbs in the oil that will taint the sauce. Make sure to wipe out the skillet before moving on.
Simmer. Add the sauce ingredients and let it bubble to thicken.
Bathe. Add the chicken to the sauce and flip it over a couple of times to coat in the sauce.