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Gluten Free Chicken Piccata Recipe

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3.8 from 10 reviews

This Gluten Free Chicken Piccata is a quick and delicious Italian-inspired dish featuring tender chicken breasts coated in tapioca starch, pan-fried to a golden crisp, and served with a zesty lemon-caper sauce. Perfect for a gluten-free diet, this meal is ready in just 25 minutes and offers a satisfying combination of bright citrus flavors and savory richness.

Ingredients

Chicken

  • 1 1/4 pounds chicken breast
  • 1/4 cup tapioca starch
  • 1 teaspoon salt (divided)
  • 1 teaspoon black pepper (divided)
  • 2 tablespoons butter

Sauce

  • 1 shallot, diced
  • 1 tablespoon garlic, minced
  • 2/3 cup low sodium chicken broth
  • 2 tablespoons lemon juice
  • 1/4 cup capers
  • 1/4 cup parsley, chopped

Instructions

  1. Pound the chicken: Cut the chicken breasts in half to make 4 pieces and pound each piece to about 1/4 inch thickness for even cooking.
  2. Mix the coating: In a small dish, whisk together the tapioca starch with half of the salt and black pepper.
  3. Heat butter in skillet: Warm 2 tablespoons of butter in a skillet over medium heat until melted and hot.
  4. Dredge the chicken: Coat each chicken piece evenly in the tapioca starch mixture, shaking off any excess, then place in the hot skillet.
  5. Cook chicken: Fry the chicken for about 3 minutes on each side, or until golden brown and crispy. Remove and set aside.
  6. Sauté shallot and garlic: In the same pan, add diced shallot and minced garlic. Sauté for 3-4 minutes, adding extra butter if needed, until softened and fragrant.
  7. Add liquids and seasonings: Pour in the chicken broth, lemon juice, capers, and the remaining salt and pepper. Whisk the ingredients together to combine.
  8. Simmer chicken in sauce: Return the cooked chicken to the pan and let it simmer in the sauce for 5-10 minutes, allowing the flavors to meld and the sauce to thicken.
  9. Thicken sauce if needed: If the sauce has not thickened enough, make a slurry with 1 1/2 teaspoons tapioca starch and 2 teaspoons water, then stir it into the pan and cook until the sauce has thickened.
  10. Garnish and serve: Sprinkle chopped parsley over the chicken and sauce. Serve hot, optionally with your favorite gluten-free pasta.

Notes

  • Use tapioca starch as a gluten-free alternative to traditional flour for dredging to keep the dish gluten-free and to help thicken the sauce naturally.
  • If you prefer a thicker sauce, do not skip the tapioca slurry step.
  • Adjust salt and pepper according to your taste preferences, especially if using regular chicken broth instead of low sodium.
  • This dish pairs well with gluten-free pasta, rice, or steamed vegetables.
  • Use fresh lemon juice for the best bright flavor.

Find it online: https://simpleplatter.com/gluten-free-chicken-piccata-recipe/