Easy Gluten-Free Chicken Piccata (Dairy-Free)
This delicious gluten-free chicken piccata is filled with bright lemon flavor, and is a restaurant-quality chicken dinner that you can easily make at home! Ready in 40 minutes, this Italian-American dinner favorite is totally dairy-free too.
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Delicious Chicken Dinner
Chicken is always welcome in our home (my sister is a HUGE fan of anything chicken), and we love our chicken recipes, whether it’s orange chicken, chicken casserole, chicken parmesan, or chicken curry.
Today I’m sharing another classic favorite: lemon chicken piccata – chicken cutlets that are dredged in a flour mixture and seared till golden brown, and then simmered and served in a delightfully tangy sauce made with butter, fresh lemon juice, chicken broth and capers.
And to top it off, I’m making a version that’s gluten-free and dairy-free too!
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients you’ll need for this gluten-free lemon chicken piccata recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Ready in under 40 minutes, this delicious chicken dinner comes together easily and quickly. Perfect for busy weeknights!
- Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free chicken piccata recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Chicken:Â I used boneless skinless chicken breasts, but you may also use skinless, boneless chicken thighs instead. Make sure to slice the chicken breasts into even thickness so they cook evenly.
- Cornstarch: I used cornstarch for the dredging mixture, but feel free to use a gluten-free all-purpose flour blend if you wish. Alternatively, if you are not Celiac or gluten-intolerant, regular flour will work fine too.
- Olive Oil: I like using extra virgin olive oil, but you may also use sunflower oil, avocado oil, corn oil, canola oil, etc.
- Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Garlic: Freshly minced garlic imparts amazing flavor to this chicken piccata, so make sure you don’t leave it out.
- Chicken Broth: You can use either homemade or store-bought chicken broth (chicken stock will work too).
- Lemon Juice: For the best flavor, make sure to use fresh lemon juice. But if you don’t have fresh lemon juice, bottled will work fine too.
- Parmesan: I used dairy-free parmesan to keep this recipe dairy-free. However, feel free to use regular parmesan if you prefer.
- Capers: Capers are a key ingredient in chicken piccata, and add lots of umami flavor and a touch of acidity, so make sure you add these briny capers in.
- Parsley: I like sprinkling the finished lemon chicken piccata with chopped fresh parsley for a nice pop of color and taste. Alternatively, you may also use chopped chives for an alternative green garnish.
How to Make Gluten-Free Chicken Piccata (Step by Step):
Coat and Sear Chicken
Coat Chicken in Cornstarch Mixture:Â In a shallow bowl, mix cornstarch, salt, and pepper. Dredge the chicken breast cutlets in the cornstarch mixture to coat each cutlet on both sides.
Sear Chicken:Â Heat olive oil and butter in a large skillet over low heat. Sear the chicken for 4 minutes on each side until golden. Remove and set aside.
Prepare Lemon Sauce
Sauté Garlic: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Add Broth, Lemon Juice, Lemon Slices and Parmesan:Â Pour in the chicken broth, lemon juice, and add lemon slices. Bring to a boil and simmer for 5 minutes, scraping the bottom of the pan. Stir in grated Parmesan and cook for another 5 minutes, allowing the sauce to slightly thicken.
Return Chicken to Pan and Simmer in Sauce
Return Chicken to Skillet and Simmer: Return the chicken to the skillet, add capers, cover with a lid, and simmer for 5 more minutes on low heat.
Garnish and Serve: Garnish the chicken piccata with extra capers and fresh parsley.
Dish by Dish Tips:
- Condiments: I used salt and ground black pepper to season the chicken, but feel free to add in other seasonings such as garlic powder or onion powder if you like.
- Make it Low Carb: If you prefer to keep the recipe low-carb, you can replace the cornstarch with finely ground almond flour instead.
- For a Creamier Sauce: If you prefer a slightly creamier lemon sauce, feel free to add in a bit of heavy cream (or coconut cream for a dairy-free option).
- Storing: To store, place the cooled gluten-free chicken piccata in an airtight container and store in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before eating.
Other Favorite Chicken Dishes You’ll Love:
- Marry Me Chicken (Gluten-Free, Dairy-Free)
- Honey Sesame Chicken (Gluten-Free, Dairy-Free)
- Chicken Parmesan (Gluten-Free, Dairy-Free)
- Crustless Chicken Pot Pie (Gluten-Free, Dairy-Free)
- Comforting Chicken Casserole (Gluten-Free, Dairy-Free)
Easy Gluten-Free Dinner Ideas:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Gluten-Free Chicken Piccata (Dairy-Free)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This delicious gluten-free chicken piccata is filled with bright lemon flavor, and is a restaurant-quality chicken dinner that you can easily make at home! Ready in 40 minutes, this Italian-American dinner favorite is totally dairy-free too.
Ingredients
- 1.5 pounds skinless, boneless chicken breasts, sliced into evenly thin pieces
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons dairy-free butter
- 2 garlic cloves, finely minced
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1/2 lemon, thinly sliced
- 2 tablespoons finely grated dairy-free Parmesan
- 2 tablespoons capers, plus more for garnish
- Fresh parsley for garnish (optional)
Instructions
- Coat Chicken in Cornstarch Mixture: In a bowl, mix cornstarch, salt, and pepper. Dredge each chicken slice in the mixture to coat both sides.
- Sear Chicken: Heat olive oil and butter in a skillet over low heat. Sear the chicken for 4 minutes on each side until golden. Remove and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Add Broth, Lemon Juice, Lemon Slices and Parmesan: Pour in the chicken broth, lemon juice, and add lemon slices. Bring to a boil and simmer for 5 minutes. Stir in grated Parmesan and cook for another 5 minutes, allowing the sauce to slightly thicken.
- Return Chicken to Skillet and Simmer: Return the chicken to the skillet, add capers, cover with a lid, and simmer for 5 more minutes on low heat.
- Garnish and Serve: Garnish the chicken piccata with extra capers and fresh parsley.
Notes
Chicken: I used skinless, boneless chicken breasts, but you may also use skinless, boneless chicken thighs instead.
Cornstarch: I used cornstarch for the dredging mixture, but feel free to use a gluten-free all-purpose flour blend if you wish. Alternatively, if you are not Celiac or gluten-intolerant, regular flour will work fine too.
Olive Oil: I like using extra virgin olive oil, but you may also use sunflower oil, avocado oil, corn oil, canola oil, etc.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Garlic: Freshly minced garlic imparts amazing flavor to this chicken piccata, so make sure you don’t leave it out.
Chicken Broth: You can use either homemade or store-bought chicken broth (chicken stock will work too).
Lemon Juice: For the best flavor, make sure to use fresh lemon juice. But if you don’t have fresh lemon juice, bottled will work fine too.
Parmesan: I used dairy-free parmesan to keep this recipe dairy-free. However, feel free to use regular parmesan if you prefer.
Capers: Capers are a key ingredient in chicken piccata, and add lots of umami flavor and a touch of acidity, so make sure you add them in.
Parsley: I like sprinkling the finished lemon chicken piccata with chopped fresh parsley for a nice pop of color and taste. Alternatively, you may also use chopped chives for an alternative green garnish.
Storing: To store, place the cooled gluten-free chicken piccata in an airtight container and store in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before eating.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
