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.