Chicken piccata is one of those dishes that feels elegant but is surprisingly easy to make at home. With its tangy lemon-butter sauce and briny capers, it’s the kind of comfort food that also feels light and fresh. This gluten-free chicken piccata with almond flour is a spin on the traditional recipe that ditches the wheat-based flour for a nutty, low-carb alternative—perfect for those with dietary restrictions or anyone just looking to eat a bit cleaner. It delivers all the zesty brightness you expect in a piccata while being better for your gut. Plus, it’s versatile enough that you could take this method and apply it to similar recipes like pork piccata or even a flaky fish piccata.
Gluten-Free Chicken Piccata with Almond Flour
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Dish
Cuisine Italian
Large skillet or sauté pan Preferably non-stick or stainless steel, big enough to sear all the chicken pieces in one or two batches.
Tongs or spatula For turning the chicken without breaking the crust.
Shallow bowls or plates To dredge the chicken in almond flour.
Zester or microplane For zesting the lemon. If you don’t have one, the fine side of a box grater works.
Meat mallet or rolling pin Optional, but helpful for pounding chicken into even cutlets.
Whisk For mixing the sauce ingredients.
For the Chicken
- 2 large boneless skinless chicken breasts (sliced into thin cutlets)
- 1 cup almond flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil for pan frying
- 2 tablespoons unsalted butter
For the Piccata Sauce
- ⅓ cup fresh lemon juice about 2 lemons
- Zest of 1 lemon
- ½ cup chicken broth low sodium
- ¼ cup capers drained and rinsed
- 2 tablespoons unsalted butter for finishing the sauce
- 1 tablespoon chopped fresh parsley optional, for garnish
Optional Add-Ins
- 1 tablespoon white wine for a deeper sauce flavor
- 1 clove garlic minced (for more savory depth)
Step 1: Prep the Chicken Cutlets
Start by slicing each chicken breast in half horizontally to create thin cutlets. If needed, pound them lightly between two sheets of plastic wrap until they're about ¼-inch thick. This not only helps them cook evenly but also tenderizes the meat.
Step 2: Dredge in Almond Flour
In a shallow bowl, mix almond flour, garlic powder, onion powder, salt, and pepper. Lightly dredge each chicken cutlet in the mixture, ensuring an even coating. Shake off excess—almond flour sticks well but doesn’t need to be thick.
Step 3: Sear the Chicken
Heat the olive oil and 2 tablespoons of butter in your skillet over medium heat. Once hot and shimmering, add the chicken. Don’t overcrowd the pan; work in batches if needed. Cook for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
Step 4: Make the Sauce
In the same pan, lower the heat slightly. If using garlic, add it now and sauté for 30 seconds. Pour in the lemon juice and chicken broth (and white wine if using), scraping up any brown bits from the pan. Stir in the capers and lemon zest. Let it simmer for 2–3 minutes to reduce slightly.
Step 5: Finish the Sauce
Turn off the heat and stir in the remaining 2 tablespoons of butter. This gives the sauce a rich, velvety finish. Taste and adjust seasoning as needed.
Step 6: Combine and Serve
Return the chicken to the pan and spoon the sauce over the top. Let it sit in the warm pan for a minute or two so the flavors meld. Sprinkle with chopped parsley if you like.
Perfect Pairings
This gluten-free chicken piccata is delightfully tangy and savory, and it pairs beautifully with a variety of sides:
- Roasted garlic mashed cauliflower: For a low-carb, creamy side that soaks up the sauce.
- Gluten-free pasta: If you're craving something closer to chicken piccata pasta, use gluten-free linguine or spaghetti to catch the sauce.
- Steamed asparagus or green beans: Bright vegetables complement the lemony flavors.
- Simple arugula salad: Tossed in olive oil and balsamic for a peppery bite that cuts through the richness.
- Herb quinoa or rice: For something heartier but still light.
You could also use this same method and switch up the protein for variety—consider shrimp piccata for a pescatarian take, or even a veal piccata recipe for a more traditional Italian dish.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great. They’re juicier and more forgiving, especially if you’re worried about overcooking.
2. Is almond flour the only gluten-free option?
Not at all. While almond flour gives a nice nutty crust, you could also use rice flour or a gluten-free all-purpose blend. Almond flour, however, adds extra protein and healthy fats.
3. Can I make this ahead of time?
Sort of. You can sear the chicken and make the sauce separately, then combine and reheat gently on the stove before serving. Just be careful not to overcook the chicken when reheating.
4. What if I want to make this in the slow cooker?
You can brown the almond flour-coated chicken and then place it in a crockpot with the sauce ingredients (minus the finishing butter). Cook on low for 3–4 hours. This makes a great addition to your chicken crockpot recipes collection.
5. Can I make this with other proteins?
Absolutely. The same method works wonderfully with pork tenderloin medallions for a pork piccata, or a mild white fish like cod or halibut for a fish piccata. Even tofu can work with some adjustments for a vegetarian version.
