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Gluten-Free Chicken Piccata with Almond Flour

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian
Servings 4

Equipment

  • 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.

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)

Instructions
 

Step 1: Prep the Chicken Cutlets

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.