Gluten-Free Chicken Piccata

Katie Gallagher
Dec 29, 2025
2 min read

This Gluten-Free Chicken Piccata is one of Tom’s and the kids’ absolute favorites! Crispy, golden chicken in a bright, lemony caper sauce. It's a restaurant-quality dish made Celiac-safe at home and perfect for special dinners.

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Crispy, golden chicken in a bright, lemony caper sauce—this dish is one of my family's all-time favorites!

Tom and the kids love when I make this chicken piccata, and it’s one of my personal go-to recipes when I want something that feels a little fancy. This gluten-free version keeps all the bright, buttery goodness of the classic while staying completely safe for my Celiac crew.

I’ve been making this for years, and while it may take a little practice to get that gorgeous golden crust just right, it’s absolutely worth it.

Why You'll Love This Recipe

Gluten-Free & Family-Approved: Safe for Celiacs and loved by everyone at the table.
Crispy Parmesan Crust: A mix of GF flour and Parmigiano gives a satisfying, golden crust.
Bright, Balanced Sauce: Tangy lemon, capers, and white wine create a silky, savory pan sauce.
Restaurant-Worthy: Feels like dining out, but made with love at home.

Instructions

Prep the Chicken: Slice each chicken breast in half horizontally to create thinner cutlets. This helps them cook evenly and gives you the perfect ratio of crust to chicken.
Bread the Chicken: Set up your breading station: one large bowl with whisked eggs, a ziplock with the seasoned flour, and one large bowl with grated Parmesan. Season each piece of chicken with salt and pepper (or add to GF flour), then dip in GF flour, egg, and finally Parmesan.
Find the Right Heat: Heat a few tablespoons of EVOO in a large skillet over medium-high heat. Finding just the right temperature is key—you want that beautiful golden crust without burning the cheese coating.
Carefully Cook: Gently add the chicken to the pan and cook 6 minutes per side until golden brown. Use a thin spatula to carefully flip each cutlet and preserve that delicate crust.
Finish the Sauce: Remove chicken from pan. To the same skillet, add wine, lemon juice, capers, and butter. Simmer until the sauce reduces slightly.
Serve: Spoon sauce over chicken and serve immediately.

Tips from My Kitchen

Use a meat thermometer: Chicken should reach 165°F for food safety.
Be gentle when flipping: A thin spatula and a little patience go a long way for that golden crust.
Go lighter on the sauce if you’re watching fat or calories—it’s still packed with flavor!

What to Serve With It

This dish pairs beautifully with my homemade mashed potatoes and either roasted Brussels sprouts or a simple green salad.

Tools

You'll need a non-stick sauteuse pan with a lid. I use a large, 7-quart Calphalon sauteuse pan, but an 5-quart non-stick chef pan is another good option.

Recipe Gluten-Free Chicken Piccata

The Pan

I use a large, non-stick 7-quart Calphalon sauteuse pan, but an 5-quart non-stick chef pan will work fine for the default recipe (4 servings).

Carefully Flipping the Chicken

In addition to finding just the right temperature, carefully use a thin spatula to flip and be sure to get fully under the golden parmesan crust to keep it in tact. This is tricky! I've been doing this many years and still struggle to get it just right each time. Be patient you'll figure it out.

Find the Right Heat & Always Use A Meat Thermometer

One of the trickiest part of this recipe is preheating the EVOO, prior to adding the chicken, and finding the right medium-high to high heat. Once you find the right heat on your stove top, you'll be able to get it right with about 6 minutes per side while turning a golden brown. Always test the chicken with a meat thermometer to ensure it's a perfect 165 degrees F.

Easy on the Sauce

If you're concerned about the calorie and fat content of this dish, just go lighter on the sauce with serving. The nutrition facts are calculated with the full weight of the sauce included in each serving.

Sides

I love to serve with homemade mashed potatoes and steamed or roasted brussel sprouts.

Notes

To help your chicken cook faster and more evenly, slice each boneless chicken breast in half horizontally to create thinner cutlets.

Dredge chicken cutlets in GF Namaste flour, seasoned with salt and pepper. I find it's easier to use a ziploc bag to coat the cutlets with the GF flour mixture.

Coat chicken in beaten eggs, fully submerging both sides of the cutlet, then coat with quality grated parmesan cheese. Ensure both sides of each cutlet are fully coated in parmesan; this is the base of the crispy, golden crust.
Set each cutlet aside on a plate until all are thoroughly coated.

Heat EVOO on medium to medium-high heat in a sauteuse pan. Once EVOO and pan are hot, add coated chicken cutlets throughout the pan. Set a timer for six minutes.

At six minutes, carefully use a thin spatula to flip each cutlet and be sure to get fully under the golden parmesan crust to keep them in tact. Set a timer for 6 minutes again. Repeat the careful flip, then test each cutlet using the meat thermometer.

Transfer cutlets to a clean plate when temperature reaches 165. I typically cover the cutlets on the plate with a second upside plate on top.

After all cutlets have reached 165 and have been transferred to separate clean plate, add wine to pan. Scrape bits off the pan as wine reduces for a minute.

Add lemon juice and let simmer. Reduce by half.

Add cold butter into the sauce, starting with a few tablespoons until absorbed into the sauce. Add the capers and stir until saucy.

You may add the cutlets back to the sauce to keep warm until serving. Or serve immediately, pouring sauce over cutlet.

Instructions

2 lbs. skinless boneless chicken breast in half horizontally to create thinner cutlets

3-4 eggs

1/4 GF Namaste Flour

7-8 oz. quality grated Parmigiano-Reggiano cheese

1/2 cup EVOO Extra Virgin Olive Oil

Chicken

1.5 cups white wine

8 tablespoons cold butter cut in chunks

1 small jar capers

Juice of 2 lemons

Piccata Sauce

Gluten-Free Chicken Piccata

Katie Gallagher

women chef with white background (3) (1).jpg

4 Servings

771 Calories / Serve

Prep Time

30 min

Cooking Time

30 min

Rest Time

0 min

Total Time

1 hour

average rating is 5 out of 5