Description
This Easy Chicken Piccata recipe is a flavorful, gluten-free dish featuring tender chicken cutlets cooked in a zesty lemon, caper, and garlic sauce. Perfect for a quick weeknight meal, this dish combines simple ingredients for a bright, savory dinner that pairs well with a variety of sides.
Ingredients
Units
Scale
Chicken
- 1 lb. boneless skinless chicken breast
- 2 tsp. salt
- Fresh cracked pepper, to taste
- 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour (37g) (or all-purpose flour)
Cooking and Sauce
- 2 Tbsp. olive oil
- 2 Tbsp. butter (split)
- 2 cloves garlic (minced)
- 1 large lemon (halved)
- 1/4 cup low-sodium chicken broth
- 2 Tbsp. capers (drained)
- Fresh parsley for garnish
Instructions
- Prepare the chicken: Using a knife, butterfly the chicken breast on a cutting board and cut it in half to create 4 chicken cutlets. Cover with plastic wrap and pound the chicken with a meat tenderizer until approximately ½ inch thick and even in size. Season both sides with salt and pepper.
- Coat the chicken: Lay the gluten-free flour on a plate or shallow bowl and dip the chicken cutlets into the flour, evenly coating all sides. Some excess flour is expected and accounted for in nutrition.
- Prepare the lemon: Cut the lemon in half. Juice one half (about 3 tablespoons) and slice the other half into thin slices for cooking.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the flour-coated chicken cutlets to the hot oil and cook for 3-4 minutes per side until cooked through and no longer pink inside. Remove chicken and set aside on a plate.
- Make the sauce base: Reduce heat to medium-low. Add 1 tablespoon of butter and the minced garlic to the pan. Stir and sauté until garlic is fragrant, then add the lemon juice and lemon slices. Stir continuously until lemon slices turn golden brown and scrape any browned bits from the pan. Cook for an additional 2-5 minutes to build flavor.
- Create the piccata sauce: Add the chicken broth, capers, and remaining 1 tablespoon of butter to the pan. Stir until butter is melted and sauce is combined. Return the cooked chicken cutlets to the pan, spoon the sauce over them, and cook briefly until the chicken is reheated and infused with the sauce flavors.
- Serve and garnish: Plate the chicken hot, spooning extra piccata sauce on top, and finish with fresh chopped parsley as garnish. Serve immediately.
Notes
- All nutritional information is an estimate and may vary with ingredient substitutions.
- To reduce fat content, omit the butter in the final sauce or use cooking spray instead of olive oil when cooking the chicken.
- If gluten is not a concern, substitute all-purpose flour at a 1:1 ratio for the gluten-free flour.
- For convenience, frozen minced garlic and precut chicken tenderloins can be used to save prep time.
