Chicken Piccata Recipe (Gluten Free & Flavor Packed)

Chicken Piccata Recipe - gluten free - grain free- real food

In the early days of my marriage, when I was pregnant with our first child, I had a daily ritual of cleaning the entire house each day from baseboards to ceiling (nesting, anyone?) and then watching the food channels for dinner inspiration.

My husband is Italian, so I learned how to cook from Giada, Emeril, and Mario.

Of course, back then I also managed to shower daily, keep the house spotless, prepare meals that took hours to make, and be dressed and wearing make-up before my husband got home… it’s amazing how efficient one can be when using both hands.

Anyway, one recipe I often saw on cooking shows but never got around to making back then was chicken piccata. (This is also due to a bad citrus experience early in one of my pregnancies that left a lingering repulsion for citrus flavored meats… thankfully, it’s finally gone.)

A few months ago, a friend mentioned making chicken piccata and I decided that it was worth a try. I did not like citrus flavors in meat at all before this and I really, really liked this variation. It’s also really fast to make and is even great cold! Plus, it sounds fancy :-). Try this chicken piñata (as my kids call it…)

Chicken Piccata Recipe - gluten free - grain free- real food
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5 from 1 vote

Chicken Piccata Recipe (Gluten Free!)

A healthy variation of delicious citrus-infused chicken piccata that kids and adults will both love!
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 335kcal
Author Katie Wells



  • Preheat oven to 300°F (this is just to keep the chicken warm).
  • Butterfly the chicken by cutting in half lengthwise.
  • Flatten using a meat hammer or the bottom of a cast iron skillet until the chicken is about ¼ to ½ inch thick.
  • Mix the almond flour and spices together on a plate.
  • In a bowl, beat the eggs with the water until frothy.
  • Melt 2 tablespoons of the butter in a large skillet over medium high heat.
  • Dip the chicken in the egg mixture, then into the almond mixture, and then back into the egg quickly.
  • Place chicken in the butter in the heated skillet and cook 3-4 minutes per side until browned and no longer pink on the inside. It may take two rounds to fit all the chicken. Use another 2 tablespoons of butter for the second round.
  • Remove chicken and keep warm in the oven on a baking sheet.
  • Add the wine or broth to the pan to de-glaze.
  • Cut the lime or lemon in half and squeeze one half into the pan with the wine/broth.
  • Thinly slice the other half.
  • If using capers, drain them and add to the sauce now.
  • Reduce the mixture by about half and then add in the remaning butter until melted.
  • Remove the chicken from the oven and drizzle some of the sauce over each piece.
  • Top each piece with fresh parsley and Parmesan or feta cheese (optional).
  • Garnish with a thinly sliced piece of lime.


Serving: 1piece | Calories: 335kcal | Carbohydrates: 4.5g | Protein: 25.3g | Fat: 23.3g | Saturated Fat: 11.4g | Cholesterol: 160mg | Sodium: 123mg | Fiber: 0.8g | Sugar: 2g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Alternate Ending: Instead of reducing the sauce in step 12, you can add about ½ pound of spinach and saute until it is wilted and then serve the chicken on top of a bed of wilted spinach with some freshly squeezed lime juice on top.

chicken piccata grain free gluten free paleo

Ever had chicken piccata? Do you make it differently? Let me know below!

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