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