Chicken Piccata with Capers Recipe

Chicken piccata with capers is one of the most elegant Italian chicken dishes you can make in under 25 minutes. Thin chicken cutlets are dredged in a light gluten-free flour, pan-fried until golden, then finished in a bright lemon-caper butter sauce. Each serving delivers 41g of protein and 446 calories, with this gluten-free version achieving the same restaurant-quality taste without wheat flour.

Ingredients

• 4 boneless, skinless chicken breasts (about 700g), halved horizontally to make 8 thin cutlets
• 4 tbsp gluten-free all-purpose flour (or almond flour for a paleo option)
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 3 tbsp olive oil, divided
• 3 tbsp unsalted butter or ghee
• 4 cloves garlic, thinly sliced
• 0.5 cup dry white wine
• 0.5 cup chicken broth
• 4 tbsp fresh lemon juice (about 2 lemons)
• 3 tbsp capers, drained and rinsed
• 2 tbsp fresh flat-leaf parsley, chopped
• Lemon slices and extra parsley for serving

Instructions

1. Place chicken cutlets between two sheets of plastic wrap. Pound to an even 0.5cm thickness using a meat mallet or rolling pin.
2. Mix gluten-free flour, salt, and pepper on a plate. Dredge each chicken cutlet in the flour mixture, shaking off excess.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches, cook chicken cutlets for 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
4. Add remaining 1 tbsp olive oil and sliced garlic to the same skillet. Cook for 30 seconds until fragrant.
5. Pour in white wine and let it bubble for 2 minutes, scraping up any browned bits.
6. Add chicken broth, lemon juice, and capers. Bring to a simmer and cook for 3 minutes until sauce reduces slightly.
7. Add butter or ghee and stir until melted, creating a glossy sauce.
8. Return chicken cutlets to the skillet. Spoon sauce over each piece and heat for 1 minute.
9. Garnish with fresh parsley and lemon slices. Serve immediately with the pan sauce spooned over everything.

Tips & Variations

• Pounding the chicken to even thickness ensures it cooks uniformly and quickly.
• For a richer sauce, add an extra tablespoon of butter at the end and swirl the pan rather than stirring.
• Substitute capers with sliced green olives for a different briny note.
• Serve over gluten-free pasta, cauliflower rice, or with a simple arugula salad.
• For dairy-free, use all olive oil instead of butter; the sauce will be lighter but still flavorful.

Nutrition Breakdown

Calories: 446 kcal

Protein: 40.6g

Fat: 23.6g

Carbs: 10.6g

Fiber: 0.7g

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