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2 pieces of Gluten-Free Chicken Piccata on a plate with lemon slices and roasted potatoes in the background
Lindsay

Gluten-Free Chicken Piccata

Gluten-free chicken piccata is one of those meals that transforms plain chicken into something special— something that works just as well for a weeknight dinner as it does for a special occasion. This recipe breads the chicken in gluten-free flour, egg wash, and Italian seasoned almond flour, then bakes and broils it to a crispy, golden finish. No pan-frying means less handling, so that crispy breading stays perfectly intact. Give it a try this week and see how easy it is to elevate your chicken dinners! 
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 chicken breasts
Course: Dinner
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts about 1-1.5 lbs
  • ½ cup gluten-free flour
  • 1½ teaspoons salt divided
  • Pepper to taste
  • 1 egg
  • 1 teaspoon water
  • ¾ cup almond flour
  • 1 tablespoon Italian seasoning
  • Avocado oil or olive oil spray I usually use avocado oil here since it has a higher smoke point
  • 3 tablespoons butter
  • ⅓ cup lemon juice ~2 lemons
  • ¼ cup apple cider vinegar
  • Parsley for topping optional

Method
 

  1. Preheat the oven to 400°F and place a wire rack on a baking sheet—this keeps the bottom of the chicken from getting soggy as it bakes.  
  2. Using the flat side of a meat tenderizer, pound the chicken to an even thickness (I like to do this between two sheets of parchment paper). Pat dry thoroughly with a paper towel. This step is essential for keeping the breading intact!  
  3. Grab 3 shallow bowls—one for the gluten-free flour, 1 teaspoon salt, and pepper; one for the egg and water; and one for the almond flour and Italian seasoning. Whisk each mixture to combine. 
  4. Coat each chicken breast in the flour mixture, then the egg mixture, then the almond flour mixture. Place on the wire rack and repeat with the remaining chicken.  
  5. Lightly spray the breaded chicken with oil and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F  
  6. While the chicken bakes, combine the butter, lemon juice, lemon halves, apple cider vinegar, and ½ teaspoon salt in a small saucepan. Bring to a simmer and cook until the chicken is ready.  
  7. Once the chicken is finished baking, switch the oven to broil for about 2 minutes or until the chicken is golden and crispy.  
  8. Pour the lemon sauce over the chicken, top with fresh parsley, and serve warm.  

Notes

Pat the chicken as dry as possible before breading—this is the key to making sure the coating stays on and crisps up perfectly.
Keep a close eye on the chicken while it broils! Two minutes goes fast, and depending on how hot your oven runs, it may brown sooner than you expect.