Gluten Free Chicken Piccata recipe

Gluten-Free Chicken Piccata

A simple gluten-free chicken piccata recipe that's perfect for a busy weeknight meal made with finely diced pancetta, capers, lemon, and butter. 
Course Main Course
Cuisine Italian
Keyword chicken
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Amee


  • 4 boneless chicken cutlets 1 lb thin cut
  • 2 large lemons juiced (about 1/3 cup)
  • 4 oz finely diced pancetta
  • 1/4 cup King Arthur gluten-free blend flour
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted grassfed butter
  • 1/2 cup chicken stock
  • 2 tbsp capers drained


  • Squeeze lemons for juice (you'll want about 1/3 cup) and set aside.
  • In a large ziploc bag, combine GF flour, salt and pepper.
  • Shake until blended.
  • Drop chicken cutlets into the bag, one at a time, and shake until coated.
  • Shake to remove excess flour.
  • Heat a large skillet over medium-high heat and cook the pancetta until fat is rendered and bacon is crispy.
  • Remove pancetta from the pan and set aside.
  • Add the butter and oil to the skillet and until melted, then add chicken and cook for 2-3 minutes until lightly brown on both sides.
  • Reduce heat to medium-low; add broth, pancetta, lemon juice and capers.
  • Simmer until sauce is thickened, about 3-5 minutes.
  • Serve over brown rice.