Gluten Free Chicken Piccata
This gluten free chicken piccata is a delicious & healthy version of the classic Italian dish! A perfect Whole30 chicken recipe the entire family will love!
This recipe was originally published on Dec 4, 2017 and updated with new copy and photos on 3/1/22.
The BEST Whole30 Chicken Recipe: Chicken Piccata
Chicken Piccata is one of the most popular, famous dishes served at Italian restaurants. It used to be one of my all-time favorite meals to order. I love the crunch of the chicken mixed with the lemony-caper sauce that is just so delicious.
Unfortunately, the regular version is typically breaded and fried and full of gluten, which doesn’t work for me anymore. I set out to create a cleaner, more allergy-friendly version that still hits the spot with all the best chicken piccata flavors, but with healthier swaps! I am in love with this recipe and so happy that get to enjoy this beloved dish again!
Ready in less than 30 minutes, this is the perfect weeknight meal!
How to Make Whole30 Chicken Piccata
My Whole30 chicken piccata recipe is grain-free, gluten-free, dairy-free, and absolutely delicious! It’s made with a mixture of egg, almond flour, and coconut flour to coat the chicken and fry it to a crispy, golden brown and topped with a flavorful lemon caper sauce. You will absolutely love this healthier version!
- Chicken: I like to use organic chicken from Butcher Box.
- Chicken Broth: I like Kettle & Fire or Costco Brand.
- Wine: To keep this Whole30, there’s actually NO wine in this recipe. You may be used to cooking this dish with wine, but this recipe turns out so great without it!
- Breading: I use a mixture of coconut & almond flour for the crispy breading for this chicken. See Mary’s Tips & Tricks below for a nut-free breading option.
What to Serve with Gluten Free Chicken Piccata
This chicken piccata is cooked to a crispy golden brown with the perfect crunch and an amazing lemon caper sauce. Because the chicken is so flavorful and saucy, I suggest choosing a side that will complement the flavors of the chicken. Take a look at these perfect sides below!
Chicken Piccata Sides
Creamy Whole30 Mashed Potatoes
Garlic Cauliflower Mash
a side of Broccoli
Over Gluten Free Pasta (Jovial Foods is my favorite brand).
Mary’s Tips & Tricks
Nut Allergy: If you have a nut allergy you can use Pork Panko as a great breading alternative. It is what is pictured above and turned out so crispy and delicious! You can also make your own by crushing up pork rinds. Just be sure to check your ingredients if doing a Whole30!
Is this keto chicken piccata?
Each serving of this chicken piccata has 11 net carbs, which makes it low-carb and keto-friendly. Be sure to choose a low-carb keto side like broccoli or cauliflower mash to keep the net carbs low!
How many calories are in chicken piccata?
For one serving of this chicken piccata, there are 460 calories.
What are the best sides for chicken piccata?
If you are looking for the best sides to serve with chicken piccata, scroll up to the section “What to Serve with Chicken Piccata”. There are some great ideas for yummy, healthy sides!
Can I make this chicken piccata in the Instant Pot?
Unfortunately for this recipe, the Instant Pot won’t work! There just isn’t enough room to fit the chicken. You could work in batches, but it would end up steaming it instead of making it crispy. Maybe if it was little pieces of chicken but that would be a completely different recipe. Maybe I’ll create one eventually, but for now, I’d stick to a large skillet on the stovetop.
More Whole30 Chicken Recipes
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Recipe by: Mary’s Whole Life
Photos by: Casey from The Mindful Hapa
Gluten-Free Chicken Piccata
- Mix the almond flour, coconut flour, garlic powder, salt, and pepper in a shallow dish. Beat the egg in another shallow dish. Place side by side near the stove. Heat 2 tbsp of your oil over medium high heat in a large cast iron skillet. Meanwhile, dip your butterflied/sliced chicken breasts first in the egg, then dredge them in the flour mixture.
- Add to the chicken to the hot pan and cook for 2-3 minutes per side until golden brown and cooked through. You may need to work in batches depending on the size of your chicken breasts. (I did two chicken pieces at a time, removed them, then added 2 more tbsp of olive for the 2nd batch of chicken). Remove from the pan and set aside.
- Add ghee to the empty hot pan and scrape up any brown bits as it melts. Add in chicken broth, capers, the juice from one lemon, and the arrowroot powder/water mixture. Bring to a boil and reduce heat - let it simmer for about 3-5 mins. Add chicken back to the pan and keep on low until you're ready to serve. Enjoy!