This chicken piccata recipe is delightfully full of summery lemon flavor and is naturally gluten free, low carb and keto friendly.
History of Chicken Piccata
Piccata is an Italian method of preparing food. It’s not necessarily the dish itself but the method of sautee-ing a thin, flour-coated meat and serving it in a sauce.
The recipes for piccata were originally veal piccata but chicken piccata recipes have become popular in the US. If you take a look at my Milanesa beef steak recipe, you will see the typical method being used for a wonderful meal, popular in Mexico.
You can use chicken or beef instead of veal. You may be able to use different vegetables or patties formed of typically vegetarian ingredients to “mimic” the dredged thin slice.
Read more about chicken piccata and its variations at Le Bistrot.
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Making Gluten Free Piccata
Making a chicken piccata recipe into a gluten free version was easy but it takes certain liberties with the recipe. It should really be considered only a variation. It’s not a real piccata, of course.
This is my variation of the traditional piccata in a quick and easy, 30 minute recipe for dinner.
This is truly a very easy recipe and can be made in only 30 minutes with just a few simple ingredients you probably already have in your pantry.
- Chicken Breast
- Chicken Stock
I’ve used two large chicken breasts. Rather than try to flatten them out with a meat mallet, I’ve cut them in half horizontally to produce four pieces. They’re thin, so they’ll cook quickly.
Because there is no flour mixture coating on the chicken in this recipe, I opted to use real butter in the pan instead of typical olive oil. I felt like the butter would give a nicer golden color when the chicken breasts were seared.
I used a fresh lemon since we had some in the refrigerator. If you don’t have fresh lemon, using lemon juice is completely acceptable. Use one to two tablespoons of bottled lemon juice instead. If you have some lemon pepper, that would be a nice addition.
Chicken stock can also be adapted. Use chicken bouillon or chicken stock paste with some water. The liquid is added for flavor and to ensure your chicken isn’t dry.
More Easy Dinner Ideas
For more easy dinner options, try these other recipes too.
- Easy Fideo Soup with Beef and Tomato
- Crockpot Gluten Free Chicken and Gravy
- Easy Pasta Dinner with Basil and Pine Nuts
Chicken Piccata Recipe Gluten Free
- 2 large Chicken Breast, boneless, skinless
- 3 tablespoons Butter
- 1 Lemon
- 1/2 cup Chicken Stock
- 1 teaspoon Pepper
- Cut chicken breasts horizontally to form four "chicken steaks". Salt and pepper each side, as desired.
- In skillet over medium heat, melt butter and allow it to bubble up a bit.
- Place chicken in skillet and cook each side about 3-4 minutes. Remove to platter.
- Cut lemon in half. In small cup, squeeze and zest one half of the lemon. Set other half aside. Add chicken stock and pepper to same cup with juice and zest. Stir well. Add to same skillet used for cooking chicken and heat through.
- Return chicken breasts to skillet with chicken stock mixture. Cook chicken until done, about 2-5 minutes more. Remove from heat. Serves 4.
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