This gluten-free chicken piccata is a lighter, healthy take on the classic Italian favorite — a perfect Whole30 chicken recipe the whole family will enjoy.
This recipe was first published on Dec 4, 2017 and updated with new photos and copy on Mar 1, 2022.
The Best Whole30 Chicken Recipe: Chicken Piccata
Chicken piccata is a beloved Italian restaurant staple: crisp, golden chicken finished with a bright lemon-caper sauce. Traditional versions are often breaded with wheat and fried, which isn’t ideal for those avoiding gluten. This recipe recreates the familiar flavors with clean, allergy-friendly swaps so you can enjoy that satisfying crunch and tangy sauce without gluten or dairy.
Quick to prepare and ready in under 30 minutes, this is an excellent weeknight dinner option.
How to Make Whole30 Chicken Piccata
This grain-free, gluten-free, and dairy-free chicken piccata uses a coating of egg, almond flour, and coconut flour to achieve a crisp, golden crust. The chicken is pan-fried and finished in a tangy lemon and caper pan sauce thickened slightly with arrowroot, delivering all the classic flavors in a healthier format.
Ingredient Notes
- Chicken: Use skinless boneless chicken breasts, pounded thin or butterflied so they cook quickly and evenly.
- Chicken Broth: A good-quality chicken broth gives the sauce depth. Use your preferred brand or homemade stock.
- No Wine: This Whole30-friendly version omits wine. The sauce is bright and flavorful without it.
- Breading: A blend of blanched almond flour and coconut flour creates a crunchy, grain-free coating. For a nut-free option, crushed pork rinds work well — just check ingredients if you’re following Whole30 strictly.
What to Serve with Gluten-Free Chicken Piccata
The saucy, lemony chicken pairs well with simple sides that soak up the sauce. Choose a complementary starch or vegetable depending on your dietary goals.
Recommended Sides
Creamy Whole30 Mashed Potatoes
Garlic Cauliflower Mash
Steamed or roasted broccoli
Gluten-free pasta (if not doing Whole30)
Tips & Alternatives
Nut Allergy: If you need a nut-free breading, crushed pork rinds make an excellent crispy coating. You can buy ready pork panko alternatives or crush plain pork rinds at home. Always check labels for compliance with Whole30 if required.
FAQs
Is this keto chicken piccata?
This recipe is relatively low in carbs and can fit a low-carb or keto approach when paired with a low-carb side such as broccoli or cauliflower mash.
How many calories are in chicken piccata?
Estimated calories for one serving of this recipe are about 460 kcal. Nutritional values will vary based on specific ingredients and portion sizes.
What are the best sides for chicken piccata?
See the recommended sides above — mashed potatoes, cauliflower mash, broccoli, or gluten-free pasta are all great choices depending on your dietary needs.
Can I make this in the Instant Pot?
This preparation relies on pan-frying to achieve a crispy crust, so an Instant Pot is not ideal. The pressure cooker would steam the chicken and soften the coating. For a crispy result, cook in a large skillet on the stovetop.
More Whole30 Chicken Recipes
Instant Pot BBQ Chicken Bowls
Easy Sheet Pan Chicken Shawarma Bowls
Healthy Chicken Salad with Grapes
Baked Butter Chicken Meatballs
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Recipe by: Mary’s Whole Life
Photos by: Casey from The Mindful Hapa
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!
Ingredients
- 2 tbsp olive or avocado oil
- 1.5 lbs chicken breasts* (see notes)
- 1 egg, beaten
- 2/3 cup blanched almond flour
- 3 tbsp coconut flour
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 tbsp ghee
- 2 lemons (1 for juicing, 1 for garnish)
- 1 cup chicken broth
- 1/4 cup capers
- 1 tsp arrowroot powder
- 1 tbsp water
Instructions
- Mix almond flour, coconut flour, garlic powder, salt, and pepper in a shallow dish. Beat the egg in another shallow dish. Heat 2 tbsp oil in a large skillet over medium-high heat.
- Dip each butterflied or pounded chicken breast into the egg, then dredge in the flour mixture. Cook in the hot skillet 2–3 minutes per side until golden brown and cooked through. Work in batches if needed. Remove cooked chicken and set aside.
- Add ghee to the hot pan and scrape up browned bits. Stir in chicken broth, capers, lemon juice, and the arrowroot mixed with water. Bring to a boil, then simmer 3–5 minutes until slightly thickened. Return the chicken to the pan to warm through. Serve with lemon slices and enjoy.
Notes
*I cut two large chicken breasts in half to make four thinner pieces and pounded them to an even thickness so they cook quickly.
Nutrition (per serving)
Calories: 460 kcal | Carbohydrates: 14 g | Protein: 43 g | Fat: 27 g | Fiber: 6 g
All nutrition facts are estimates and may vary depending on ingredients and portion sizes.
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