Description
A quick and flavorful gluten-free chicken piccata recipe featuring a crispy almond flour coating, tangy lemon sauce, and briny capers, perfect for a healthy Mediterranean dinner.
Ingredients
Scale
- 2 large chicken breasts (about 1 pound / 450g), pounded to even thickness
- ½ cup almond flour (50g) – can substitute gluten-free all-purpose flour or cornstarch
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (extra virgin preferred)
- 2 garlic cloves, minced
- ¾ cup chicken broth (180ml), low-sodium
- Fresh lemon juice from 1 large lemon (about 3 tablespoons / 45ml)
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat the chicken breasts dry with paper towels. Place one breast between two sheets of parchment paper or plastic wrap and gently pound it with a meat mallet or rolling pin until about ½ inch (1.3 cm) thick. Repeat with the second breast. Season both sides generously with salt and pepper.
- Pour the almond flour into a shallow dish. Dredge each chicken breast in the almond flour, pressing lightly to coat evenly. Shake off any excess flour.
- Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Once shimmering, add the chicken breasts. Cook for about 4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Transfer to a plate and tent loosely with foil to keep warm.
- Lower the heat to medium-low and add the remaining 1 tablespoon (15 ml) olive oil to the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth, lemon juice, and capers. Scrape any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 3-4 minutes until it reduces slightly and thickens.
- Return the chicken to the pan, spooning the sauce over the breasts. Let everything warm together for 1-2 minutes to allow the chicken to soak up the flavors.
- Sprinkle chopped fresh parsley over the top and serve immediately.
Notes
Pounding the chicken ensures even cooking and tender texture. Use fresh lemon juice for best flavor. Watch garlic carefully to avoid burning. Let sauce reduce to concentrate flavor. If sauce is too thick, add a splash of broth or water. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 320
- Sodium: 550
- Fat: 14
- Carbohydrates: 6
- Fiber: 2
- Protein: 38
Keywords: gluten-free, chicken piccata, almond flour, lemon sauce, healthy dinner, Mediterranean, quick recipe