Best Chicken Piccata Recipe
by Sommer Collier — last updated on Jun 8, 2025 
Easy Chicken Piccata Recipe: The Best Chicken Piccata with Lemon Sauce we’ve ever made. Plus, it’s Paleo, Keto, and Gluten-Free!
Our Best Chicken Piccata Recipe
I’ve been making Chicken Piccata for years. It’s a simple dish, requiring just a few staple ingredients and minimal effort. Chicken Piccata is a recipe you can pull together any night of the week. And it also happens to be very easy to adjust for various dietary restrictions, such as Gluten Free, Dairy Free, Paleo, and Keto Diets.
Sommer’s Recipe Notes
With just one or two tweaks, you can serve it to all of your friends and family. (Unless they are vegetarian.) *wink*
When we found out our daughter has significant reactions to gluten, Chicken Piccata was one of the very first dishes I adjusted for her.
I discovered that using almond flour in place of wheat flour actually improved the overall appeal of the dish.
The chicken is even crispier, with a thin almond coating, and the crust itself has a more pronounced flavor. We should have been making it this way all along!
Instead of using oil and butter, I could just use oil for dairy-free or paleo friends. Instead of using cornstarch, I could use arrowroot powder to remove all grains. These minor edits were so easy to make. Why had I not thought of them before?
Chicken Piccata Ingredients
Today, I’m going to break down what I consider the best chicken piccata recipe, making adjustments for your healthy lifestyle.
Please note that all the recipe adjustments are gluten-free.
- Thin chicken breasts – AKA chicken cutlets.
- Almond flour – I would use this over wheat flour, even for people without dietary need, because I like it better.
- Olive oil – To pan-fry the chicken.
- Butter – To give the lemon juice a rich flavor.
- Cornstarch – For thickening.
- Chicken broth – For the light pan sauce.
- White wine – For sweetness and tang.
- Lemon juice – To add the punch to the lemon sauce.
- Capers – To add briny notes to the sauce.
- Italian parsley – To finish the dish on a fresh note.
How To Make Chicken Piccata
- Coat. Ensure the chicken is thoroughly coated with a generous layer of almond flour. This becomes the crispy crust.
- Fry. Since the chicken breasts are thin, they will cook fast. Just cook them until each side is golden brown.
- Wipe. Whether you are using almond flour or traditional all-purpose flour, the coating will leave crumbs in the oil that will taint the sauce. Make sure to wipe out the skillet before moving on.
- Simmer. Add the sauce ingredients and let it bubble to thicken.
- Bathe. Add the chicken to the sauce and flip it over a couple of times to coat in the sauce.
How To Make It Paleo or Dairy Free?
Skip the butter and cornstarch. Then add extra oil and use arrowroot powder for thickening.
How To Make It Keto?
Skip the cornstarch and white wine. Use arrowroot powder for thickening and extra chicken broth.
See how easy that was?
Easy Chicken Piccata Recipe
Video
Ingredients
- 2 large boneless chicken breasts (or 4 chicken cutlets)
- 1/2 cup almond flour
- 3 tablespoons olive oil
- 3 tablespoons melted butter
- 1 teaspoon arrowroot powder
- 1/2 cup chicken broth
- 1/4 cup white wine (or more broth)
- 2 tablespoons fresh lemon juice
- 3.5 ounce capers, drained
- 1/4 cup chopped Italian parsley
- Salt and pepper
Instructions
- Preheat the oven to 200 degrees F. Line a small baking sheet with paper towels. If using full chicken breasts, lay them on a cutting board and cut each breast in half, parallel to the cutting board, to create 4 thin pieces.
- Place a large skillet on the stovetop and set to medium-high heat. Set a shallow pan next to the stove and pour the almond flour in it. Add 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.
- Add 3 tablespoons oil to the skillet. Once hot, dip the four chicken cutlets in the almond flour, coating well on both sides. Then gently place them in the hot oil.
- Fry the chicken for 3 minutes per side. Use tongs to move them onto the prepared baking sheet and place them in the oven to keep warm.
- Pour the oil out of the skillet and wipe the dark crumbs out with a paper towel. Then set the skillet back over medium heat. Add the butter (or 3 more tablespoons oil) to the skillet and whisk in the arrowroot powder, chicken broth, white wine, and lemon juice.
- Bring to a simmer. Once the sauce is thick enough to coat a spoon, add in the capers. Stir well.
- Place the chicken back in the skillet. Flip the chicken to coat it in the lemon sauce. Then serve with a generous sprinkling of parsley. Serve immediately.
Notes
Nutrition
Frequently Asked Questions
Instead of using butter in this recipe, use 6 tablespoons of olive oil.
To lower the carbs, the best option for this recipe would be to substitute more broth for the wine.
This recipe is best used within 2 to 3 days after preparation. This recipe does not have a long shelf life in the fridge. The best way to reheat it is to place it in the oven, covered with foil, at 250°F for about 20 minutes.
Yes, this is a recipe that can be stored in the freezer. Just make sure to store the chicken and the sauce separately, and when you are ready to use them, let them thaw out in the fridge overnight.
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Made exactly as instructed and it was the *best* chicken piccata I have ever tasted. Served over rice with green beans on the side. I worried (for nothing) about the lack of minced garlic – nope, didn’t miss it and in the spirit of “easy” that’s one less step. I had never used almond flour before but I’m convinced that was a huge part of the reason this was so yummy. Will use it again! Thanks for another amazing recipe!
Is the arrow root powder necessary?
Hi Christina,
You can use arrowroot or cornstarch to thicken the sauce a little. It is not necessary but does make the sauce more like a thin gravy, than just watery pan juices.
Chicken Piccata always seemed like something you’d have to go to a restaurant to get! But this recipe looks easy enough to make at home!