Gluten Free Chicken Piccata (AIP, Paleo)

This one-pan Gluten-Free Chicken Piccata made with arrowroot starch is an easy AIP/paleo dish. It’s grain-free and dairy-free, and the perfect quick and delicious weeknight dinner.

Gluten Free Chicken Piccata (AIP, Paleo)

This Gluten-Free Chicken Piccata recipe is a paleo and AIP variation of a classic Italian-American dish. Typically, chicken piccata includes chicken cutlets dredged in all purpose flour, and pan fried in a buttery lemon sauce with capers.

In this allergy-friendly version, arrowroot starch is used to make this chicken piccata without gluten, grains or nuts. It’s cooked in a sharp, tangy and delicious dairy-free sauce made with chicken broth, lemon juice, white wine vinegar and the signature capers.

You’ll love this skillet Gluten-Free Chicken Piccata because it is so simple to prepare in one pan, and it’s ready in about 30 minutes! It feels like a fancy gourmet dish yet is so quick and easy to make.

Here’s what you’ll need for this gluten free, AIP/paleo chicken piccata:

• boneless and skinless chicken breasts – butterflied and cut in half to make thin chicken cutlets. You can also use boneless, skinless chicken thighs and use the same technique to make them thinner.
• sea salt – just a bit to season the chicken.
• arrowroot starch – the grain-free, nut-free and gluten-free starch used to dredge chicken without flour. It encourages a nice, light crisp and adds a bit of color. Substitute with tapioca starch.
• olive oil + garlic – the aromatic base of the sauce, this combo gives the best flavor. You can substitute olive oil with avocado oil, and replace garlic with shallots.
• capers – a signature ingredient of piccata recipes, capers add a briny flavor. You can substitute with chopped green olives.
• chicken broth or stock – adds to the flavor profile. Be mindful that the capers are salty so ensure your broth is sodium free. You can replace chicken broth with vegetable broth.
• lemon juice + white wine vinegar – for an acidic, tangy kick that brightens up this dish. Use freshly squeezed lemon juice for best results. You can sub the white wine vinegar with rice vinegar.
• lemon + parsley – optional, for garnishing. You can use any variety of parsley.

How to make gluten-free, dairy-free chicken piccata

First, prepare the chicken cutlets

• Make cutlets by butterflying the chicken breasts then cutting them in half, vertically. Pat dry.
• Season with salt and lightly coat in arrowroot starch. Be sure to shake off any excess.
• Then, heat a skillet with oil over medium heat.
• Pan-sear cutlets on each side until golden brown. Remove from skillet once seared.

Next, make the dairy-free chicken piccata sauce

• In the same pan, add oil and sauté garlic until golden and fragrant.
• Add all the liquid ingredients and bring to a boil.
• Then, add capers.

Last, return the cutlets to the pan

• Continue to cook on low heat until chicken is cooked through, and the sauce thickens to your liking.

Tips for making this paleo and AIP chicken piccata recipe

• Make sure to shake or dust off any excess arrowroot starch once the chicken is dredged. It only needs a light coating. A thick coat will be too dense and the cutlets won’t brown well when pan-seared.
• The chicken does not need to be cooked through when pan-fried the first time. Simply sear until golden brown, about 3-4 minutes per side. Once returned to the pan, cook throughout in the chicken piccata sauce.
• Deglaze the pan with the sauce ingredients. Once you’ve added the chicken broth and lemon juice, scrape up any browned pieces of chicken and garlic stuck to the skillet (the fond) for extra flavor. This also helps the sauce to thicken a bit.
• To further thicken the chicken piccata sauce, make a slurry with 1 TBSP arrowroot starch and 2 TBSP water and add it to the lemon caper sauce.
• For an even brighter citrus flavor, add sliced lemons directly to the sauce to simmer for a few minutes at the end of cooking. Or, garnish individual servings with a few thin slices.

How do I serve this AIP and paleo chicken piccata?

Have this chicken piccata as a savory main for an easy paleo and AIP chicken dinner or lunch. It’s best served hot and fresh from the stovetop. Spoon the extra sauce over the chicken and your choice of sides for added flavor!

Some sides you can serve with this Gluten-Free Chicken Piccata are:

• Pasta and rice substitutes like grain-free pastas, vegetable noodles, Leek and Fennel Risotto or cauliflower rice to soak up the garlic-lemon sauce.
• Veggie sides like Crispy Smashed Broccoli, AIP Parsnip and Carrot Mash, Grilled Sweet Potato Wedges with Lime and Grilled Asparagus with Orange
• Fresh greens and salads like this Shaved Vegetable Spring Salad, Easy Paleo Pasta Salad, Roasted Beet and Citrus Salad or this Sautéed Kale Salad with Grapes
• Sop up sauce with grain-free breads like this crusty AIP Sourdough Bread or these Easy Vegan Gluten-Free Biscuits

Variations to try:

• Make the sauce with other meats for a variety of piccata dishes:
  • Use veal cutlets instead of chicken to make a gluten-free veal piccata
  • Use white fish filets like cod, haddock or sole to make a gluten-free fish piccata

• Swap out the meat completely and make vegetable piccata dishes:
  • Use portobello mushrooms instead of chicken cutlets
  • Make the dairy-free piccata sauce and drizzle on vegetables of your choice like roasted squash, cauliflower and other roasted veggies or sautéed greens for a fun and flavorful way to make veggies.

FAQs

How do I make the chicken cutlets for this AIP/Paleo Chicken Piccata recipe?

Check out the post for instructions on how to make the chicken cutlets. Or, you can use very thin chicken breasts or purchase butterflied chicken breasts, then cut them in half.

What can I use instead of capers?

Although capers are a classic ingredient of chicken piccata recipes, feel free to omit them or replace with chopped green olives for a similar taste.

Can I make any other substitutions?

Refer to the Ingredients section of the post for my recommendations.

How do I store this Gluten Free Chicken Piccata?

Store any leftovers in a sealed container in the fridge for 3-4 days. Reheat in a skillet on low heat until heated throughout, or in the microwave.

Can I freeze this dish?

This dish is best eaten fresh or reheated from the fridge. If you choose to freeze it, use a resealable freezer-safe container. Thaw in the fridge overnight and reheat on the stovetop.

Here’s some more easy one-pan gluten-free, AIP/Paleo chicken recipes you might enjoy

• Sheet Pan Paleo Sweet and Sour Chicken and Vegetables
• One-Pan Chicken and Orzo
• Chicken Meatballs in Creamy Mushroom Sauce
• One-Pan Chicken Thighs with Apples
• Easy One-Pan Roasted Chicken with Spring Vegetables

If you loved this Gluten Free Chicken Piccata (AIP, Paleo) I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious. 

Gluten-Free Chicken Piccata (AIP, Paleo)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Nicole Charles
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This one-pan Gluten-Free Chicken Piccata made with arrowroot starch is an easy AIP/paleo dish. It’s grain-free and dairy-free, and the perfect quick and delicious weeknight dinner. 

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Ingredients

Units USM Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts, butterflied and cut in half (about 2 chicken breasts)
• 1 tsp sea salt, divided
• 1/2 cup arrowroot starch
• 3 TBSP olive oil, divided
• 3 cloves garlic, minced
• 3 TBSP capers, drained and rinsed
• 1 cup sodium free chicken broth or stock (if AIP, ensure ingredients are compliant)
• 2 TBSP lemon juice
• 1 TBSP white wine vinegar
• Sliced lemon, for garnishing (optional)
• Fresh chopped parsley, for garnishing (optional)

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Instructions

1. Butterfly chicken breasts and cut in half, vertically.
2. To a large bowl, add chicken and 1/2 tsp sea salt. Mix.
3. To a separate large bowl, add arrowroot starch. Dredge chicken in arrowroot starch. Shake off excess and put floured pieces aside on a plate.
4. To a large skillet, add 2 TBSP olive oil and heat over medium heat.
5. Place cutlets in the pan. Pan sear until golden brown on each side.
6. Remove seared cutlets and add remaining 1 TBSP olive oil to skillet.
7. Add garlic and sauté until golden.
8. Add chicken broth and lemon juice. Bring to a boil.
9. Add remaining 1/2 tsp sea salt and 1 TBSP white wine vinegar.
10. Add capers.
11. Reduce heat and return chicken to skillet. Cook on low heat until sauce thickens around the chicken, and chicken is cooked through.
12. Serve on top grain-free pasta, if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Mains
• Method: Stovetop
• Cuisine: Italian inspired