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Gluten Free Chicken Piccata (AIP, Paleo) garnished with lemons and parsley in a skillet.

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. 


Units Scale
  • 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)


  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

Keywords: gluten-free chicken piccata, aip chicken piccata, paleo chicken piccata, dairy-free chicken piccata, AIP chicken recipe, easy AIP dinner recipe