Chicken Piccata

It’s been almost a week since I last posted something here. It seems my entire family has gone into retrograde and I have been nursing everyone back to health for the last month –including myself. The nasty flu that blew through Colorado had me down for ten days straight. I haven’t had one that bad for quite a long time.

On a food note, I continue to be inspired by Elise over at Last week she posted a delicious looking chicken piccata recipe. Once I found the time, this motivated me to come up with my own gluten-free, dairy-free version. If you decide to make this, please comment below and let me know how it turns out, as well as any suggestions that you may have.

This chicken piccata recipe adds one more protein dish to my family’s dinner table–we have been in a bit of a chicken parm rut lately, not that there’s anything wrong with that!

Chicken Piccata

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Servings 4



  • Cut the chicken breasts in half horizontally, butterflying them open --if the pieces are large, cut them each into two pieces after you cut them in half
  • Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
  • Mix together flour, salt and chef's shake
  • Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated
  • Heat olive oil and 2 tablespoons of grapeseed oil in a 9 inch skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side
  • Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
  • Place plate of chicken breasts in a warm oven while preparing the sauce
  • Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
  • Reduce the sauce by half then Whisk in the remaining 3 tablespoons of grapeseed oil
  • Plate the chicken, pour the sauce over it and sprinkle with parsley
  • Serve
Prep Time 20 mins
Cook Time 6 mins
Total Time 26 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Before I even finished taking pictures of this dish, I began to “sample” it. It is deliciously lemony and refreshing, quite tangy with the capers; while the parsley adds a nice subtle flavor to it as well.


27 responses to “Chicken Piccata”

  1. I loved this recipe. The chicken was great with the capers. My sauce, however, came out much thinner than I expected. May have followed the recipe incorrectly, but overall great meal. I complimented this course with the kale and shiitake mushroom salad – one of my top 10 best meals in my life for sure. Complete paleo diet. Thank you for the recipe, my family and friends will forever enjoy this.

  2. Helleo thanks you for this receipe. What is that : all purpose chef’s shake. How to do it myself please ?

  3. Just finish eating dinner. I’m very happy with this recipe. It’s very simple and absolutely delicious.I love the lemon and capers together. This recipe is a keeper! Thank you, Elana!!!

  4. That looks yummy!! My son Troy was diagnosed with ADHD and along with supplents we put him on a gluten free casein free diet with amazing results. Last year he couldn’t even do simple math, this year he is on honor roll. I believe a gfcf diet is what pulled it all together for him. Here is a link to my blog if you are intersted in reading about our journey.

    Thank you for sharing!!!

  5. My family loved this last night! My husband exclaimed how good the flavor is! My picky 14 year old had seconds. I served plain quinoa and romaine salad with it. I didn’t have Chef Shake in the pantry but will get it asap. I used lots of paprika, a 1/2 tsp of celery salt, and a bit of ground basil instead. Thanks so much for this big hit! Also, my sons are asking for a 2nd batch of triple chocolate cookies. They are scrumptious! Divine!

  6. I just tried this tonight for the first time….YUM. It turned out GREAT. Even my 2 year old daughter finished her whole plate. :-) Salty, Lemon-y and Delicious!

  7. Hi Elana ~

    I’ve been craving Chicken Piccata for a while, but I’m not much of a cook, so I usually order it when we go out.

    My husband used your recipe and cooked it for me tonight. It was great! He even enjoyed it and he is not a chicken lover.

    Thanks for your website and the recipes.

    I’ll be back.

    Katie Althouse

  8. Amy,

    Thanks for your comment. I updated the directions to say: “Place plate of chicken breasts in a warm oven while preparing the sauce.” I would define ‘warm’ as about 200° to 250°.

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Recipes » Dinners » Chicken Piccata