Sheet Pan Chicken Piccata (Paleo Option/Gluten Free)

 

This Sheet Pan Chicken Piccata is the perfect blend of simplicity and elegance! Made gluten-free and Paleo-friendly, it’s a healthier twist on the classic dish without sacrificing flavor. Tender chicken cutlets are baked to perfection with a tangy lemon-caper sauce for a dinner that’s ready in just 30 minutes! With minimal prep, this meal is great for busy weeknights or effortless entertaining. Get ready to enjoy a fresh and flavorful dinner that’s as nutritious as it is delicious!

 

 

This sheet pan chicken piccata has quickly become one of my favorite meals of the week! Not only is it a one-dish recipe ready in just 30 minutes, but it also requires minimal cleanup—a win-win! It’s a twist on the classic chicken piccata, made gluten free with a paleo option and cooked in the oven. The chicken is perfectly breaded and pairs wonderfully with a variety of sides from pasta to roasted potatoes for a complete and satisfying meal. It’s one of those recipes you’ll want to make again and again!

 

Why you’ll love this recipe

• Quick and easy: Gluten free chicken piccata is ready in under 30 minutes, perfect for busy weeknights.
• Naturally gluten free: Made with almond and tapioca flours for a delicious gluten-free breading.
• Fresh and flavorful: Tangy lemon sauce and briny capers bring bold, bright flavors to the dish.
• Versatile pairing options: Serve with gluten-free pasta, rice, or roasted veggies for a complete meal.

 

Ingredient highlights

A handful of simple ingredients come together to make an irresistible meal.

• Chicken cutlets: The signature protein for this recipe is chicken breast cutlets.
• Tapioca flour: A gluten-free alternative that adds a light coating, helping to create a golden crust on the chicken.
• Almond flour: Adds texture and a slightly nutty flavor to the breading, complementing the dish’s bright and tangy profile.
• Salt and black pepper: Brings out all of the delicious flavors of the chicken and the sauce.

 

For the Sauce:

• Broth: Acts as the savory base of the sauce, balancing the tanginess of the lemon juice.
• Lemon juice: Use freshly squeezed lemon juice for the best vibrant, tangy flavor.
• Capers: Briny and tangy, they add bursts of complex flavor to the sauce.
• Ghee, olive oil, or unsalted butter: Provides richness and helps blend the sauce ingredients into a silky consistency.
• Shallot: Adds a subtle sweetness and depth of flavor.
• Garlic: For an aromatic and savory taste.
• Cracked black pepper: Adds a touch of spice to the sauce, complementing the lemony brightness.
• Lemon slices: They provide a burst of citrus flavor and a visually appealing garnish.
• Parsley: Adds a pop of color and herbaceous finish to the dish.

 

 

Nutritional highlights

• High protein: Chicken breast is a great source of lean protein and makes this meal really satisfying!
• Low in carbs: With the gluten-free and Paleo-friendly ingredients, this dish is naturally low in carbs.
• Rich in healthy tats: Using olive oil or ghee provides healthy fats.
• Vitamin C: The fresh lemon juice in the sauce adds a boost of vitamin C, important for immune health.
• Quercetin: Capers are a great source of quercetin, an antioxidant with many anti-inflammatory properties.

 

Recipe steps

With simple steps in just 30 minutes, you can create perfectly tangy and flavorful chicken piccata gluten free. Here’s how:

1. Prep: Preheat your oven to 425°F and place a sheet pan inside to heat.
2. Make the sauce: Prepare the sauce by mixing the broth, lemon juice, capers, butter, shallots, and garlic in a small bowl. Set aside.
3. Bread the chicken: In a shallow dish or plate, mix the tapioca flour, almond flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, coating both sides evenly. Place on a plate until all chicken is coated.
4. Cook: Carefully remove the hot sheet pan from the oven. Lightly grease the pan and place the breaded chicken cutlets on it. Roast for 5 minutes.
5. Add the sauce: After 5 minutes, flip the chicken cutlets, then pour the sauce over the chicken and scatter the lemon slices around the pan.
6. Continue cooking: Return to the oven and roast for another 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
7. Garnish and enjoy: Remove the pan from the oven, sprinkle with freshly chopped parsley and serve immediately with roasted potatoes and sautéed spinach or your favorite sides.

 

 

Substitutions and variations

• Capers: If you don’t like capers, you can replace them with chopped green olives or simply omit them.
• Paleo chicken piccata: Omit any dairy (like butter) and use olive oil instead.
• Creamy chicken piccata: Add a splash of coconut cream or heavy cream to the sauce to make it creamy.
• Add veggies: Include spinach, zucchini or artichoke hearts to the sauce for more texture and flavor.
• Make it spicy: Add a pinch of red pepper flakes to the sauce to give it a mild kick.

 

Tips/FAQ

• What vegetable goes with chicken piccata? Spinach, broccoli, zucchini, potatoes and carrots are all excellent choices. Their mild flavors complement the tangy, savory sauce perfectly.
• How can I keep the chicken moist and tender? To keep the chicken moist and tender, avoid overcooking it. Use thin, evenly sized cutlets and cook them just until golden brown on each side. Allowing the chicken to rest after cooking can also help retain its juices.
• Can this recipe be made ahead of time? While it’s best fresh out of the oven, you can prep the chicken with the breading and go ahead and make the sauce the night before you plan to serve this. 
• Can I make this dairy free? Absolutely! Substitute olive oil for butter to create a delicious dairy-free version of chicken piccata.

 

Storing/freezing/reheating

• Storing leftovers: Once completely cooled, store leftovers in an airtight container in the fridge for up to 3 to 4 days. 
• Freezing: To freeze, place in a freezer-safe airtight container, then transfer to the freezer for up to 3 months.
• Reheating: When ready to serve, allow it to thaw overnight in the fridge before popping it in the oven at 350°F for 10 minutes. Alternatively, you could heat it up in a skillet.

 

 

Other recipes you’ll love

• Easy Cabbage Chicken Soup
• Cranberry Walnut Chicken Salad
• Sheet Pan Roasted Mediterranean Chicken and Vegetables
• Honey Lemon Pepper Wings
• Roasted Brussels Sprouts and Carrots

 

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