Gluten-Free Chicken Piccata with Lemon Caper Butter over Mashed Potatoes

Why You’ll Love This Recipe

• Classic Italian comfort, made 100% gluten-free with rice flour and verified GF pantry items.
• Bright, silky lemon–caper–butter sauce that clings to tender chicken and creamy potatoes.
• Weeknight-friendly: one skillet for the chicken and sauce, simple pot for the mash.
• Restaurant polish with home-cook ease—no specialty techniques required.

Grocery List

• Produce: Yukon Gold potatoes, lemons, fresh parsley, garlic (optional)
• Dairy: Unsalted butter, whole milk (or half-and-half)
• Pantry: Chicken cutlets, white rice flour (gluten-free), capers, gluten-free chicken stock, dry white wine (gluten-free, optional), olive oil, kosher salt, black pepper

Full Ingredients

For the Creamy Mashed Potatoes

• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 tbsp kosher salt (for boiling water)
• 3 tbsp unsalted butter
• 1/2 cup whole milk, warmed (or use half-and-half for richer potatoes)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

For the Gluten-Free Chicken Piccata

• 1.5 lb chicken cutlets (or 2 large chicken breasts halved horizontally), pounded to 1/2-inch thickness
• 1 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 cup (70 g) white rice flour (gluten-free), for dredging
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter (for searing)
• 1/3 cup dry white wine (gluten-free) or use additional stock
• 2/3 cup gluten-free low-sodium chicken stock
• 3 tbsp fresh lemon juice (from 1–2 lemons)
• 1 tsp finely grated lemon zest
• 2 tbsp capers, drained and rinsed
• 3 tbsp cold unsalted butter, cut into cubes (to finish the sauce)
• 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
• Lemon wedges or thin slices, for serving (optional)

Step-by-Step Instructions

Step 1: Set up and prep ingredients

Place a large pot of water on the stove. Peel and cube the potatoes. Finely chop parsley. Zest and juice the lemons, keeping zest and juice separate. Lightly pound chicken to even 1/2-inch thickness. Pat dry with paper towels. Season chicken with 1/2 tsp kosher salt and 1/2 tsp black pepper. On a plate, add the rice flour and season with a pinch of salt; whisk to combine.

Step 2: Cook the potatoes

Add 1 tbsp kosher salt to the pot of water and bring to a boil. Add potatoes and cook at a gentle boil until a knife slides in easily, 12–15 minutes. Meanwhile, warm the milk in a small saucepan or microwave until steamy but not boiling. Drain potatoes well, letting steam escape for 1–2 minutes so they dry slightly.

Step 3: Make the creamy mash

Return potatoes to the pot. Add 3 tbsp butter and mash until mostly smooth. Pour in warm milk and continue mashing/stirring until creamy. Season with 1/2 tsp salt and 1/4 tsp pepper (adjust to taste). Fold in 2 tbsp chopped parsley. Cover to keep warm, or set over the lowest heat with a lid.

Step 4: Dredge and sear the chicken

Dredge seasoned chicken in the rice flour, shaking off excess. Heat a 12-inch skillet over medium-high. Add 2 tbsp olive oil and 1 tbsp butter. When the fat shimmers, add chicken in a single layer (work in batches if needed). Sear 3–4 minutes per side until deep golden and cooked through to 165°F. Transfer to a warm plate and tent loosely with foil. If working in batches, add a splash more oil if necessary.

Step 5: Deglaze and build the lemon–caper base

Pour off any excess fat, leaving about 1 tbsp in the skillet. Return pan to medium heat. Add the white wine (or an equal amount of stock) to deglaze, scraping up brown bits. Simmer 1–2 minutes to reduce by about half. Stir in 2/3 cup gluten-free chicken stock, 3 tbsp lemon juice, and the capers. Simmer 2–3 minutes until slightly reduced and flavorful.

Step 6: Finish the sauce with butter and herbs

Reduce heat to low. Off the heat, whisk in 3 tbsp cold butter, a few cubes at a time, until the sauce turns glossy and slightly thickened. Stir in the lemon zest and 2 tbsp parsley. Taste and adjust seasoning with salt and pepper as needed.

Step 7: Bring it together and serve

Return chicken and any accumulated juices to the pan, turning to coat. Warm 1–2 minutes on low heat (do not boil). Spoon a generous mound of mashed potatoes onto plates. Top with chicken and spoon the lemon–capers–butter sauce over the top. Garnish with extra parsley and lemon slices or wedges. Serve immediately.

Pro Tips

• Gluten-free assurance: Use rice flour, gluten-free labeled stock and wine, and check capers for shared-facility statements. Avoid cross-contact by using clean utensils and work surfaces.
• Even cooking: Pound chicken to an even thickness to prevent dry edges and raw centers.
• Golden sear: Pat chicken very dry before dredging; a light, even coating of rice flour browns beautifully and stays delicate.
• Silky sauce: Whisk in cold butter off heat to emulsify. If it breaks, whisk in 1–2 tsp cold water and a small cube of butter to bring it back.
• Keep potatoes creamy: Warm the milk before adding so the starches stay smooth and the mash doesn’t seize.

Variations

• Artichoke piccata: Add 1 cup quartered artichoke hearts (rinsed) to the sauce with the capers.
• Herb swap: Use basil or chives instead of parsley for a different freshness.
• No wine: Skip the wine and just use extra gluten-free stock; add an extra teaspoon of lemon juice to brighten.

Storage & Make-Ahead

Refrigerate leftovers in separate airtight containers for up to 3 days. Reheat chicken and sauce gently over low heat or in a 300°F oven, covered, until warm (avoid boiling the sauce). Rewarm mashed potatoes with a splash of milk and a knob of butter, stirring until smooth. You can boil and mash potatoes up to 1 day ahead; reheat gently. The seared chicken can be cooked earlier in the day and held chilled; make the sauce fresh for best texture. Freezing: mashed potatoes freeze well up to 1 month; the butter-emulsified sauce can break when frozen, so freeze the chicken without sauce if needed.

Nutrition (per serving)

Approximate: 740 calories; Protein 52 g; Carbohydrates 49 g; Fat 33 g; Fiber 4 g; Sodium 860 mg. Nutrition will vary based on exact ingredients and salt used.