Lemon Chicken Piccata with GremolataYum
This Lemon Chicken Piccata with Gremolata is a gluten-free version of the classic Italian dish. It’s a quick and easy meal to make any night of the week that your entire family will love.
This Lemon Chicken Piccata with Gremolata is a quick and easy meal to make any night of the week. Tender chicken breasts are simmered in a delicious lemon sauce then topped with a tasty gremolata made of tomato, garlic, capers, basil and lemon zest.
Lemon Chicken Piccata is one of my favorite meals to order when I’m eating out at an Italian restaurant. It’s a classic Italian dish and it’s also one of my favorite chicken recipes to make. The very first time I had Chicken Piccata, I was having lunch with my good friend, Malcolm, and I fell in love with the simple lemon sauce. Any time I eat at this restaurant…I always order the lemon chicken piccata. I’m such a creature of habit that way. Then I had dinner one night with Kyle and his girl friend, Dianna at their favorite Italian restaurant, and I ordered the chicken gremolata. It was chicken piccata with a generous portion of tomato gremolata. I loved the added flavor, nutrition and pop of color. A new favorite was born!!
I make this easy Chicken Piccata recipe fairly often because it is so quick to pull together, and after a long day at work – I can be sitting down to a nice home cooked meal in under 30 minutes. I always serve it with a side of brown rice noodles for soaking up the delicious, slightly tangy, lemon sauce. If you haven’t tried brown rice noodles – they work just as well as regular pasta – only they’re gluten-free. I highly recommend!
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The gremolata for this recipe is an easy one to make. While your chicken is simmering in the lemon sauce, you’ll sauté the simple ingredients for the gremolata in a separate pan. Then when the chicken is done, plate it and garnish it generously with the gremolata. This healthy chicken dinner recipe will likely be added to your weekly rotation.
Chicken Piccata with Gremolata
Yield: 4 servings
Total Time: 30 minutes
- 2 boneless and skinless chicken breasts, butterflied and cut in half
- 6-8 tablespoons quinoa (or chickpea) flour for dredging
- 4 tablespoons unsalted butter
- 6 tablespoons extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice (preferably from Meyer lemons)
- 1/2 cup chicken stock
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- freshly ground black pepper
For the Gremolata
- 1 tablespoon extra-virgin olive oil
- 2 Roma tomatoes, diced
- 1 large clove garlic, minced
- 3 tablespoons capers, rinsed
- 2 tablespoons fresh basil, chopped
- 1 teaspoon lemon zest
- Lightly flatten the chicken breasts with a mallet, then season with freshly ground black pepper.
- Dredge the chicken breasts in the flour and shake off any excess.
- In a large pan over medium-high heat, melt 2 tablespoons butter with 4 tablespoons extra-virgin olive oil. When the butter and oil are heated through, add 2 pieces of chicken breast. Cook for approximately 3-4 minutes or until golden brown, then turn over and cook on the other side for another 3-4 minutes or until golden brown.
- Remove and transfer to a plate.
- Add the remaining butter and extra-virgin olive oil, then cook the other two pieces of chicken breasts 3-4 minutes or until golden brown on both sides.
- Remove the chicken from the pan and place on the plate.
- Add the lemon juice and chicken broth to the pan and bring to a boil. Scrape down the bottom and sides of the pan for added flavor.
- Return the 4 pieces of chicken breast back into the pan and bring to a simmer for 5 minutes.
- Serve on plates with a side of pasta or vegetables and drizzle extra sauce over the chicken and garnish with the gremolata.
- Serve with parmesan cheese
For the Gremolata
- Heat the oil in a small saucepan over medium low heat.
- Add the tomatoes and garlic and sauté for 2-3 minutes or until the tomatoes begin to soften and the garlic is fragrant. Add the capers and lemon zest.
- Remove from heat. Stir in the basil.