A simple, dairy and gluten free lemon chicken recipe made in 1 pan with 10 ingredients. Crispy with perfect breading and infused with lemon and capers. Perfect for making on a weeknight with some rice, potatoes, or even over salads!
The first time I had this version of lemon chicken was in a chain Italian restaurant known as Buca di Beppos. If you’ve never been to one, they pride themselves on being family style; meaning everything you order is served in giant sizes for you to share with your table. Having a giant platter of this lemon chicken presented alongside mountains of pasta and bowls of salad so big you could go swimming in them made for an unforgettable experience.
Since developing my wheat allergy, Italian restaurants and I are no longer close friends, leaving me to make up the recipes in the safety of my home. When my sister asked for this chicken on her birthday, I knew two things: One, I had to make it gluten and dairy free to accommodate my family, and two, I needed to buy a few boxes of pasta.
This gluten free lemon chicken is so easy to make, you can probably whip it up with the ingredients you have laying around your kitchen right now.
Tips for gluten free lemon chicken
What is awesome about this recipe is how forgiving it is in terms of ingredients. Can’t eat gluten? Use gluten free flour! Avoiding carbs? Use almond meal instead! No butter? Not a problem, this cooks up amazing in dairy-free butter.
You want to ensure a few things when cooking chicken to give yourself the best results possible. Try to cook with a free range or organic chicken when possible. I think they have a better flavor, plus it is nice to know the chickens were raised as cruelty free as possible.
Pat the chicken breasts dry with a paper towel. The drier they are the more easily the breading will stick to the chicken and we all know the breading is one of the best parts!
Make sure your pan is hot before placing the chicken. This will help your meat get a good crust. And after you place the chicken, don’t turn it over more than necessary! I only flip the chicken once to make sure both sides get cooked.
Let the chicken rest for 5 to 10 minutes after cooking to allow the juices to redistribute through the meat.
For serving, you can copy the Italian restaurant and serve with pasta and a red sauce (yum) or roasted potatoes, fresh green veggies, or rice would all pair nicely with it.
Easy Gluten Free Lemon Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp butter plant based butter works great in this!
- 1 lemon
- 2 eggs
- 1/2 cup gluten free flour all purpose works, too
- 1/2 tsp garlic powder
- 1/4 tsp dried parsley
- 1/4 tsp paprika
- 2 tbsp capers
- 1 cup broth veggie or chicken
- Begin to melt your butter over medium-high heat in a large, flat skillet.
- In a large bowl, place your 2 eggs with the juice of the lemon. Mix well to combine.
- In a second large bowl, stir together your flour and seasonings through the capers.
- Place your chicken in between 2 pieces of parchment paper. Flatten with a mallet, large can of beans, or rolling pin until the chicken is an even thickness.
- Pat the chicken dry with paper towels. Using the wet-dry hand technique, first coat the chicken in the egg wash, then the flour mixture.
- Place the chicken into your hot pan with butter. Let it cook for 5 minutes or so until a nice golden-brown color develops. The length of time will be determined by how thin you pounded your chicken.
- Turn the chicken over once to brown the other side.
- With both sides golden, add the capers and broth to the pan. Cover and let cook for 10 minutes. This is making a most wonderful sauce for the chicken and ensures it is cooked all the way through.
- Done! Plate and garnish with lemons, the sauce, and more capers.