Lemon Caper Chicken (Easy, Gluten-Free) | Elizabeth Rider

This Lemon Caper Chicken will quickly become a weeknight favorite if you’re craving something light, zesty, and comforting. Think golden brown chicken, a silky lemon-butter sauce, and just enough briny capers to make each bite have a burst of flavor.

This recipe is a fresh spin on classic chicken piccata, but with a gluten-free twist. Instead of traditional flour, we’re using a blend of gluten-free flour and cornstarch that gives this dish its homestyle comforting feel. It’s quick, wholesome, and honestly delicious. Think of it as “piccata-style” chicken.

Whether you serve it with roasted vegetables, over fluffy rice, or twirled into your favorite gluten-free pasta, this recipe is one you’ll come back to again and again.

What You’ll Love About Lemon Caper Chicken

• Hands-off cooking: Just 20 minutes of prep, then let the oven do the work. Perfect for those weekend meals.
• Bright & savory: Lemon and garlic balance perfectly with the richness of chicken.
• Gluten-free: A flour + cornstarch blend gives the chicken a light crust without all the gluten.
• Make-ahead friendly: Even better the next day as flavors meld together.

Ingredients You’ll Need:

• Chicken: Boneless, skinless breasts or thighs, cut into cutlets.
• Gluten-Free Flour + Cornstarch: Light dredge to help lock in juices and give the sauce that creamy texture.
• Garlic: Fresh, thinly sliced. Add the perfect amount of garlic aroma.
• Chicken Stock: Creates the base of the sauce, and feel free to add more if the sauce gets too thick. I always use homemade chicken stock if I have it. (BTW, chicken stock and chicken broth are the same thing.)
• Lemons: Fresh lemon juice adds brightness to the chicken.
• Capers: Briny little flavor bombs that offset the creamy lemon-garlic sauce. I buy mine for a great price on Thrive Market.
• Parsley: Garnish at the end for an herbal pop and a touch of color.

(See full list of ingredient amounts in the printable card below.)

How to make Lemon Caper Chicken

1. Prep the chicken. Season with salt and pepper, then dredge lightly in the gluten-free flour and cornstarch mixture.
2. Brown the chicken. In a large oven-safe skillet or Dutch oven, sear the chicken in olive oil until lightly golden, about 2 minutes per side. (It won’t be cooked through yet.) Remove and set aside.
3. Build the sauce. Add garlic to the pan, cooking until fragrant. Pour in chicken broth, lemon juice, and capers. Stir and bring just to a simmer.
4. Bake. Return the chicken to the pan, spoon sauce over the top, cover tightly with a lid, and bake at 325°F for 2 hours, until the chicken is tender and infused with flavor. Add lemon slices on top the last 30 minutes of cooking time for a beautiful presentation.
5. Serve. Scatter with parsley. Serve hot over warm jasmine rice or your favorite pasta. 

Serve It With

• Spaghetti, or any pasta or gluten-free pasta
• Rice to catch the sauce
• Roasted vegetables (asparagus, broccoli, green beans), mashed potatoes, or roasted potatoes
• A simple arugula salad or mixed greens salad for balance

Pro Tips

• Cutlet consistency: Slice breasts into thinner pieces for even cooking.
• Batches = better browning: Overcrowding prevents a good sear. Work in batches and keep heat at medium-high.
• Sauce control: If it reduces too much, add liquid (stock). If it’s thin, simmer 1–2 minutes at a gentle boil.
• Make it kid-friendly: Reduce capers slightly and finish with a tiny knob of butter for extra creaminess.

Storage & Reheating

• Refrigerator: Store in an airtight container up to 3 days.
• Reheat: Warm gently in a skillet over low heat with a splash of chicken stock to keep it moist.
• Freezer: Cool completely; freeze up to 2 months. Thaw overnight in the refrigerator, then reheat as above.

Print

Lemon Caper Chicken FAQs

What’s the difference between chicken piccata and this lemon caper chicken?

Piccata is an Italian technique (often veal or chicken) that’s dredged and cooked with lemon, capers, and butter. My version keeps the same bright tastes but uses a GF dredge, option for white wine, and either oven-braise or stovetop pan fry for flexibility.

Can I skip the wine?

Yes. Use all chicken stock. The sauce will still have depth from the browned bits on the bottom of the pan.

Can I do it all on the stovetop?

Absolutely—see the pan-fry method above. It’s ideal for a fast quick dinner.

What pasta works best?

Spaghetti or thin GF pasta shapes soak up the lemon caper sauce beautifully. Rice or quinoa also work.

Can I use store-bought chicken cutlets?

Yes—pre-sliced chicken cutlets save prep time and cook evenly since they’re thinner pieces.

How can I scale this for guests?

Sear in batches, then finish in a wide braiser or two pans. Hold on a serving platter and spoon over extra sauce before taking it to the table—instant “wow.”