Chicken Piccata with Cauliflower Mash

Chicken Piccata with Cauliflower Mash

Julia

This gluten-free take on the classic Italian-American favorite delivers all the bright, tangy flavors you crave without the traditional flour coating. Tender chicken cutlets are pan-seared to golden perfection, then bathed in a luscious sauce of white wine, fresh lemon juice, briny capers, and rich butter. The result is a symphony of flavors that's both elegant and comforting.

Instead of the usual pasta or rice, this version pairs the piccata with velvety cauliflower mash—a low-carb alternative that's every bit as satisfying as traditional mashed potatoes. The cauliflower's mild, slightly sweet flavor provides the perfect canvas for the bold piccata sauce, while its creamy texture soaks up every drop of that tangy, buttery goodness.

Chicken piccata originated in Italian-American restaurants in the mid-20th century, adapting the traditional veal piccata for American tastes. This gluten-free version maintains the dish's sophisticated character while making it accessible for those avoiding gluten. The cauliflower mash adds a modern, health-conscious twist that doesn't sacrifice flavor or satisfaction.

Perfect for a weeknight dinner that feels special or an impressive meal for guests, this dish comes together in under 40 minutes. The combination of bright citrus, savory capers, and rich butter creates a restaurant-quality meal that proves gluten-free cooking can be both delicious and refined.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

35 minutes
None servings
465 calories
Fat 28.00g
Carbs 12.00g
Protein 42.00g

Ingredients

2 lbsboneless, skinless chicken breasts, halved horizontally to create 4 thin cutlets
1 tspsalt, divided
1/2 tspblack pepper, freshly ground, divided
1 large headcauliflower, cut into florets (about 6 cups)
6 tbspbutter, divided
1/4 cupheavy cream
2 tbspolive oil
3 clovesgarlic, minced
1/2 cupdry white wine
3/4 cupchicken broth, gluten-free
1/4 cupfresh lemon juice, from about 2 lemons
3 tbspcapers, drained
1/4 cupfresh parsley, chopped
4 sliceslemon slices, for garnish (optional)

Equipment

Large pot
Wooden spoon
Cutting board
Whisk
aluminum foil
chef's knife
meat mallet or rolling pin
meat thermometer
measuring cups and spoons
large skillet
colander
potato masher or immersion blender

Anti-Inflammatory Diet

Features anti-inflammatory ingredients like olive oil, garlic, and fresh herbs, with lean protein and nutrient-rich cauliflower, supporting overall cellular health and reducing inflammatory responses.

Gluten-Free Diet

This recipe is naturally gluten-free, avoiding traditional flour coating and using cauliflower as a base, making it safe and delicious for those avoiding gluten.

Ketogenic Diet

Perfectly keto-friendly with its low-carb cauliflower mash, high-fat butter sauce, and lean chicken protein. The recipe provides healthy fats and keeps net carbs extremely low, making it an ideal ketogenic meal.

Low-Carb Diet

Excellent low-carb option featuring cauliflower mash as a replacement for high-carb sides, with lean protein and a flavorful sauce that keeps total carbohydrates minimal and nutritionally dense.

Instructions

1
5 min

Bring a large pot of salted water to a boil over high heat for the cauliflower.

2

While water heats, prepare the chicken cutlets by placing them between plastic wrap or parchment paper and gently pounding to an even 1/2-inch thickness. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3 min
3
12 min

Add the cauliflower florets to the boiling water and cook until very tender when pierced with a fork, about 10-12 minutes.

4
2 min

While cauliflower cooks, heat the olive oil in a large skillet over medium-high heat until shimmering.

5
4 min

Add the chicken cutlets to the hot skillet and cook without moving for 3-4 minutes until golden brown on the first side.

6
4 min

Flip the chicken cutlets and cook for another 3-4 minutes until golden brown and cooked through (internal temperature of 165°F). Transfer chicken to a plate and tent with foil to keep warm.

7

Drain the cauliflower thoroughly and return it to the pot. Add 3 tablespoons butter, heavy cream, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

1 min
8

Mash the cauliflower with a potato masher or use an immersion blender until smooth and creamy. Keep warm over low heat, stirring occasionally.

2 min
9
1 min

In the same skillet used for chicken (do not wipe clean), reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.

10
2 min

Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until reduced by half.

11
4 min

Add the chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 3-4 minutes until the sauce reduces slightly and flavors meld.

12

Remove the skillet from heat and whisk in the remaining 3 tablespoons of butter, one tablespoon at a time, until the sauce is glossy and emulsified. Stir in the chopped parsley.

1 min
13
1 min

Return the chicken cutlets to the skillet and spoon the sauce over them, letting them warm through for 1 minute.

14

To serve, divide the cauliflower mash among four plates, top each with a chicken cutlet, and generously spoon the piccata sauce over the top. Garnish with lemon slices if desired.

Frequently Asked Questions