Perfectly golden brown chicken tenders are paired with bright and zesty lemons, capers, and jasmine rice. 

This recipe is an ode to my mother-in-law, Lisa. Many of you know I have the pleasure of working closely with her.

We share our love for simple, wholesome food which brings me to this One Pot Chicken Piccata and Rice.

She was the brains behind this perfect weeknight meal that is full of flavor with minimal mess and I knew you all would absolutely love it too. 

Chicken piccata is a classic dish, but it can be a bit cumbersome to make since it requires dredging the chicken in flour before frying it. This gluten-free version skips this step entirely! 

Easy-to-cook chicken tenders are quickly browned.

In the same pan, caramelized onions, jasmine rice, fresh lemon zest and juice, and broth are added.

The chicken cooks alongside these traditional piccata flavors, absorbing all their additional flavors. 

Prepare to be complimented when you set this dish down on the table. It’s an impressive dinner that is secretly easy to make.

My mother-in-law and I hope you enjoy it! Cheers! 

Ingredients for Chicken Piccata with Rice

One wholesome meal coming right up! Here’s everything you’ll need to get this meal on the table ASAP. 

• Chicken: For whatever reason, chicken tenders seem less intimidating to cook than either chicken breasts or thighs. If you can’t find chicken tenders at the grocery store, you can cut a larger breast into thinner strips. This recipe would also work with chicken thighs. 
• Onion and Garlic: Nothing smells better than this duo sauteed in some oil! 
• Lemon: A must for chicken piccata! I use both the juice and zest to squeeze as much brightness as I can out of a single lemon. 
• Capers: Be sure to drain these before adding them to the rice mixture. 

• Broth: Chicken bone broth is so nourishing — great for gut health! You can also swap for regular chicken broth or stock. 
• Rice: I think this tastes the best with white jasmine rice. I haven’t tried it with any other rice variety. You may need to adjust the cooking time if you use brown rice. 
• Garnishes: A bit of chopped fresh parsley and lemon wedges are a simple garnish.  

Step-by-Step Instructions for Gluten-Free Chicken Piccata 

Ready to get cooking? Start by heating 1 tablespoon of avocado oil in a large Dutch oven over medium-high heat. 

Season the chicken tenders with salt and pepper.

Sear the chicken for 4 to 5 minutes without moving them to allow a nice golden crust to form.

Flip and cook for another 2 to 3 minutes on the other side.

Remove the chicken from the pot and set aside. Note: the chicken won’t be fully cooked at this point. 

Add the remaining tablespoon of avocado oil to the pot.

Add the diced onions and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and rinsed rice to the pot with the onions. Stir frequently for about 1 minute until the garlic is fragrant and the rice is lightly toasted.

Next, stir in the capers, lemon juice, and lemon zest, mixing well to combine.

Pour in the chicken bone broth and return the chicken to the pot.

Stir to combine with a wooden spoon, making sure to scrape up any browned bits from the bottom of the pot—this is where the flavor is at!  

Bring the mixture to a boil, then cover the pot and reduce the heat to low.

Let the dish simmer for 20 minutes, allowing the rice to absorb the broth and the chicken to finish cooking.

After 20 minutes, turn off the heat and let the pot rest, covered, for an additional 10 minutes. This will allow the rice to finish steaming and the flavors to meld together.

When ready to eat, serve with a garnish of parsley and fresh lemon juice. Enjoy!

Other One Pot Chicken Recipes to Try: 

• Healthy Comforting Chicken Soup
• Rustic Chicken Soup
• Skillet Chicken and Butternut Squash
• Sheet Pan Harvest Chicken Thighs and Veggies
• Crockpot Hot Honey Pulled Chicken Bowls