This easy chicken piccata is light, zesty, and comes together in no time. Think juicy chicken, lemony butter sauce, and a pop of briny capers. Healthy, simple, and seriously delicious!
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4
- Prep level: Beginner +
What I Love About This Recipe
- Lemony & zesty – the bright lemon-caper sauce is just as flavorful as the classic version but healthier.
- Fast – ready in about 30 minutes, mostly hands-on time, no marinating.
- Uses simple ingredients – chicken, lemon, capers, butter, olive oil, fresh garlic, broth, and flour.
- Pairs with just about anything – serve it with your favorite veggies, over pasta, or grains.
Ingredient Notes
- Chicken breasts: Uncooked boneless skinless chicken breast, sliced horizontally or pounded for quick even cooking. You can also use chicken cutlets.
- Flour: A light dusting helps the chicken brown. Use all-purpose, whole wheat, or gluten-free.
- Unsalted butter: Just a touch for a silky finish.
- Low sodium chicken broth: Lightens up the sauce while adding depth.
- Fresh lemon juice: Fresh squeezed gives the best flavor.
- Capers: Salty and briny, they add the classic piccata zest.
Step-by-Step Instructions
Rinse chicken and pat dry with a paper towel. Combine flour, salt, and pepper in a shallow bowl.
Heat olive oil and butter in a large non-stick skillet over medium-high heat.
Coat both sides of each piece of chicken in the flour mixture, shaking off any excess flour.
Cook chicken until throughly cooked and lightly browned, then transfer chicken to a plate.
Add garlic and cook approximately 30 seconds. Add broth, lemon juice, and capers. Lower heat to simmer.
Return chicken to the pan. Remove from heat. Transfer chicken to serving plate. Spoon piccata sauce on top of the chicken. Garnish with chopped parsley and lemon slice.
Laura Belle’s Tips
- Pound the chicken to an even thickness so it cooks quickly and evenly.
- Lightly dredge in flour – just a thin coating helps with the browning.
- Deglaze the pan – scrape any of the brown bits after you add the broth to add more flavor.
Storage
Fridge – Store any leftovers in an airtight container in the fridge for up to 4 days. Avoid freezing – the lemon sauce can separate and become watery after thawing.
What to Serve with This Classic Dish
Pair this lemony chicken with:
- Pasta – Serve over angel hair, orzo, or egg noodles that soak up the delicious sauce.
- Rice – White, brown or for a low-carb option serve cauliflower rice from Downshiftology.
- Veggies – Like steamed broccoli or crispy Brussels sprouts
- Mixed greens – A chopped salad with a vinaigrette keeps dinner light.
Frequently Asked Questions (FAQs)
Yes, boneless thighs work well. You may have to adjust the cook time slightly since they’re often thicker.
Chopped green olives or a splash of extra lemon juice if you want to skip them entirely.
Absolutely! Swap out the butter for olive oil or plant-based butter.
Best fresh, but you can sear the chicken ahead and make the sauce right before serving th reheat everything together.
Easy Delicious And Healthy Recipe For Chicken Piccata
A healthy chicken piccata recipe that is easy and delicious.
Ingredients
- 1 pound uncooked boneless skinless chicken breast (2 thick breast cut horizontally into 4 chicken cutlets)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves – minced
- 1/2 cup low sodium chicken broth
- Juice from 1 lemon (approximately 1/4 cup)
- 2 tablespoons capers
- 2 tablespoons fresh parsley – chopped
- Lemon slices (optional)
Instructions
- Rinse chicken and pat dry with a paper towel.
- Cut the 2 thick breast horizontally into 4 chicken cutlets (see helpful tips).
- Combine flour, salt, and pepper in a shallow bowl.
- Heat olive oil and butter in a large non-stick skillet over medium-high heat.
- Coat both sides of each piece of chicken in the flour mixture, shaking off any excess flour.
- Cook chicken until throughly cooked and lightly browned. Approximately 2-3 minutes on each side.
- Transfer chicken to a plate.
- Add minced garlic and cook approximately 30 seconds.
- Add chicken broth, lemon juice, and capers. Simmer for approximately 2 minutes.
- Return chicken to the pan and simmer for an additional 2-3 minutes. Remove from heat.
- Transfer chicken to serving plate. Spoon piccata sauce on top of the chicken.
- Garnish with chopped parsley and lemon slice.
Notes
Helpful Tips
- The easiest way to thin chicken breasts is to hold one hand flat over the top of the chicken breast making sure your hand and fingers are not in the way of the sharp knife. Slowly slice horizontally through the middle of the breast from the thickest side to the thinest side.
- If your chicken breasts aren't too thick, you can pound them to a thin chicken breast. Place the chicken breast in between 2 pieces of plastic wrap. Using a kitchen mallet or rolling pin, flatten the chicken breast to be of even thickness.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 337Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 104mgSodium: 311mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 37g
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