Lemon Chicken Piccata
This healthy Lemon Chicken Piccata is an easy dinner recipe that's ready for the table in just 30 minutes!
Course Dinner
Cuisine Italian
Keyword easy chicken piccata, healthy lemon chicken piccata, lemon chicken piccata
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings
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people
Calories 260 kcal
Author Blair
Ingredients
list of 8 items
2 boneless, skinless chicken breasts, halved (or 4 thin-sliced chicken breast cutlets) (about 1 lb. total)
¾ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter, divided
½ cup chicken broth
2 tablespoons lemon juice plus ½ teaspoon lemon zest
2 tablespoons chopped fresh parsley
Optional: 3 tablespoons capers, drained
list end
Instructions
list of 4 items
1. Place one chicken breast between two pieces of plastic wrap or waxed paper. Working from the center, gently pound the chicken with a meat mallet or
rolling pin until the meat is about ¼-inch thick; remove the wrap. Repeat with remaining chicken breast.
2. Season the chicken breasts on both sides with salt and pepper, to taste. Place flour in a shallow dish or in a large Ziploc bag, then dredge the chicken
in the flour until lightly coated on all sides.
3. In a large skillet, melt 1 tablespoon butter and 2 tablespoons oil over medium-high heat. Add chicken; cook 3-5 minutes on each side, or until golden
brown on the outside and no longer pink on the inside. Remove chicken to a serving platter and loosely cover with foil to keep warm.
4. Add the remaining 1 tablespoon butter and the chicken broth to the skillet, stirring to scrape up any browned bits. Cook 2-3 minutes. Stir in lemon
juice, lemon zest, parsley and capers. Pour hot sauce over chicken and serve.
list end
Recipe Notes
Write list…
• Depending on the size of your skillet and the size of your chicken, you may need to brown the meat in batches. Be careful that you don’t overcrowd the
pan, or the chicken will steam instead of becoming crispy on the outside.• If you like wine in your piccata sauce, you can substitute white wine for all
(or some) of the chicken broth. Both Sauvignon Blanc and Chardonnay are good wines to use for this dish.• While the capers add a nice briny, salty flavor
to the sauce, you can omit the capers if you don’t care for them.• You can use large chicken breasts and cut them in half before pounding them flat. Alternatively,
purchase thin-sliced chicken breast cutlets at the grocery store for a shortcut.• While it’s not traditional, you can add some grated Parmesan cheese to
the flour for dredging your chicken. It will give the meat a nice flavor boost!• Make this chicken piccata pasta with artichokes by tossing some drained
artichoke hearts into the skillet with the sauce. They will be warm and flavorful — a perfect addition to the pasta!• On its own, one serving of the lemon
sauce and chicken has 260 calories, 29 grams of protein, 13 grams of fat and 6.5 grams of carbohydrates. This is a light, healthy dish that can fit into
a low-carb, Keto diet if you pair it with a low carb side (like riced cauliflower or sautéed spinach instead of pasta).
Nutrition Facts
Lemon Chicken Piccata
Amount Per Serving (1 /4 of the chicken and sauce)
Calories 260 Calories from Fat 115
% Daily Value*
Fat 12.8g20%
Saturated Fat 4.7g29%
Polyunsaturated Fat 1g
Monounsaturated Fat 6.5g
Cholesterol 15.5mg5%
Sodium 288.4mg13%
Potassium 23.7mg1%
Carbohydrates 6.5g2%
Fiber 0.5g2%
Sugar 0.2g0%
Protein 29.1g58%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This healthy Lemon Chicken Piccata is an easy dinner recipe that's ready for the table in just 30 minutes!
Course Dinner
Cuisine Italian
Keyword easy chicken piccata, healthy lemon chicken piccata, lemon chicken piccata
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings
undefined
people
Calories 260 kcal
Author Blair
Ingredients
list of 8 items
2 boneless, skinless chicken breasts, halved (or 4 thin-sliced chicken breast cutlets) (about 1 lb. total)
¾ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter, divided
½ cup chicken broth
2 tablespoons lemon juice plus ½ teaspoon lemon zest
2 tablespoons chopped fresh parsley
Optional: 3 tablespoons capers, drained
list end
Instructions
list of 4 items
1. Place one chicken breast between two pieces of plastic wrap or waxed paper. Working from the center, gently pound the chicken with a meat mallet or
rolling pin until the meat is about ¼-inch thick; remove the wrap. Repeat with remaining chicken breast.
2. Season the chicken breasts on both sides with salt and pepper, to taste. Place flour in a shallow dish or in a large Ziploc bag, then dredge the chicken
in the flour until lightly coated on all sides.
3. In a large skillet, melt 1 tablespoon butter and 2 tablespoons oil over medium-high heat. Add chicken; cook 3-5 minutes on each side, or until golden
brown on the outside and no longer pink on the inside. Remove chicken to a serving platter and loosely cover with foil to keep warm.
4. Add the remaining 1 tablespoon butter and the chicken broth to the skillet, stirring to scrape up any browned bits. Cook 2-3 minutes. Stir in lemon
juice, lemon zest, parsley and capers. Pour hot sauce over chicken and serve.
list end
Recipe Notes
Write list…
• Depending on the size of your skillet and the size of your chicken, you may need to brown the meat in batches. Be careful that you don’t overcrowd the
pan, or the chicken will steam instead of becoming crispy on the outside.• If you like wine in your piccata sauce, you can substitute white wine for all
(or some) of the chicken broth. Both Sauvignon Blanc and Chardonnay are good wines to use for this dish.• While the capers add a nice briny, salty flavor
to the sauce, you can omit the capers if you don’t care for them.• You can use large chicken breasts and cut them in half before pounding them flat. Alternatively,
purchase thin-sliced chicken breast cutlets at the grocery store for a shortcut.• While it’s not traditional, you can add some grated Parmesan cheese to
the flour for dredging your chicken. It will give the meat a nice flavor boost!• Make this chicken piccata pasta with artichokes by tossing some drained
artichoke hearts into the skillet with the sauce. They will be warm and flavorful — a perfect addition to the pasta!• On its own, one serving of the lemon
sauce and chicken has 260 calories, 29 grams of protein, 13 grams of fat and 6.5 grams of carbohydrates. This is a light, healthy dish that can fit into
a low-carb, Keto diet if you pair it with a low carb side (like riced cauliflower or sautéed spinach instead of pasta).
Nutrition Facts
Lemon Chicken Piccata
Amount Per Serving (1 /4 of the chicken and sauce)
Calories 260 Calories from Fat 115
% Daily Value*
Fat 12.8g20%
Saturated Fat 4.7g29%
Polyunsaturated Fat 1g
Monounsaturated Fat 6.5g
Cholesterol 15.5mg5%
Sodium 288.4mg13%
Potassium 23.7mg1%
Carbohydrates 6.5g2%
Fiber 0.5g2%
Sugar 0.2g0%
Protein 29.1g58%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_