Easy Chicken Piccata
Easy homemade Chicken Piccata recipe with lemon and capers. Quick 35-minute dinner that's healthy and restaurant-quality.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 0.75 cup all-purpose flour
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 0.75 cup low-sodium chicken broth
- 0.5 cup fresh lemon juice
- 3 tablespoons nonpareil capers, drained and rinsed
- 2 tablespoons fresh Italian parsley, finely chopped
- 12 ounces whole wheat spaghetti or linguine
- 2 tablespoons reserved pasta water
- Zest of 1 organic lemon
- Pinch of red pepper flakes, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil and cook the whole wheat pasta according to package directions until al dente, then drain and set aside.
- 2
Pat the chicken breasts dry with paper towels and place them between two sheets of plastic wrap.
- 3
Pound the chicken breasts to an even thickness of approximately 0.5 inches using a meat mallet, working gently to avoid tearing.
- 4
Combine the flour, sea salt, and black pepper in a shallow dish, then dredge each chicken breast in the mixture, shaking off any excess.
- 5
Heat 2 tablespoons of olive oil and the butter together in a large skillet over medium-high heat until the butter foams and the pan is hot, about 2 minutes.
- 6
Place the chicken breasts in the hot skillet in a single layer and sear for 5-6 minutes on the first side until golden brown and cooked through.
- 7
Flip the chicken carefully and sear the other side for 4-5 minutes until uniformly golden brown, then transfer to a clean plate and tent loosely with foil.
- 8
Add the remaining tablespoon of olive oil to the same skillet and reduce heat to medium.
- 9
Stir in the minced garlic and cook until fragrant, approximately 30 seconds, being careful not to burn it.
- 10
Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- 11
Add the capers to the pan and simmer the sauce for 2-3 minutes until slightly reduced and well combined.
- 12
Return the cooked chicken to the skillet and nestle it into the sauce, simmering gently for 1-2 minutes to allow the flavors to meld.
- 13
Remove from heat and stir in the reserved pasta water to achieve a silky sauce consistency.
- 14
Divide the cooked pasta among serving plates and top each portion with a chicken breast and generous sauce.
- 15
Garnish with fresh Italian parsley, lemon zest, and red pepper flakes if desired, then serve immediately while hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | cornstarch mixed with almond flour in 1:1 ratio | Reduces refined carbohydrates and adds protein while maintaining a crispy crust |
| regular pasta | whole wheat or legume-based pasta | Increases fiber content and provides sustained energy without blood sugar spikes |
| unsalted butter | ghee or additional olive oil | Removes dairy while maintaining richness, beneficial for gut sensitivity and inflammation |
| chicken broth | bone broth | Provides collagen and amino acids that support gut lining health and reduce inflammation |
| regular salt | reduced-sodium seasoning or sea salt at 0.25 teaspoon | Lowers sodium intake while maintaining flavor through capers and lemon brightness |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 445 |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 85mg |
| Sodium | 480mg |
| Carbohydrates | 38g |
| Fiber | 6g |
| Sugar | 1g |
| Protein | 40g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
