Chicken Piccata Recipe - Light Italian Lunch or Dinner Option

Here comes a chicken piccata dish that is simple, healthy, and delicious and which is sure to get you rave reviews wherever you serve them. This healthy version of the classic Italian chicken Piccata is easy to make and can be ready in 30 minutes.

Though it is the lightened version of the saucy Italian comfort food, it still has the same classic delicious flavor but without the extra fat and calories of the former. Intensely flavorful in every bite, the fare with light bright flavor notes is a filling meal as it is loaded with protein and vitamin C.

The coalescence of the lemon, capers, garlic, butter, and sweet onion brings on a winning flavor combination that is just magical. The sweet onion adds a sweetness that balances the tart acidity of the lemon.

Capers, on the other hand, provide the tangy and salty flavor and that too wholesomely which makes it so full of flavor. Add to these, the wine which brightens the sauce and takes it to a higher level of deliciousness. The recipe is a keeper.

Bursting with buttery lemony creamy flavor, this fare is easy for weeknight dinners while being good to be served for company. Simple yet scrumptious. So why wait for any more to make this addictive fare?

How to Chicken Piccata

Ingredients

Juice of ½ of 1 lemon + ½ lemon sliced thinly
4 tsp capers, drained
1 lb chicken breasts, boneless & skinless, sliced into 8 cutlets
¼ cup white wine, dry
¼ cup all-purpose flour
½ tsp pepper, grounded
½ tsp table salt
¼ cup parsley, chopped
1 tbsp + 4 tsp extra-virgin olive oil, divided
1 sweet onion, large & finely sliced
1 cup chicken stock, reduced-sodium
1 garlic clove, finely minced
1 tbsp butter, at room temperature

Method of Preparation

First, mix flour, pepper, and salt in a shallow bowl and whisk it well until mixed.

Now, coat the chicken pieces in the flour mixture and shake off the excess flour.

Next, spoon two teaspoons of the oil to a heated non-stick skillet over medium-high heat.

Then, add half of the chicken pieces to it and sear them for 4 minutes per side or until they are browned and cooked through. Transfer them to a plate and set it aside. Cover it with foil to keep it warm.

Cook the remaining half with the remaining two teaspoons of the oil and keep it aside in the tent. Tip: At this point, the heat would have increased and therefore you might have to reduce the heat accordingly so that it doesn’t become dark brown with smoke flavor.

Spoon in the one tablespoon of the oil to the skillet and heat it over medium-high heat.

Stir in the onions to it and cook for 6 minutes or until they are browned.

After that, add the garlic and sauté for a minute or two or until it becomes aromatic while stirring it continuously.

To this, stir the remaining flour mixture and mix well.

Now, pour the wine, lemon juice, and broth into it along with capers and sliced lemons. Scrap the bottom of the skillet well so that it loosens up the browned bits.

Raise the heat to high and bring the mixture to a simmer for about 5 minutes while stirring it continuously or until the sauce has halved.

Finally, add the seared chicken pieces to the skillet along with meat juice.

Bring the mixture to a simmer again and continue cooking for another 4 minutes or until the sauce is thickened and the chicken is completely cooked. The sauce should be reduced by this point in time. Stir in the butter and mix well.

Remove the skillet from the heat and transfer to a serving bowl.

Garnish it with the chopped parsley.

Nutritional Information per calories

Calories: 264Kcal
Carbohydrates: 14g
Proteins: 28g
Fat: 18.4g
Sodium: 9mg

Healthy Chicken Piccata Tips

Serve it along with whole wheat angel hair pasta or with cauliflower rice. Or you can pair it with zucchini noodles and mashed potatoes.
You can store the leftover in an air-tight glass container in the refrigerator for 2 to 3 days. To reheat, reheat at low heat for 1 to 2 minutes in a microwave or until it is warmed through. After one minute, stir the dish and continue heating.
For white wine, you can try using Pinot Blanc or Pinot Grigio.
To make the dish more filling, you can add mushrooms to it if you are a mushroom fan.

Not a fan of citrus flavor? Then, you can just juice half the lemon and avoid the lemon slices.
Instead of one tablespoon of oil, you can use butter while sautéing the onion mixture.
If you want it creamier, you can even add yogurt to it.
To make it more nutritious, you can add arugula to the dish. Just sauté it in olive oil and spoon in lemon zest, pepper, and salt to it. Sauté for a minute and top it above the chicken pieces. Or you can add asparagus.

Healthy Chicken Piccata FAQ

For best results, follow the recipe as it is.

However, some common substitutes would work well in this recipe. They are:

Instead of all-purpose flour, you can use almond meal and parmesan cheese coating or any gluten-free flour to make it gluten-friendly. Tapioca flour and arrowroot starch are great choices.
Instead of white wine, you can use the same amount of extra chicken stock along with a bit of white wine vinegar.
Instead of capers, you can use green olives. Slice them into a quarter before adding them to the sauce. And if you don’t have green olives, then the next best choice would be pickled vegetables.
Instead of sweet onion, you can use ¼ to 1/8 cup of shallots.

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Tammy Kennedy

Tammy is a mother of two energetic kids and she tries to keep it that way by feeding them healthy food. As an avid home chef, she tinkers with new tools and recipes on a daily basis. You can find more about her here.