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Healthy Lemon Chicken Piccata Recipe


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this Healthy Chicken Piccata Recipe It’s the perfect delicious meal to make any night of the week!much like Veal Scallop Piccatathis Chopped Lemon Chicken Combine thin chicken chops with an irresistible lemon butter sauce and capers.

What is Chicken Piccata?

Chicken piccata is a classic Italian-American dish consisting of pan-fried thin, mashed chicken breasts in a lemon butter and caper sauce.

Some versions of this recipe dig the chicken with all-purpose flour before frying, but it’s not necessary – we’re digging the chicken with something else that’s healthier and tastier.

Why you’ll love this Lemony Chicken Piccata recipe

  • Bright, tangy flavors from lemons and capers
  • Tender meat with creamy sauce
  • Use basic ingredients
  • no flour needed
  • Done in just over 30 minutes
  • Naturally healthy, low carb and ketogenic chicken piccata
Tomato chicken piccata in a pan with lemon wedges and parsley.

ingredients you need

This section explains how to choose the best ingredients for a simple lemon chicken piccata, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

For chicken:

  • chicken breast – Use boneless, skinless chicken breasts that weigh 8 ounces each.
  • salt and pepper
  • parmesan cheese – Use the ground variety for the best texture, as it works as a light ingredient for chicken. It works amazingly in place of flour!
  • olive oil – For frying. I use extra virgin olive oil here, but regular olive oil or avocado oil will work too.

For a healthy chicken piccata sauce:

  • butter – Gives flavor to sauces and helps thicken. Use salt-free, and the healthiest option is grass-fed.
  • garlic – minced garlic in a jar Would work great, but this sauce has fresh garlic in it.
  • chicken soup – I use Low Sodium Chicken Broth For all my recipes, it’s somewhere between low sodium and regular. If you use regular, the dish might be too salty.For an extra nutritional boost, try bone broth instead.
  • lemon juice – If possible, use freshly squeezed juice! bottled will work, but the taste is not nearly as good. You can also add a teaspoon of lemon zest if you like extra lemon zest.
  • capers – get Capers in brineBut drain before using in the recipe.
  • fresh parsley – Optional, for garnish and fresh.
Swap: Replace half of the chicken broth with dry white wine.

Swap: Replace half of the chicken broth with dry white wine.

Use a dry white wine such as Pinot Gris or Sauvignon Blanc. Doing this will reduce the saltiness of the sauce, so you may need to adjust the salt to taste.

Chicken piccata recipe ingredients in bowl.

How to Make Chicken Piccata

This section shows how to make Lemony Piccata Chicken, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

  1. Prepare the chicken. Slice 3 chicken breasts horizontally to form a total of 6 slices. If necessary, use meat tenderizer to pound chicken until 1/4-inch thick. Pat dry with paper towels.
Tip: Thin slices mean faster, more even cooking.

Tip: Thin slices mean faster, more even cooking.

However, you can keep the whole chicken breast if you want. Cooking time will be longer.

  1. season. Sprinkle the patties with salt and pepper.
  2. dredge. Dredge the chicken on both sides in the grated Parmesan cheese. (A shallow bowl works best for this.) We use parmesan cheese here instead of the typical flour mixture some recipes use, which is healthier and provides great flavor and texture as it browns.
Mash the chicken breast next to the meat mallet on the cutting board.
Dredged chicken chops on a plate.
  1. saute. In a large frying pan, place a layer of patties in the pan. Fry until browned on both sides, then remove and cover to keep warm. Repeat until all chicken is cooked.
  2. Fried garlic. Melt butter in the same pan. Add garlic and saute until fragrant.
Chicken chops are fried in a pan.
Pot bottom sauce.
  1. Deglaze. Add broth and lemon juice. Scoop out the browned bits from the bottom of the pan with a wooden spoon.
  2. reduce. Add capers. Bring to a boil, then simmer until the sauce thickens and reduces by half.
  3. Finish. Stir in remaining butter. Return the chicken to the pot and coat with the sauce. Garnish with lemon wedges and parsley and serve.
Healthy chicken piccata sauce with capers.
Complete the chicken piccata recipe in a pan with lemon.

Storage Instructions

  • Shop: Store leftover Chicken Lemon Piccata in the refrigerator for 3-4 days.
  • Reheat: Reheat in microwave or hot pan.
  • freeze: Freeze keto chicken piccata in an airtight container for up to 2 months. If possible, store chicken and sauce separately. Thaw overnight in the refrigerator before reheating and serving.
The lemon chicken piccata is plated and sliced ​​next to a fork.

What to Serve with Chicken Piccata

Pair this dish with some light sides:

More Italian Chicken Recipes

Chicken is the perfect canvas Italian smell! Try these quick and easy dishes next.

Readers’ Favorite Recipes

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Tap the time in the instructions below to start the kitchen timer while cooking.

  1. Season both sides of the chicken chop with salt and pepper. Place grated Parmesan cheese in a shallow bowl. Dredge the chicken on both sides in the Parmesan cheese.

  2. in a 12-inch pan (I used This cast iron skillet Because it heats up so well, you can have a lot of chicken chops at once, but regular non stick pan works too), heat a tablespoon of olive oil over medium-high heat until shimmering. Working in batches, add chicken chops in a single layer.fried about 3 minutes each side until browned. Transfer to a plate and cover with foil to keep warm. Repeat for all chicken chops, adding the remaining tablespoon of olive oil halfway through.

  3. Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and sauté for a minute or so, until fragrant.

  4. Add chicken stock and lemon juice.Use a wooden spoon or spoon to scrape the bottom of the pan spatula Release any browned bits (this is called deglazing). Add capers.Increase heat to boil, then simmer 7-10 minutesuntil reduced in volume by half and slightly thickened.

  5. Stir in remaining butter until melted.simmer another 3-5 minutes, until slightly reduced to your liking. Taste and adjust salt and pepper to taste if needed.

  6. Return the chicken to the pot and coat with the sauce. Serve with fresh parsley, if desired.

recipe notes

Serving Size: 1 chicken chop with sauce

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes to social media or websites. We want you to share the link with the photo. 🙂

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