This Skinny Lemon Chicken Piccata is a light and zesty dish that features tender chicken cooked in a tangy lemon sauce. It’s the perfect balance of flavors without the extra calories!
You won’t believe how quick this comes together! I love serving it over pasta or with a simple green salad. It’s like a warm hug on a plate—yum! 🍋
Key Ingredients & Substitutions
Chicken Breasts: Choose boneless, skinless chicken breasts for quick cooking. Skinless chicken thighs can also be good because they stay juicy and flavorful, just remember they might take a bit longer to cook.
Whole Wheat Flour: This adds a nice nutty flavor and is healthier than all-purpose flour. If you need a gluten-free option, try using almond flour or a gluten-free all-purpose blend.
Olive Oil: A staple in many kitchens, extra virgin olive oil is my go-to for its rich flavor. You could substitute it with avocado oil, which has a high smoke point, making it great for frying.
Capers: These little green buds add a tangy burst of flavor. If you don’t have capers, you can use chopped green olives for a similar taste, although it will be a bit different.
How Can I Ensure the Chicken Breasts Are Cooked Evenly?
To get perfectly cooked chicken, tenderizing is key. By using a meat mallet, you even out the thickness, which helps the chicken cook uniformly. Here’s how you can do it:
- Place the chicken breast between two pieces of plastic wrap or in a zip-top bag to prevent mess.
- Gently pound the chicken to about 1-inch thickness. You don’t need to go crazy—just enough to even it out!
After tenderizing, season well with salt and pepper before dredging in flour. This ensures every bite is flavorful. Remember to shake off any extra flour to avoid clumping in the pan!
How to Make Skinny Lemon Chicken Piccata
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- ½ cup whole wheat flour (for dredging)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and 15 minutes to cook, totaling around 30 minutes. It’s a quick and healthy dish that comes together in no time!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by tenderizing the chicken breasts with a meat mallet. This helps them cook evenly and stay juicy. Season both sides of the chicken with salt and pepper for extra flavor.
2. Dredging:
Next, take the seasoned chicken breasts and dredge them in whole wheat flour. Make sure to shake off any excess flour to avoid clumping during cooking.
3. Cooking the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the dredged chicken breasts to the skillet. Cook them for about 5 minutes on each side until they’re golden brown and cooked all the way through. Once cooked, remove the chicken from the skillet and set it aside on a plate.
4. Making the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. This brings out a wonderful aroma! Then, pour in the chicken broth and fresh lemon juice. Make sure to scrape up any of those yummy browned bits stuck to the bottom of the skillet as you bring the mixture to a simmer.
5. Adding the Capers and Chicken:
Stir in the capers, and then return the cooked chicken back to the skillet. Spoon some of that delicious sauce over the top of the chicken. Let everything simmer together for about 3 to 5 minutes to heat through and blend those tasty flavors.
6. Serving:
Now it’s time to serve your meal! Plate the chicken hot and garnish with fresh parsley and lemon slices for an extra pop of color and flavor. Enjoy your healthy and flavorful Skinny Lemon Chicken Piccata!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add a bit more flavor and moisture to the dish. Just adjust the cooking time slightly, as thighs typically take a few minutes longer to cook through. Make sure they reach an internal temperature of 165°F before serving.
What If I Don’t Have Fresh Lemons?
If fresh lemons are unavailable, you can use bottled lemon juice as a convenient substitute. Use about 2 tablespoons for every lemon needed, but taste as you go, since bottled juice can be more concentrated. Adjust the amount based on your taste preference!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or microwave in short intervals until heated through. This will help keep the chicken tender and the sauce from becoming too watery.
Can I Make This Dish Gluten-Free?
Yes! Simply substitute the whole wheat flour with a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for proper texture. Follow the same dredging process as you would with regular flour for a delicious gluten-free version!
