Healthy Chicken Piccata Recipes

LEMON CHICKEN PICCATA

Steps:

• Season the chicken cutlets on both sides with the salt and pepper and set aside.
• Pour the arrowroot onto a wide bowl. Lightly dredge each cutlet in the arrowroot until evenly coated, then shake off any excess. Set the dredged cutlets aside on a clean plate.
• In a large skillet over medium-high heat, heat the oil. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until golden brown on both sides, 3 to 4 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a parchment-lined plate.
• Reduce the heat to low, add the butter to the skillet. Add the garlic and cook until fragrant, about 30 seconds. Stir in the capers, chicken broth, and lemon juice. Increase the heat to a simmer. Nestle the chicken into the sauce and cook, uncovered and stirring occasionally, until the sauce has thickened and the chicken is tender, about 15 minutes. Taste and adjust the seasoning with salt and pepper, if desired. Garnish with the parsley and fresh lemon slices, if desired, and serve.

HEALTHY CHICKEN PICCATA RECIPE

Steps:

• Slightly pound out chicken breasts so they are an even thickness and about 1/2-inch thick. Season liberally with salt and pepper.
• Sprinkle the chicken with flour. Flip and sprinkle the other side with flour. Use hands to pat the flour into the chicken.
• In a large saute pan, heat 2 tablespoons butter over a medium-high heat. Once butter has melted, swirl the pan and add the chicken breasts. Cook without disturbinguntil golden brown. About 3-4 minutes. Flip over and do the same on the other side. Remove chicken from pan and transfer to a plate. Tent with foil. Don't worry if the chicken is not cooked through, it can simmer in the sauce later.
• Reduce the heat to medium and add in white wine, scraping up brown bits on the bottom of the pan with a wooden spoon. Bring to a boil and reduce to a simmer. Simmer until reduced by half. Add lemon juice, simmer another 1-2 minutes. Turn the heat down to low and whisk in butter 1/2 tablespoons at a time. Add chicken back into sauce along with any accumulated juices and simmer a minute or two or until the chicken reaches 165 degrees on an instant read thermometer. Sprinkle with capers. Garnish with parsley if using.

HEALTHY CHICKEN PICCATA RECIPE

Steps:

• Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.
• Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
• Pull pan off the heat and add in minced garlic. Stir. Don't burn the garlic!
• When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
• Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
• Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).
• Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!

CHICKEN PICCATA

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
• Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

CHICKEN PICCATA

Steps:

• In a small bowl stir together broth and cornstarch; set aside. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. In a shallow dish stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat.
• In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook 8 to 9 minutes or until done (165 degrees F), turning once. Remove from skillet; keep warm. If desired, add lemon slices to skillet. Cook 30 to 60 seconds or until brown, turning once. Remove from skillet.
• For sauce, in skillet melt butter over medium. Add garlic; cook and stir 30 seconds. Carefully add wine. Cook 1 to 2 minutes or until slightly thick, stirring to scrape up crusty brown bits. Stir in cornstarch mixture. Bring to boiling; reduce heat. Simmer 1 minute or until thick. Stir in lemon juice, capers and thyme.
• Drizzle chicken with sauce and top with lemon slices and additional thyme.

EASY HEALTHY CHICKEN PICCATA RECIPE

Steps:

• Place chicken breasts on cutting board and cover with plastic wrap. Pound to even thickness. Use paper towels to dab off excess moisture from chicken.
• Sprinkle each piece of chicken with a thin layer of kosher salt and freshly ground black pepper on both sides. Place flour in a shallow dish. Coat each piece of chicken in flour, shaking off excess.
• In an extra large skillet, heat 2 TB olive oil over medium high heat until oil is hot. Add chicken to skillet (cook in batches if needed, to avoid overcrowding.) Cook for 2-3 minutes of each side or until no longer pink in center; don't overcook. Use tongs to transfer chicken to a separate plate; keep warm.
• Without cleaning the skillet out, add 1 TB olive oil to same skillet over medium high heat. When oil is hot, add onion and garlic, stirring 1-2 min until fragrant. Add lemon juice and lemon slices, scraping pan if needed to loosen any browned bits. Cook until lemon slices are nicely browned. Add broth, capers and butter, stirring just until butter melts. Pour lemon mixture over chicken and serve. Garnish with freshly chopped parsley, if desired.

CHICKEN PICCATA

Steps:

• Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
• Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
• Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.

HEALTHY CHICKEN PICCATA

Steps:

• Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.*
• Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
• Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
• Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
• Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly.
• Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.

HEALTHY EASY LEMON CHICKEN PICCATA RECIPE

Steps:

• Heat a large skillet (NOT non-stick) over medium-high heat. Melt 1/2 tablespoon of ghee and 1/2 tablespoon of olive oil in the skillet. Season the chicken cutlets with salt and pepper on both sides. Add them to the pan and sear 2-3 minutes per side or until a nice golden crust has formed and the juices run clear. Remove from pan and set aside.
• Toss the sliced lemon with the minced garlic and coconut sugar. Add them to the skillet in a single layer. Cook about 30 seconds on each side until they are caramelized and soft. Remove and set aside.
• Add 1.5 cups of broth the the skillet scrapping up any brown stuck on bits. Bring to a boil and taste for seasoning. If needed add a bit of salt (remember that the capers and chicken will be a bit salty when added back into the dish).
• Mix the tapioca with a 1/2 teaspoon of hot water to make a slurry. Whisk into the broth. Throw in the fresh thyme and oregano. Simmer until the broth is reduced to about 2/3 cup. Stir in the remaining 3 tablespoons of ghee. Add the chicken back into the sauce and top the chicken with the lemon mixture and any accumulated juices from each. Top with capers and fresh parsley.

HEALTHY CHICKEN PICCATA

Steps:

• Sprinkle the chicken cutlets on both sides with salt and pepper. Set aside 1 tsp. of flour. Spread the remaining flour out on a large plate and gently coat each chicken breast with flour. Set aside. Stir in the butter, capers, mustard, lemon juice, and parsley. Serve each chicken breast with 2 tbsp of piccata sauce.
• In a skillet or saute pan, melt half of the butter over medium high heat. Add half of the olive oil and a touch of cooking spray if needed. Add the chicken breast and cook for 4-5 minutes on each side until browned and just cooked through. Then set aside and tent with tinfoil to keep them warm. While the chicken is cooking, mix 1 tsp of flour into 3/4 cup of chicken stock and set aside.
• Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt. Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan. Cook for about 5 minutes until the chicken broth almost evaporates. Add the chicken broth you mixed with flour and stir until smooth. Let it reduce by half and then turn the burner to low.
• Stir in the butter, capers, mustard, lemon juice, and parsley.
• Serve each chicken breast with piccata sauce.

LEMON CHICKEN PICCATA

Steps:

• Slice each chicken breasts in half lengthwise so you get two thin chicken slices from each breast.
• If necessary, use a mallet or other heavy object to flatten the chicken breasts until they're about ½ inch (1.25 cm) thick.
• Dredge the chicken breasts slices in just a little bit of flour seasoned with salt and pepper. You don't want a heavy coat, just a very light dusting.
• Heat a large saute pan over medium-high heat and add oil. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3-4 minutes per side until browned and cooked through. Remove the chicken slices from the pan and set aside.
• Add the wine to the saute pan, stirring and scraping up the browned bits on the bottom of the pan.
• Add the lemon juice and chicken stock. Increase the heat to high and boil until the sauce thickens, about 3 minutes.
• Reduce the heat to medium and add the butter. Stir in the capers and parsley, then add the chicken back to the pan to rewarm. Taste the sauce and adjust the seasoning.

CHICKEN PICCATA

Steps:

• Place each chicken breast between a plastic wrap and lightly pound it to 1/4-inch thickness. Season both sides of chicken breasts with salt and black pepper. Place flour in a shallow dish, and dip chicken breasts into flour to coat, shake off excess.
• Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet over medium-high heat. Add chicken (in batches if necessary) to the skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a platter; cover with foil to keep warm.
• Add remaining 2 Tbsp olive oil, chicken stock (or white wine), lemon juice, shallots and minced garlic to the skillet. Boil until the sauce thickens slightly, about 2 minutes. Stir in capers and remaining 2 Tbsp butter.
• Plate the chicken and pour the lemon piccata sauce over the chicken. Sprinkle with parsley.

HEALTHY CHICKEN PICCATA

Steps:

• First, pound the chicken with a mallet to make it tender and make them even in size. To do so, pat dry the chicken on a paper towel. Cover with plastic wrap and use a mallet to hammer the chicken to make them even in thickness. See video for visual instructions.
• Season the chicken on both sides with salt, pepper, garlic powder, and lemon pepper.
• Add the flour to a shallow dish. Season with some salt and pepper. Stir. Then, coat the chicken on both sides in the flour. Repeat until all the chicken is coated.
• In a large pan, add 1 tbsp of olive oil and the chicken tenderloins. Cook on medium high heat for about 4 minutes on each side until nicely browned on both sides and cooked throughout. Chicken is cooked when it reaches an internal temperature of 165 F and no pink is present in the center.
• Remove the chicken once cooked from the pan an set aside on a plate.
• Add another tablespoon of olive oil and add the onions and garlic to the pan with the 1 tbsp of flour. Cook for a minute or two then add in the vegetable stock and lemon juice. Season with salt and pepper. Add the lemon slices as well.
• Bring the mixture to a boil so it starts to thicken faster. Then lower to a simmer stirring occasionally. Add in the capers and stir. Add back in the chicken tenderloins once you see that the sauce is thickening. Let this simmer together for a minute or two.
• Plate over angel hair pasta. Garnish with some parmesan cheese and fresh parsley. Enjoy warm!

SKINNY CHICKEN PICCATA RECIPE

Steps:

• Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.
• Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
• Pull pan off the heat and add in minced garlic. Stir. Don't burn the garlic!
• When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
• Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
• Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).
• Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!

HEALTHY CHICKEN PICCATA RECIPE

Steps:

• Preheat oven to 425 degrees F.
• To make the homemade chicken soup, heat the milk over medium heat in a saucepan and whisk in the bouillon cube followed by the flour. (Feel free to replace these ingredients with canned cream of chicken soup and enough milk to thin it out.)
• While the homemade chicken soup cooks, thinly slice the potatoes and lemons.
• In a mixing bowl, add potatoes, onion, garlic, and chicken, and pour in the soup.
• Gently stir the mixture to coat the chicken and potatoes, and season with salt & pepper.
• Pour the chicken into a 9x13 baking dish, and arrange the lemon slices over top. You can also squeeze a bit of lemon juice on top. Sprinkle with capers and then cover the baking dish with foil.
• Bake for approximately 1 hour, until the potatoes are tender.
• Carefully remove the foil, change oven to the high "broil" setting for an extra 2-3 minutes to crisp up the top -- keep an eye on it so it doesn't burn.
• Remove from oven and serve warm.

HEALTHY CHICKEN PICCATA

Steps:

• Step 1: Pound thin an 8-ounce chicken breast, then slice into 4 medallions. Pat chicken breast medallions with a touch of flour. Pan sear them in 2 ounces olive oil until golden brown, sprinkling with a touch of salt and pepper.
• Step 2: When the chicken is cooked, add to the pan 4 ounces clam stock, 1 ounce petit capers, 4 to 5 lavender leaves and 1/2 ounce butter. Reduce until slightly thickened.
• Step 3: Arrange the chicken breast, 2 ounces rice or risotto and 4 ounces steamed veggies on a serving plate and pour the reduction over the chicken.

HEALTHY CHICKEN PICCATA IN THE INSTANT POT (WHOLE 30 COMPLIANT)

Steps:

• Heat Instant Pot to Saute and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate.
• Add garlic and cook, stirring constantly for about 1 minute or until fragrant.
• Add broth, lemon juice, oregano, and basil and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top.
• Put cover on (make sure vent is turned to "seal"). Set Instant Pot to Manual (or Pressure Cook, depending on the model) for 10 minutes.
• Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit.
• Serve chicken with sauce in pan.

CHICKEN PICCATA

Steps:

• Preheat oven to 250 deg. In large shallow dish, combine flour, salt, and pepper. Lightly dredge the chicken in the flour (you won't use it all, that's okay!) and set aside briefly.
• Put cast iron skillet (or your favorite large pan) on medium high heat. Melt 1 tablespoon of the butter, and sear four pieces of the chicken, 2 minutes per side. Once batch A is cooked, place in the oven on a sheet pan and repeat, starting with another tablespoon of butter.
• Once all 8 pieces of chicken are cooked and in the oven, add in minced garlic and stir for 30 seconds. Add in the wine, followed by the stock. Let cook for a minute, then add in the juice from both lemons and the remaining butter. Let simmer for 5 minutes.
• Once the sauce has simmered, turn off heat. Add in parsley, capers, and a pinch of salt. Serve chicken immediately; I prefer sauce first on the plate!