HEALTHY EASY LEMON CHICKEN PICCATA RECIPE
Learn how to make EASY lemon chicken piccata in 30 minutes! See my trick for the best chicken piccata recipe ever. Plus, this is a healthy, paleo chicken piccata with natural ingredients.
Provided by Maya
Categories Main Course
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 281 kcal, Carbohydrate 5 g, Protein 24 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 106 mg, Sodium 567 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEMON CHICKEN PICCATA RECIPE
This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 9
Steps:
- Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
- Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
- In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
- Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
- Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
- Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).
Nutrition Facts : Calories 348 kcal, SaturatedFat 8.1 g, Carbohydrate 3.1 g, Fiber 1 g, Protein 26.3 g, Cholesterol 101.4 mg, ServingSize 1 serving
LEMON CHICKEN PICCATA
This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.
Provided by LemonLush
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
- Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g
LEMON CHICKEN PICCATA
Lemon Chicken Piccata is a budget-friendly take on an Italian classic! Incredibly easy, low carb, and diabetic-friendly, this piccata recipe is one you'll want to make again and again.
Provided by Christel Oerum
Categories Main Course
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 269 kcal, Carbohydrate 3.4 g, Protein 20.3 g, Fat 15.6 g, SaturatedFat 6.6 g, Cholesterol 72.6 mg, Sodium 459.5 mg, Fiber 0.6 g, Sugar 0.4 g, UnsaturatedFat 8.7 g, ServingSize 1 serving
CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
EASY CHICKEN PICCATA
Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. -Hannah Williams, Malibu, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.
Nutrition Facts : Calories 382 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 725mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
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