This healthy Chicken Piccata recipe needs to happen in your kitchen. Just sayin’. It’s made with lemon, capers, white wine and parsley and it is an easy delicious and healthy version of classic Italian lemon chicken.

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I originally shared this recipe on February 3rd, 2015. I have updated some of the text today. This post contains affiliate links.

Why do you need to make this healthy Chicken Piccata? For starters, it’s ready in only 30 minutes. Second, because it is total saucy Italian comfort food. Third because it is actually healthy and loaded with lean protein (28 grams) and vitamin C (25% of your daily value.) Serve it with Cauliflower Rice for a meal coming in at only 318 delicious satisfying calories. Or serve with whole-wheat angel hair pasta for a more traditional pairing.

Buying and Preparing Chicken Breast Cutlets for Chicken Piccata

To make this chicken piccata, first you’ll need to cut the chicken breast into thinner cutlets. Just lay the chicken breast out flat on your cutting board. Then you’ll need to cut the breasts into two or three thin flat cutlets. I do this by turning my knife parallel to the cutting board and then I cut the breasts into pieces on a slight angle.

A lot of the stores in this area carry chicken breast cutlets, and if you can find them, they work great- no cutting required. Thin cutting the chicken like this or using cutlets means you don’t have to pound the chicken with a meat mallet. Using thin cutlets like that will make it so the chicken cooks through really quickly.

How to Make Healthy Chicken Piccata

Use flour to Dredge the Chicken and To Thicken Without Butter

Once the meat is cut, then you simply dredge the chicken in flour. I add some s and p in there too so I don’t have to think about that later in the game.

I also use the leftover dredging flour to thicken the sauce. That is not traditional, but I do it to make the sauce have better body. Typically in piccata recipes the sauce is finished with butter, but with the flour thickening trick I can skip that part.

Brown The Chicken in a Non-Stick Skillet

Next comes browning the chicken. I use my ceramic coated non-stick skillet (Mine is Green Pan brand which I like a lot if you’re in the market for one), so I can get away with less fat. A non-stick skillet also means the pan doesn’t brown too much as I cook the chicken. Because the chicken pieces take up a lot of space in the skillet, you’ll need to do two batches.

Add Vegetables For Lower Calorie Volume

Then comes the sauce. I use a lot of onion because I am a big fan of adding bulk to my recipes with vegetables. They add low calorie volume and nutrition. These onions also add sweetness, which is important to balance the tart acidity of the lemon.

Add Flavor to the Sauce

The sauce finishes with white wine and lemon juice. But wait! The bestest part is the lemon slices that go right into the sauce. They are so good, they are tart and a tiny bit bitter, and when you pair them with the salty capers, it’s just magical. My mouth is watering all over again thinking about it! Then parsley finishes it all off. You’ll love it! Buon Appetito!

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What To Serve with Chicken Piccata

I love to serve whole wheat spaghetti or angel hair pasta with this recipe. For a treat, add in a mocktail to make it a little more special. If you are grain free you can use cauliflower rice, or buy frozen and heated cauliflower rice even! I love the taste of greens, especially bitter greens like a salad made with escarole and mustard dressing or sauteed swiss chard. If you’re serving this Chicken Piccata to company, make this Apple Cake with Maple Icing, which is a great make ahead dessert.

How to Reheat Leftover Chicken Piccata

Because this recipe is made with boneless skinless chicken breast, which is incredibly lean, you can dry it out very easily when you reheat it.

when you reheat it. I happen to think the best way to reheat it is to use the microwave . Just make sure to pause and stir and/or turn over the chicken pieces in the sauce so that it heats evenly.

. Just make sure to pause and stir and/or turn over the chicken pieces in the sauce so that it heats evenly. Make sure it is steaming hot to ensure it is food safe. Read more about the food safety of chicken and to learn the best way to thaw chicken breast.

If you do not have a microwave, you can reheat this chicken piccata on the stovetop in the non-stick skillet with a lid. Add 1/2 to 3/4 cup chicken broth to thin out the sauce. Heat it through over medium heat and make sure to stir and turn the chicken pieces as it starts to simmer along the edges.

More Classic Recipes- Made Healthy

My Turkey Meatloaf has been getting rave reviews! If you try it let me know too! This quick Minestrone, has slow cooked old fashioned Italian taste you’ll love. One of our most popular recipes! This Slow Cooker Chicken Cacciatore is another Italian classic you’ll love! My Stuffed Shells with Spinach have a secret healthy ingredient, but nobody will know!

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