In this Lighter Chicken Piccata recipe, seasoned thin-cut chicken breasts are seared before simmering in a lemony, white wine and caper sauce. Serve with roasted asparagus for a deliciously light meal.
If I find myself at an Italian restaurant, nine times out of ten, I’ll order the chicken piccata.
I’m a total sucker for lemon and capers. Recently, the four of us went to a local Italian restaurant. We’ve been there before and loved it. The first time I ordered veal saltimbocca (I was feeling fancy) and it was divine. This last visit, I ordered the chicken piccata and sadly was dissapointed.
There was zero color to the chicken and was overall just meh. I wanted to love it, but it was just okay.
Fast forward to a few weekends ago, while I was flipping through one of my many recipe notebooks, I found a recipe I tested this time last year for a lighter chicken piccata. Fate? Sure. So of course I made it and documented it because no one should ever eat mediocre chicken piccata. Ever.
To Make This Lighter Chicken Piccata You Will Need:
- boneless skinless chicken breasts
- lemon pepper seasoning
- smoked paprika (or use regular)
- extra light olive oil
- white wine
- low-sodium chicken broth
- lemon zest and juice
- whipped butter or regular
- nonpareil capers
- lemon slices
- olive oil spray
- kosher salt
- freshly ground black pepper
Start by slicing the chicken breasts in half horizontally. Season both sides of the chicken breast with kosher salt, lemon pepper and paprika (smoked or regular).
Heat 1 teaspoon oil in a skillet over medium-high heat. Once hot, place 2 of the chicken breasts in the skillet and cook 4 to 6 minutes, turn and cook for an additonal 4 to 6 minutes or until the chicken is fully cooked. Transfer the chicken to a clean platter and repeat with the remaining teaspoon oil and chicken breasts.
Keep the chicken warm under foil.
Once the chicken is cooked, reduce the heat under the pan to medium to medium-low. Add the shallots and garlic with a pinch of salt, adding a splash of oil if needed. Cook until softened, about 2 to 4 minutes.
Pour in 2 tablespoons dry white wine to deglaze the pan. Use a wooden spoon to scrape all the browned bits on the bottom of the pan.
Those browned bits = flavor!
Next, pour in 3/4 cup low-sodium chicken broth.
And then 2 tablespoons lemon juice and the zest of 1/2 a lemon.
Add the chicken back into the skillet along with 1 tablespoon whipped butter. If using regular butter, add 1/2 tablespoon or more to your personal preference.
Add in 2 tablespoons capers, and bring to a bubble or until the chicken is warmed through.
I have no doubt you will love this fresh, light and bursting with flavor chicken piccata recipe.
Lighter Chicken Piccata
FOR THE CHICKEN PICCATA
- 2 chicken breasts, 1½ pounds total, sliced in half horizontally
- lemon pepper seasoning
- smoked paprika
- 2 teaspoons olive oil
- 1 medium shallot, finely diced
- 2 cloves garlic, sliced
- 2 tablespoons white wine
- 3/4 cup low-sodium chicken broth
- 1/2 large lemon, zest and juice
- 1 tablespoon whipped butter, or regular
- 1 tablespoon capers
- lemon slices, for garnish
- minced parsley, for garnish
FOR THE CHICKEN PICCATA:
- Heat a stainless skillet with olive oil, swirl to coat. Meanwhile, season both sides of the chicken breast halves with lemon pepper and paprika.
- Once the pan is hot, sear the chicken for 4 to 6 minutes a side. Transfer to a clean platter and cover with foil, repeat with remaining chicken breasts.
- Reduce the heat under the skillet to medium-low. Add in the shallot and garlic, stir and cook for 2 to 3 minutes or until soft.
- Add in the white wine, scrapping the brown bits off of the bottom of the skillet.
- Next add in the broth, lemon zest and juice.
- Add the chicken breasts back in along with the butter and capers. Bring to alow bubble and cook for 4 to 6 more minutes.
- Serve with lemon slices and minced fresh parsley.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!