WANT CRAZY EASY MEALS? Click here to get 14 Healthy Instant Pot Dinner Recipes Right Now!

Lemon Chicken Piccata with Zoodles

Dairy-Free  |  Published on Aug 14, 2019  |  Last modified on Oct 19, 2019

chicken piccata in a cast iron skillet

Lemon Chicken Piccata with Zoodles are great for an easy weeknight dinner but also fancy enough for a dinner party. This Classic Italian dish has proved a favorite year after year and my variety is lightened up with zucchini noodles!

Creating this Lemon Chicken Piccata

Aren’t making zoodles so much fun? Just like spaghetti squash, zoodles are a great alternative for a low-carb dish.

Zoodles have only ~35 calories per cup, are high in potassium and vitamin C; compared to spaghetti squash zoodles have more protein per serving as well! So zoodles are not only fun to eat but are healthy for you too! (win win!)

How to make zucchini noodles

Start by trimming off the ends of the zucchini. Personally, I don’t remove the skin before making into zoodles but if you’d like you can peel the skin off.

Using a Spiralizer machine or a KitchenAid attachment, align your zucchini sideways so its end meets the blade. Then poke the claw insert into the opposite end of the vegetable so it’s held steadily in place; feed the zucchini into the grating blades. Keep turning until the zucchini is completely spiralized.

Then there you have it! Those long curly strands are zucchini noodles AKA zoodles!

How To Make Zucchini Noodles Without a Spiralizer

  • Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices.

Ingredients to make Lemon Chicken Piccata

  • Chicken Breasts
  • Flour
  • Lemon
  • Capers
  • Butter
  • Zucchini
  • White Wine
  • Garlic
  • Olive Oil
  • Basil
  • Canned Diced Tomatoes (for sauce if you want to top on chicken)
  • Salt & Pepper
Lemon Chicken Piccata is an Italian Classic and paired with Zoodles makes for an easy weeknight dinner but also fancy enough for a dinner party! #chickenpiccata #krollskorner Click To Tweet

How to make Chicken Piccata

This chicken has the perfect balance of lemon, garlic and white wine that marry so well together. I also love that the sauce picks up every bit of the delicious browned bits left in the pan and is just the right amount of lemony. Here’s how to make it:

  • First you will spiralize the zucchini. Place all zoodles in a colander and toss with salt. Let zoodles strain for about 15-20 minutes.
  • Meanwhile, heat butter in a frying pan over medium high heat. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess. Place chicken cutlets in pan (do not crowd the pan) and brown well on each side, about 3 minutes per side.
  • Remove the chicken from the pan and reserve to a plate so you can make the sauce.
  • Add in the capers, lemon juice of 1 lemon, white wine, and garlic. Use a spatula to scrape up the browned bits. Reduce the sauce by half. If you want a thicker sauce you can add in a corn starch slurry to thicken it up.
  • Plate chicken and garnish with lemon slices and fresh parsley over zoodles or a whole grain.

What to serve with Chicken Piccata

This dish is so versatile so you can serve it with just about anything!

  • Zoodles
  • Angel hair pasta (whole-grain!)
  • Roasted Vegetables
  • Mashed Potatoes
  • Couscous
  • Orzo

The sauce picks up every bit of the delicious browned bits left in the pan and is just the right amount of lemony.

 

chicken piccata in a cast iron skillet

Lemon Chicken Piccata with Zoodles

0 from 0 votes
Print Recipe Pin Recipe Rate
Servings: 4 people
Author: Tawnie Kroll

Ingredients

  • 6 small zucchini
  • 4 Tbsp. butter
  • 2 Tbsp. extra virgin olive oil
  • 1/2 cup All-Purpose Flour
  • 1 14.5 oz. can diced tomatoes with chiles
  • 1 1.5 lb. package of chicken cutlets (about 4-8 cutlets)
  • 3 large fresh lemons
  • 3 Tbsp. capers
  • 1/4 cup white wine
  • 2 cloves garlic
  • salt and pepper to taste
  • 1 tsp. fresh basil
  • 1 tsp. garlic powder

Instructions

  • Spiralize the zucchini. Place all zoodles in a colander and toss with 1/2 tsp. salt. Let zoodles strain excess water away for about 15-20 minutes.

For the chicken

  • Meanwhile, heat 2 Tbsp. butter and olive oil in a frying pan over medium high heat. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in a shallow dish; shake off excess. Place chicken cutlets in pan (do not crowd the pan) and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate so you can make the sauce. Add in the capers, lemon juice of 1 lemon, white wine, and garlic. Whisk in remaining 2 Tbsp. butter. Use a spatula to scrape up the browned bits. Reduce the sauce by half. If you want a thicker sauce you can add in a corn starch slurry to thicken it up.

For the zoodles

  • For the zoodles: Make sure all excess water is removed from zoodles. You do not want you zoodles becoming soggy. In a large frying pan, add in 1 tsp. olive oil and heat for 30 seconds - 1 min. Add in zoodles and cook for 2-3 minutes, or just until zoodles become warm. Do not overcook zoodles!

For the tomatoes (optional but yummy)

  • Empty can of diced tomatoes in a small saucepan. Add in basil, salt & pepper and extra virgin olive oil. Bring to slight boil, or hot enough to top on zoodles.
  • Plate chicken and garnish with lemon slices, fresh parsley, and the tomatoes if desired over zoodles or a whole grain.
Find Kroll's Korner on Instagram!Mention @krolls_korner or tag #krollskorner

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

Last Post

Easy Individual Peach Cobblers

Next Post

Cilantro Lime Rice

What Do You Think?

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Preference Center