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chicken piccata in a cast iron skillet
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Lemon Chicken Piccata with Zoodles

This Classic Italian dish has proved a favorite year after year and my variety is lightened up with zucchini noodles!
Course Main Course
Cuisine American
Keyword dinner, healthydinner, Zoodles
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 293kcal

Ingredients

  • 6 small zucchini (or 2-3 large)
  • 1 tsp. salt
  • 1 1/2 lb. chicken cutlets (about 5-7 cutlets)*
  • 1/3 cup All-Purpose Flour*
  • 1 tsp. garlic powder
  • 1/2 tsp. pepper
  • 4 Tbsp. butter, divided
  • 2 Tbsp. olive oil, divided
  • 2 large fresh lemons, squeezed (about 1/3 cup)
  • 3 Tbsp. capers
  • 1/2 cup white wine (or chicken broth)
  • 2 cloves garlic
  • 1 tsp. fresh basil
  • 1 (14.5 oz.) can diced tomatoes with chiles

Instructions

  • Spiralize the zucchini. Toss zucchini with 1/2 tsp. salt in a strainer and set over a bowl; let sit for 15 minutes. Gently squeeze zucchini noodles to release any liquid, discard the liquid and place the zucchini in a bowl, set aside for now.

For the chicken:

  • Meanwhile, sprinkle both sides of chicken evenly with garlic powder, salt and pepper. Dredge chicken in flour in a shallow dish; shake off excess. Set the chicken on a plate and repeat with remaining chicken.
  • Heat 2 Tbsp. butter and 1 Tbsp. olive oil in a frying pan over medium high heat.
  • Once hot, place chicken cutlets in pan (do not crowd the pan) and brown on each side, about 3 minutes per side. Remove the chicken from the pan and set on a new plate. (Chicken will not be fully cooked yet, that's OK)
  • Turn the heat to medium-low and to the same pan, add in the capers, lemon juice, white wine, and garlic. Whisk in remaining 2 Tbsp. butter. Use a spatula to scrape up the browned bits if needed. Bring the sauce to a simmer and then thicken by adding in a cornstarch slurry: 1 Tbsp. cornstarch mixed with 1 Tbsp. water. While the sauce is simmering, mix the water and cornstarch together in a small dish and whisk into the sauce. Continue to whisk, the sauce will begin to thicken.
  • Place the chicken back into the pan, spoon some of the sauce over the chicken. Place a lid on the pan and turn heat to low. Let cook for 10-15 minutes or until chicken reaches an internal temperature of 165°F.

For the zoodles

  • Make sure all excess water is removed from zoodles, but be careful to not squeeze the zucchini too much so it doesn't get mushy. Add zoodles to a non stick sauce pan and cook for 2-3 minutes, or just until zoodles become warm. Do not overcook zoodles, they will get soggy.

For the tomatoes (optional but yummy to add on top of chicken)

  • Empty can of diced tomatoes in a small saucepan. Add in basil, pinch of salt & pepper and 1 Tbsp. extra virgin olive oil. Bring to slight boil, or hot enough to top on zoodles and chicken.
  • Plate chicken and garnish with lemon slices, fresh parsley, and the tomatoes if desired over zoodles or a whole grain noodle.

Video

Notes

How to cut boneless skinless chicken breasts into cutlets: Slice the chicken breast in half; place the boneless, skinless chicken breast on a cutting board, and hold it flat with the palm of your non-knife hand. Using a sharp chef's knife, slice the chicken breast horizontally into two even pieces. 
Use gluten-free flour such as almond flour if needed for a gluten-free diet. 

Nutrition

Serving: 1serving | Calories: 293kcal