Why You’ll Love This this Lighter Lemon Chicken Piccata
This lighter version of chicken piccata gives you all that bright, lemony goodness without the heavy breading that usually weighs things down. The tender chicken gets perfectly golden in just a touch of butter, while the zesty sauce with capers brings that classic tangy punch we all crave. You’ll get restaurant-quality flavor in about 15 minutes, which means you can stop ordering takeout and actually impress yourself in the kitchen for once.
Ingredients List
You only need a handful of simple ingredients to make this bright, restaurant-worthy chicken piccata at home.
- 1 lb chicken breasts or 2 chicken breasts
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons lemon zest
- 1 lemon, juice of or 1 1/2 tablespoons lemon juice
- 2 tablespoons capers
- 1/3 cup low sodium chicken broth
Here’s what makes this ingredient list so wonderfully health-conscious:
- Using just butter instead of flour coating cuts way down on carbs and calories.
- Low sodium chicken broth keeps your salt intake in check without sacrificing flavor.
- Fresh lemon juice and zest pack vitamin C and natural brightness.
- Capers add that signature tangy bite with practically zero calories.
- The minimal ingredient list means you’re not loading up on processed stuff.
Step by Step Directions
Follow these simple steps to create tender, flavorful chicken piccata that’s ready in under 20 minutes.
- Prep the chicken: Slice chicken breasts in half horizontally, wrap in plastic wrap, and pound with a meat pounder until about 1/4 inch thin. Season lightly with salt and pepper.
- Cook the chicken: Heat 2 tablespoons butter in a pan over medium-high heat until bubbly. Cook chicken breasts 3-4 minutes per side until light brown.
Remove and set aside on a plate.
- Make the sauce: Add chicken broth to the same pan, scraping up any browned bits. Add remaining 2 tablespoons butter, lemon juice, lemon zest, and capers.
- Finish the dish: Let sauce reduce by 25%, then return chicken breasts to the pan to warm through and coat with the lemony caper sauce.
For an even more hands-off approach to cooking tender chicken dishes, consider using a programmable slow cooker to develop rich flavors over several hours.
Substitutions and Variations
• Flour coating option – some folks like to dredge their pounded chicken in flour before cooking for extra golden color and slight thickening power in the sauce.
It’s not necessary, but it’s not wrong either.
• Herb additions – fresh thyme, oregano, or parsley stirred into the finished sauce can brighten things up, especially if your lemons aren’t as zippy as you’d hoped.
Additional Things to Serve With This Dish
This bright, lemony chicken pairs beautifully with so many sides that you’ll have trouble picking just one.
- Pasta or rice – angel hair, linguine, or simple buttered rice all soak up that gorgeous pan sauce like little golden sponges.
- Roasted or steamed vegetables – asparagus, green beans, or broccoli add color and crunch to balance the tender chicken.
- Mashed or roasted potatoes – because honestly, what doesn’t taste better with potatoes on the side?
- Simple salad – a crisp arugula or mixed greens salad with light vinaigrette cuts through the richness of the butter sauce.
- Crusty bread – for those of us who can’t bear to waste a single drop of that lemony, caper-studded sauce.
- Garlic bread or dinner rolls – if you’re feeling fancy or just want something warm and carb-heavy to round out the meal.
The key is choosing sides that won’t compete with the bright, tangy flavors of the piccata sauce.
You want companions, not competitors, if you know what I mean.
Cooking Tips & Tricks (Chef’s Notes)
Getting this dish right is honestly simpler than you think, but a few tricks will take it from good to restaurant-quality amazing.
- Pound that chicken evenly – uneven thickness means some parts cook faster than others, and nobody wants rubbery chicken alongside perfectly tender pieces.
- Don’t crowd the pan – if your chicken pieces are touching, they’ll steam instead of getting that beautiful golden crust we’re after.
- Let the butter get properly bubbly – cold butter won’t give you the sear you need, but smoking butter will taste bitter and ruin everything.
- Save those brown bits – those little caramelized pieces stuck to the bottom of your pan are pure flavor gold, so scrape them up when you add the broth.
- Watch your sauce like a hawk – it can go from perfectly reduced to burnt and bitter in about thirty seconds, which is just long enough to check your phone.
- Taste as you go – some lemons are more tart than others, some capers are saltier, and your taste buds are the best judge of when things are balanced.
- Rest the chicken briefly – just a minute or two while you finish the sauce, so the juices redistribute instead of running all over your cutting board.
The biggest mistake people make is rushing through the sauce, but that’s where all the magic happens, so take your time and let those flavors meld together properly.
Nutritional Facts
This lighter version of chicken piccata delivers impressive protein while keeping calories and fat in check, making it a smart choice for health-conscious diners.
- Calories per serving: Approximately 280-320 calories (serves 2-3)
- Protein powerhouse: 35-40 grams of lean protein per serving from the chicken breast
- Low carb friendly: Less than 3 grams of carbohydrates per serving
- Healthy fats: 12-15 grams of fat, primarily from butter, with minimal saturated fat
- Sodium content: Around 400-500mg per serving (significantly lower thanks to low-sodium broth)
- Vitamin C boost: Fresh lemon juice provides about 15% of daily vitamin C needs
- Heart-healthy: Lean protein source with no trans fats
- Gluten-free: Naturally gluten-free without traditional flour coating
- Low calorie density: High volume, low calories thanks to the broth-based sauce
- Antioxidant benefits: Capers and lemon zest provide flavonoids and antioxidants
- Weight management friendly: High protein content helps with satiety and muscle maintenance
Fun “Did You Know?”
While chicken piccata has become synonymous with Italian cuisine, it’s actually a dish that evolved from the Austrian schnitzel tradition brought to Italy in the 19th century.
I find it fascinating that “piccata” derives from the Italian word “piccante,” meaning spicy or tangy, which perfectly describes the dish’s bright lemon-caper flavor profile.
Here’s what’s interesting: traditional piccata was originally made with veal, not chicken. The chicken version gained popularity in America during the mid-20th century when Italian immigrants adapted their recipes using more affordable proteins.
Today, you’ll find countless variations across Italian-American restaurants nationwide.
