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Homemade Healthy Chicken Piccata recipe photo

Healthy Chicken Piccata

A light, lemony chicken piccata made with a simple caper sauce and a touch of Greek yogurt for creaminess.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Meat Mallet or Rolling Pin
  • shallow bowl or plate for flour
  • Tongs or spatula
  • Measuring cups and spoons

Ingredients
  

  • 4-5 boneless skinless chicken cutlets pounded thin (about 1.25 lbs)
  • salt to taste
  • black pepper to taste
  • 1/2 cup all-purpose flour
  • 1-2 tbsp olive oil
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1/3 cup fresh lemon juice
  • 2 tbsp capers drained and rinsed
  • 1 tbsp unsalted butter
  • 1 tbsp plain Greek yogurt or more to taste; optional
  • angel hair pasta for serving if desired
  • lemon sliced, for serving
  • parsley for serving

Instructions
 

  • Place chicken cutlets between plastic wrap and pound to an even thin thickness; season both sides with salt and pepper.
  • Put the flour on a shallow plate and dredge each cutlet, shaking off excess flour.
  • Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 3–4 minutes per side; transfer to a plate and set aside.
  • Remove the pan from heat, add the minced garlic to the pan and stir briefly until fragrant, about 20–30 seconds, being careful not to burn it.
  • Return the pan to medium-high heat and add the chicken broth, scraping up any browned bits from the bottom. Bring to a gentle boil and let the sauce reduce slightly for a few minutes.
  • Add the fresh lemon juice and drained capers, then simmer until the sauce reduces and thickens slightly, about 3–5 minutes.
  • Stir in the butter until melted, then return the chicken and any accumulated juices to the pan. Simmer over medium-low heat until the chicken is warmed through and the sauce reaches the desired thickness, about 2–3 minutes.
  • Remove the pan from heat and gently stir in the Greek yogurt if using, tasting and adding more if desired.
  • Serve the chicken alone or over cooked angel hair pasta, garnish with lemon slices and parsley, and enjoy.

Notes

  • Pound chicken evenly for uniform cooking.
  • Do not burn the garlic; add back to heat only briefly.
  • Greek yogurt is optional and adds creaminess.
  • Use low-sodium broth to control salt.