Name: Italian Chicken Piccata with Zucchini Noodles
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6 oz) boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 3 garlic cloves, minced; 1/2 cup low-sodium chicken broth; 1/3 cup fresh lemon juice (about 2 lemons); 2 tbsp capers, drained; 4 medium zucchinis (spiralized into noodles); 2 tbsp chopped fresh parsley

Italian Chicken Piccata with Zucchini Noodles

SeededFig5089

This Italian Chicken Piccata with Zucchini Noodles is a lighter take on a classic favorite—perfect for a healthy, satisfying dinner. By using lean chicken breast and swapping traditional pasta for zucchini noodles, you keep the meal high in protein and lower in calories and carbs, while still delivering all the bright, tangy flavors of piccata. The fresh lemon, capers, and parsley bring a burst of freshness, and finishing the zucchini noodles directly in the sauce ensures they soak up every delicious drop. This dish comes together quickly, making it perfect for busy weeknights, and is sure to impress with its vibrant flavors and beautiful presentation.

Ingredients

Instructions

Pat the chicken breasts dry with paper towels. Place each between two sheets of plastic wrap and pound to 1/2-inch thickness.
In a shallow dish, mix the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off excess.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3-4 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
Add the remaining olive oil to the same skillet. Add garlic and sauté 30 seconds until fragrant. Pour in chicken broth, lemon juice, and capers. Simmer 2-3 minutes, scraping up any browned bits from the pan.
Return chicken to the skillet and simmer in the sauce for another 2 minutes, spooning sauce over top.
Add zucchini noodles to the pan and toss gently with the sauce for 2-3 minutes, just until slightly softened but still crisp-tender.
Plate chicken over the zucchini noodles, spoon extra sauce on top, and sprinkle with chopped parsley.