Name: Chicken Piccata-Inspired Italian Skillet (No Tomatoes, No Acidity)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 1/2 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 1 lb zucchini, cut into half-moons; 1/2 cup low-sodium chicken broth (no tomato, no acidity); 1/4 cup chopped fresh parsley; 1/3 cup grated Parmesan cheese (plus extra for serving); 2 cups cooked whole wheat penne or rigatoni (optional, for extra satisfaction)

Chicken Piccata-Inspired Italian Skillet (No Tomatoes, No Acidity)

MintyMint1478

This Chicken Piccata-Inspired Italian Skillet delivers classic Italian comfort without tomatoes, citrus, or spicy elements—perfect for sensitive palates and weight loss goals. Searing the chicken locks in juiciness, while a sauté of onions, garlic, and zucchini brings sweetness and body to the sauce. Finishing the dish off the heat with Parmesan creates a luscious, creamy texture. A touch of fresh parsley brings brightness, and whole wheat pasta (optional) adds fiber and satisfaction without sacrificing your goals. This is a weeknight-friendly, protein-packed meal with a comforting Italian feel, and the leftovers are even better the next day.

Ingredients

Instructions

Pat chicken breasts dry and season all over with 1 tsp salt and the black pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides, about 4 minutes per side. Remove chicken and set aside.
Lower heat to medium. Add remaining 1 tbsp olive oil and butter to the pan. Add onion and cook until translucent, 3-4 minutes. Stir in garlic and cook until fragrant, 1 minute.
Add zucchini and cook, stirring occasionally, until just tender, 4-5 minutes. Season with remaining 1/2 tsp salt.
Return chicken to the pan. Add chicken broth. Simmer gently, uncovered, until chicken is cooked through (internal temp 165°F), about 8-10 minutes. If using cooked pasta, stir it in now to warm through and soak up flavors.
Remove from heat. Sprinkle in Parmesan cheese and parsley. Toss gently to combine, allowing cheese to melt (do not boil after adding cheese).
Serve chicken and vegetables with a spoonful of pan sauce. Top with extra Parmesan and parsley if desired.