Name: Italian Chicken Piccata with Zucchini Noodles
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1/2 cup almond flour; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1/3 cup fresh lemon juice (about 2 lemons); 1/2 cup low-sodium chicken broth; 2 tbsp capers, drained; 2 tbsp unsalted butter; 4 medium zucchinis (spiralized into noodles); 2 tbsp chopped fresh parsley

Italian Chicken Piccata with Zucchini Noodles

RusticPear3588

This Italian Chicken Piccata with Zucchini Noodles delivers classic trattoria flavors with a light, modern twist—perfect for anyone seeking a high-protein, low-carb dinner! The chicken is lightly dredged in almond flour for a golden crust, then finished in a zesty lemon-caper sauce that’s bright and satisfying. Swapping traditional pasta for sautéed zucchini ribbons keeps carbs in check while soaking up all that delicious sauce. The dish is quick to prepare, full of vibrant flavor, and beautifully plated for a dinner that feels special but is easy enough for any night of the week.

Ingredients

Instructions

Pat the chicken breasts dry and slice horizontally to create 8 thin cutlets. Season both sides with salt and pepper.
Dredge each chicken cutlet in almond flour, shaking off any excess.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add half the chicken cutlets and cook for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and repeat with remaining oil and chicken.
Reduce heat to medium. Add lemon juice, chicken broth, and capers to the skillet, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
Stir in butter until melted and sauce is glossy. Return chicken to the skillet and spoon sauce over to coat. Remove from heat.
While sauce simmers, heat another large skillet over medium. Add spiralized zucchini and sauté for 2-3 minutes until just tender (not mushy). Season lightly with salt.
Divide zucchini noodles among four plates. Top with chicken and spoon over the lemon-caper sauce. Sprinkle with fresh parsley and serve immediately.