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Easy Chicken Piccata

Make a restaurant-quality meal in just 15 minutes.

Prep Time 5-10 min
Cook Time 15 min
Servings 4


  • 2 chicken breasts (boneless, skinless)
  • 1/4 cup whole wheat flour
  • 1/3 cup no-salt chicken broth
  • 1/4 cup water
  • 1 or 2 lemons, juiced
  • 1 teaspoon butter
  • 1 large zucchini, sliced into rounds
  • 1/4 cup parsley, torn
  • 1 Tbsp pickled lupini beans (optional)

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  1. Cut chicken in half lengthwise. On a hard surface, pound chicken into thin cutlets. Season flour with salt and pepper, and coat chicken (shake off any excess flour).
  2. Heat 1 Tbsp olive oil in nonstick pan. Cook chicken for 8 minutes, flipping halfway. Remove from pan and set aside.
  3. Add chicken broth, water, lemon juice, 1 Tbsp olive oil, and butter to pan. Stir until butter melts. Add zucchini, parsley, and beans (if using); cook 5 minutes. Add chicken to pan and cook 2 minutes.
  4. Handy Hint: Serve with 1/2 cup of whole grain pasta or Arborio rice, if desired. Use pickled lupini beans instead of traditional capers for less salt and more fiber.

Nutrition Information

Serving Size  1 cup Measurement
Calories 187
Fat 10 g
Saturated fat 2.3 g
Polyunsaturated fat 0.9 g
Monounsaturated fat 6 g
Cholesterol 35 mg
Sodium 38 mg
Carbs 12 g
Protein 15 g
Fiber 3 g



Sarah Larkin