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healthy chicken piccata with zucchini noodles in a skillet

Chicken Piccata Recipe with Zucchini Noodles (Healthy, Low Carb)

This healthy chicken piccata recipe is served over low carb zucchini noodles in a creamy lemon butter sauce with capers. It's a one-skillet, 30-minute dinner that's gluten free and keto friendly.
5 from 29 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Gluten-free, Main Course
Cuisine Italian
Servings 6 servings
Calories 294 kcal

Equipment

Ingredients
  

  • 1½ pounds boneless skinless chicken breast
  • salt & pepper
  • ½ cup almond flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 medium lemons juice only
  • 1½ cups chicken broth
  • 4 medium zucchini
  • 2 tablespoons capers drained

Instructions
 

  • Wrap the chicken breasts in plastic wrap and pound using a mallet or heavy pan until they are approximately ¼-inch thick. Remove plastic wrap and season with salt and pepper as desired.
  • Sprinkle flattened chicken breasts with almond flour until coated on both sides. If you want a thicker and more consistent breading on the chicken, whisk an egg in a shallow bowl. Add a generous scoop of almond flour into a second shallow bowl. Dip the chicken on both sides into the egg, and then into the almond flour. You can repeat once if you want a thicker coating. (The nutritional information on the recipe card assumes you sprinkled the chicken with almond flour, so if you use an egg and extra flour, you will have to adjust the nutritional information accordingly.)
  • Heat olive oil in a skillet over medium-high heat. Add chicken and cook 4 minutes, then flip and cook another 4 minutes more, until 165ºF in the thickest part. Transfer to a plate.
  • Reduce heat to medium and add butter to the skillet. When melted, add lemon juice and chicken broth. Simmer 5 minutes, until liquid is slightly reduced.
  • Add zucchini noodles to the sauce and toss to coat. Cook 3 to 4 minutes, until crisp-tender.
  • Return chicken to the pan with the zoodles. Stir in capers. Cook 1 more minute to heat through, then divide onto plates.

Nutrition

Calories: 294kcal | Carbohydrates: 10g | Protein: 29g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 465mg | Potassium: 823mg | Fiber: 3g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 44mg | Calcium: 60mg | Iron: 2mg
Keyword butter, chicken, lemon, zucchini
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