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A close up of food, with Chicken Piccata

Chicken Piccata with Zucchini Noodles

This healthy chicken piccata recipe is served over zucchini noodles (or zoodles, if you want to be one of the cool kids), and that makes it a delicious and low carb option. Oh, and did I mention that it's totally delicious? Joe made it for me a few weeks ago, and I was overjoyed with the creamy, lemon sauce and the almond flour breading. So good.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Gluten-free, Main Course, Main Dish
Cuisine Italian
Servings 6 servings


  • 1 1/2 pounds boneless skinless chicken breast
  • salt & pepper
  • 1/2 cup almond flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 medium lemons juice only
  • 1 1/2 cups chicken broth
  • 4 medium zucchini
  • 2 tablespoons capers drained


  • Wrap the chicken breasts in plastic wrap and pound using a mallet or heavy pan until they are approximately 1/4 inch thick. Remove plastic wrap and season with salt and pepper as desired. Sprinkle with almond flour until coated on both sides.
  • 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 no longer pink in the middle. 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 zoodles to the sauce and cook 3 to 4 minutes, until soft.
  • Return chicken to the pan with the zoodles. Stir in capers. Cook 1 more minute to heat through, then divide onto plates.
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