You may never go back to traditional chicken piccata after you get a taste of this light and lemony dish. Baking the chicken creates a crunchy texture that pairs perfectly with delicate sauce. Top it with fresh parsley for garnish that will no doubt leave your family asking for more!
Healthy Lemon Chicken Piccata
Equipment
- Shallow bowl
- Mixing fork
- Cutting board
- Knife
- Baking sheet
- Parchment
- Pastry brush
- Spatula
Ingredients
- 3 8- oz boneless skinless chicken breasts
- ¼ teaspoon black pepper
- 1 cup plain panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 2 Tablespoons olive oil divided
- 3 Tablespoons unsalted butter divided into 1 tbsp and 2 tbsp
- 4 cloves garlic minced
- ¾ cup chicken broth no added salt or low sodium
- ¼ cup lemon juice
- ¼ cup capers drained
- 2 Tablespoons Fresh parsley optional, for serving
Instructions
- Preheat oven to 400 degrees F.
- In a shallow bowl, mix panko breadcrumbs, parmesan and black pepper.
Make chicken cutlets:
- Butterfly the chicken breasts by cutting them horizontally in half all the way through. (You’ll end up with 6 pieces total.) If they are still thick, use the flat side of a meat tenderizer to pound them to ¼-inch thickness. Pat the chicken dry with paper towels.
- Dredge the chicken on both sides in the panko mixture, using your hands to press in the coating.
- Place on baking sheet lined with parchment. Spray or gently brush top of each cutlet with olive oil.
- Bake for 15-20 minutes or until chicken reaches internal temperature of 165 degrees.
Make the sauce:
- Heat a large sauté pan over medium heat, then add 1 tablespoon olive oil.
- Once oil is warm, add garlic and sauté for a minute, until fragrant.
- Add a tablespoon of butter to the pan and cook garlic for another minute.
- Add the chicken broth and lemon juice, stir to combine.
- Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
- Stir in remaining butter, until melted. Simmer for another 3-5 minutes, until slightly reduced to your liking.
- Return the chicken to the pan and coat in sauce. Serve with fresh parsley, if desired.