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Chicken Piccata Recipe
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5 from 1 vote

Healthy Chicken Piccata Recipe

This healthy chicken piccata recipe is simple with ingredients that may already be available in your kitchen. And it takes less than 30 minutes to make. Let’s get started.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: chicken picatta, chicken piccata, chicken piccata recipe, piccata
Servings: 4 servings
Calories: 476kcal
Author: Luna Regina


  • 12 oz skinless boneless chicken breast 2 medium
  • 1/2 tsp salt divided
  • 1/2 tsp black pepper divided
  • 1/2 cup all-purpose flour to coat (*)
  • 1.2 oz grated Parmesan cheese to coat (*)
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 cup unsalted chicken broth
  • 2 tbsp brined capers drained
  • 1/4 cup heavy cream
  • 2 tbsp fresh lemon juice
  • 2 tbsp parsley chopped, optional
  • 4 cups cooked rotini pasta
  • 10.5 oz boiled asparagus
  • 4 lemon slices for garnish, optional



  • Place the chicken on a cutting board and slice it in half lengthwise to make 2 thin fillets. Repeat with the remaining chicken breast.
  • Season the chicken fillets with salt and pepper, 1/4 teaspoon each. Set aside.
  • In a large plate, add flour and grated Parmesan cheese. Mix well with a fork.
  • Place each fillet in the flour mixture and coat the chicken pieces thoroughly. Shake off the excess and set aside.


  • Cook the chicken: Heat olive oil in a large pan over high heat. Place chicken fillets in the pan. Turn the heat down to medium-high and sear for 2 minutes. Lower the heat to medium. Add butter to the pan and allow it to melt. Cook for a further 10 minutes or until golden brown on both sides, flipping halfway. Turn the heat off. Transfer chicken to a plate and set aside.
  • Make the sauce: Add unsalted chicken broth, capers, and lemon juice to the pan. Turn on the heat to high. Bring the broth to a boil. Once boiling, reduce to medium-low heat. Add heavy cream and the remaining salt and pepper. Stir well.
  • Put the chicken back in the pan. Baste the chicken with the sauce. Add lemon slices and chopped parsley. Turn off the heat.
  • Plating: Arrange serving plates with a bed of pasta and asparagus on the side. Place the chicken on the pasta. Scoop the sauce and drizzle over the chicken. Serve immediately.



(*) Only part of these ingredients will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for coating the chicken, but once you dust off the excess flour and cheese, you will end up consuming less than the listed amounts. The actual amounts being consumed are approximately:
  • 0.8 oz all-purpose flour
  • 0.9 oz grated parmesan cheese


Serving: 1serving | Calories: 476kcal | Carbohydrates: 45g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 576mg | Potassium: 567mg | Fiber: 4g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 3mg