This healthier take on a classic Chicken Piccata keeps all the bright, buttery-lemon flavor you love while cutting back on fat and calories. By using a lighter butter alternative and reducing the total amount of butter, the dish remains rich-tasting but lighter. I also bulked up the recipe with mushrooms for extra texture and volume.
The silky piccata sauce combines white wine, fresh lemon, garlic and a light broth-based roux for a tangy, savory finish that coats the chicken beautifully. This version is designed to be lower in calories and fat, so it works well as a lighter weeknight dinner or for anyone tracking points or macros.
Serve the chicken smothered in the sauce and finish with extra chopped parsley for freshness. Each serving is satisfying, packed with protein, and great alongside a simple salad, steamed vegetables, or whole-grain pasta.
CHICKEN PICCATA RECIPE
Share
SaveSaved!
Ingredients
- 16 oz boneless skinless chicken breasts – (I used two 8oz breasts, butterflied and cut in half)
- 10 fresh mushrooms – (sliced)
- 2 cups fat free chicken broth
- ⅓ cup whole wheat flour
- ½ cup white wine
- ¼ cup fresh lemon juice
- 1 tbsp light butter
- 4 cloves garlic – (minced)
- ¼ cup fresh parsley – (minced)
- 2 tbsp capers – (rinsed)
- 1 tsp paprika
- Salt & pepper to taste
Instructions
-
In a small bowl, whisk 2 tablespoons of the flour with 1 cup of the chicken broth until smooth. Place the remaining flour in a shallow dish. Season the chicken with salt and pepper, then dredge each piece in the flour.
-
Spray a large nonstick skillet with non-fat cooking spray and heat over medium.
-
Add the chicken and cook until browned and cooked through, about 2 to 3 minutes per side depending on thickness. Transfer the cooked chicken to a plate, cover, and keep warm.
-
Add the light butter to the pan and increase heat to medium-high. Add the sliced mushrooms and cook, stirring, until they release their juices and start to brown, about 3 minutes.
-
Stir in the minced garlic and pour in the white wine. Cook until the wine reduces by about half, 1 to 2 minutes. Whisk in the reserved broth-flour mixture, then add the remaining cup of broth, lemon juice, paprika, and more salt and pepper if desired. Bring to a simmer and cook, stirring, until the sauce thickens, about 5 minutes.
-
Stir in the chopped parsley and rinsed capers. Return the chicken to the pan and simmer gently on low for about 5 minutes so the flavors meld. Serve each portion of chicken topped with sauce and a sprinkle of additional parsley if desired.
Notes
Each serving equals approximately 3 Points* when calculated using ingredients with a Freestyle value.
*Points calculation is approximate and based only on included ingredients.
Nutrition