Chicken Piccata with Zoodles

Chicken piccata is chicken breast coated in a light dusting, browned in a skillet and served with a sauce of lemon juice, chicken broth, butter and capers. This version uses almond flour for the coating and spiralized zucchini in place of pasta. The sauce is made in the same pan as the chicken, so it picks up the browned bits left behind.

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It serves 4 and takes 30 minutes, with 10 minutes of prep and 20 of cooking. A serving has 6 grams of carbohydrates and 30 grams of protein.

What You Need

Full amounts are in the recipe card at the bottom.

• Chicken breasts (2 boneless, skinless, about 1 pound): seasoned with salt and pepper on both sides, then coated in almond flour.
• Almond flour (1/2 cup): the coating. It gives the chicken a nutty flavor and a little crunch.
• Olive oil (2 tablespoons) and unsalted butter (2 tablespoons): half the butter browns the chicken and the other half goes into the sauce at the end.
• Chicken broth (1/2 cup): the base of the sauce.
• Fresh lemon juice (1/4 cup, about 2 lemons): use fresh juice, not bottled. Its acidity brightens and balances the sauce.
• Capers (2 tablespoons, rinsed and drained): they give the sauce its briny edge.
• Zucchini (2 medium): spiralized into noodles.
• Fresh parsley (2 tablespoons, chopped): for color on top.

Cooking the Chicken and the Sauce

Spiralize the zucchini first. A vegetable peeler makes thin ribbons if you have no spiralizer. Pat the chicken dry with a paper towel, which helps it brown, then season both sides and dredge in almond flour, shaking off the excess.

Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. When the butter is melted and bubbling, add the chicken and cook for about 5-7 minutes on each side, until golden brown and cooked through. The internal temperature should reach 165°F. Breasts vary in thickness, so a thick one may need a little longer, and a meat thermometer takes the guesswork out. Move the chicken to a plate.

In the same skillet, add the broth, lemon juice and capers. Bring it to a simmer and scrape up the browned bits from the bottom of the pan, since that is where much of the flavor is. Cook for 2-3 minutes, until it thickens slightly. Stir in the remaining tablespoon of butter until it melts into the sauce.

While the sauce simmers, sauté the zoodles in a separate pan over medium heat for about 2-3 minutes, until just tender, and season them with salt and pepper. Put the zoodles on a plate, top with the chicken, spoon the sauce over and finish with parsley.

Ways to Change It

• Marinate the chicken: 30 minutes in lemon juice and minced garlic before cooking adds flavor.
• Spaghetti squash or cauliflower rice: either replaces the zoodles and stays keto-friendly.
• Mushrooms or spinach: sauté them and add them to the dish.
• Shrimp or tofu: in place of the chicken. Both take up the caper sauce.
• Herbs: fresh thyme or basil goes with the lemon and capers.

What to Serve with It

• A side salad of mixed greens, cucumbers and cherry tomatoes with an olive oil vinaigrette.
• Roasted Brussels sprouts or asparagus, tossed in olive oil with salt and pepper and roasted until crisp.
• Sparkling water with lemon, or herbal tea.

Nutrition per Serving

One serving has about 320 calories, 20 grams of fat (5 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein and 500 milligrams of sodium.

FAQ

Can I make it ahead of time?

You can make the chicken and the sauce ahead and keep them in separate airtight containers in the refrigerator for up to 2 days. Reheat both, and sauté the zoodles fresh for the best texture.

What can replace the zoodles?

Spaghetti squash or cauliflower rice. Both are low in carbs.

How long do leftovers keep?

Up to 3 days in the refrigerator. Store the chicken, sauce and zoodles in separate airtight containers so the zoodles keep their texture, and reheat gently on the stove or in the microwave.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us