I am ALL about this Chicken Piccata recipe. Now, I know I did not come up with Chicken Piccata & it has been around for awhile, but I am bringing a few twists to it, to make it unlike your typical recipe. Also I am lightening it up with chicken broth, half & half & deglazing the pot with some delicious white wine. Prepare you taste buds to go crazy for this easy week night dinner! This is perfect for that family dinner to impress or needing to throw together for dinner after school/work! This dish is hands down one of my families favorites. My dad always says this is the recipe he can continue to go back to the pan and keep eating. So get ready to enjoy the best Healthy Chicken Piccata with Lemon Caper Sauce.
Oh and did I mention? 1 PAN… yep you heard me, it is all done in this 5 qt frying pan! YES! Clean up just got way easier!
How do I make this recipe Gluten Free & Non Gluten Free
This sauce is to die for whether you are making it gluten free or non gluten free. You will want to drink it with a straw 🙂 No judgements people! Now, what do we use to thicken it?
Gluten Free: Arrow Root – is a type of starch that is GF & easier for your gut to digest
This is what you will do in the recipe to thicken the sauce with arrow root: Once all the liquid is absorbed & leeks have browned. Add in chicken broth, half & half & lemon juice. Whisk until combined. Then add in the remaining seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp pepper. As well as the 1/4 cup capers. I like to add in a little bit of the juice from the jar as well. Then whisk together again. Bring to a slight boil, then in a small dish add in arrow root & warm water. Mix to create a slurry. Then pour into the pan & figure 8 the sauce for a minute.
Non Gluten Free: All Purpose Flour
This is what you will do in the recipe to thicken the sauce with all purpose flour: Then once almost all the liquid has absorbed add in 1 tbsp of all purpose flour. Evenly coat the garlic and leaks. Cook for 1 more minute. Then add in chicken broth, half & half & lemon juice. Whisk until combined. Then add in the remaining seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp pepper. As well as the 1/4 cup capers. I like to add in a little bit of the juice from the jar as well. Then whisk together again.
All purpose flour tends to always make the sauce the thickest, however arrow root does a great job!
What Delicious Ingredients are in the Healthy Chicken Piccata Coating?
- Whole wheat bread crumb
- Garlic Powder
- Onion powder
- Dried Basil
- Salt
- Paprika
- Pepper
- Chili powder
Feel free to add cayenne pepper as well if you want to add a little kick! Also use Panko Bread Crumbs for Gluten Free Option!
What other HGHF Chicken Recipes Should I try?
Easy Oven Baked Chicken Alfredo
The Best Instant Pot Chicken Noodle Soup
Chicken Salsa Bake
Healthy and Easy Instant Pot Buffalo Chicken Quesadilla
How should I store the Healthy Chicken Piccata with Lemon Caper Sauce?
In a tuber ware container I usually put my chicken and pour the sauce on top. However, if you are not wanting to mix them, you can do a tuber ware container with chicken and then one with the sauce. I like to keep them together in one, because I feel like it helps the chicken from not drying out.
How to reheat Healthy Chicken Piccata with Lemon Caper Sauce?
What I love about this recipe is that it is so delicious the next day as well. How I like to reheat it, I will take the chicken out first if I put the sauce on top of the chicken in a tuber ware. I will put the chicken on a plate, then in a frying pan I will turn on medium low heat. Pour the sauce in and start to heat, stirring occasionally. It with become less thick as it warms up. If you need to thin it out add a little bit more chicken broth to the sauce.
Can this recipe be Gluten Free?
Yes! I have accommodations above and on the recipe card as to how to thicken the sauce with a gluten free option (arrow root) and non gluten free way (all purpose flour). I also recommend using gluten free breadcrumbs as well.
Can this recipe be Dairy Free?
I have not used a dairy free half and half. However, if you do try that– please let me know so I can make note of it in the recipe! You can always omit the half and half. However, I would say to try to find a DF half and half you love to use for this first.
Can I use flour instead of bread crumbs?
Yes! Feel free to use a whole wheat flour if you do not have bread crumbs.
Healthy Chicken Piccata with Lemon Caper Sauce
Ingredients
- 3 chicken breasts butterflied then cut in half will have 6 pieces now
- 2 leeks
- 4 tbsp olive oil
- 1/4 cup diced shallots
- 4 cloves garlic minced
- 2 cup chicken broth
- 1 cup whole wheat bread crumbs
- 1 tsp garlic
- 1 tsp onion powder
- 1 tsp dried basil
- 1 salt
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 1 egg
- 3-4 large lemons you will 1/4 cup lemon juice & 1/3 cup
- 1/4 cup capers
- 1/4 cup dry white wine
- 1/2 cup Half & Half
Gluten Free
- 2 tsp arrow root + 4 tsp warm water
Non Gluten Free
- 1 tbsp all purpose flour
Instructions
- Slice your leeks into thin ringlets, dice up your shallots into bite sized pieces & mince your garlic cloves.
- Slice your lemons in half, then start by juice 3 of your lemons first. That way if you have enough great, if not you can always juice that 4th lemon. Lemons are so tricky sometimes because some give you lots of juice, others don’t. It is hard to tell– so better to be safe than sorry!
- Then you will start getting your dredging station ready. In a large mixing bowl add in bread crumbs. You will now add in HALF of your seasoning from above : 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp pepper. Then whisk together with a fork
- Then in a medium bowl whisk together egg & 1/4 cup of the fresh lemon juice. Then whisk together & set up your dredging station by your stove top.
- In your non stick 5 qt sauté pan, spray the bottom generously with olive oil spray or 1 tbsp of olive oil, then add in half of the shallots & half of the garlic cloves minced. Sauté for 3 minutes on medium heat. Then start dredging your chicken. First in the egg wash mixture, then in bread crumb mixture. Press down on meat, to evenly coated. Then repeat & add into the pan after each one. Then sear for 4 minutes on each side. When you flip slides, spray a little more avocado oil or little bit more olive oil underneath. When you pick up the piece with tongs, just spray right away underneath & flip it down on top.
- Once the chicken is done cooking, transfer to a plate lined with a towel to absorb any excess liquid. Now you will start on the sauce. Take a spatula & move around the shallots & garlic that was underneath. Now pour in your white wine to deglaze. Give it that initial minute, then toss the leftover bits in with the wine. Then add in the remaining shallots, garlic & ALL of the leeks. Let them simmer for about 3-4 minutes. Add in a little more white wine if needing liquid.
For Gluten Free
- Then once all the liquid is absorbed & leeks have browned. Add in chicken broth, half & half & lemon juice. Whisk until combined. Then add in the remaining seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp pepper. As well as the 1/4 cup capers. I like to add in a little bit of the juice from the jar as well. Then whisk together again. Bring to a slight boil, then in a small dish add in arrow root & warm water. Mix to create a slurry. Then pour into the pan & figure 8 the sauce for a minute.
Non Gluten Free
- Then once almost all the liquid has absorbed add in 1 tbsp of all purpose flour. Evenly coat the garlic and leaks. Cook for 1 more minute. Then add in chicken broth, half & half & lemon juice. Whisk until combined. Then add in the remaining seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp pepper. As well as the 1/4 cup capers. I like to add in a little bit of the juice from the jar as well. Then whisk together again.
This is the last step regardless Gluten Free or Gluten option
- Once consistency has thickened a little bit, you will add in the chicken breasts back into the sauce. Then turn on low & let simmer for an additional 5-10 minutes. Then you are reading to serve!
Nutrition
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