Light Chicken Piccata
This Healthy Chicken Piccata recipe features lightly breaded chicken breasts and a vibrant buttery lemon and caper sauce. Made in a single skillet, it’s a lightened-up comfort food recipe full of flavor and ready in less than 30 minutes!

What Is Chicken Piccata?
Traditional chicken piccata is an Italian-American dish featuring chicken breast cutlets dredged in flour. They brown in a skillet and pair with a buttery lemon and caper sauce.
This light chicken piccata recipe replaces the flour with arrowroot starch and does not feature the heavy cream you find in some recipes. The chicken is tender and juicy on its own. Paired with the bright and flavorful lemon sauce, it’s perfect without being too heavy!
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What Does Piccata Mean in Italian?
When used to reference food preparation, “piccata” means to slice and sauté in a sauce containing lemon, butter, and spices. Most often, it references meat or fish.

What’s the Difference Between Chicken Francese and Chicken Piccata?
Chicken Francese features chicken breast dipped in flour and a beaten egg mixture before being cooked. However, chicken piccata is only dredged in flour and contains capers.
As a result, Chicken Francese has a thicker, slightly richer breading. Meanwhile, piccata has a thin breading and a tangy, slightly pungent taste.
Light Chicken Piccata Ingredients and Notes

For the chicken
- Chicken - I highly recommend using boneless skinless chicken breasts for this recipe as they sear nicely and absorb the flavor of the sauce well. However, boneless skinless chicken thighs will also work if that’s what you prefer.
- Arrowroot starch - This lightly coats the chicken creating a beautiful golden, slightly crisp exterior.
- Olive oil - This is my preferred oil. The smoke point is high enough to get a nice golden brown crisp exterior on the chicken. You can also use avocado oil or coconut oil.
For the sauce
- Unsalted butter - This forms the base of the sauce. Plant-based butter will also work if you need to keep this chicken piccata without flour dairy-free.
- Aromatics - White onion and garlic create a base of flavor, adding a savory, pungent taste.
- Dry wine - This adds a subtle pop of flavor. You can substitute chicken broth if preferred.
- Broth - Any type will work. I used chicken broth to enhance the flavor of the chicken, but vegetable broth is also great. Use reduced-sodium to decrease the amount of salt in the dish.
- Lemon juice - Freshly squeezed is best! This adds lots of bright, citrusy flavor.
- Capers - These add a briny flavor that pairs well with the lemon juice. Find these sold in jars near the pickles and olives at your local grocery store.
How to Make This Healthy Chicken Piccata Recipe
This is an overview with step-by-step photos. Full ingredients & instructions for this light chicken piccata recipe are in the recipe card below.
Step 1: Prepare the chicken. Slice the chicken breasts down the middle lengthwise to butterfly them. You should be left with 4 pieces of chicken.
Step 2: Coat the chicken. Season the chicken pieces with salt and pepper. Then, lightly dredge them in the arrowroot starch, and set them aside.

Step 3: Cook the chicken. Heat oil in a large skillet over medium heat. Once it begins to shimmer, add the chicken.
Cook until it’s 90% cooked through and golden brown, working in batches as needed. Transfer the chicken to a plate, and set it aside.

Step 4: Sauté. Add the butter to the skillet. Once melted, add the onion and garlic, and sauté until fragrant.
Step 5: Simmer. Add the white wine, chicken broth, and lemon juice to the skillet. Simmer until the liquid is reduced by half.


Step 6: Combine. Stir in the capers, and add the chicken back to the skillet. Allow the sauce to simmer until thick.

What Do You Eat with Chicken Piccata?
I love to serve this chicken piccata without flour over orzo, pasta, or rice with extra sauce spooned on top. Then, I add a sprinkle of fresh parsley for garnish!
However, it’s also great with a variety of sides. Some great options include garlic and rosemary mashed potatoes, steamed green beans, roasted broccoli, or a side salad.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium-low heat, adding a splash of broth as needed to loosen the sauce back up.
I don’t recommend freezing this light piccata recipe as the sauce doesn’t thaw well!
For more chicken recipes, check out my:
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Recipe

Healthy Chicken Piccata Recipe
Equipment
- 1 Large Skillet
Ingredients
For the chicken
- 2 lbs chicken breast - approx. 2 large breasts, butterflied into slices about 1 inch thick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon arrowroot starch
- Olive oil - for cooking
For the sauce
- 2 tablespoon butter - unsalted
- ½ cup white onion - chopped
- 2 cloves garlic - minced
- ⅔ cup dry wine - substitute with more chicken broth if needed
- 1 cup chicken broth - low sodium
- 3 tablespoon lemon juice - about 1 lemon
- 2 tablespoon capers - drained
To assemble (optional)
- Orzo - pasta, or rice
- Parsley - to garnish
Instructions
- If you haven’t already, slice the chicken breasts down the middle lengthwise to butterfly them. You should be left with 4 pieces of chicken.2 lbs chicken breast
- Season the chicken with salt and pepper then light dredge them in arrowroot starch; set aside.½ teaspoon salt, ¼ teaspoon black pepper, 3 tablespoon arrowroot starch
- Heat a large skillet with olive oil over medium heat. Once the oil starts to shimmer, add the chicken to the skillet and cook until 90% cooked through and golden brown, about 4-5 minutes per side. Work in batches if needed. Set the cooked chicken aside on a plate.Olive oil
- Add the butter to the skillet to begin cooking the sauce. Once melted, add the onion and garlic. Sauté until fragrant.2 tablespoon butter, ½ cup white onion, 2 cloves garlic
- Add the white wine, chicken broth, and lemon juice to the skillet and allow it to simmer until the liquid has been reduced by half.⅔ cup dry wine, 1 cup chicken broth, 3 tablespoon lemon juice
- Stir in the capers and add the chicken breast back to the skillet. Allow the sauce to simmer around the chicken until thick, about 5 minutes.2 tablespoon capers
- Serve the chicken over rice, orzo, or pasta and top with a spoonful of extra sauce and finely chopped parsley and enjoy!Orzo, Parsley
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