Amazing 30-Minute Chicken Piccata Over Zucchini Ribbons Recipe

Why You’ll Love Amazing 30-Minute Chicken Piccata Over Zucchini Ribbons Recipe

I like this recipe because it comes together fast without sacrificing flavor. I enjoy how the chicken stays juicy while the sauce remains vibrant and silky. I also appreciate that swapping pasta for zucchini ribbons keeps the dish light but still filling, which makes it perfect for busy weeknights or relaxed evenings at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
1/4 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
2 medium zucchinis, spiralized into ribbons
1 tablespoon chopped fresh parsley

Directions

I start by pounding the chicken breasts until they are evenly thick, which helps them cook uniformly. I mix the flour, salt, and pepper in a shallow dish and dredge the chicken until lightly coated. I heat the olive oil in a skillet over medium heat and cook the chicken for about 4 to 5 minutes per side until golden and fully cooked, then set it aside.

In the same skillet, I add the butter, chicken broth, lemon juice, and capers, letting everything simmer for a few minutes until the sauce slightly thickens. I return the chicken to the pan and spoon the sauce over it until well coated. I serve the chicken over fresh zucchini ribbons and finish with a sprinkle of chopped parsley.

Servings and Timing

I usually make this recipe for 2 servings. It takes about 15 minutes to prep and 15 minutes to cook, so I can have dinner on the table in roughly 30 minutes from start to finish.

Variations

I sometimes swap chicken breasts for thin chicken cutlets to save a little time. When I want extra richness, I add a splash of cream to the sauce. For more texture, I like tossing in sliced mushrooms or a handful of cherry tomatoes while the sauce simmers.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the chicken gently in a skillet over low heat to keep it tender. I prefer adding fresh zucchini ribbons rather than reheating them, since they stay crisper that way.

FAQs

Can I use chicken thighs instead of breasts?

I can use boneless, skinless chicken thighs, but I adjust the cooking time slightly since they take a bit longer to cook.

How do I keep the chicken from drying out?

I make sure not to overcook the chicken and always let it simmer briefly in the sauce before serving.

Can I make this recipe gluten-free?

I substitute the all-purpose flour with a gluten-free flour blend and get great results.

Do I need a spiralizer for the zucchini?

I don’t need one; I often use a vegetable peeler to create thin ribbons.

Is this recipe low calorie?

I consider it low calorie because the zucchini replaces pasta and the sauce is light and fresh.

Can I make the sauce ahead of time?

I can prepare the sauce ahead, but I like it best when it’s freshly made and bright.

What can I use instead of capers?

I sometimes use chopped green olives when I don’t have capers on hand.

Can I add cheese on top?

I occasionally add a small sprinkle of grated Parmesan, even though it’s not traditional.

How do I know when the sauce is ready?

I look for a slightly thickened consistency that coats the back of a spoon.

Can I serve this with pasta instead?

I can serve it over pasta or rice, but I personally love it most with zucchini ribbons.

Conclusion

I keep coming back to this chicken piccata over zucchini ribbons because it delivers bold flavor in a simple, wholesome way. It’s one of those recipes I trust when I want something quick, elegant, and satisfying without feeling heavy.

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