Lemon-Herb Chicken Piccata with Roasted Zucchini Noodles
20min
35min
4
420
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Chef's Note
The key to perfect chicken piccata is developing a good fond (those browned bits on the bottom of the pan) when searing the chicken. Don't move the chicken around too much while it's cooking, and make sure your pan is hot enough before adding the chicken. This fond is what gives the sauce its rich flavor when you deglaze with broth and lemon juice.
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Ingredients
4 6-ounce boneless, skinless chicken breasts
1/2 cup almond flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
4 tablespoons butter
4 cloves garlic
3 tablespoons capers
3/4 cup chicken broth
2 whole lemon
1/4 cup fresh parsley
1 tablespoon fresh thyme
4 medium zucchini
1/4 cup parmesan cheese
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Using a spiralizer, spiral the 4 medium zucchini into noodles. If you don't have a spiralizer, use a vegetable peeler to create ribbons. Pat dry with paper towels to remove excess moisture.
- 3
Place zucchini noodles on a large baking sheet. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Spread in a single layer and set aside.
- 4
Place each chicken breast between sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or heavy pan.
- 5
In a shallow dish, combine 1/2 cup almond flour, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
Dredge each chicken breast in the almond flour mixture, shaking off excess.
- 7
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 8
Add the chicken breasts and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Work in batches if necessary to avoid overcrowding. Transfer chicken to a plate and tent with foil to keep warm.
- 9
Place the zucchini noodles in the oven and roast for 12-15 minutes, tossing halfway through, until tender but still slightly firm.
- 10
In the same skillet used for chicken, lower heat to medium and add 2 tablespoons butter and 4 minced garlic cloves. Cook for 30 seconds until fragrant.
- 11
Add 3 tablespoons capers and cook for another 30 seconds.
- 12
Pour in 3/4 cup chicken broth and juice of 1 lemon. Bring to a simmer, scraping up any browned bits from the bottom of the pan (this is the fond, which adds flavor).
- 13
Simmer sauce for 3-4 minutes until slightly reduced.
- 14
Slice the second lemon into thin rounds and add to the sauce along with 3 tablespoons chopped fresh parsley and 1 tablespoon fresh thyme leaves.
- 15
Stir in remaining 2 tablespoons butter and allow it to melt into the sauce. Taste and adjust seasoning if needed.
- 16
Remove zucchini noodles from the oven and toss with 1/4 cup grated parmesan cheese.
- 17
Return chicken to the skillet, spooning sauce over the top, and simmer for 1-2 minutes to reheat.
- 18
Serve each chicken breast over a bed of zucchini noodles, topped with sauce, capers, lemon slices, and a sprinkle of remaining fresh herbs.
Nutrition Information (per serving)
420
38g
9g
28g
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