Chicken Piccata with Zucchini

Name: Chicken Piccata with Zucchini
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Italian
Ingredients: 600 g Chicken breast; 40 g Butter; 2 tbsp Olive oil; 1 Lemon; 2 tbsp Capers; 160 ml Chicken broth; 3 zucchini Zucchini; 10 g Flat-leaf parsley; 1 tsp Salt

Total time25 min Prep 20 min

Difficulty & costEasyModerate

Energy / serving470 kcal4 servings

Origin & cuisineItalianMain dishes

Gluten-freeHalalKeto

Ingredients

Number of servings 4 servings

Tick the ingredients as you go:

Chicken breast 600 g
Butter 40 g
Olive oil 2 tbsp
Lemon 1
Capers 2 tbsp
Chicken broth 160 ml
Zucchini 3 zucchini
Flat-leaf parsley 10 g
Salt 1 tsp

Chef’s tip

Thin cutlets cook fast and stay juicy.

Missing an ingredient?

Chicken breastWorks well

→ Chicken thighs Juicier, add 3 minutes.

Chicken breastDifferent taste

→ Canned chickpeas Vegetarian version.

ButterWorks well

→ Olive oil (¾ of the amount) For savory cooking.

ButterDifferent taste

→ Vegetable oil Bakes less tender.

LemonWorks well

→ Lime Same acidity.

LemonDifferent taste

→ White wine vinegar (1 tablespoon) Acidity without citrus aroma.

Chicken brothWorks well

→ Vegetable broth Lighter flavor.

Chicken brothDifferent taste

→ Water + 1 teaspoon salt Less depth.

Step-by-step method

0 / 5 steps done

01

Slice the breasts in half horizontally into thin cutlets. Season with salt.
02

Sear the cutlets in oil, 3 minutes per side (74 °C internal). Set aside.

Check the temperature at the thickest part with a food thermometer.
03

Sauté the zucchini half-moons in the same pan.
04

Add broth, lemon juice and capers; reduce by half, then swirl in the butter.
05

Return the chicken, spoon over the sauce and sprinkle with parsley.