High Protein Chicken Piccata
Elevate your dinner with this High Protein Chicken Piccata, a flavorful twist on a classic Italian dish that's perfect for those looking to add more protein to their meals. Tender chicken cutlets are lightly coated in a unique whey protein isolate blend, seared to golden perfection, and bathed in a tangy, buttery lemon sauce infused with capers, garlic, and fresh parsley. The addition of nutrient-rich spinach provides a wholesome touch, while the quick preparation — just 35 minutes from start to finish — makes it ideal for busy weeknights. Packed with a balance of vibrant flavors and key nutrients, this protein-forward recipe is as satisfying as it is nourishing. Perfect for fitness enthusiasts and food lovers alike, it's a must-try healthy spin on traditional Chicken Piccata!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 30 grams whey protein isolate
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 60 grams all-purpose flour
- 2 tablespoons olive oil
- 30 grams unsalted butter
- 2 pieces garlic cloves
- 240 milliliters chicken broth
- 60 milliliters lemon juice
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 2 cups spinach leaves
- 0.5 pieces lemon slices
Instructions
Begin by slicing each chicken breast into two thinner cutlets (or purchase them as cutlets). Pat them dry with paper towels.
In a shallow dish, mix the whey protein isolate, salt, and black pepper. In a separate shallow dish, place the all-purpose flour.
Dredge each chicken cutlet lightly first in the whey protein isolate mixture, then in the flour, shaking off any excess.
In a large skillet over medium-high heat, add the olive oil and half of the butter. Once the butter has melted and the pan is hot, add the chicken cutlets.
Cook the chicken for 3-4 minutes on each side, until they are golden brown and cooked through. Remove the chicken from the pan and set aside on a warm plate.
Reduce the heat to medium and add the rest of the butter to the skillet. Once melted, add minced garlic and sauté until fragrant, around 30 seconds.
Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the skillet. Bring the mixture to a simmer.
Add the capers and lemon slices to the sauce, simmering for about 3 minutes to allow the flavors to meld and the sauce to slightly reduce.
Return the chicken to the pan to warm through, spooning some sauce over the top.
Remove the chicken from the skillet. Toss the spinach leaves into the sauce, allowing them to wilt slightly for about 1-2 minutes.
Arrange the chicken cutlets on a serving platter, pour the sauce over the top, and garnish with fresh parsley.
Serve immediately, enjoying the blend of tangy sauce with the high-protein, tender chicken.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 251.4 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
