Low Sodium Chicken Piccata
Elevate weeknight dinners with this delectable Low Sodium Chicken Piccata, a heart-healthy twist on the classic Italian dish that doesn’t compromise on flavor. Tender chicken breasts are lightly dredged in seasoned flour, pan-seared to golden perfection, and simmered in a zesty sauce of fresh lemon juice, low sodium chicken broth, and briny capers. Finished with a sprinkle of fresh parsley and aromatic lemon zest, this vibrant recipe balances tangy, buttery, and savory notes while keeping the sodium in check. Ready in under 40 minutes, it’s perfect for busy schedules and pairs beautifully with steamed vegetables or whole grain pasta to create a wholesome and satisfying meal. Keywords: low sodium chicken recipes, healthy chicken piccata, quick Italian dinner ideas.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.25 cup all-purpose flour
- 0.25 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cup fresh lemon juice
- 0.5 cup low sodium chicken broth
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 1 tablespoon lemon zest
Instructions
Place chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or the back of a pan to gently pound each breast to about 1/2 inch thick.
In a shallow dish, combine flour and black pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Once the butter has melted and begun to lightly brown, add the chicken breasts.
Cook the chicken for 3-4 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium, add the remaining tablespoon of butter to the skillet, and pour in the lemon juice and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Add the capers to the skillet and bring the sauce to a boil, allowing it to thicken slightly, about 2 minutes.
Return the chicken to the skillet, spoon the sauce over the chicken, and simmer for an additional 2 minutes to reheat the chicken through.
Remove from heat, sprinkle with fresh parsley and lemon zest before serving.
Serve the chicken piccata with steamed vegetables or over whole grain pasta for a complete meal.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1254 mg | 27% | |
*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.
