One-Pot Lemon Pepper Chicken Piccata
An easy twist on a classic Italian dish! Lightly breaded tender chicken covered in a delicious lemon-butter sauce with capers and zucchini! All in one pot!
Directions
1. In a medium bowl, whisk together flour, lemon pepper, salt and lemon zest.
2. In a Dutch oven or a deep heavy-lidded skillet, heat olive oil over medium-high heat.
3. Pat dry chicken breasts, and dredge in the flour mixture on both sides until fully coated.
4. Add chicken to Dutch oven or skillet and cook for 3 minutes on each side until golden brown.
5. Remove chicken and set aside.
6. Reduce heat to medium and add the white wine to deglaze. Cook for 30 seconds scraping the brown bits from the bottom.
7. Add the butter, garlic and capers. Sauté over medium heat for 1-2 minutes until fragrant.
8. Add the chicken broth.
9. P
ut the chicken back in the Dutch oven or skillet in a single layer. The broth should just come over the top of the breasts.
Place a lemon slice on each chicken breast.
10. Bring broth to a boil and add zucchini.
11. Cover and let cook for 10 minutes.
12. Remove from heat and garnish with parsley and sprinkle with a little lemon pepper if desired.
One-Pot Lemon Pepper Chicken Piccata
ingredients:
- 4 thinly sliced chicken breasts (1 pound)
- 1/2 cup all-purpose flour
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 1/2 cup white wine
- 2 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons capers
- 3/4 cup chicken broth
- 4 lemon slices
- 2 medium zucchinis, cut into 1” pieces
- Fresh parsley for garnish
instructions:
How to cook One-Pot Lemon Pepper Chicken Piccata
- In a medium bowl, whisk together flour, lemon pepper, salt and lemon zest.
- In a Dutch oven or a deep heavy-lidded skillet, heat olive oil over medium-high heat.
- Pat dry chicken breasts, and dredge in the flour mixture on both sides until fully coated.
- Add chicken to Dutch oven or skillet and cook for 3 minutes on each side until golden brown.
- Remove chicken and set aside.
- Reduce heat to medium and add the white wine to deglaze. Cook for 30 seconds scraping the brown bits from the bottom.
- Add the butter, garlic and capers. Sauté over medium heat for 1-2 minutes until fragrant.
- Add the chicken broth.
- Put the chicken back in the Dutch oven or skillet in a single layer. The broth should just come over the top of the breasts. Place a lemon slice on each chicken breast.
- Bring broth to a boil and add zucchini.
- Cover and let cook for 10 minutes.
- Remove from heat and garnish with parsley and sprinkle with a little lemon pepper if desired.
Calories
432.77Fat (grams)
17.61Sat. Fat (grams)
5.93Carbs (grams)
24.11Fiber (grams)
4.07Net carbs
20.04Sugar (grams)
3.68Protein (grams)
41.19Sodium (milligrams)
1667.33Cholesterol (grams)
118.19