Classic chicken piccata is a delightful dish. It offers a perfect balance of flavors – thanks to the combination of the sharpness of the lemon, the brininess of capers, and the richness of the butter.
But, what if you want to make the dish without butter? Maybe you’re following a specific diet, trying to cut back on fats, or just not a fan of using butter in savory dishes?
No worries! You can still enjoy all the amazing flavors of chicken piccata, even without butter.
Here’s a lip-smacking chicken piccata without butter.
Enjoy all the taste, none of the guilt!
Why Cook Chicken Piccata Without Butter?
Piccata is a classic Italian dish usually made with a combination of chicken or veal, lemon juice, white wine, and of course, butter.
Butter adds a rich, creamy, and luxurious mouthfeel to the recipe.
However, there are several reasons why you might want to avoid butter:
- Dietary Preferences: Some people might be following a diet that restricts dairy or fats.
- Health Reasons: For those trying to manage their cholesterol levels or are required to eat lower-fat foods.
- Preference: Not everyone loves the taste of butter, especially in savory dishes.
Don’t worry – by substituting extra-virgin olive oil for the butter, you can still achieve a delicious chicken piccata that everyone will love.
Olive oil has a rich, fruity flavor that complements the dish very well. It provides a healthier alternative to butter, with good fats and proven health benefits.
Here’s how to make it!
Chicken Piccata Without Butter
To make this chicken piccata recipe deliciously butter-free, we’re using fresh lemons, a generous amount of capers, and extra-virgin olive oil. These ingredients add a ton of flavor and richness to the dish!
Chicken breasts are coated in a light flour mixture and pan-seared to golden brown perfection. Then, they’re served with a simple but tasty lemon and caper sauce.
This healthy and easy recipe whips up in under 30 minutes, making it perfect for a quick weeknight dinner but also fancy enough for a special occasion.
Here’s the rundown of ingredients:
- Lemon: Fresh lemon juice gives the chicken piccata its tangy and refreshing flavor.
- Chicken Breasts: Boneless, skinless chicken breasts make the perfect, lean protein for this dish.
- Flour: It’s used for dredging the chicken to give it a lovely golden crust.
- Salt and Pepper: Basic seasonings that enhance the chicken’s taste.
- Extra-Virgin Olive Oil: It’s a healthier alternative to butter and adds its unique fruity flavor to the dish.
- Sweet Onion: Sliced onion adds a subtle, sweet taste to balance the lemony and salty flavors.
- Garlic: For a savory kick and depth in the sauce.
- Chicken Broth and White Wine: Together, they create a delicious, light, and flavorful sauce.
- Capers: These little briny flavor bombs add a fantastic burst of tanginess.
- Parsley: It adds freshness and a lovely pop of color.
Here’s the list of ingredients:
|Boneless Skinless Chicken Breasts||1 pound|
|All-Purpose Flour||¼ cup|
|Ground Pepper||½ teaspoon|
|Extra-Virgin Olive Oil||1 tablespoon plus 4 teaspoons|
|Sweet Onion||1 large (sliced)|
|Garlic||1 clove (minced)|
|Reduced Sodium Chicken Broth||1 cup|
|Dry White Wine||¼ cup|
|Drained Capers||4 teaspoons|
|Chopped Parsley||¼ cup|
Please note that the quantities are mentioned in the printable recipe card below.
How to Make Chicken Piccata Without Butter
This is a basic overview of the recipe steps. For the complete list of ingredients and detailed instructions, please see the recipe card below.
- Prep and Season the Chicken: Start by removing any excess fat from the chicken breasts and pounding them to an even thickness. Season them with salt and pepper.
- Dredge the Chicken: Dredge the chicken in the flour mixture until both sides are evenly coated.
- Sear the Chicken: In a large, non-stick skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side, until golden brown.
- Cook the Onion and Garlic: Remove the chicken from the pan and set it aside. In the same skillet, add the onions and garlic. Cook until the onions are translucent and start to brown slightly.
- Prepare the Lemon Caper Sauce: Stir in the lemon juice, chicken broth, white wine, and capers. Scrape any browned bits from the bottom of the pan.
- Finish Cooking the Chicken: Add the chicken back to the skillet with the sauce. Reduce the heat to low, cover, and simmer for another 5-7 minutes, or until the chicken is fully cooked through.
- Garnish and Serve: Finally, garnish the chicken with fresh parsley and serve with sauce drizzled over the top.
Voila! Your delicious chicken piccata without butter is ready to serve.
Tips for the Best Chicken Piccata
Want to take your chicken piccata to the next level? Here are some tips:
- Pound the Chicken Breasts: For even cooking, it’s essential to pound the chicken breasts to an even thickness. Start from the thicker side and work your way out.
- Don’t Overcook the Chicken: Chicken breasts can quickly dry out if overcooked. Keep an eye on them, and once they reach an internal temperature of 165°F, they’re done.
- Adjust the Lemon and Capers: The amount of lemon juice and capers you add can vary based on your taste preference. Adjust accordingly, but be cautious not to overpower the other flavors.
- Add Some Wine Flavor: If you want to enhance the wine flavor in the dish, add a little more than a quarter cup and let it reduce for a couple of minutes before adding the other ingredients.
- Double the Sauce: If you’re a fan of extra sauce, double the quantity. It’s delicious drizzled over some pasta or roasted veggies.
You can customize your chicken piccata in several ways:
- Use a Different Protein: Instead of chicken, you can use turkey cutlets, veal, or even firm tofu for a vegetarian version.
- Make it Gluten-Free: Simply swap the all-purpose flour for a gluten-free flour blend.
- Add Veggies: You can add some veggies to the dish, like sliced bell peppers or cherry tomatoes. Just adjust the cooking time accordingly.
What to Serve with Chicken Piccata
Chicken piccata is a versatile dish that can be served with various sides, depending on your preference. Here are a few ideas:
- Pasta: Classic spaghetti or linguine is an excellent choice. You can toss it in some garlic-infused olive oil or serve it with a light tomato sauce.
- Rice or Quinoa: For a healthier option, serve the piccata chicken with some cooked brown rice or a fresh lemon and herb quinoa.
- Mashed Potatoes: Creamy mashed potatoes are always a good idea. They make the perfect base to soak up all that delicious sauce!
- Roasted Vegetables: A side of roasted asparagus or Brussels sprouts complements the chicken piccata nicely. The earthy flavor of the veggies balances out the tangy lemon sauce.
- Crusty Bread: A warm, crusty baguette is perfect for mopping up the sauce. Serve it with some herbed olive oil for an extra kick.
Leftover chicken piccata can be stored in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze it for longer storage. Place the cooled chicken (without the sauce) in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and adding the sauce.
To reheat, you can use a microwave or stovetop. However, for best results, reheat the chicken in the oven at 350°F until warmed through, and then add the sauce.
Remember to always discard any leftovers that have been left at room temperature for more than 2 hours (1 hour if the temperature is above 90°F).
Chicken Piccata (No Butter)
- 1 lemon
- 1 pound boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- ½ tsp salt
- ½ tsp ground pepper
- 1 tbsp + 4 teaspoons extra-virgin olive oil (divided)
- 1 large sweet onion sliced
- 1 clove garlic minced
- 1 cup reduced sodium chicken broth
- 1/4 cup dry white wine
- 4 tsp drained capers
- 1/4 cup chopped parsley
- Remove any excess fat from the chicken breasts and pound them to an even thickness. Season them with salt and pepper.
- In a shallow dish, combine the flour, salt, and ground pepper. Dredge the chicken in the flour mixture until both sides are evenly coated.
- In a large, non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side, until golden brown. Remove the chicken from the pan and set it aside.
- In the same skillet, add the remaining 4 teaspoons of olive oil. Add the sliced onion and minced garlic. Cook until the onions are translucent and start to brown slightly.
- Stir in the lemon juice, chicken broth, white wine, and capers. Scrape any browned bits from the bottom of the pan.
- Add the chicken back to the skillet with the sauce. Reduce the heat to low, cover, and simmer for another 5-7 minutes, or until the chicken is fully cooked through.
- Garnish the chicken with chopped parsley and serve with sauce drizzled over the top.