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5 from 1 vote

Skinny Chicken Piccata Recipe

This "Skinny" Chicken Piccata is easy enough to make on a busy weeknight but also fancy enough to make when you have company over!
Author: Jenn


  • 4-5 boneless skinless chicken cutlets, pounded thin (about 1.25 lbs)
  • salt & pepper
  • ½ cup all-purpose flour
  • 1-2 Tbsp. olive oil
  • 2 garlic cloves minced
  • 2 cups chicken broth
  • cup fresh lemon juice
  • 2 Tbsp. capers drained and rinsed
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. plain Greek yogurt or more to taste
  • angel hair pasta for serving if desired
  • sliced lemons for serving
  • parsley for serving


  • Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.
  • Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
  • Pull pan off the heat and add in minced garlic. Stir. Don't burn the garlic!
  • When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
  • Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
  • Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).
  • Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!