Lemon Chicken Picatta with Zucchini Noodles

Lemon Chicken Piccata with Zucchini Noodles

I made Lemon Chicken Piccata with Zucchini Noodles instead of regular pasta, but you could easily go with pasta in the recipe.

Chicken Piccata is a recipe that my parents always used to make and one of my childhood favorites.

I honestly was a little nervous to make it thinking it wouldn’t be as good.

Even though it was just as good, I could never say anything was better than my parent’s cooking.

But this was a great low carb and keto friendly recipe to enjoy!

How to Make Lemon Chicken Piccata with Zucchini Noodles

I started with 2 large chicken breasts that I cut in half lengthwise to create 4 thinner chicken breasts.

Then placed them in between sheets of parchment paper and pounded them to make them even thinner.

I just use my super small skillet to pound them (my kids thought I was little crazy 😉 ).

I like frying smaller pieces of chicken, so I also cut them in half again.

Season with salt and pepper, dredge in flour, and fry them up in some olive oil over medium heat, about 3 to 4 minutes per side and set the chicken aside

Lemon Chicken Picatta with Zucchini Noodles

You’ll leave the skillet on medium heat and make the sauce right in the same pan.

Add more olive oil and a diced onion, cook for a few minutes.

Then add chicken broth, white wine, fresh lemon juice, garlic, capers, butter, salt, and pepper.

Let this simmer for 5 minutes, remove a little to serve drizzled over top, and add the zucchini noodles.

Grilled Parmesan Zucchini

My zucchini spiralizer is fun to use, and super simple.

It’s not a fancy one at all, just a little hand held one and I love using it 🙂

Lemon Chicken Picatta with Zucchini Noodles

I spiralized 3 medium size zucchini for this dish.

Lemon Chicken Picatta with Zucchini Noodles

The zucchini noodles cook in the sauce for about 4 to 5 minutes.

Then just add the chicken back in, drizzle the reserved sauce over top, and dinner is served 🙂

Lemon Chicken Picatta with Zucchini Noodles


Lemon Chicken Picatta with Zucchini Noodles

Lemon Chicken Piccata with Zucchini Noodles is also great for meal prepping!

Lemon Chicken Picatta with Zucchini Noodles

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Lemon Chicken Picatta with Zucchini Noodles
5 from 1 vote

Lemon Chicken Piccata with Zucchini Noodles

A spin on traditional chicken piccata served with fresh zucchini noodles

Course Main Course
Cuisine American, Italian
Keyword best, Cast Iron, Chicken, Easy, Lemon, piccata, Recipe, TikTok, Zucchini Noodles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 350 kcal
Author Cheri Renee


  • 2 chicken breasts
  • kosher salt, pepper
  • 1/2 cup flour
  • 3 Tbsps olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 1/2 cup chicken broth
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 2 oz jar capers drain liquid
  • 1 Tbsp butter
  • 3 zucchini (spiralized into zucchini noodles)
  • Optional garnishes: extra lemon and parsley


  1. Cut each chicken breast in half lengthwise, place between two sheets of parchment paper and pound until thin. Cut each of those in half again if you prefer smaller pieces of chicken.

  2. Sprinkle both sides of the chicken with salt and pepper and dredge both sides in the flour. Pour 2 Tbsps of the olive oil in a large skillet over medium heat. Add chicken and cook 3-4 minutes per side. Remove chicken from pan and set aside.

  3. Add the other Tbsp of olive oil to the skillet along with the diced onions. Cook the onions 3-4 minutes.

  4. Add the garlic, chicken broth, white wine, lemon juice, capers, and butter. Season with kosher salt and pepper. Bring to a boil, reduce heat to low and simmer for 5 minutes. Remove 1/4 cup of this sauce and set aside.

  5. Bring the heat back up to medium and add the zucchini noodles to the pan, cook for 4-5 minutes, stirring occasionally. Add the chicken back into the pan with the zucchini noodles. Taste for seasoning and add kosher salt and pepper if needed. Serve with reserved sauce over top and more lemon or parsley.

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