Delicious Homemade Chicken Piccata
This Homemade Chicken Piccata delivers 57g protein and 517 calories per serving. Quick-preps 4 servings on the stovetop, covering multiple dinners with a protein-first structure and minimal carbs. Built for lifters running fat loss phases while protecting muscle mass.
Ingredients
- •Lemon
- •Parsley, Fresh
- •Garlic(180g)
- •Chicken Breast, Boneless Skinless(907g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Pinch salt and pepper ($0.05)
- •Flour, All-Purpose, White(120g)
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Unsalted Butter(30g)
- •Low Sodium Chicken Broth(120g)
- •Capers, Canned, Drained(15g)
Instructions
- 1Prepare the lemon, parsley, and garlic so they’re ready to go when you need them. Roughly chop the parsley leaves, juice the lemon, and mince the garlic. Set these ingredients aside.
- 2Trim the chicken breasts of excess fat. Cover them with plastic wrap and pound them with a mallet or rolling pin until they are an even thickness (about 1/2-3/4 inch thick). Cut each chicken breast in half so that you have four to six pieces about the size of the palm of your hand. Season both sides of the chicken pieces with salt and pepper.
- 3Heat the olive oil in a heavy skillet, over medium heat. While the oil is heating, place the flour in a bowl and lightly coat each piece of chicken on both sides. When the oil is very hot but not smoking, add the chicken pieces to the skillet and cook until golden brown on each side (about 3-5 minutes on each side). Cook the chicken in batches, if needed, to prevent them from overcrowding the skillet. Transfer the browned chicken on a clean plate.
- 4After removing the chicken from the skillet, turn the heat down to medium-low and add the butter and minced garlic. Sauté the garlic in the butter for about one minute. Add the chicken broth and lemon juice to the skillet and whisk to dissolve (or “deglaze”) the brown bits off of the bottom of the pan.
- 5Add the capers and half of the chopped parsley to the skillet. Increase the heat to medium, add the chicken back to the skillet, and spoon the sauce over top. Allow the chicken to simmer in the sauce for 3-5 minutes, without a lid, or until the sauce reduces by half. The flour on the chicken will help thicken the sauce as it simmers. Sprinkle the remaining parsley over top just before serving.
Nutrition — Per Serving
517
calories
57g
protein
20g
fat
- Carbohydrates
- 38g
- Saturated fat
- 2.4g
- Sodium
- 238 mg
- Dietary fiber
- 1.9g
4 servings per batch · ~351g each
Macro data sourced from USDA FoodData Central
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How much protein does Homemade Chicken Piccata have per serving?
Each serving contains 57g of protein and 517 calories with 20g fat and 38g carbs. This makes it a solid high-protein dinner option that fits into most daily macro targets without excess calories.
How long does Homemade Chicken Piccata take to prep?
This recipe qualifies as quick prep on the stovetop and yields 4 servings in one batch. You can have a complete meal ready in under 30 minutes, making it efficient for weeknight meal prep.
Is Homemade Chicken Piccata good for muscle gain?
At 57g protein per serving, this recipe supports muscle-building phases when protein intake is your priority. The 38g carbs provide enough carbohydrate support for post-workout recovery without unnecessary calorie surplus.
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