Garlic Chicken Piccata
This Garlic Chicken Piccata provides 8g protein and 240 calories per serving — insufficient as a standalone meal without additional protein. Four servings cook on the stovetop in quick prep time, functioning best as a sauce component layered over chicken breast or fish. Use as a flavor overlay to prevent protein fatigue during extended prep cycles.
Ingredients
- •Chicken Breast, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Flour, All-Purpose, White(30g)
- •Parmesan Cheese(30g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •1 teaspoon salt
- •1/4 teaspoon cracked pepper
- •Unsalted Butter(60g)
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Garlic(240g)
- •Wine, White, Dry(60g)
- •Low Sodium Chicken Broth(180g)
- •Lemon Juice, Fresh(30g)
- •Capers, Canned, Drained(60g)
- •Parsley, Fresh(60g)
- •Parmesan Cheese
Grated Parmesan — the shelf-stable canister is fine for cooking.
Instructions
- 1In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
- 2In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 2 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
- 3Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
- 4In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
- 5Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
- 6Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
- 7Garnish with parsley and serve immediately with parmesan cheese, if desired.
Nutrition — Per Serving
240
calories
8g
protein
22g
fat
- Carbohydrates
- 29g
- Saturated fat
- 2.3g
- Sodium
- 567 mg
- Dietary fiber
- 2.5g
4 servings per batch · ~195g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Garlic Chicken Piccata have per serving?
Each serving has 8g of protein and 240 calories with 22g fat and 29g carbs. This is a lighter option that works better as a side dish or part of a larger meal rather than a standalone protein source.
How long does Garlic Chicken Piccata take to prep?
This is a quick prep stovetop recipe that makes 4 servings in one batch. You can have it plated and ready without spending significant time in the kitchen.
Is Garlic Chicken Piccata good for fat loss?
At 240 calories per serving with only 8g protein, this recipe doesn't align well with fat loss macros where protein-to-calorie ratio is critical. It works better as a flavor accent to a higher-protein base meal.
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