There’s something about the scent of lemon, butter, and garlic sizzling in a pan that feels like pure comfort. This Chicken Piccata with Zucchini Ribbons is exactly that kind of meal—bright, cozy, and irresistibly good. It’s a lighter twist on the classic Italian dish, swapping heavy pasta for delicate ribbons of zucchini that soak up every bit of the lemony sauce.
If you’ve been craving a dish that tastes fancy but is easy enough for a weeknight, you’re in the right place.
Why You’ll Love This Chicken Piccata with Zucchini Ribbons
Think of this as your go-to dinner when you want something that tastes restaurant-worthy but doesn’t demand hours in the kitchen.
Here’s why it’ll earn a spot in your regular rotation:
- Low carb, high flavor: The zucchini ribbons (a.k.a. zoodles’ elegant cousin) make this dish fresh and light.
- Quick prep: Ready in about 30 minutes—perfect for busy nights.
- Bright and tangy: The lemon caper sauce wakes up every bite.
- Versatile: Works with chicken breasts, thighs, or even shrimp if you’re feeling adventurous.
It’s the kind of dinner that feels like it took effort… even though it didn’t.
Ingredients You’ll Need
Here’s everything you need for this chicken piccata recipe:
For the Chicken:
- 2 large boneless, skinless chicken breasts (pounded thin or sliced in half)
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Sauce:
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, drained
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ teaspoon crushed red pepper flakes (optional, but adds a lovely kick)
For the Zucchini Ribbons:
- 3 medium zucchini
- 1 tablespoon olive oil
- Salt, to taste
Garnish:
- Fresh parsley, chopped
- Extra lemon slices
Step-by-Step Instructions
Step 1: Prep the Zucchini Ribbons
Grab your vegetable peeler or mandoline and shave the zucchini into long, thin ribbons. Stop when you reach the seeds (the center tends to get too watery). Set aside on a paper towel to absorb moisture.
Step 2: Cook the Chicken
Season both sides of the chicken with salt and pepper, then dredge lightly in flour.
Heat olive oil and butter in a skillet over medium heat. Add the chicken and cook for 3–4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
Here’s a little secret: don’t overcrowd the pan—give the chicken room to brown properly. That golden crust? It’s flavor gold.
Step 3: Make the Lemon Sauce
In the same skillet, add garlic and sauté for about 30 seconds. Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Stir in the capers and red pepper flakes. Let it simmer for 2–3 minutes until slightly reduced.
Then whisk in the butter and olive oil until the sauce turns glossy. Taste it—add a pinch of salt if needed.
Step 4: Add the Zucchini Ribbons
Toss in the zucchini ribbons and cook for about 1–2 minutes—just enough to soften slightly but not lose their shape.
You want them tender-crisp, not mushy. Think al dente pasta, but greener.
Step 5: Combine and Serve
Return the chicken to the pan, spoon the sauce over the top, and let it simmer for one more minute. Sprinkle with chopped parsley and extra lemon slices before serving.
Tips for Perfect Chicken Piccata
- Go for even thickness: Pound the chicken to ensure it cooks evenly and quickly.
- Don’t skip the capers: They add that signature salty tang.
- Butter at the end: It gives the sauce that silky texture that’s simply irresistible.
- Zucchini swap: Try yellow squash ribbons or spiralized zucchini for variety.
- Extra flavor twist: Add a spoonful of pesto or toss in baby spinach for a touch of green goodness.
Serving Suggestions
This dish shines on its own, but if you want to round it out, here are a few ideas:
- A light side salad with lemon vinaigrette
- Garlic roasted potatoes for the carb-lovers at the table
- A sprinkle of grated Parmesan over the top for extra richness
Pair it with a chilled glass of white wine or sparkling water with lemon, and dinner’s done.
Why Zucchini Ribbons Work So Well
Let’s be honest—pasta will always have a place in our hearts, but sometimes you just want something a bit lighter. Zucchini ribbons mimic the look and texture of tagliatelle, soaking up all the lemony goodness from the sauce.
Plus, they add a gentle sweetness and a pop of green that makes the whole dish look like it came straight out of a bistro kitchen.
If you’re new to zucchini noodle recipes, this one’s a fantastic place to start. It’s quick, foolproof, and delicious every single time.
Variations to Try
Feeling creative? Here are a few tasty twists:
- Pesto Chicken Piccata: Add a spoonful of pesto to the sauce for an herby, nutty flavor.
- Spinach-Stuffed Chicken Piccata: Slice chicken breasts and fill with sautéed spinach and mozzarella before cooking.
- Lemon Garlic Shrimp Piccata: Replace chicken with shrimp for a seafood spin.
- Zoodle Alfredo Piccata: Mix half zucchini ribbons and half zoodles for a mix of textures.
Each variation keeps the spirit of piccata alive—bright, buttery, and full of life.
Storage and Reheating Tips
If you have leftovers (lucky you), here’s how to keep them tasting fresh:
- Store in an airtight container for up to 2 days.
- Reheat gently on the stovetop over low heat. Add a splash of chicken broth to revive the sauce.
- Avoid microwaving the zucchini ribbons for too long—they’ll get soggy.
Chicken Piccata with Zucchini Ribbons
Ingredients
Method
- Use a vegetable peeler or mandoline to slice the zucchini into thin ribbons. Stop when you reach the seeds. Place them on paper towels to remove extra moisture and set aside.
- Sprinkle both sides of the chicken with salt and pepper. Dredge lightly in flour, shaking off any extra.
- Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook for about 3–4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
- In the same pan, add minced garlic and cook for about 30 seconds. Add chicken broth and lemon juice. Scrape up the brown bits from the pan. Stir in capers and red pepper flakes. Let it simmer for 2–3 minutes until slightly reduced.
- Whisk in butter and olive oil. The sauce should turn glossy and rich. Taste and adjust salt or lemon if needed.
- Add the zucchini ribbons to the sauce and toss gently for about 1–2 minutes — just enough to soften but not get soggy.
- Return the chicken to the pan and spoon the sauce over it. Let it simmer together for another minute.
- Top with chopped parsley and lemon slices. Serve warm with extra sauce spooned over the chicken.
Notes
- Don’t overcook the zucchini ribbons — they soften quickly and taste best when slightly firm.
- For extra flavor, sprinkle a bit of grated Parmesan on top before serving.
- If you don’t have capers, chopped green olives can work as a substitute.
- You can also use spiralized zucchini if you prefer a noodle shape.
Frequently Asked Questions
1. Can I use pre-spiralized zucchini instead of ribbons?
Absolutely. Just reduce the cooking time slightly since spiralized zucchini softens faster.
2. What can I use instead of capers?
Chopped green olives make a good substitute—they add the same briny punch.
3. How do I keep the chicken from drying out?
Don’t overcook it! Thin chicken cooks quickly, so keep an eye on the color and temperature.
4. Can I make this dairy-free?
Yes! Replace butter with olive oil or vegan butter—it’ll still be rich and flavorful.
5. Is this recipe low carb?
Definitely. Zucchini ribbons keep it light while the lemon butter sauce adds big flavor without the carbs.
Final Thoughts
This Chicken Piccata with Zucchini Ribbons is proof that healthy food doesn’t have to be boring. It’s light yet satisfying, zesty yet comforting—like a sunshine-filled dinner on your plate.
If you make it, I’d love to hear how it turned out! Tag me or share it on Pinterest—I’m always thrilled to see your kitchen creations.
Now go grab that skillet, slice up those zucchinis, and make something delicious tonight.
