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Chicken Piccata with Zucchini Ribbons on a white ceramic plate

Chicken Piccata with Zucchini Ribbons

This light and flavorful Chicken Piccata with Zucchini Ribbons is a fresh twist on the classic Italian favorite. Juicy chicken breasts are cooked in a lemon-butter-caper sauce and served with tender zucchini ribbons instead of pasta — bright, tangy, and perfect for a healthy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Italian-Inspired
Calories: 300
Ingredients Method Notes

Ingredients
  

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 red pepper flakes optional
For the Zucchini Ribbons:
  • 3 medium zucchini
  • 1 tablespoon olive oil
  • Salt to taste
Garnish:
  • Fresh parsley chopped
  • Lemon slices

Method
 

Step 1 – Prepare the zucchini ribbons:
  1. 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.
Step 2 – Season and coat the chicken:
  1. Sprinkle both sides of the chicken with salt and pepper. Dredge lightly in flour, shaking off any extra.
Step 3 – Cook the chicken:
  1. 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.
Step 4 – Make the lemon butter sauce:
  1. 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.
Step 5 – Finish the sauce:
  1. Whisk in butter and olive oil. The sauce should turn glossy and rich. Taste and adjust salt or lemon if needed.
Step 6 – Cook the zucchini ribbons:
  1. Add the zucchini ribbons to the sauce and toss gently for about 1–2 minutes — just enough to soften but not get soggy.
Step 7 – Combine everything:
  1. Return the chicken to the pan and spoon the sauce over it. Let it simmer together for another minute.
Step 8 – Serve:
  1. 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.