Zesty Lemon-Caper Chicken Piccata

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken breasts bathed in a tangy lemon-caper sauce with a hint of garlic, served over a bed of al dente zucchini noodles for a low-carb feast. This italian-inspired keto (gluten-free, low-carb) ready in about 35 minutes pairs (zest and juice) Lemon, Capers, drained, Garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) Chicken breasts, boneless and skinless
• 1 (zest and juice) Lemon
• 2 tbsp Capers, drained
• 2 cloves Garlic, minced
• 2 tbsp Olive oil
• 2 tbsp Butter
• 1/2 cup Chicken broth
• 2 tbsp Fresh parsley, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 medium (about 1 lb), spiralized Zucchini

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and tent with foil.
2. Step 2: In the same skillet, add 1 tbsp olive oil and 2 tbsp butter over medium heat, then add 2 minced garlic cloves and sauté for 30 seconds until fragrant, being careful not to brown.
3. Step 3: Add 2 tbsp capers, 2 tbsp lemon juice, and 1/2 cup chicken broth to the skillet, scraping up any browned bits. Bring to a simmer and cook for 2 minutes until slightly reduced, then stir in 1 tsp lemon zest and 2 tbsp chopped parsley.
4. Step 4: Return the chicken to the skillet and cook for 2 more minutes to heat through, then remove from heat.
5. Step 5: Spiralize 2 medium zucchini (about 1 lb) into noodles. Heat a separate skillet over medium heat with a drizzle of olive oil, add the zucchini noodles, and cook for 2-3 minutes until tender but still crisp, stirring occasionally.
6. Step 6: Serve the chicken with the lemon-caper sauce spooned over it and the zucchini noodles on the side.