Creamy Chicken Piccata Skillet
This Creamy Chicken Piccata Skillet is absolutely delicious thanks to the creamy lemon butter wine sauce everyone will love. It may look fussy, but this one-pan recipe is so quick and easy that you’ll have it on the table in just 30 minutes.
Servings: 4 servings
Ingredients
- 1 1/2 pounds thinly-sliced chicken breast, about ½-inch thick
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter or olive oil
- 3 garlic cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup white wine, may replace with chicken broth
- 1/4 cup lemon juice
- 1/4 cup capers
- 1/2 cup whole milk Greek yogurt*
- 1 bunch spinach, chopped
- Shredded parmesan cheese, for garnish
- Chopped fresh parsley, for garnish
- 12 ounces pasta of choice, for serving (optional)
Instructions
- Season the chicken breast with salt and pepper on both sides. If your chicken breast is on the thicker side (more than ½-inch thick), slice them in half lengthwise before seasoning.
- Heat the butter or olive oil in a large skillet over medium heat. Once hot, add the chicken and sear for 4-5 minutes, until browned, then flip and cook for an additional 3-4 minutes, until browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Pour ½ cup of the chicken broth and white wine into the skillet and increase the heat to medium-high. Let simmer for 3-4 minutes, until slightly reduced, then stir in the lemon juice, capers, and spinach. Cook for 2-3 minutes, until wilted, then turn off the heat.
- Whisk together the yogurt and remaining cup of chicken broth until smooth, then stir into the spinach mixture.
- Add the chicken back to the skillet, garnish with parsley and parmesan cheese, and serve alongside pasta of choice!
Notes
- If you'd like your sauce to be on the thicker side, you can use 3/4-1 cup of Greek yogurt here!
- For dairy-free and Paleo: substitute full-fat coconut milk for the yogurt and omit the parmesan cheese.
- For low-FODMAP: follow the dairy-free modifications above and omit the garlic.
Nutrition
Calories: 328kcal | Carbohydrates: 7.8g | Protein: 46.9g | Fat: 11.8g | Saturated Fat: 3.3g | Cholesterol: 134.2mg | Sodium: 1373.3mg | Fiber: 2.4g | Sugar: 2.7g