Creamy Chicken Piccata Skillet

Creamy Chicken Piccata Skillet

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Garlic, wine, lemon juice, and butter. Need I say more? This delicious and creamy chicken piccata skillet dish is just what you need for a simple but flavorful weeknight meal. It requires one pan, 11 ingredients, and about 30 minutes total. I make this recipe at least three times a month and my family raves about it every single time.

Why We Love It

The ingredients are so simple yet pack the most delicious punch. All of your senses will come to life after taking a bite. The lemon juice adds just the right amount of acid, the capers add just the right amount of saltiness, and the wine fills your kitchen with the best smell. You will want to step outside for a moment just so you can come right back in to experience the wonderful aroma.

Another reason we love it is the addition of Greek yogurt. It adds a bit of creaminess and tang. Homemade yogurt is especially delicious in this dish. This recipe is also completely versatile with the base you choose to serve it over. I have used brown rice, pasta, and cauliflower rice. All of these options were delicious, but I especially loved the brown rice because it added a subtle nuttiness. Lastly, this version omits the flour that most chicken piccata recipes call for, making it completely gluten-free. I don’t think flour is necessary because the thin pieces of chicken make it perfectly crisp.

Creamy Chicken Piccata Skillet

Serves 4


  • 1 1⁄2 pounds thinly sliced chicken breast (butterflied—about 1⁄2 inch thick)
  • 1 tsp. sea salt
  • 1⁄2 tsp. black pepper
  • 1 Tbsp. 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)


  1. Season the chicken breast with salt and pepper on both sides. If your chicken breast is on the thicker side (more than 1/2 inch thick), slice them in half lengthwise before seasoning.
  2. 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.
  3. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
  4. Pour 1⁄2 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.
  5. Whisk together the yogurt and remaining cup of chicken broth until smooth, then stir into the spinach mixture.
  6. Add the chicken back to the skillet, garnish with parsley and parmesan cheese, and serve alongside pasta of choice!

Kitchen Supplies Needed:

  • Measuring cups and spoons
  • Liquid measuring cup
  • Knife
  • Cutting board
  • 1 large skillet
  • Whisk
  • Tongs
  • Stirring utensil

Recipe from Fed and Fit

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About the Author: Meghan McGee is a graduate of NTI’s Certified Natural Food Chef program as well as an Integrative Nutrition Health Coach. She believes food is the most powerful catalyst that brings people together. Sitting around a table, enjoying a nourishing meal with strangers or friends is her absolute favorite thing to do. Her mission is to inspire others to take control of their health.
Image by Meghan McGee

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