MAKE AT HOME THIS DELICIOUS AND FANCY LOOKING CHICKEN PICCATA IN THE INSTANT POT TO SAVE TIME AND, OF COURSE, LESS CLEANING AND MUCH TENDER CHICKEN MEAT.
This healthy instant pot chicken piccata is one of those recipes you want to include in your weeknight meal plan every week. To keep this instant pot chicken piccata healthy, we won’t be using any flour and cheese to coat the chicken breast. To keep the calories down, we won’t use butter. Trust me; you won’t need any of those to get the amazing flavor from the chicken piccata.
Maybe you’re now wondering about the ingredients this healthy instant pot chicken piccata has.
If you want the full list of ingredients and instructions, you’ll find them at the end of this post on the recipe card. But if you want more details and the answer to some questions you may have to keep reading.
WHAT IS CHICKEN PICCATA
Chicken piccata is a classic Italian dish of thin slices of meat that are sautéed and served with a wine, lemon and capers sauce.
This healthy chicken piccata isn’t breaded or fried, but it still has all the flavor of the original. As a bonus, it’s ready in less than 30 minutes using your pressure cooker or Instant Pot!
2 Chicken breast
low sodium pink Himalayan? salt
2 Tablespoon extra virgin olive oil
1 teaspoon minced garlic
1/2 cup unsalted chicken broth or stock
1/3 cup dry white wine
1/4 cup low sodium carpers, rinsed and drained
Juice from one lemon
Lemon slices for garnish
2 Tablespoon parsley, for garnish
Cut chicken breast in half if you don’t have thin chicken breast, pat dry with paper towel; season with salt and pepper, (be careful with the amount of salt).
Turn on the saute function on the instant pot and add olive oil; when it is hot, place the chicken breast and brown on both sides. Set aside.
Add minced garlic and saute for 20 seconds, add chicken broth or stock to deglaze the pot; add dry white wine, capers, lemon juice, and chicken breast, turn off the saute function.
Lock the lid and turn on the pressure function on the instant pot (or pressure cooker) on manual for 5 minutes at high pressure.
Let the pressure release naturally for 5 minutes before continuing by a quick release, remove the chicken, and set aside.
Press the saute button again, and let the sauce reduce for a few minutes, add the chicken back, parsley, and some slices of lemon for garnish.
Serve with a side of your choice.
If you don’t know which wine to buy I use Chardonnay, but you can also get Pinot Grigio or Sauvignon Blanc
Check the post for how to slice the chicken if you don’t know-how.
You can add one more chicken breast without changing the recipe.
The instruction on how to thicken the sauce is on the post above.
Salt isn’t calculated in the nutritional label.
Some options for side dishes mentioned in the post as well.