Featured Recipe

Lemon Chicken Piccata Zoodles

Name: Lemon Chicken Piccata Zoodles
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken cutlets; 3 medium zucchini, spiralized; 1/2 tsp kosher salt for zoodles; 1 tsp garlic powder; 3/4 tsp salt, divided; 1/2 tsp black pepper, divided; 1/3 cup almond meal (substitute for flour); 4 Tbsp unsalted butter, divided; 1 Tbsp avocado oil (sub for olive oil); 2 Tbsp capers, drained; Juice of 2 lemons plus zest of 1 lemon; 1/3 cup dry vermouth (sub for white wine); 2 garlic cloves minced; 1 Tbsp cornstarch; 1 Tbsp water; 1 can (14 oz) diced tomatoes, drained; 1 Tbsp fresh basil chopped; 1 Tbsp extra virgin olive oil (for tomatoes); Fresh parsley and lemon slices for garnish

By Kate

Created on 24 January 2026

Zucchini spiralized, salted, squeezed dry. Chicken cutlets dusted in seasoned flour, seared till golden but not done. Sauce starts with butter, olive oil, capers, lemon juice, white wine, garlic. Slurry thickens; sauce glossy, clings. Chicken simmers low till 165°F. Zoodles quickly warmed, barely soft. Optional simmered tomatoes, basil finish. Twist: swap white wine for dry vermouth, flour dredge swapped with almond meal; olive oil swapped for avocado oil; added lemon zest in sauce for extra punch. Timing loose; focus on texture and aroma throughout.

Prep: 35 min

Cook: 25 min

Total: 60 min

Serves: 4 servings

Italian American Gluten Free Healthy Quick Dinner

Introduction

Start with zucchini. Spiralize, salt, then really drain. Water ruins texture; don’t rush this. While zoodles sweat, prep chicken; season, dredge in almond meal instead of flour for nuttier crust and gluten-free option. Pan oil high smoke, butter for flavor balance. Sear fast to golden brown, don’t crowd pan or chicken steams. Sauce builds on fond in pan with capers, lemon, vermouth swap, garlic. Butter whisked in thickens sauce to silkiness. Cornstarch slurry thickens without graininess if you mix well first. Chicken simmers low, lid on, so edges don’t dry. Zoodles warmed, not wilted. Tomatoes optional but add this fresh herb punch. Garnish fresh parsley, lemon—visual, zing. Timing flexible; watch smells, sizzle, texture not clock. Work smart, save flavor.

Ingredients

4 boneless skinless chicken cutlets

3 medium zucchini, spiralized

1/2 tsp kosher salt for zoodles

1 tsp garlic powder

3/4 tsp salt, divided

1/2 tsp black pepper, divided

1/3 cup almond meal (substitute for flour)

4 Tbsp unsalted butter, divided

1 Tbsp avocado oil (sub for olive oil)

2 Tbsp capers, drained

Juice of 2 lemons plus zest of 1 lemon

1/3 cup dry vermouth (sub for white wine)

2 garlic cloves minced

1 Tbsp cornstarch

1 Tbsp water

1 can (14 oz) diced tomatoes, drained

1 Tbsp fresh basil chopped

1 Tbsp extra virgin olive oil (for tomatoes)

Fresh parsley and lemon slices for garnish

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About the ingredients

Use firm zucchini, room temp, for crisp zoodles. Salt time is your best friend for texture. Almond meal isn’t flour but browns fast, lends nuttiness and gluten-free crunch. Avocado oil tolerates heat better; don’t substitute with butter alone or it burns. Vermouth replaces white wine well, less acidic, herbal undertone. Capers boost salty brightness; rinsed or not depends on salt preference. Fresh garlic minced fine, releases flavor rapidly. Prefer cornstarch over flour slurry for shine and neutrality. Tomatoes canned drained to prevent watery topping, fresh basil brightens. Optional tweaks here to suit pantry or dietary needs.

Method

For the zucchini noodles

Spiralize zucchini into long ribbons. Toss noodles with 1/2 tsp salt in a strainer over a bowl. Let sit 15-20 minutes. Squeeze gently to remove liquid; avoid crushing or noodles get mushy. Set aside dry zoodles.

For the chicken

Season chicken cutlets both sides with garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Dredge evenly in almond meal, shaking off excess. Almond meal browns faster; watch closely.
Heat 2 Tbsp butter and 1 Tbsp avocado oil in large skillet over medium-high. Oil with high smoke point allows hotter sear. When pan shimmers, add chicken cutlets, no crowd. Sear 2.5-3 minutes per side until golden brown crust forms. Slight pink inside is fine here. Remove chicken, rest on warm plate.
Lower heat to medium-low. Into same pan add capers, lemon juice, lemon zest, vermouth, and garlic. Scrape browned bits with spatula. Whisk remaining 2 Tbsp butter into sauce. Slurry time: mix cornstarch and water well, whisk into simmering sauce until noticeably thickened with glossy sheen. Smells bright, tangy, buttery.
Return chicken to pan. Spoon sauce over each piece. Cover pan with lid, simmer gently on low heat 12-15 minutes. Use instant thermometer to check for internal temp 165°F. Sauce reduces lightly, coats chicken. Do not let boil too hard or butter separates.

For the zoodles

Pat dry zoodles gently again if needed. Heat nonstick skillet over medium heat. Add zoodles, toss for 2-3 minutes to warm through without releasing water or softening too much. Look for just wilted, moist but firm. Overcooking = soggy mess.

For the tomatoes (optional)

Empty diced tomatoes into small saucepan. Add basil, pinch salt and pepper, 1 Tbsp olive oil. Heat just until bubbles appear around edges, about 4 minutes. Not a boil; keep fresh bright flavor to spoon over zoodles and chicken.

To serve

Plate zoodles first, top with chicken cutlets spooned with sauce. Add warm tomatoes if using. Garnish with fresh parsley and thin lemon slices for aroma and contrast.

Notes & tips

Zoodles often soggy if excess water not released. Salt and strain key. Almond meal browns quicker than flour; watch crust closely. Avocado oil endures high heat better than olive oil. Vermouth adds subtle herbaceous note; white wine fine substitute. Don’t skip lemon zest, it lifts brightness in sauce. Sauce thickens with cornstarch slurry, never add slurry to cold sauce — lumps. Rest chicken after sear to avoid tough texture. Timings flexible, always check doneness visually and by feel.

Technique Tips

Spiralize zucchini into uniform ribbons; uneven size cooks unevenly. Salt to draw out water that otherwise makes zoodles soggy. Don’t squeeze too hard after; keeps structure intact. Chicken seasoning lays base; almond meal crust holds sauce, quicker browning—stay alert. Heat pan well or chicken sticks, no peeling crust later. Sear chicken quickly for golden color; undercook okay here, finish in sauce. Sauce built on browned bits, check pan bottom while whisking butter in to emulsify. Add cornstarch slurry gradually, watch sauce thicken gradually; no lumps means well dissolved slurry before adding. Return chicken, cover and simmer on low gently — visual is no bubbling, just soft simmer. Zoodles heat fast; toss a couple minutes only, look for softened but firm. Tomatoes warm slow to keep flavor balanced; avoid long cooking or lose freshness. Garnish right before serving to avoid wilting herbs.

Chef's Notes

💡 Zoodles need to be salted and drained well. Release moisture. Squeeze just enough; don’t crush or they’ll turn to mush. Dry zoodles hold texture well. Wait 15-20 minutes, longer if water pooling.
💡 Chicken cutlets: thin, even size, season both sides. Almond meal browns quicker; watch for golden crust but underdone inside okay. Rest after searing, keeps juicy. Don’t crowd pan or steam.
💡 Sauce development is key. Scrape up fond from pan after chicken. Capers and garlic bring depth, bright tang of lemon is crucial. Whisk in butter slowly for sauce balance, glossy texture. Cornstarch slurry used right means no lumps.
💡 Use thermometer to check chicken doneness. Internal temp 165°F; look for juices running clear. Don't overcook; outside toughens. Visual cues: soft simmer, no bubbles means right sauce consistency.
💡 Optional tomatoes should warm slowly. Mix with fresh basil, add seasoning. Avoid long cooking; keep flavor bright. Garnish with fresh herbs and lemon slices right before serving. Color contrast matters.