Healthy Chicken Piccata in the Instant Pot (Whole30, GF, DF) – with video

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! 

This healthy chicken piccata isn't breaded or fried, but it still has all the flavor of the original. And it's Whole30 compliant! As a bonus, it's ready in less than 30 minutes using your pressure cooker or Instant Pot!  Get the easy recipe on!


I bought an Instant Pot awhile ago and while I mainly use it for making boiled eggs, I also frequently cook chicken in it. I should probably branch out, but I tend to be a creature of habit. Chicken with salsa verde, chicken with regular salsa, and Shelly’s chicken piccata. We love Shelly’s chicken piccata.

Since I was doing Whole30 and I was still craving chicken piccata, I decided to make it compliant to the program and also lighten it up a bit (it’s not a super heavy recipe to begin with but this version is lower calorie, gluten-free, and dairy-free. Ben and I both loved this version, and truthfully, it’s easier too since it eliminates a couple of steps.

There I go again, making things easier and healthier. It’s kinda what I do.

This healthy chicken piccata isn't breaded or fried, but it still has all the flavor of the original. And it's Whole30 compliant! As a bonus, it's ready in less than 30 minutes using your pressure cooker or Instant Pot!  Get the easy recipe on!

This healthy chicken piccata is ready in 30 minutes, which is probably one of the reasons it is one of my go-to recipes. It’s full of flavor thanks to garlic, lemon, chicken broth, oregano, and basil. The capers add a nice salty bite that keeps you coming back for more.

Tip: If you’re following the Whole30 program, make sure you’re reading labels! I found that many store-bought chicken broths and chicken stocks contain sugar or honey.


Once it cooks, you’ll serve it with the sauce in the pan. I usually serve it to Ben with rice (try making brown rice in the instant pot!) and we always have vegetables with it. Asparagus and green beans (try these parmesan roasted green beans!) are my favorites with this healthy chicken piccata. It’s also great with pasta – you could slice the chicken and serve it over a bed of pasta with the sauce that you find in the Instant Pot when it’s done cooking.

This healthy chicken piccata isn't breaded or fried, but it still has all the flavor of the original. And it's Whole30 compliant! As a bonus, it's ready in less than 30 minutes using your pressure cooker or Instant Pot!  Get the easy recipe on!

If you keep capers stocked in your pantry like I do, this recipe uses all ingredients you’re likely to have on hand!


PS: If you love this recipe, try my Instant Pot Chicken Marsala! It’s one of our favorites. Or if you’re in the mood for a TexMex vibe, try Southwestern Instant Pot Chicken and Quinoa.

Healthy Chicken Piccata in the Instant Pot (Whole 30 Compliant)

Healthy Chicken Piccata in the Instant Pot (Whole 30 Compliant)

Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Healthy chicken piccata isn't breaded, but it still has all the flavor of the original. Plus, it's ready in less than 30 minutes using your pressure cooker!


  • 1 tablespoon olive oil
  • 1.5 - 2 pounds boneless skinless chicken breasts
  • Salt and pepper
  • 1 clove garlic, minced
  • 3/4 cup reduced-sodium chicken stock (see note)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 jar (4 oz) capers, drained


  1. Heat Instant Pot to Saute and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate.
  2. Add garlic and cook, stirring constantly for about 1 minute or until fragrant.
  3. Add broth, lemon juice, oregano, and basil and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top.
  4. Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Manual for 10 minutes.
  5. Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit.
  6. Serve chicken with sauce in pan.


Note: Many chicken broths and stocks contain sugar or honey. If you’re doing Whole30, make sure to read the label and find one that is compliant. Making your own is always a great option, too! 

Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 413 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 193mg Sodium: 346mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 71g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: I’ll be making this time and time again.
Husband’s take: I made this once before when it wasn’t coated in flour and Ben said he liked it better with the flour. However, the last time I made it, he loved it and said he would like it this way every time I make it!
Changes I would make: None are necessary.
Difficulty: Easy!


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  1. Okay okay, I’m sold! ! I bought a Ninja Foodie and this is my first attempt to cook fast and tasty! Perfect first meal! Loved this so much, we all did!I did one thing different because I wanted a bit of a crust, I’m Italian. I salted and peppered as instructed but then dredged in flour! Thank you for sharing this recipe with us! 

    Rating: 5
  2. I just started the Whole 30.  Doing it with my teenage daughter and my attitude is that if I can keep the dishes tasting good then the diet becomes more of a life style.   This recipe did it…absolutely fabulous.

    Rating: 5
  3. I was looking for a healthy no cheese no pasta no cream recipe for chicken. Came upon this one and tried it. LOVED it! Although I would cook for 1-2 minutes less next time, which there definitely will be. I took the left over chicken and chopped it up and put some in soup and some on a salad. Wonderful! I would LOVE more instant pot recipes like this. 

    Rating: 4.5
  4. Hi, I have thin cut chicken breasts. Should I reduce cooking time?

  5. Is it high or low pressure? Thanks 

  6. Delicious! I used 2 Meyer lemons cut into wedges. Sliced the rinds up after cooking and they were lovely and tart. This was so good but I might Cook the chicken breast just a little less next time. 

    Rating: 4.5
  7. If I were to cook 4 chicken breasts instead of the 1.5 that you have in your original recipe , should I double all the other ingredients?

    • Hi Richard! The recipe calls for 1 1/2 to 2 pounds of chicken breasts, which is typically 3-4 chicken breasts, so no need to double anything. I hope you love the recipe!

  8. WOW!  Love this recipe!  It’s easy and truly delicious, Whole30 compliant and instapot friendly!   Chicken fell apart, moist and flavorful.   I doubled sauce ingredients….what can I say, I’m a saucy girl.   Will make again and again!  Thank you!  

    Rating: 5
  9. Is this recipe for a 6qt or 8qt? I have an 8qt and wondering if I would need to add more liquid. Thanks!

  10. I just got an Instant Pot and planned to try this recipe. But the instructions that came with the Instant Pot say to use at least 18 oz. of liquid. Since your recipe doesn’t call for that much, is it safe to make? My Instant Pot is 6 qt.

    • Hi Joyce! Is it an Instant Pot brand or a different brand? That’s strange….I cook all the time with less than 18oz of liquids. When I do “baked” potatoes and “boiled” eggs in it, I only use a cup of water in the bottom of the Instant Pot. I want to say it’s totally fine, but I recommend that you contact the manufacturer of your Instant Pot to make sure — safety first!

  11. Excellent recipe and I never comment on recipes! Full of flavor. I used a tablespoon of arrowroot powder to thicken the sauce and it was perfect. Served it over roasted riced cauliflower for a true low carb dish. Superb!

    Rating: 5
    • I’m so happy to hear you liked this! I’m going to try arrowroot next time I make it, I just recently bought some. Thank you so much for taking the time to come back and leave a comment – it means so much to me!

  12. I made this for the first time today, after my friend Coleen (commenter up above ^^) recommended it to me. I am a busy mom of 5 year old twins, so cooking healthy quick meals is important, but tough to do do every night – night after night. This was super easy!! I thought I defrosted enough chicken, turns out I didn’t, so I started with some frozen ones. I just upped the cooking time and it turned out fine. In fact a little too fine, lol! I couldn’t stop pigging out! The kids loved, the hubs loved it – it will definitely go on heavy rotation in my house. There’s just something about lemon + garlic + capers that is like crack! :-) I made spaghetti, tossed with butter and some of the sauce, and green beans (cooked in the pata water) and honestly I felt like Rachel ray and one of her 30 minutes meals shows! Thanks for such an easy tasty meal.

    Rating: 5
  13. While this dish was quite tasty, both the capers (and canned artichokes that I added) were overcooked, losing their texture and color. Now I add only half the capers and artichokes to the Instant Pot, heating the other half separately in a small pan and adding them to the IP just after the dish is finished cooking . Perfecto!

    Rating: 4
  14. A friend made this recipe and shared some with us.We cooked spaghetti to go with.  Added a little butter, olive oil, black pepper, Parmesan cheese and parsley to the pasta.  Tossed in a couple spoonfuls of the pasta water. Sorry I don’t have measurements; I was eyeballing it. Verdict? Starting with the chicken piccata…will make agian!

    Rating: 4
  15. Hi! How would I adjust this recipe so that I could include uncooked pasta to he instapot?

    • I haven’t tested it that way yet so I can’t make any promises, but if I was going to try it, I’d start with a half pound of pasta and and an additional two cups of liquid (chicken broth). I would worry that the pasta would overcook in the time it takes to cook the chicken, though…it might be best just to cook it on the stove separately for this recipe. Let me know if you try it though, I’d love to hear what you try!

  16. I used frozen chicken and it worked great. I also sauteed an onion with the garlic and increased the amount of broth. Was easy and delicious. I didn’t increase the cook time, but I did let the pressure release naturally and it sat briefly on the warmer. It was like shredded chicken it came apart so easily. Thanks!

    Rating: 5
    • I’m so glad you liked it, Jessica! My husband doesn’t love garlic, but if it were up to me, I’d up the garlic too. ;) Thanks for taking the time to come back and leave a comment!

  17. Hi There, Has anyone made this recipe using boneless pork chops?

  18. super tough chicken – such a bummer

    Rating: 2
    • Did you have small pieces of chicken or a particularly inexpensive brand of chicken? I’ve found that both of those scenarios can lead to tough chicken.

  19. Perfection. I’ve had a cuisinart electric pressure cooker for years and just bought the 8qt Instant Pot. This was the first recipe I tried in it. We poured the sauce into a bowl and dipped our bites of chicken. After dinner we went right to Trader Joe’s to buy more capers and chicken. So easy and delicious. So happy I found you on my search for Instant Pot recipe ms 

    Rating: 5
    • Oh yay! I’m so happy you liked this – we dip our chicken in the sauce, too! Thanks for taking the time to come back and leave your comment and review, I really appreciate it!

  20. Does cook time need to be increased if doubling recipe?

    • I haven’t doubled this recipe so I’m not sure, but in past experiences of doubling other chicken recipes in the Instant Pot, I would recommend increasing the cooking time by 4-5 minutes. Make sure you check the temperature of your chicken when it’s done cooking. Let me know how it turns out!

  21. I just got an instapot and used this recipe for my first meal—  it came out absolutely delicious!  Makes being on the Whole30 a little bit easier :-) Thanks for sharing, Rachel. 

    Rating: 5
  22. Turned out I didn’t have time to let it sit, anyway!  It turned out delicious!

    Rating: 5
  23. How do you think this would do on the “keep warm” setting for an hour or two? I love the idea of making something ahead of time and eating it when we’re ready, but some things don’t keep well if left on keep warm too long. Thanks!

    • Hi Vicky! I think the chicken would have the tendency to dry out if you left it on the keep warm setting for that long, but I haven’t tested it so I’m not 100% sure. Let us know if you try it!

  24. We did the Instant Pot version with chicken thighs and a side of asparagus. Incredibley tasty!!

    Rating: 5
  25. I loved this.  Similar to a recipe I used to make called Moroccan Palace Chicken made in a Tagine. Switched up the spices to saffron and paprika and added sliced stuffed green olives.  Delish!  

    Rating: 4.5
  26. This was excellent. I marinated it for about 5 hours and sauteed it in a skillet on the stove. The whole family gave it a thumbs up!

    Rating: 5
  27. I had to try this recipe because, well, I’m also a Rachel! I also was wanting chicken piccata, but lighter. I recently got an Instant Pot and I’ve been trying recipes like crazy! This is one that I will definitely be making regularly. Super easy and really delicious. Served with an oz of pasta and green beans.I did change a few things for personal preference, but either way it’s excellent. I used chicken thighs instead of breasts, added 4 oz of white wine into the broth before pressure cooking, and I made a bit of a corn-statch slurry to thicken up the sauce after it was done cooking.Awesome, awesome recipe! I’m gonna stick around and see what else you have on your site!

    Rating: 5
    • I’m so glad you liked it! When I’m not following Whole30, I often make the same changes you did (the wine and cornstarch slurry)! I bet it was great with thighs! Thanks for taking the time to come back and leave such a helpful and kind comment!

  28. I made this tonight and it was amazing! Just served over brown rice and steamed broccoli on the side. I will use this simple recipe again and again!!! I also shared with my sisters and nieces. Highly recommended!

    Rating: 5
  29. Delicious! Will definitely become a family staple. I also threw some artichoke heart pieces in..

    Rating: 5
  30. What if I was pressed for time and only have frozen chicken breasts.  Have you ever just thrown it all in and cooked it? Do you think it would work? 

    • I haven’t made it with frozen chicken breasts, but it should work just fine! I’d increase the cooking time by a couple minutes and let the pressure release naturally for five minutes before doing a quick release. Let me know how it turns out!

  31. Those capers are beautiful! I love how quick this comes together!

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