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

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 RachelCooks.com!

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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 RachelCooks.com!

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 and we always have vegetables with it (asparagus and green beans are my favorites with this healthy chicken piccata). It’s also great with pasta – you could slice it 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 RachelCooks.com!

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

Enjoy!

PS: If you love this recipe, try my Instant Pot Chicken Marsala! It’s one of our favorites.

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

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!

4.5
4.5 / 5 (10 Reviews)
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Ingredients:

  • 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

Directions:

  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: 3-4 servings, Serving Size: 1 of 4

  • Amount Per Serving:
  • Calories: 239 Calories
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 114mg
  • Carbohydrates: 4g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 42g
Actual nutrition may vary depending on how recipe is prepared.
All images and text ©Rachel Cooks.

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 latest 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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29 comments

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

  2. 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!

  3. Delicious! Will definitely become a family staple. I also threw some artichoke heart pieces in..

    Rating: 5
  4. 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
  5. 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!

  6. 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
  7. 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
  8. We did the Instant Pot version with chicken thighs and a side of asparagus. Incredibley tasty!!

    Rating: 5
  9. 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!

  10. Turned out I didn’t have time to let it sit, anyway!  It turned out delicious!

    Rating: 5
  11. 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
  12. 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!

  13. 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!

  14. 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.

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