Healthy Chicken Piccata in the Instant Pot
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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!
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 recipe 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 is ready in 30 minutes, which is probably one of the reasons it is one of my go-to recipes. You’ll find that 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! Many store-bought chicken broths and chicken stocks contain sugar or honey.
I usually serve chicken piccata with rice (try making brown rice in the Instant Pot!) topped with the delicious sauce from the pan. 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.
If you keep capers stocked in your pantry like I do, this recipe uses all ingredients you’re likely to have on hand!
Enjoy!
More Instant Pot chicken recipes
If you love this recipe, I’d love to share a few more with you! Try:
- Instant Pot Chicken Marsala (one of our favorites!)
- Southwestern Instant Pot Chicken and Quinoa
- Instant Pot Crack Chicken Pasta (cheesy ranch perfection)
- Instant Pot Honey Sriracha Chicken — serve this one with steamed broccoli and rice, so good!
- Instant Pot Chicken and Rice Soup
- Instant Pot Chicken and Dumplings
- Instant Pot Buffalo Chicken Pasta — the pasta and chicken cooked in one pot!
- Instant Pot White Chicken Chili — always a crowd pleaser.
- Instant Pot Salsa Chicken with Lime – from Pressure Cooking Today
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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
Instructions
- 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.
- Add garlic and cook, stirring constantly for about 1 minute or until fragrant.
- 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.
- Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Manual (or Pressure Cook, depending on the model) for 10 minutes.
- Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit.
- Serve chicken with sauce in pan.
Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Terry says
Hi There, Has anyone made this recipe using boneless pork chops?
Rachel Gurk says
I haven’t, but I’d love to hear how it turns out if you try it!
karen says
super tough chicken – such a bummer
Rachel Gurk says
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.
Abby says
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
Rachel Gurk says
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!
Lorie says
Does cook time need to be increased if doubling recipe?
Rachel Gurk says
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!
Katrina G says
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.
Rachel Gurk says
Yay! That makes me so happy! The Instapot is my fave when I’m doing a Whole30. Hope it goes well!
Vicky says
Turned out I didn’t have time to let it sit, anyway! It turned out delicious!
Rachel Gurk says
Great! So glad you liked it! It’s one of our favorites.
Vicky says
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!
Rachel Gurk says
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!
Lisa says
We did the Instant Pot version with chicken thighs and a side of asparagus. Incredibley tasty!!
Lisa says
I was thinking this recipe offered a slow cooler and an instant pot version! o_0
Rachel Gurk says
You could cook it in the slow cooker but I’d highly recommend choosing the Instant Pot over the Slow Cooker. However, this chicken would cook in 3-4 hours on high or 6-8 on low in the slow cooker if you choose to do it that way.
Rachel Gurk says
So happy to hear you liked the recipe! I’ll have to try it with thighs. :)
Don E says
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!
Rachel Gurk says
Your adaptations sound fantastic! So glad you liked it. Thanks for taking the time to come back and leave a comment, it means so much to me!
Anne says
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!
Rachel Gurk says
Yum! So glad you enjoyed it!
Rachel says
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!
Rachel Gurk says
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!
Coleen says
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!
Rachel Gurk says
I’m so happy you liked it, Coleen! Thanks for taking the time to come back and leave a comment! This is one of our favorites, too. :)
Suzen Drogin says
Delicious! Will definitely become a family staple. I also threw some artichoke heart pieces in..
Rachel Gurk says
Oooh love that addition! Thanks for taking the time to come back and leave a comment, it means a lot to me!
Holly says
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?
Rachel Gurk says
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!
Melissa Griffiths says
Those capers are beautiful! I love how quick this comes together!