Healthy Chicken Piccata in the Instant Pot (Whole30, GF, DF) – with video
Posted: 10/09/2017
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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!
servings
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!
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
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
Serving: 1of 4, Calories: 413kcal, Carbohydrates: 2g, Protein: 71g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 193mg, Sodium: 346mg, Sugar: 1g
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.
Melinda Botelho says
This was delicious. The recipe was easy to understand and to be honest I have never used the sauté function on my instapot until now.
Rachel Gurk says
So glad you liked it! Thanks for leaving a review!
Herbie says
I increased the broth by 1/2 cup and added a 14 oz. jar of artichokes at the same time as the capers. Pulled the chicken out once cooked, set the IP to sauté and then added a corn starch slurry to thicken the liquid and make a sauce. Shredded the chicken and added it back to the sauce, serving the whole shebang over white rice. It was heavenly. Thank you for the inspiration!
Rachel Gurk says
Artichokes are a great addition! Glad you liked the recipe!
Diane says
My husband and I loved it.
Rachel Gurk says
So happy to hear it! Thanks for taking the time to leave a comment!
John DiPangrazio says
I made this recipe last night. The chicken was extremely rubbery. Ten minutes of pressure cooking is too long. I would suggest limiting it to only two minutes of cook time.
Rachel Gurk says
It definitely depends on the size of your chicken breasts. Did you have thinner cuts?
FRANK says
What is the Manual setting?
I have the Instant Pot Duo which has a Pressure Cook button but no Manual button.
Rachel Gurk says
Sorry about that! This is an older post when only the older model instant pots were available, you’ll use the pressure cook button.
luv2horses1 says
i made it mostly like urs and i added artichoke hearts tastes very good used a tsp italian seasoning bc didnt have the others u mentioned…it doesn’t tastes like frozen michael angelo lemon chicken piccata which i do luv and wanted mine 2 taste like it but instead tastes very good with ur recipe …i give u 10 stars…xoxo thank u 4 recipe…
Rachel Gurk says
Ahhh thank you so much!! Love the addition of artichokes.
Lori Geller says
You say to quick release it after it is done at 10 minutes, which I reluctantly did because in all other IP recipes it call for slow release for meats.
My chicken turned out very rubbery and inedible.
Will know from now on to let it rest for 10 minutes before releasing the steam.
Rachel Gurk says
If you leave it in for the extra 10 minutes, it will continue cooking and will actually end up overcooked more. I’d recommend letting it rest out of the instant pot so it doesn’t continue cooking.
John B says
Hi Rachel,
So if I want my chicken dredged in flour, I still just follow the instructions as written? How about if wanted to add capers?
Thank you so much!
Rachel Gurk says
Yup! Add the capers before you cook under pressure. :)
Aimie McIrvin says
Hi Rachel, I just got an instant pot for my birthday and cooked my first dish in it! I really want to make your healthy chicken piccata tomorrow night but only have frozen chicken breasts and am new to the instant pot. How would I go about this recipe with frozen chicken breast?
Rachel Gurk says
So sorry for the delayed response, somehow this comment got buried! Increase your cooking time by 4-5 minutes and you should be good! :)
Royce Callahan says
How thick should the chicken be?
I usually filet and make them thin in pan.
Rachel Gurk says
I don’t pound them thin or filet them for this recipe, so about 3/4 – 1 inch thick. Hope that helps!
Leah Horton says
Really easy to make and it gets done in no time, but seriously the taste is awesome. I could not believe something made so easily could taste this good thanks.
Rachel Gurk says
Thanks Leah! I’m so glad you liked it! I plan to make it again tomorrow. :) Thanks for taking the time to come back and leave a comment!
Heather says
WOW! This is one of my favorite dishes and for years have made it on the stovetop. After this recipe and how moist and delicious the chicken came out I think I have a new go to recipe! Even my boyfriend was wowed by it!
Rachel Gurk says
I’m so glad you liked it! I’mm always pleasantly surprised by how well Instant Pot chicken turns out. Thanks for taking the time to come back and leave a comment!
Don says
This was fantastic. I added onion and mushroom to the garlic. Next time I will thicken the sauce a bit, but this is the first instant pot meal that I thought was very good! I’ll be making this again.
Rachel Gurk says
Loving those additions! I’m glad you liked it, thanks for taking the time to come back and leave a comment!
Kim says
This was GREAT! and easy! Definitely a make it again recipe!! Thanks for sharing!
Rachel Gurk says
I’m so happy you liked it! Thanks for taking the time to come back and leave a comment, it means a lot to me!
Annmarie Payne says
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!
Rachel Gurk says
Yes!!! I often make it with the chicken dredged in flour as well! :) It’s great both ways. Thanks for taking the time to leave a comment!