Description
This Chicken Piccata is light, flavorful, and comes together quickly for a perfect weeknight dinner or special occasion. Tender chicken breasts are pan-fried to golden perfection, then coated in a bright and tangy lemon butter sauce with capers. It’s simple, elegant, and absolutely delicious!
Ingredients
For the chicken:
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2 boneless, skinless chicken breasts (butterflied and halved for 4 cutlets)
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½ cup all-purpose flour (for dredging)
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½ tsp salt
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½ tsp black pepper
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2 tbsp olive oil
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2 tbsp unsalted butter
For the lemon sauce:
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⅓ cup fresh lemon juice (about 2 lemons)
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½ cup chicken broth (low sodium)
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2 tbsp capers, drained and rinsed
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2 tbsp unsalted butter
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1 tbsp fresh parsley, chopped (optional for garnish)
Instructions
1️⃣ Prepare the chicken:
Place the chicken cutlets between two pieces of plastic wrap and gently pound to even thickness (about ½ inch). Season both sides with salt and pepper.
2️⃣ Dredge the chicken:
Place flour in a shallow dish. Lightly dredge each chicken piece in flour, shaking off any excess.
3️⃣ Sear the chicken:
In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until golden brown and fully cooked. Transfer to a plate and keep warm.
4️⃣ Make the lemon sauce:
In the same skillet, add lemon juice, chicken broth, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let simmer for 3-4 minutes to slightly reduce.
5️⃣ Finish the sauce:
Stir in 2 tbsp butter until melted and the sauce is glossy. Taste and adjust seasoning if needed.
6️⃣ Combine and serve:
Return the chicken to the skillet, spoon the sauce over the top, and heat for 1-2 minutes. Garnish with chopped parsley and serve immediately.
Notes
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Serve with pasta, mashed potatoes, or steamed veggies.
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For extra richness, you can add a splash of white wine to the sauce.
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Leftovers can be stored in the fridge for up to 3 days and gently reheated.
- Prep Time: 15 min
- Cook Time: 20 min