Description
This classic Chicken Piccata recipe features tender, pan-seared chicken breasts simmered in a tangy lemon-butter sauce with capers, creating a bright and flavorful dish perfect for a quick and elegant weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour (or gluten-free flour)
Cooking
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
Sauce
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp capers, rinsed
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the halved chicken breasts with salt and black pepper. Dredge each piece in the flour, shaking off any excess to ensure an even coating.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the chicken broth, fresh lemon juice, and rinsed capers. Scrape the bottom of the skillet to loosen any browned bits and bring the mixture to a simmer. Let it cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce.
- Finish the Dish: Return the cooked chicken breasts to the skillet and warm them in the sauce for about 1 minute. Stir in the remaining 1 tablespoon of butter until melted to create a silky, smooth sauce coating the chicken.
- Serve: Plate the chicken and spoon the lemon-butter-caper sauce generously over the top. Garnish with chopped fresh parsley and serve alongside pasta, rice, or roasted vegetables for a complete meal.
Notes
- Halving the chicken breasts lengthwise creates thinner cutlets that cook evenly and quickly.
- Use gluten-free flour as a substitute if you need a gluten-free version.
- Adjust lemon juice according to your taste preference for more or less tanginess.
- Leftover chicken piccata can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Serve with a simple side like angel hair pasta or steamed vegetables to complement the bright sauce.
