Description
This easy chicken piccata recipe features tender chicken breasts cooked in a bright and tangy lemon butter sauce with capers—perfect for a weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, rinsed and drained
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Season the flour with salt and pepper, then dredge each chicken cutlet in the flour, shaking off the excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add chicken and cook for 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
- In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer and cook for 2–3 minutes, scraping up browned bits from the pan.
- Stir in the remaining tablespoon of butter until melted and sauce slightly thickens.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 1–2 minutes to heat through.
- Garnish with fresh parsley and serve hot with pasta, rice, or vegetables.
Notes
- Slice the chicken breasts evenly for uniform cooking.
- Adjust lemon juice to your taste for more or less tang.
- Use white wine instead of chicken broth for extra depth.
- This dish pairs well with angel hair pasta or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
