Description
A light and zesty classic, this Chicken Piccata features lightly pan-seared chicken breasts smothered in a bright lemon and caper sauce. The tangy and savory flavors make this a refreshing, elegant dish for any occasion.
Ingredients
For the Chicken Piccata:
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4 boneless, skinless chicken breasts (about 1.5 lbs)
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1/2 cup all-purpose flour, for dredging
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Salt and pepper, to taste
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2 tablespoons olive oil
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4 tablespoons unsalted butter, divided
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1/4 cup fresh lemon juice (from about 2 lemons)
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1/2 cup chicken broth
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2 tablespoons capers, drained
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1/4 cup fresh parsley, chopped (for garnish)
Instructions
Start by preparing the chicken breasts. If the chicken breasts are particularly thick, slice them horizontally into two thinner pieces to help them cook more evenly and quickly. Alternatively, you can use a meat mallet or rolling pin to pound the chicken breasts to an even thickness (about 1/2 inch thick). This will help the chicken cook faster and more uniformly.
Once the chicken breasts are prepared, pat them dry with paper towels. This helps ensure that the flour will adhere better to the chicken and creates a crispier crust when fried. Season both sides of the chicken breasts with salt and pepper to taste.
Place the flour in a shallow dish or plate. Dredge each chicken breast in the flour, coating it evenly on both sides. Shake off any excess flour to avoid clumps and ensure that the chicken has a thin, even layer of flour. This step helps create a crisp crust when the chicken is cooked.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Cook the chicken for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer.
After the chicken is cooked, remove it from the skillet and set it aside on a plate. Tent the chicken with foil to keep it warm while you prepare the lemon sauce.
In the same skillet, reduce the heat to medium. Add 2 tablespoons of butter to the pan, allowing it to melt and combine with any leftover bits of chicken that are stuck to the bottom of the pan. These bits are packed with flavor and will enhance the sauce.
Add the lemon juice and chicken broth to the skillet, stirring to combine. Scrape the bottom of the skillet with a wooden spoon to loosen any flavorful brown bits that may be stuck. Let the mixture simmer for 3-5 minutes, or until the sauce reduces slightly and thickens.
Once the sauce has reduced, add the capers to the pan and stir to combine. Capers are a key ingredient in chicken piccata, providing a salty, briny flavor that perfectly complements the bright lemon sauce. Stir the sauce gently to ensure the capers are evenly distributed.
Once the sauce has thickened to your liking, remove the skillet from the heat. Add the remaining 2 tablespoons of butter to the sauce, stirring until it melts and the sauce becomes silky smooth.
Return the chicken breasts to the skillet, spooning the sauce over the top. Allow the chicken to warm through for a minute or two, then garnish with freshly chopped parsley for color and a fresh, herby flavor.
Serve the chicken piccata with lemon sauce immediately, and enjoy!
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 16-18g
- Carbohydrates: 10-12g
- Protein: 38-40g