Easy Chicken Piccata
With bright lemon, rich butter, and perky capers, this quick and easy chicken piccata tastes dreamy but is super simple to make at home. Grab a skillet and plan on about 25 minutes from start to finish for this restaurant-worthy weeknight wonder.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 teaspoon garlic powder
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 4 Tablespoons butter divided
- 1 Tablespoon olive oil
- 3/4 cup low-sodium chicken broth
- 1-2 Tablespoon capers drained but not rinsed
- 1 Tablespoon lemon juice
- fresh parsley optional garnish
Instructions
- Slice each chicken breast lengthwise through the middle, so you have four thinner cutlets. (For the most tender chicken, you also can lay each cutlet flat on a cutting board, cover with plastic wrap, and pound a few times with the flat side of a meat mallet or a heavy-bottomed skillet.)2 boneless, skinless chicken breasts
- Season the chicken breasts on both sides with the garlic powder and a generous sprinkle of kosher salt and black pepper.1/4 teaspoon garlic powder, kosher salt and black pepper
- Place the flour in a plate or shallow bowl and dredge each chicken piece through it, shaking gently to remove any excess.1/4 cup all-purpose flour
- Set a large skillet over medium-high heat. Add the olive oil and 2 Tablespoons of the butter.4 Tablespoons butter, 1 Tablespoon olive oil
- When the butter has melted, add the chicken breasts. (If all the chicken does not fit easily in the pan at once, you will have better results taking the time to cook it in batches, rather than crowding the pan and letting the breasts overlap with one another.)
- Cook chicken for 4-5 minutes on one side, until golden brown on the bottom, then flip and continue to cook until each piece reaches 165°F inside. Transfer chicken to a plate and set aside.
- Reduce heat to medium and pour in the chicken broth, capers, lemon juice, and remaining 2 Tablespoons butter. Scrape the bottom to loosen any browned bits. Bring the liquid to a simmer.3/4 cup low-sodium chicken broth, 1-2 Tablespoon capers, 1 Tablespoon lemon juice
- Let the sauce bubble for 2-3 minutes, or until it’s reduced to a consistency you like, then return chicken to the skillet. Spoon some sauce and capers over each piece.
- Garnish with fresh parsley, serve, and enjoy!fresh parsley
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- Nutrition information is automatically calculated and should be used only as an estimate.
Nutrition Estimate
Calories: 297 kcal, Carbohydrates: 7 g, Protein: 26 g, Fat: 18 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 0.5 g, Cholesterol: 102 mg, Sodium: 235 mg, Potassium: 474 mg, Fiber: 0.2 g, Sugar: 0.2 g, Vitamin A: 384 IU, Vitamin C: 3 mg, Calcium: 12 mg, Iron: 1 mg