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Plate of irresistible chicken piccata with lemon and capers

Chicken Piccata

A creamy, tangy chicken dish with a zesty lemon-caper sauce, this one-pan meal is quick to prepare and guaranteed to impress your guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • Salt and pepper, to taste For seasoning
  • 1/2 cup all-purpose flour For dredging
Cooking Ingredients
  • 4 tablespoons olive oil For cooking
  • 4 tablespoons unsalted butter
  • 1/2 cup chicken broth You can use low-sodium broth
  • 1/4 cup fresh lemon juice Use fresh lemons for best flavor
  • 2 tablespoons capers For a tangy flavor boost
  • Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper.
  2. Dredge the chicken in flour, shaking off the excess.
Cooking
  1. In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter.
  2. Cook the chicken until golden brown on both sides, about 4-5 minutes per side.
  3. Remove the chicken and set aside.
  4. In the same skillet, add the chicken broth, lemon juice, and capers.
  5. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Return the chicken to the skillet and simmer until the chicken is cooked through, about 5 minutes.
  7. Add the remaining butter to the sauce, swirling to combine.
  8. Serve the chicken topped with the sauce and garnish with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat with a splash of chicken broth for moisture.