Chicken Piccata
Tender and golden Chicken Piccata served with a bright lemon-butter sauce, flavorful capers, garlic, and fresh parsley. This easy Italian-American dish is perfect for a delicious lunch or dinner.
Ingredients
For The Chicken
- 4 boneless skinless chicken breasts
- ½ tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For The Piccata Sauce
- 3 cloves garlic minced
- 1 cup chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp capers drained
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh parsley
- ½ tsp salt or to taste
- ¼ tsp black pepper
Instructions
- Slice the chicken breasts in half horizontally to make thinner pieces. Gently pound them to an even thickness.
- Season both sides of the chicken with salt and black pepper.
- Place the flour in a shallow dish and lightly coat each piece of chicken. Shake off any excess flour.
- Heat the olive oil and 2 tbsp butter in a large skillet over medium heat.
- Add the chicken and cook for about 3–4 minutes on each side, until golden brown and cooked through. Transfer the chicken to a plate.
- In the same skillet, add the minced garlic and cook for about 30 seconds.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Add the capers and simmer the sauce for 3–5 minutes until slightly reduced.
- Lower the heat and stir in the remaining 2 tbsp butter until melted and the sauce becomes smooth.
- Return the chicken to the skillet and spoon the lemon-caper sauce over the top. Simmer for 2–3 minutes.
- Garnish with fresh parsley and serve warm with rice, pasta, mashed potatoes, or vegetables