Classic Chicken Piccata features tender chicken breasts pan-seared until golden brown and topped with a tangy lemon and caper sauce. This quick and flavorful Italian-American dish is perfect for a satisfying dinner and pairs excellently with pasta or vegetables.
Total Time:25 minutes
Yield:2 servings
Ingredients
Chicken
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour
Cooking and Sauce
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup chicken broth
Juice of 1 lemon
2 tablespoons capers, rinsed
Garnish
Fresh parsley, chopped, for garnish
Instructions
Prepare the Chicken: Season the chicken breasts evenly with salt and pepper. Dredge each breast in the all-purpose flour, shaking off any excess to ensure a light coating.
Cook the Chicken: Heat the olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Place the floured chicken breasts in the skillet and cook for about 5 minutes on each side, until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce: In the same skillet, add the chicken broth, freshly squeezed lemon juice, and rinsed capers. Bring the mixture to a gentle simmer while scraping up any browned bits from the bottom of the pan. Let the sauce cook for 3 minutes to slightly reduce and concentrate the flavors.
Finish the Dish: Return the cooked chicken breasts to the skillet and spoon the sauce over the top. Cook for an additional minute to heat the chicken through. Stir in the remaining 1 tablespoon of butter until melted and the sauce turns silky.
Serve: Transfer the chicken to serving plates and spoon the lemon-caper sauce over each piece. Garnish with chopped fresh parsley. Serve immediately alongside pasta or your choice of steamed vegetables.
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch for dredging.
If you prefer a less tangy sauce, reduce the lemon juice to half a lemon.
Use low-sodium chicken broth to control the salt content, especially if using salted butter.
Double the butter at the end for an extra rich and silky sauce.
Chicken thighs can be used instead of breasts for more juicy meat but may require longer cooking time.
Serve immediately for best texture and flavor as the sauce may thicken upon standing.
