Description
This Easy Chicken Piccata recipe is a flavorful and quick dish perfect for weeknight dinners. Tender chicken cutlets are coated in a tangy lemon-caper sauce, creating a delicious meal that pairs well with pasta or rice.
Ingredients
Scale
Chicken Piccata:
- 2 large boneless, skinless chicken breasts (halved horizontally to make 4 thin cutlets)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers (drained)
- 2 tablespoons chopped fresh parsley
- lemon slices for garnish (optional)
Instructions
- Pound Chicken Cutlets: Place the chicken cutlets between plastic wrap and gently pound to an even thickness if needed.
- Dredge Chicken: In a shallow bowl, mix flour with salt and pepper. Dredge each chicken cutlet in the flour, shaking off any excess.
- Cook Chicken: In a large skillet, heat olive oil and 1 tablespoon of butter. Add chicken and cook for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- Make Sauce: In the same skillet, add chicken broth, lemon juice, and capers. Simmer, then stir in remaining butter. Return chicken to skillet and spoon sauce over the top. Cook for 1–2 more minutes.
- Garnish and Serve: Garnish with parsley and lemon slices before serving.
Notes
- Serve with pasta, rice, or mashed potatoes to soak up the tangy sauce.
- For extra richness, add a splash of white wine to the sauce along with the broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 310
- Sugar: 1g
- Sodium: 470mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
