Description
This Easy Chicken Piccata Recipe is a flavorful and quick dish perfect for a weeknight dinner. Tender chicken cutlets are coated in a tangy lemon-caper sauce, creating a delightful Italian-American meal.
Ingredients
Scale
Chicken:
- 2 boneless, skinless chicken breasts (sliced in half horizontally)
Coating:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Other:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers (drained)
- 2 tablespoons chopped fresh parsley
- Optional lemon slices for garnish
Instructions
- Prepare Chicken: Flatten the chicken breast halves to an even thickness using a meat mallet.
- Coat Chicken: In a shallow dish, mix flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off excess.
- Cook Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Make Sauce: In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits. Let the sauce reduce slightly for about 2–3 minutes, then stir in the remaining tablespoon of butter.
- Combine and Serve: Return the chicken to the skillet and spoon the sauce over the top. Simmer for 1–2 more minutes until heated through. Sprinkle with chopped parsley and garnish with lemon slices before serving.
Notes
- Serve over angel hair pasta, mashed potatoes, or steamed vegetables.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 290
- Sugar: 1g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg
