Chicken Piccata
A bright, buttery lemon-caper chicken that sears in minutes and finishes in a glossy pan sauce. Restaurant vibes with weeknight speed—fresh, tangy, and family-friendly.
Ingredients
- 2 large boneless, skinless chicken breasts (halved horizontally to make 4 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)
- 3 cloves garlic, minced (optional)
- 1/2 cup chicken broth (low-sodium)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1/4 cup capers, rinsed and drained
- 2 tablespoons chopped fresh parsley
- 2 tablespoons additional butter (for finishing sauce)
- lemon slices, for garnish (optional)
Instructions
- Season chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through; transfer to a plate and keep warm.
- Reduce heat to medium. Add garlic (if using) and sauté 30 seconds until fragrant—do not brown.
- Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 2–3 minutes to slightly reduce.
- Stir in capers and the remaining butter until the sauce is glossy and emulsified.
- Return chicken to the skillet and spoon sauce over the cutlets. Simmer 1–2 minutes to warm through.
- Garnish with parsley and lemon slices. Serve immediately over pasta, rice, or vegetables.
Nutrition
Serving: 1peopleCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 460mgFiber: 1gSugar: 1g
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