Description
A classic Italian-American Chicken Piccata recipe featuring tender chicken breasts in a tangy lemon-caper sauce. Ready in just 25 minutes, this dish balances bright citrus flavors with buttery richness, perfect for a quick and elegant weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour (or gluten-free flour)
For Cooking
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
Sauce
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp capers, rinsed
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the halved chicken breasts evenly with salt and black pepper. Dredge each piece in the all-purpose flour, ensuring a light coating, then shake off any excess flour to prevent clumping during cooking.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of unsalted butter in a skillet over medium-high heat. Once the butter melts and the mixture is hot, place the chicken pieces in the skillet. Cook for 4 to 5 minutes on each side until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, pour in the chicken broth, fresh lemon juice, and rinsed capers. Use a spatula to scrape up any flavorful browned bits stuck to the pan from cooking the chicken. Bring the mixture to a gentle simmer and let it reduce slightly for 2 to 3 minutes to concentrate the flavors.
- Finish the Dish: Return the cooked chicken breasts to the skillet, spooning some sauce over them, and warm for about 1 minute. Stir in the remaining 1 tablespoon of unsalted butter until fully melted and incorporated, creating a silky, smooth sauce that coats the chicken.
- Serve: Transfer the chicken to serving plates and spoon the lemon-butter sauce generously over the top. Garnish with freshly chopped parsley and serve alongside your choice of pasta, rice, or roasted vegetables for a complete meal.
Notes
- For gluten-free option, use gluten-free flour instead of all-purpose flour.
- If fresh lemon juice is not available, bottled lemon juice can be used but may alter the brightness of the dish.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.
- To thicken the sauce further, reduce it a few minutes longer or add a small amount of cornstarch slurry.
- This dish pairs well with light sides like steamed green beans or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
