Description
Classic Chicken Piccata features tender chicken breasts cooked to golden perfection and served with a zesty lemon, caper, and butter sauce. This quick and elegant Italian-inspired dish is perfect for a flavorful weeknight dinner or special occasion.
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)
Cooking Fats
- 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 chicken breasts evenly with salt and black pepper. Then dredge each piece in all-purpose flour, ensuring they are coated thoroughly but shaking off any excess flour to prevent clumping during cooking.
- Cook the Chicken: Heat olive oil and 1 tablespoon of unsalted butter in a skillet over medium-high heat. Once hot, add the floured chicken breasts and cook them for about 4 to 5 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: Using the same skillet, pour in the chicken broth, fresh lemon juice, and rinsed capers. Scrape the bottom of the skillet to lift any browned bits left from cooking the chicken. Simmer the sauce for 2 to 3 minutes until slightly reduced and flavorful.
- Finish the Dish: Return the cooked chicken breasts back to the skillet with the sauce and warm them for around 1 minute. Then stir in the remaining tablespoon of unsalted butter until it melts, creating a silky, rich sauce that coats the chicken beautifully.
- Serve: Plate the chicken breasts, spoon the lemon-butter caper sauce over the top, and garnish with freshly chopped parsley. This dish pairs wonderfully with pasta, rice, or roasted vegetables for a complete meal.
Notes
- For a gluten-free version, use gluten-free flour instead of all-purpose flour for dredging the chicken.
- Ensure the skillet is hot before adding the chicken to get a golden crust and prevent sticking.
- Adjust the amount of lemon juice and capers according to your taste preference for acidity and saltiness.
- Leftover sauce can be stored in the fridge for up to 2 days and reheated gently.
- Serve immediately after adding butter for the best sauce texture and flavor.
