Description
Chicken Piccata is a classic Italian-American dish featuring tender, pan-seared chicken breasts in a bright and tangy lemon-caper sauce. This quick and easy recipe yields a flavorful meal perfect for weeknight dinners or entertaining guests. The combination of sautéed chicken, buttery sauce, fresh lemon juice, and salty capers creates a delightful balance of flavors that everyone will love.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
Sauce
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
Instructions
- Season and Dredge Chicken: Season the chicken breasts evenly with salt and pepper on both sides. Place the flour on a plate and dredge each piece of chicken in the flour, shaking off any excess to avoid clumping.
- Sear Chicken: Heat the olive oil in a large skillet over medium-high heat until hot. Add the chicken breasts and cook for 3 to 4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Prepare Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the chicken broth, fresh lemon juice, and drained capers. Stir the mixture and let it simmer for 2 to 3 minutes, allowing the sauce to reduce slightly and concentrate the flavors.
- Combine Chicken with Sauce: Return the cooked chicken breasts to the pan and spoon the sauce over them to coat thoroughly. Let the chicken simmer in the sauce for an additional 2 minutes to absorb the flavors.
- Serve: Transfer the chicken to serving plates, spoon the remaining sauce on top, garnish with the chopped fresh parsley, and serve immediately while hot.
Notes
- For a thinner sauce, add additional chicken broth as needed.
- Capers add a salty, tangy flavor—rinse them if you prefer a milder taste.
- Serve with pasta, rice, or steamed vegetables to complete the meal.
- Chicken breasts can be pounded to an even thickness for more uniform cooking.
