Description
A classic Italian-American dish, Chicken Piccata features tender pan-seared chicken breasts cooked in a tangy lemon and caper sauce, perfect for a quick and elegant weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Fats
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
Sauce
- 3 garlic cloves (minced)
- 1/2 cup dry white wine or chicken broth
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers (rinsed and drained)
Garnish
- 2 tablespoons fresh parsley (chopped)
- lemon slices for garnish
Instructions
- Prepare Chicken: Pound the chicken breasts to an even thickness to ensure they cook evenly. In a shallow dish, mix together the all-purpose flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, coating well and shaking off excess.
- Cook Chicken: Heat the olive oil and 1½ tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the floured chicken breasts and sear for about 3-4 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make Sauce: Reduce the heat to medium, then add the minced garlic to the same skillet and sauté until fragrant, about 30 seconds. Pour in the dry white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add the low-sodium chicken broth, fresh lemon juice, and rinsed capers. Bring the mixture to a simmer and cook for 5-6 minutes to reduce slightly. Then whisk in the remaining 1½ tablespoons of butter until the sauce is smooth and glossy.
- Finish Dish: Return the cooked chicken breasts to the skillet, spooning the lemon-caper sauce over the top. Let the chicken warm through for 1-2 minutes. Garnish with freshly chopped parsley and lemon slices before serving.
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free flour or cornstarch.
- Dry white wine adds authentic flavor, but chicken broth can be used if you prefer to omit alcohol.
- Pound the chicken breasts evenly to about 1/2 inch thickness to ensure even cooking and tenderness.
- Serve with pasta, rice, or steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 1.5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: Chicken Piccata, Lemon Chicken, Capers, Italian Chicken Recipe, Easy Chicken Dinner
