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Chicken Piccata

A zesty, heartwarming Italian dish featuring chicken breasts, lemon juice, capers, and a buttery sauce that’s quick and easy to prepare.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup flour (for dredging)
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 cup chicken stock or broth
  • 1/4 cup capers, drained
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off any excess.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat. Add 2 tablespoons of butter once hot and let it melt and foam.
  2. Transfer the floured chicken breasts into the skillet and cook for about 3-4 minutes on each side until they are golden brown.
  3. Remove the chicken onto a plate after cooking, and add the remaining butter to the skillet along with the lemon juice, chicken stock, and capers.
  4. Let the mixture simmer for a couple of minutes, scraping up any browned bits left in the pan.
  5. Return the chicken to the skillet, coating each piece in the sauce, and let it simmer for another 2-3 minutes.
  6. Plate your Chicken Piccata, drizzling the sauce over the top and garnish with parsley.

Notes

Dredging the chicken in flour helps develop a nice crust and thickens the sauce. Optionally, experiment with sun-dried tomatoes or olives for added flavor.