Description
This Chicken Piccata recipe features tender, boneless chicken breasts lightly dredged in flour and pan-seared to golden perfection. It’s served with a bright, tangy lemon sauce infused with capers and garlic, finished with fresh parsley and lemon slices for a vibrant and zesty flavor. Perfect for an elegant weeknight dinner or special occasion, this classic Italian-American dish is quick to prepare yet full of bold flavors.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 3 garlic cloves (minced)
Sauce
- 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 uniformly. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each chicken breast evenly in the flour mixture, shaking off any excess.
- Cook Chicken: In a large skillet, heat the olive oil and 1.5 tablespoons of the unsalted butter over medium-high heat. Add the dredged chicken breasts and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make Sauce: In the same skillet, reduce heat to medium and add the minced garlic. Cook, stirring frequently, until fragrant, about 30 seconds. Deglaze the pan by pouring in the dry white wine (or chicken broth if avoiding alcohol), scraping up any browned bits from the bottom. Add the chicken broth, fresh lemon juice, and rinsed capers. Bring the mixture to a simmer and cook for 3-4 minutes until slightly reduced. Whisk in the remaining 1.5 tablespoons of butter until the sauce is smooth and glossy.
- Finish Dish: Return the cooked chicken breasts to the skillet, spoon the lemon-caper sauce over them, and heat for an additional 1-2 minutes to warm through. Sprinkle the chopped fresh parsley over the top and garnish with lemon slices before serving.
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free flour or almond flour.
- Dry white wine enhances the flavor but can be replaced entirely with chicken broth.
- Do not overcook the chicken to keep it moist and tender.
- Capers add a salty tang; rinse them well if you want a milder taste.
- Serve with pasta, rice, or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken Recipe, Easy Dinner, Chicken with Lemon Sauce, Capers, Quick Chicken Recipe
