Description
Chicken piccata dances with zesty lemon and buttery capers, creating a classic Italian-American dinner that brings restaurant-quality flavor straight to your kitchen table. Tender chicken cutlets get a golden pan-sear before swimming in a tangy sauce that makes weeknight meals feel like a special occasion.
Ingredients
Scale
Main Protein:
- 2 boneless, skinless chicken breasts
Coating and Seasoning:
- ½ cup all-purpose flour
- Salt and pepper to taste
Cooking Liquids and Enhancements:
- ¼ cup olive oil
- ¼ cup unsalted butter
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons capers
- Fresh parsley for garnish
Instructions
- Pound chicken breasts between plastic wrap until they are approximately ½-inch thick using a meat mallet.
- Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper evenly across both sides of the chicken.
- Spread ½ cup all-purpose flour on a flat plate and coat each chicken breast completely, tapping off excess flour.
- Warm ¼ cup olive oil and ¼ cup unsalted butter in a large skillet over medium heat (375°F) until butter melts and starts to foam.
- Carefully place floured chicken into hot skillet, cooking for 4-6 minutes until bottom turns golden brown and crispy.
- Flip chicken and cook opposite side for another 4-6 minutes, ensuring internal temperature reaches 165°F.
- Transfer chicken to a clean plate and cover loosely with aluminum foil to keep warm.
- Pour ½ cup chicken broth and ¼ cup fresh lemon juice into same skillet, scraping browned bits from bottom.
- Add 2 tablespoons capers and simmer sauce for 2-3 minutes until slightly reduced.
- Return chicken to skillet, coating each piece with sauce and heating for additional 1-2 minutes.
- Sprinkle chopped fresh parsley over chicken just before serving for bright color and fresh flavor.
Notes
- Pounding chicken breasts evenly prevents dry or undercooked spots, ensuring consistent cooking and tenderness.
- Use a meat mallet or rolling pin between plastic wrap for the most controlled flattening technique.
- Choose fresh lemons for brightest flavor, rolling them on the counter before juicing to maximize juice extraction.
- For a gluten-free version, replace all-purpose flour with almond flour or cornstarch when dredging chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 598 kcal
- Sugar: 1 g
- Sodium: 446 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 143 mg