Quick and Easy Chicken Piccata
A delightful dish featuring tender, pan-seared chicken breasts drenched in a tangy lemon and caper sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Pat dry before cooking.
- 1/2 cup all-purpose flour For dredging the chicken.
- Salt Salt and pepper to taste Use as per preference.
- 4 tablespoons olive oil For frying the chicken.
- 4 tablespoons butter Adds richness to the dish.
- 1/2 cup chicken broth Use low-sodium for a healthier option.
- 1/2 cup fresh lemon juice Freshly squeezed for best flavor.
- 1/4 cup capers Adds a briny tang to the sauce.
- to taste Fresh parsley for garnish Chopped, for added freshness.
Instructions
Preparation
- Gather all your ingredients. Pat the chicken breasts dry with a paper towel and season them on both sides with salt and pepper. Dredge each chicken breast in flour, shaking off any excess.
Cooking the Chicken
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once melted, add chicken breasts to the skillet.
- Cook the chicken for about 5-7 minutes per side, or until golden and fully cooked (internal temperature should reach 165°F). Remove the chicken and set aside.
Making the Sauce
- In the same skillet, add chicken broth, lemon juice, and capers. Stir to combine and simmer for 2-3 minutes, scraping the brown bits from the bottom of the pan.
Combining
- Return the chicken to the skillet, spooning the sauce over to coat. Let it cook for an additional minute, then remove from heat.
Serving
- Plate the chicken, drizzle generously with sauce, and garnish with fresh parsley. Serve immediately.
Notes
For a gluten-free option, use almond flour or a gluten-free blend. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth.