Quick Chicken Piccata (with Lemon Caper Butter Sauce)
My easy chicken piccata brings a touch of elegance to any table with its succulent chicken cooked in a luscious lemon, butter, and capers sauce. Made in just one pan, this dish pairs perfectly with pasta, which makes a quick yet lavish dinner experience.
Servings: 4
Calories: 305kcal
Equipment
- 1 mallet
Ingredients
- 4 skinless and boneless chicken breasts butterflied and then cut in half
- Sea salt and freshly ground black pepper
- ½ cup All-purpose flour or more, for dredging
- 6 Tablespoons unsalted butter
- 3 Tablespoons extra-virgin olive oil more if needed
- Sauce
- 1 cup chicken broth
- ⅓ cup fresh lemon juice
- ¼ cup brined capers rinsed
- lemon slices
- ¼ cup fresh parsley roughly chopped
Instructions
Prep and sear the chicken:
- Cut each chicken breast in half: Use a very sharp knife to cut the chicken. Unless you bought a thinner breast, you will need to pound it a little. Place in between plastic wrap and use a meat tenderizer to gently pound to ½ inch thick.
- Combine flour and seasoning: On a large plate or platter, combine the flour, salt, and pepper.
- Dredge chicken breasts: Dredge the chicken breasts in flour, shaking off the excess.
- Heat a large skillet: On medium-high heat, melt 4 tablespoons butter with olive oil. As soon the butter and oil is hot and sizzles, add the chicken and cook for 3-4 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Make the sauce:
- Add the lemon juice, broth, and capers and raise heat to bring to boil. With a rubber spatula or wooden spoon, scrape any bits from the pan to combine with the sauce to add more flavor.
Add in the chicken:
- Add the chicken back to the pan and let it simmer together with the sauce for 3-4 minutes. Check the seasoning and adjust, if necessary, with more salt and pepper. While it's simmering be sure to spoon sauce over the chicken. Add in some lemon slices and some of the chopped parsley.
Finish sauce:
- Remove chicken from pan to a serving platter. Add in the other 2 tablespoons butter to the sauce, and whisk to combine. Spoon the sauce over chicken and garnish with parsley. Serve with spaghetti aglio e olio or another simple pasta.
Video
Notes
- Chicken: The prep of chicken is the part that takes the longest. The sauce comes together very quickly. Can sub the chicken with veal.
- Fresh lemon juice: Use fresh lemon juice for the best flavor.
- Serve with pasta: Chicken piccata pairs well with long pasta like linguini or angel hair pasta, but also is great with mashed potatoes or steamed rice.
- Vegetables: Serve with a big mixed salad, roasted asparagus, steamed broccoli, or roasted cauliflower.
Nutrition
Calories: 305kcal | Carbohydrates: 12g | Protein: 2g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 223mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 842IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg