Quick Chicken Piccata
A fast and flavorful chicken piccata recipe ready in just 20 minutes, featuring tender chicken breasts in a bright lemon-caper buttery sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless, thinly sliced chicken breasts (about 1 pound / 450 grams)
- ½ cup (60 grams) all-purpose flour for dredging
- Salt and freshly ground black pepper to taste
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (40 grams) unsalted butter, divided
- 2 cloves garlic, minced
- ¼ cup (60 ml) fresh lemon juice (about 1–2 lemons)
- ½ cup (120 ml) low sodium chicken broth
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Butterfly slice the chicken breasts if thick, then gently pound to about ¼-inch (6 mm) thickness. Season both sides with salt and pepper.
- Place the all-purpose flour on a large plate. Lightly coat each chicken piece in flour, shaking off excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking (about 2 minutes).
- Add the chicken breasts to the pan in a single layer. Cook until golden brown and cooked through, about 3-4 minutes per side (internal temperature 165°F / 74°C). Remove chicken and set aside on a warm plate, tented with foil.
- Reduce heat to medium. Add 1 tablespoon butter and minced garlic to the pan. Sauté for about 30 seconds until fragrant but not browned.
- Pour in fresh lemon juice and chicken broth, scraping up browned bits from the pan. Let simmer gently for 3-4 minutes to reduce slightly.
- Stir in remaining 2 tablespoons butter until melted and sauce thickens slightly. Add capers and stir to combine. Adjust seasoning if needed.
- Return chicken to the pan, nestle into the sauce, and spoon sauce over. Heat through for 1-2 minutes.
- Sprinkle chopped fresh parsley on top and serve immediately with your favorite sides.
Notes
Use fresh lemon juice for best flavor. Pound chicken evenly for uniform cooking. Avoid overcrowding the pan to get a crispy crust. Add butter off-heat or on low to prevent burning. Scrape browned bits from pan for extra flavor. Sauce should be glossy and slightly thickened; simmer longer if too thin.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 350400
- Sugar: 1
- Sodium: 400
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 10
- Fiber: 1
- Protein: 40
Keywords: quick chicken piccata, chicken dinner, lemon chicken, easy chicken recipe, weeknight dinner, capers, buttery sauce