Description
Chicken Piccata brings zesty lemon and buttery sauce together for a restaurant-quality meal you can quickly whip up at home. Tender chicken cutlets get a crispy pan-seared coating before swimming in a tangy white wine sauce that makes dinner feel special.
Ingredients
Scale
Proteins:
- 2 boneless, skinless chicken breasts
Base/Thickening Agents:
- ½ cup all-purpose flour (or gluten-free alternative)
Flavor Enhancers and Liquids:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Juice of 2 large lemons
- ½ cup low-sodium chicken broth
- 2 tablespoons capers
- Fresh parsley for garnish
Instructions
- Pound chicken breasts to 0.5-inch thickness using a meat mallet. Sprinkle 1 teaspoon salt and 0.5 teaspoon black pepper evenly across both sides. Coat each breast in ¼ cup all-purpose flour, tapping off excess.
- Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a 12-inch skillet over medium-high heat at 375°F. Cook chicken for 3 minutes per side until exterior turns golden brown and internal temperature reaches 165°F.
- Transfer chicken to a warm plate. Add 2 tablespoons capers and juice from 2 large lemons to the same skillet. Use a wooden spoon to scrape accumulated browned bits from pan bottom.
- Pour ½ cup low-sodium chicken broth into skillet. Simmer sauce for 5 minutes at medium heat until liquid reduces by one-third and becomes slightly thickened.
- Return chicken to skillet, spooning sauce over each piece. Allow chicken to reheat for 1-2 minutes, absorbing sauce flavors.
- Remove skillet from heat. Garnish with 2 tablespoons freshly chopped parsley before serving immediately on warm plates.
Notes
- Pounding chicken evenly helps ensure quick, consistent cooking and tender meat.
- Pat chicken completely dry before flouring to get a crisp, golden crust that won’t become soggy.
- For gluten-free version, swap wheat flour with almond flour or cornstarch for the same crispy texture.
- Use a heavy-bottomed skillet like cast iron to get the best golden-brown sear and develop rich flavor in the sauce.
- Prep Time: 10 minutes
- Cook Time: 13-14 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 354 kcal
- Sugar: 1 g
- Sodium: 332 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 98 mg