Chicken Piccata

Pan-seared chicken with a bright lemon butter caper sauce. A fast Italian dish that cooks in under 30 minutes.

Ingredients

2 chicken breasts (or 3–4 boneless chicken thighs)

1/2 cup flour

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

2 tbsp butter

3 cloves garlic, minced

1 cup chicken stock

2 tbsp lemon juice

2 tbsp capers

1 tbsp butter

2 tbsp parsley, chopped

Lemon slices

Instructions

Prepare Ingredients

Slice chicken breasts horizontally to create thin cutlets.

Season chicken with salt and pepper.

Lightly dredge each piece in flour and shake off excess.

Cook the Chicken

Heat olive oil and butter in a large pan over medium heat.

Cook chicken for 3–4 minutes per side until golden brown.

Remove chicken from pan and set aside.

Prepare the Sauce

In the same pan add minced garlic and sauté for about 30 seconds.

Pour in chicken stock and lemon juice, scraping browned bits from the pan.

Add capers and simmer for 2–3 minutes until the sauce slightly reduces.

Finish the Dish

Return chicken to the pan and simmer for 2 minutes.

Add the final tablespoon of butter and swirl until the sauce thickens.

Garnish with chopped parsley and lemon slices before serving.

Notes

If the sauce becomes too thin, simmer another minute to reduce.

Adding a splash of white wine along with the stock deepens the flavor.

Chicken thighs will make the dish juicier than breast.

Serve with pasta, mashed potatoes, rice, or crusty bread.

Additional Tags

Cuisine: Italian

Dietary: None

Difficulty: Easy

Season: All Season