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Quick Chicken Piccata

A plate of golden-brown Chicken Piccata topped with capers and fresh parsley, served with a lemon wedge.
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A fast and elegant one-pan chicken dish with a zesty lemon-butter-caper sauce, perfect for a weeknight meal.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pound chicken breasts to 1/2-inch thickness. Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add chicken to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
  5. Pour in chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  6. Stir in lemon juice and capers. Cook for 1-2 minutes until sauce slightly thickens.
  7. Return chicken to the skillet and spoon sauce over it.
  8. Garnish with fresh parsley before serving.

Notes

  • Pounding the chicken thin ensures quick and even cooking.
  • Capers add a briny pop that balances the rich sauce.
  • Serve with pasta or your favorite vegetables.

Nutrition

Find it online: https://blissbatter.com/chicken-piccata-quick-italian-lemon-caper-recipe/