Chicken Piccata
If you’re looking for a quick, flavorful dinner that feels just a little bit special, this chicken piccata is it. Bright lemon, buttery sauce, and those signature capers come together in one simple skillet meal that’s perfect for both weeknights and easy entertaining.
Ingredients
- ¼ cup olive oil
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup grated Parmesan
- 1 pound thinly sliced or pounded boneless skinless chicken breasts
- 6 tablespoons butter divided
- 1 clove garlic minced
- 1 cup chicken broth
- 1 3.5-ounce jar capers, rinsed and drained
- 1 ½ tablespoons white wine vinegar
- 1 tablespoon or more fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Beat eggs in a shallow bowl. In a separate dish, combine flour and Parmesan.
- Dip chicken in eggs, then dredge in the flour-Parmesan mixture, coating both sides.
- Add 2 tablespoons butter to the skillet. Once melted, add chicken and cook 3 to 4 minutes per side until golden brown. Work in batches if needed. Transfer to a plate.
- Add remaining 4 tablespoons butter and garlic to the skillet. Sauté for about 30 seconds, just until fragrant.
- Pour in chicken broth and add capers. Simmer over medium-low heat until the sauce reduces by half, about 3 to 5 minutes.
- Stir in the white wine vinegar and lemon juice.
- Return chicken to the skillet. Spoon sauce over the top, cover, and cook for 8 to 10 minutes until chicken is fully cooked through.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Thin chicken cutlets cook more evenly and quickly: Pound for even cooking:
Lightly pound chicken to about 1/2 inch thickness for even cooking and a tender result. This helps the chicken cook quickly and prevents it from drying out. Thin-sliced cutlets are a great shortcut. - Add extra lemon juice at the end for a brighter flavor.
- Rinse capers well to keep the sauce balanced, not too salty.
- Great served over pasta, rice, or with crusty bread.