Easy Chicken Piccata: A Juicy Twist on a Classic Dish
This Easy Chicken Piccata recipe features tender chicken breasts cooked in a rich lemon butter sauce, perfect for a quick weeknight dinner.
Equipment
- Skillet
Ingredients
Main Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour for dredging
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- ¼ cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- 1 lemon zest of 1
- 1 tablespoon brined capers drained
- ½ cup heavy/whipping cream
- Garnish optional, chopped parsley and/or freshly grated parmesan cheese
Instructions
Cooking Instructions
- Slice the chicken breasts lengthwise to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
- Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
- Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan.
- Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. If the sauce thickens too much, add more broth.
- Garnish with freshly chopped parsley and/or parmesan cheese if desired.
Notes
For a lighter version, increase the chicken broth to ¾ cup if omitting the cream.
Nutrition
Serving: 4servingsCalories: 405kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 15gCholesterol: 120mgSodium: 730mgPotassium: 500mgVitamin A: 700IUVitamin C: 5mgCalcium: 100mgIron: 1mg
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