Description
A quick and easy crispy chicken piccata with a tangy lemon caper sauce that balances crispy chicken perfection with bright, flavorful sauce. Perfect for weeknight dinners and crowd-pleasers.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, pounded to even thickness (about 6–8 ounces each)
- 1/2 cup all-purpose flour (for dredging)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil (extra virgin recommended)
- 3 tablespoons unsalted butter, divided
- 2 garlic cloves, minced
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/2 cup chicken broth (low sodium preferred)
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Place the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Using a meat mallet or rolling pin, gently pound each breast to about 1/2 inch thickness. Season both sides with salt and freshly ground black pepper.
- Pour the all-purpose flour onto a shallow plate. Lightly coat each chicken breast in the flour, shaking off any excess.
- Place your skillet over medium-high heat and add 2 tablespoons of olive oil and 2 tablespoons of butter. Let the butter melt and foam until it starts to brown slightly.
- Add the chicken breasts to the hot pan without crowding. Cook for about 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and place it on a warm plate; tent loosely with foil to keep warm.
- Reduce heat to medium. Add the remaining tablespoon of olive oil and butter to the pan. Toss in the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the fresh lemon juice and chicken broth, scraping up any browned bits from the pan bottom with a wooden spoon. Stir in the capers and simmer the sauce for 3-4 minutes until it slightly thickens.
- Return the chicken breasts to the pan, spooning some sauce over them. Let everything warm together for another minute. Taste and adjust seasoning with salt and pepper if needed.
- Sprinkle chopped fresh parsley over the chicken for garnish. Serve immediately, spooning extra sauce on top.
Notes
For dairy-free, substitute butter with vegan margarine or extra olive oil. For gluten-free, replace all-purpose flour with almond flour or gluten-free blend. If sauce is too thin, thicken with cornstarch slurry. Avoid burning garlic to prevent bitterness. Serve immediately after adding sauce to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 420
- Sugar: 1
- Sodium: 400
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 10
- Fiber: 1
- Protein: 45
Keywords: crispy chicken piccata, lemon caper sauce, easy chicken recipe, quick dinner, Italian chicken, weeknight meal, tangy sauce