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Chicken Piccata with Lemon & Capers

A zesty and quick weeknight dinner that balances aromatic garlic, tangy lemons, and capers for a gourmet feel.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour for dredging
  • 1/4 cup olive oil
  • 1/4 cup unsalted butter
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 cup chicken broth (low-sodium)
  • 1/4 cup capers, rinsed and drained
  • 1/4 cup fresh parsley, chopped for garnish
Seasoning
  • to taste salt and black pepper

Method
 

Preparation
  1. Pat the chicken breasts dry and season both sides liberally with salt and black pepper.
  2. In a shallow dish, spread out the flour and dredge each chicken breast, shaking off any excess.
Cooking
  1. In a large skillet over medium-high heat, combine the olive oil and 2 tablespoons of butter until it shimmers.
  2. Add the chicken to the pan and cook for about 3-4 minutes on each side until golden brown and cooked through.
  3. Transfer the chicken to a plate and cover to keep warm.
  4. In the same skillet, add lemon juice, chicken broth, and capers, bringing to a boil while scraping up any brown bits.
  5. Let the sauce simmer for about 5 minutes to reduce slightly, then whisk in the remaining butter until glossy.
  6. Return the chicken to the skillet, spooning the sauce over it and letting it simmer for a minute before serving.
Serving
  1. Garnish with fresh parsley and serve.

Notes

If you're short on time, pre-cooked rotisserie chicken can be used. Capers can be substituted with chopped olives if preferred. Adding a splash of white wine to the sauce can enhance the flavor.