Chicken Piccata Recipe

This chicken piccata recipe delivers tender, thinly sliced chicken coated in a bright, buttery lemon–caper sauce that tastes like a restaurant-quality Italian meal. It’s simple, elegant, and perfect for serving over pasta or with fresh vegetables. Find more healthy and tasty Chicken Piccata Recipe ideas here.

Ingredients

• 4 (4-ounce) boneless, skinless chicken breast halves
• 1 ½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• ⅔ cup all-purpose flour
• 3 tablespoons olive oil, divided
• 3 tablespoons butter, divided
• ¼ cup dry white wine
• 3 tablespoons capers, rinsed and drained
• ¾ cup chicken stock
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• ¼ cup chopped fresh parsley

Directions

• Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season both sides with salt and pepper, then dredge lightly in flour and shake off the excess.
• Heat 2 tablespoons olive oil and 1 ½ tablespoons butter in a large skillet over medium-high. Add half the chicken and cook until browned, 2 ½ to 3 minutes per side. Remove and repeat with remaining chicken.
• Reduce heat to medium, melt remaining butter, and add wine and capers. Scrape up any browned bits and simmer for 2 minutes.
• Add chicken stock, lemon juice, and lemon zest. Simmer for another 2 minutes.
• Return chicken to the skillet and cook until the sauce slightly thickens and chicken is cooked through, 3 to 5 minutes.
• Remove from heat and sprinkle with fresh parsley before serving.

Preparation Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 4 servings