Chicken Piccata
Chicken Piccata is a bright, tangy dish of pan-seared chicken in a lemon, butter, and caper sauce. The zippy sauce balances richness with acidity for a light yet satisfying dinner. It is quick enough for a weeknight but elegant enough for guests.
- ⏱ 30 min
- 📊 easy
- 🍽 For Two
Ingredients
- 2 chicken breasts, halved thin
- 1/3 cup flour
- 1 lemon, juiced
- 2 tbsp capers
- 3/4 cup chicken broth
- 3 tbsp butter
- 2 cloves garlic, minced
Instructions
- Pound and halve the chicken into thin cutlets and dredge in seasoned flour.
- Sear the chicken in butter and oil until golden on both sides, then set aside.
- Add the garlic to the pan, then pour in the broth and lemon juice, scraping up the browned bits.
- Stir in the capers and simmer for 2 minutes.
- Swirl in a knob of butter to finish the sauce.
- Return the chicken, spoon the sauce over, and serve with parsley.
💡 Chef's tip
Do not skip deglazing the pan with the lemon and broth; the browned bits left from searing dissolve into the sauce and carry most of the flavor.
The briny capers and fresh lemon are what define piccata, cutting through the butter to create a vibrant, balanced sauce rather than a heavy one.
Nutrition (per serving)
- Calories: 360 kcal
- Protein: 38 g
- Carbs: 12 g
- Fat: 17 g
