Easy Chicken Piccata
Transform your weeknight dinner routine with this *Easy Chicken Piccata*, a classic Italian-American dish bursting with vibrant flavor and ready in just 35 minutes! Tender, golden chicken breasts are pan-seared to perfection, then simmered in a tangy, buttery lemon-caper sauce that's irresistibly zesty and savory. This one-skillet recipe is as simple as it is elegant, featuring pantry staples like chicken broth, garlic, and dry white wine to create a restaurant-quality meal right at home. Perfect for busy nights yet elegant enough for entertaining, this dish pairs beautifully with pasta, rice, or a fresh side salad. With minimal prep and quick cook time, this easy chicken piccata is sure to become your go-to family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 0.5 cups Chicken broth
- 0.25 cups Dry white wine
- 0.25 cups Fresh lemon juice
- 2 tablespoons Capers, drained
- 2 tablespoons Chopped fresh parsley
- 4 slices Lemon slices (optional, for garnish)
Instructions
Place each chicken breast between two sheets of plastic wrap and pound it to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken in all-purpose flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and white wine, scraping the bottom of the skillet to deglaze the pan and loosen any browned bits.
Stir in the lemon juice and capers. Let the sauce simmer for 2-3 minutes to reduce slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Cook for 2 minutes to reheat the chicken and let the flavors meld.
Garnish with chopped fresh parsley and optional lemon slices before serving.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.6 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1398 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
