Orange Piccata Chicken
Elevate your weeknight dinners with this vibrant and zesty Orange Piccata Chicken recipe—a refreshing twist on the classic Italian dish. Tender, golden-brown chicken breasts are simmered in a luscious, citrus-infused sauce made with fresh orange juice, lemon juice, chicken broth, and capers, creating the perfect balance of sweet and tangy flavors. Enriched with a splash of melted butter and brightened by orange and lemon zest, this quick and easy dish is ready in just 40 minutes. Garnish with fresh parsley for a pop of freshness and serve with rice, pasta, or roasted vegetables to soak up every drop of the irresistible sauce. Perfect for busy weeknights or elegant entertaining, this recipe combines simplicity with sophistication, making it a must-try for citrus lovers!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 0.5 cups Fresh orange juice
- 0.25 cups Fresh lemon juice
- 0.5 cups Chicken broth
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley
- 1 teaspoon Orange zest
- 1 teaspoon Lemon zest
Instructions
Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound them gently to an even thickness of about 1/2 inch.
In a shallow dish, mix together the flour, salt, and black pepper.
Dredge each chicken breast in the flour mixture, making sure to coat evenly on all sides. Shake off any excess flour and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to low and add 2 tablespoons of the butter. Allow it to melt, then stir in the orange juice, lemon juice, and chicken broth, scraping the bottom of the skillet to release any browned bits.
Increase the heat to medium and simmer the sauce for 3–4 minutes, allowing it to reduce slightly.
Add the capers, orange zest, and lemon zest to the sauce. Stir to combine.
Return the chicken breasts to the skillet, spooning the sauce over the top. Allow the chicken to simmer in the sauce for 5 more minutes to soak up the flavors.
Add the remaining 1 tablespoon of butter to the skillet and swirl it into the sauce for extra richness.
Remove the skillet from heat and sprinkle the dish with fresh parsley.
Serve the Orange Piccata Chicken immediately, spooning additional sauce over each portion. Pair with rice, pasta, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 3562 mg | 155% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.3 g | ||
| Protein | 223.8 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 566 mg | 12% | |
*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.
