Pepper Chicken Piccata
Elevate your weeknight dinner game with this zesty and flavorful Pepper Chicken Piccata! Tender, thinly pounded chicken breasts are seasoned with freshly ground black pepper, pan-seared to golden perfection, and smothered in a buttery lemon-caper sauce infused with garlic and white wine. This Italian-inspired dish strikes the perfect balance of tangy, savory, and peppery notes, making it a restaurant-worthy meal you can easily whip up at home in just 40 minutes. Garnished with fresh parsley for a bright finish, this recipe is perfect for serving over pasta, rice, or alongside roasted vegetables. Whether it's a quick family dinner or a special occasion, this Pepper Chicken Piccata is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 2 teaspoons Freshly ground black pepper
- 1 cup All-purpose flour
- 3 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Dry white wine
- 3 tablespoons Lemon juice
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to about 1/4-inch thickness. Season both sides with 1/2 teaspoon of salt and 1 teaspoon of freshly ground black pepper.
Dredge the chicken breasts in the flour, shaking off the excess.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until hot. Add the chicken to the skillet and cook for 3-4 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Deglaze the skillet by pouring in the chicken broth and white wine. Use a wooden spoon to scrape up any brown bits on the bottom of the pan. Simmer the liquid for 3-4 minutes to reduce slightly.
Stir in the lemon juice and capers. Add the remaining 2 tablespoons of butter to the sauce and let it melt completely, stirring continuously.
Return the chicken to the skillet, spoon the sauce over the chicken, and cook for 2-3 minutes to warm through.
Garnish with freshly chopped parsley and an additional sprinkle of black pepper, if desired.
Serve hot with your choice of sides, such as pasta, rice, or sautéed vegetables.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.2 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 722 mg | 15% | |
*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.
