Very Easy Chicken Piccata
Transform your weeknight dinners with this "Very Easy Chicken Piccata" recipe—an elegant yet simple dish that delivers bold, tangy flavors with little effort. Perfectly pan-seared chicken breasts are coated in a light, golden crust and smothered in a luscious lemon-butter sauce infused with garlic, capers, and optional dry white wine for extra depth. Ready in just 30 minutes, this classic Italian-American favorite is ideal for busy cooks who crave gourmet taste. Pair it with pasta, rice, or steamed vegetables for a complete meal that’s both comforting and impressive. Great for quick family dinners or a last-minute dinner party star, this chicken piccata is as versatile as it is irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.5 cups Chicken broth
- 0.25 cups Dry white wine (optional)
- 0.25 cups Lemon juice, freshly squeezed
- 2 tablespoons Capers, drained
- 1 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper and pound them to an even thickness of about 1/2 inch.
In a shallow dish, mix the all-purpose flour, salt, and black pepper.
Coat each chicken breast lightly in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once hot, add the chicken breasts to the skillet. Cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken and set aside on a plate.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the chicken broth, white wine (if using), and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes.
Stir in the capers and return the chicken breasts to the skillet, spooning some of the sauce over the chicken.
Cook for another 2 minutes to heat through, then remove from heat.
Garnish with fresh parsley (if using), and serve hot with your choice of sides, such as pasta, rice, or steamed vegetables.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 2148 mg | 93% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.6 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1247 mg | 27% | |
*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.
