Chicken Piccata Recipe
This Chicken Piccata recipe features tender chicken breasts pan-seared and coated in a rich, lemony sauce with capers. It’s a quick and easy dish that’s bursting with flavor, making it perfect for a weeknight dinner or special occasions. The combination of zesty lemon, salty capers, and creamy butter is sure to delight your taste buds!
Ingredients
- 4 boneless skinless chicken breasts (about 1 lb)
- Salt and pepper to taste
- ½ cup all-purpose flour substitute gluten-free flour for gluten-free option
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1 lemon sliced into thin rounds
- ¼ cup capers drained
- ½ cup chicken broth or vegetable broth for vegetarian option
- 2 tbsp fresh parsley chopped
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. Dredge them lightly in flour, shaking off excess flour.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, melt butter over medium heat. Add lemon slices and capers, cooking for about 1-2 minutes.
- Add the Broth: Pour in chicken broth and bring to a simmer, cooking for 2-3 minutes until the sauce slightly reduces.
- Combine: Return the chicken to the skillet, spoon some of the sauce over the chicken, and cook for another 2 minutes to allow the flavors to meld.
- Garnish and Serve: Remove from heat, sprinkle with chopped parsley, and serve immediately.
Notes
For Extra Richness: Add a splash of white wine to the sauce for a more complex flavor.
For Spicy Kick: Add red pepper flakes to the sauce.
Gluten-Free: Use a gluten-free flour blend for dredging the chicken.
Dairy-Free: Substitute butter with olive oil for a dairy-free version.