Description
This Easy Chicken Piccata recipe features tender, pan-seared chicken breasts in a tangy lemon, caper, and butter sauce. Perfect for a quick yet elegant weeknight dinner, it is served best over freshly cooked pasta or your favorite side dishes.
Ingredients
Scale
Chicken
- 1 lb. chicken breasts (cut breasts in half horizontally and pounded thin)
- 1 tsp lemon pepper seasoning or fresh lemon zest
- 1/4 tsp salt
- ¼ cup all purpose flour
- 6 tbsp butter (divided)
- 2 tbsp olive oil (divided)
Sauce
- 2 tsp garlic (minced)
- 2 tbsp all purpose flour
- 1 cup chicken stock
- ¼ cup white wine (dry)
- 2 tbsp lemon juice
- 3 tbsp capers (brined and rinsed)
- 2 tbsp parsley (freshly chopped)
Instructions
- Season and Flour Chicken: Season the chicken breasts generously on all sides with lemon pepper seasoning and salt. Then coat each piece evenly with the ¼ cup of all-purpose flour, shaking off any excess.
- Cook First Batch of Chicken: Heat a skillet over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Place 2 chicken breast halves in the skillet, cooking until golden brown on each side and cooked through, about 3 to 4 minutes per side. Remove the cooked chicken to a plate and keep warm.
- Cook Second Batch of Chicken: Add another tablespoon of butter and a tablespoon of oil to the same pan. Repeat cooking for the remaining two chicken breast halves until golden brown and cooked through. Remove and keep warm with the first batch.
- Prepare the Sauce Base: In the skillet, melt 3 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Whisk in 2 tablespoons of flour until smooth and incorporated, forming a roux.
- Add Liquids: Slowly pour in the white wine while scraping up any browned bits from the skillet bottom. Allow the wine to cook off until mostly evaporated. Gradually whisk in the chicken stock until smooth and combined.
- Simmer Sauce: Stir in the lemon juice and capers. Let the sauce simmer gently for about 5 minutes, allowing it to reduce slightly and thicken.
- Finish Sauce and Reheat Chicken: Add the last tablespoon of butter to the sauce, stirring to melt completely. Return all the cooked chicken breasts to the skillet to warm through in the sauce for an additional 5 minutes.
- Serve: Garnish with freshly chopped parsley and lemon wedges if desired. Serve the chicken piccata immediately over freshly cooked pasta or your preferred side dish, enjoying the bright and savory flavors.
Notes
- For best results, pound chicken breasts evenly to ensure uniform cooking.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works well in this recipe.
- Capers add a distinct briny flavor; rinse them well to moderate saltiness.
- This dish pairs beautifully with angel hair pasta, linguine, or a simple green salad.
- To make gluten free, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Chicken Piccata, Lemon Chicken, Easy Chicken Dinner, Italian Chicken Recipe, Capers Chicken
