Easy Chicken Piccata
A comforting and quick dish featuring juicy chicken breasts in a delightful lemony sauce with capers, perfect for family dinners.
Ingredients
Main ingredients
- 2 pieces Chicken breasts The star of the show—tender and juicy!
- ½ cup Flour For dredging the chicken, giving it a lovely golden crust.
- 2 tablespoons Olive oil Ensures the chicken cooks beautifully without sticking.
- 2 tablespoons Butter Adds a rich flavor that makes every bite melt in your mouth.
- 2 cloves Garlic, minced Brings a fragrant warmth to the dish.
- 1 cup Chicken broth A savory base that deepens the flavors.
- ¼ cup Lemon juice Bright, zesty goodness that complements the dish perfectly.
- 2 tablespoons Capers These little bursts of saltiness bring an exciting contrast to the tangy sauce.
- Parsley (for garnish) Fresh, vibrant, adding a dash of color and flavor.
Instructions
Preparation
- Begin by placing the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness (about 1/2 inch).
- Dredge each chicken breast in flour, shaking off any excess.
Cooking
- In a large skillet, heat the olive oil and one tablespoon of butter over medium heat. Once shimmering, add the chicken and cook for about 4-5 minutes on each side until golden brown and cooked through.
- Remove the chicken and set it aside on a plate. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan. Let it simmer for about 2 minutes.
- Stir in the capers and remaining butter, letting it melt and combine beautifully for about another minute.
- Return the chicken to the sauce, ensuring it’s well coated. Allow it to cook for an additional minute.
- Garnish with fresh parsley before serving.
Notes
For substitutions, use gluten-free flour for a gluten-free option or omit butter for a dairy-free version. Leftovers can be stored in the fridge for up to 3 days.