Chicken Piccata
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
239 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Piccata
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Make a classic Italian dish at home with this easy Chicken Piccata recipe. Made with an incredibly flavorful lemon caper sauce, it only takes 30 minutes to make this delicious dish! Serve it with pasta for a simple weeknight meal.
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Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- ¼ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
Piccata sauce
- 3 tablespoons butter
- 1 shallot minced (or ½ cup minced red onion)
- 1 tablespoon garlic cloves minced
- 1 cup chicken broth or half broth and half dry white wine
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons lemon juice fresh squeezed
- 1 teaspoon lemon zest
- 2 tablespoons capers
To garnish
- 2 teaspoons fresh parsley chopped
Instructions
- Slice each chicken breast in half, lengthwise through the middle. Place the pieces of chicken on a cutting board and cover with plastic wrap. Use a meat tenderizer to pound the chicken until it’s ½ inch thick.
- Combine the flour, salt and pepper in a shallow bowl, then dredge the chicken in the flour until it's covered on all sides.
- Add 1 tablespoon butter and 1 tablespoon olive oil to a large skillet on the stove over medium-high heat.
- Once the butter has melted, and the skillet is hot, add the chicken and cook for 4-5 minutes per side, or until it reaches an internal temperature of 165°F.
- Remove the chicken from the skillet and set it aside on a wire rack. Loosely tent with foil.
Picatta Sauce
- In the same skillet that you cooked the chicken, melt 3 tablespoons of butter.
- Once melted, add the minced shallots and garlic, cook for 1-2 minutes.
- Pour the chicken stock in the skillet and season with the salt and pepper. Bring to a simmer, then simmer for 5 minutes.
- Reduce the heat on the stove to low, then add the lemon juice, lemon zest and capers. Simmer for 2-3 minutes.
- Plate the chicken and pour the sauce over the chicken for serving. Garnish with chopped fresh parsley, if you'd like.
Notes
- Do not add the chicken to the pan until it’s hot! If you add the chicken to the pan when it’s cold, it will not sear on the outside and get the beautiful golden crust that we’re looking for. It also won’t cook fully in 5 minutes on each side.
- To make this recipe gluten free, replace the flour with cornstarch, or an all-purpose gluten free flour blend.
- Store chicken piccata leftovers in an airtight container in the fridge for up to 5 days. I recommend reheating the chicken in a pan on the stove with a little bit of olive oil, over medium heat for 2-3 minutes per side, or until heated through.
Nutrition Information
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Calories
239kcal
(12%)
Carbohydrates
9g
(3%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
67mg
(22%)
Sodium
1358mg
(57%)
Potassium
278mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
382mg
(8%)
Vitamin C
6mg
(7%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 67mg | 22% |
| Sodium | 1358mg | 57% |
| Potassium | 278mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 382mg | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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