5 from 27 votes
Chicken Piccata
Chicken Piccata features tender chicken breasts coated in flour and zesty lemon-panko breading, pan-fried to a crisp golden brown. The sauce combines garlic, lemon juice, capers, and chicken broth melted together with butter, producing a tangy, buttery finish. This combination yields a dish that is crisp on the outside with a juicy interior and bright, savory flavors.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
638 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the chicken:
- 1 pound chicken breast boneless skinless
- salt for seasoning chicken, Kosher salt
- black pepper for seasoning chicken, Kosher salt
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 teaspoon lemon zest
- 2 egg beaten with 1 tablespoon water, large
- 3 tablespoons butter unsalted
- 2 tablespoons olive oil
For the sauce:
- 3 cloves garlic minced
- 1 1/2 cups chicken broth
- 4 tablespoons butter unsalted
- 3 tablespoons lemon juice
- 3 tablespoons capers jarred
- kosher salt
- black pepper
- 1 lemon thinly sliced, for garnish, large
- parsley for garnish, freshly chopped
Instructions
- Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, cut them each into two pieces. If the pieces are thick, cover with plastic wrap or place chicken in a Ziploc bag and pound the breasts with a rolling pin or meat mallet to an even 1/4-inch thickness.
- Season the chicken breasts with salt and pepper. Place the flour on a large plate or shallow dish. Place the beaten eggs in a shallow dish. On another large plate, mix together the panko and lemon zest.
- Take a chicken breast and dredge it in the flour, making sure both sides are completely coated. Shake off excess flour. Dip the chicken in the egg wash and then dredge into the panko mixture, covering both sides thoroughly. Set aside and repeat process with remaining chicken breasts.
- Heat the butter and olive oil over medium-high heat in a large cast iron skillet. Add the chicken to the pan and brown well on each side, about 3 to 5 minutes per side. Remove the chicken from the pan and set aside on a plate.
- In the same skillet, make the sauce. Add the garlic to the pan and cook for 1 minute. Stir in the broth; simmer until the liquid is reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, lemon juice, and capers. Stir until the butter is melted. Season with salt and pepper.
- Add the chicken back into the pan and simmer for 3 to 5 minutes. Top with lemon slices and fresh parsley. Serve warm.
Cup of Yum
Notes
- This dish can be served alongside pasta to complement the lemony sauce.
- Store leftovers in an airtight container in the refrigerator and consume within four days.
Nutrition Information
Calories
638kcal
(32%)
Carbohydrates
46g
(15%)
Protein
34g
(68%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Cholesterol
209mg
(70%)
Sodium
771mg
(32%)
Potassium
585mg
(12%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
776IU
(16%)
Vitamin C
9mg
(10%)
Calcium
70mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 638
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 46g | 15% |
| Protein | 34g | 68% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 209mg | 70% |
| Sodium | 771mg | 32% |
| Potassium | 585mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.