Easy Chicken Piccata
User Reviews
4.9
1,317 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
393 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Piccata
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This easy chicken piccata recipe is a classic Italian American dish with a lemon butter caper sauce that's fast to make at home!
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Ingredients
- 2 large chicken breasts
- salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers drained
- 1/2 cup heavy/whipping cream
- Garnish (optional) chopped parsley and/or freshly grated parmesan cheese
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Instructions
- Slice the chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
- Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
- Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
- Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it's bubbling furiously). If the sauce thickens too much, add more broth.
- Garnish with freshly chopped parsley and/or parmesan cheese if desired.
Notes
- If using smaller chicken breasts, leave them intact (but you will likely need to cook them for a bit longer).
- If you don't want the cream in it, I recommend omitting it entirely vs. using something like half-and-half because the sauce is likely to curdle and not thicken as well.
- Use low-sodium chicken broth if sensitive to salt.
- I highly recommend this lemon zester.
- This recipe can also be found on page 86 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show Details
Calories
393kcal
(20%)
Carbohydrates
7g
(2%)
Protein
26g
(52%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Cholesterol
143mg
(48%)
Sodium
352mg
(15%)
Potassium
452mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
821IU
(16%)
Vitamin C
4mg
(4%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 143mg | 48% |
| Sodium | 352mg | 15% |
| Potassium | 452mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,317 reviews
Excellent
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