Chicken Piccata
Tender pan-seared chicken cutlets in a bright lemon-caper butter sauce, ready in under 30 minutes. A classic Italian-American weeknight dinner that feels restaurant-worthy.
Ingredients
- 2 boneless, skinless chicken breasts, halved horizontally
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 6 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp capers, drained and rinsed
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Place 2 halved horizontally boneless, skinless chicken breasts between two sheets of plastic wrap and pound to an even 1/4-inch thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Spread 1/2 cup all-purpose flour on a shallow plate. Dredge each cutlet in flour, shaking off any excess.
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3
Heat 3 tbsp olive oil and 2 tablespoons of the unsalted butter in a large skillet over medium-high heat until the butter foams.
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4
Add the cutlets in a single layer (work in batches if needed) and cook until golden brown, about 3 minutes per side. The chicken should reach an internal temperature of 165°F (74°C). Transfer to a plate and tent loosely with foil.
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5
Reduce heat to medium. Add 4 cloves minced garlic cloves to the skillet and cook, stirring, for 30 seconds until fragrant.
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6
Pour in 1 cup low-sodium chicken broth and 1/4 cup fresh lemon juice, scraping up any browned bits from the pan. Stir in 1 tsp lemon zest and 2 tbsp drained and rinsed capers. Let the sauce simmer for 3-4 minutes until slightly reduced.
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7
Remove the pan from heat and swirl in the remaining 6 tbsp unsalted butter until melted and the sauce is glossy.
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8
Return the chicken to the pan and spoon the sauce over the top. Garnish with 2 tbsp chopped fresh flat-leaf parsley and serve immediately.