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Lemon Chicken Piccata

A delightful and zesty chicken dish cooked in a lemony sauce with garlic and capers, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Patted dry and seasoned
  • 1/2 cup all-purpose flour For dredging
  • 1/4 cup olive oil For cooking
  • 1/4 cup unsalted butter
  • 1 cup chicken broth
  • 1/4 cup freshly squeezed lemon juice About 2 lemons
  • 2 tablespoons capers Rinsed
  • Salt and pepper To taste
  • Fresh parsley For garnish

Method
 

Preparation
  1. Pat the chicken breasts dry and sprinkle generously with salt and pepper. Dredge in flour, shaking off excess.
Cooking
  1. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and sauté for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
  2. In the same skillet, reduce heat to medium and add butter. Once melted, stir in chicken broth, lemon juice, and capers. Simmer for about 3-5 minutes.
  3. Return the chicken to the skillet, spoon sauce over the top, and cook for an additional 2 minutes to heat through.
Serving
  1. Garnish with freshly chopped parsley and serve.

Notes

Don't overcook the chicken; a meat thermometer can help check it's at 165°F. Substitute all-purpose flour with gluten-free flour if needed. Add lemon zest for extra flavor.