Lemon Chicken Piccata
A bright and buttery chicken dish with tangy lemon sauce and briny capers, perfect for quick weeknight meals.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts halved lengthwise (about 1 1/2 lbs)
- kosher salt and fresh cracked pepper to taste
- 0.5 cup all-purpose flour
For the Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 0.5 cup low-sodium chicken broth
- 1 lemon juice of (about 3 tablespoons)
- 2 tablespoons capers drained
- 2 tablespoons fresh parsley chopped, plus more for garnish
Instructions
For the Chicken
- Pound chicken halves to ½-inch thickness using a meat mallet or rolling pin.2 boneless, skinless chicken breasts
- Season both sides of chicken with kosher salt and pepper, then dredge in flour, shaking off excess.kosher salt and fresh cracked pepper, 0.5 cup all-purpose flour
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.2 tablespoons olive oil
- Add chicken and cook until golden and cooked through, about 4 minutes per side.2 boneless, skinless chicken breasts
For the Sauce
- Transfer chicken to a plate and add chicken broth, lemon juice, and capers to the skillet.3 tablespoons butter, 0.5 cup low-sodium chicken broth, 1 lemon
- Bring to a boil, scraping up browned bits from the pan.
- Reduce heat to medium-low and swirl in remaining 2 tablespoons butter until sauce thickens slightly.2 tablespoons olive oil
- Return chicken to skillet and simmer for 2 minutes, spooning sauce over top.
- Sprinkle with chopped parsley and serve immediately.2 tablespoons capers
Notes
Use fresh lemon juice for best flavor.
You can substitute chicken thighs for chicken breasts for a richer taste.
Rinse capers briefly to reduce excess saltiness.