Description
Zesty Italian-inspired chicken piccata brings tangy lemon and buttery sauce together in a quick, elegant meal. Crispy pan-seared chicken breasts draped in a bright, silky sauce will make you crave this classic comfort dish.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 grams)
Dry Ingredients:
- 1/2 cup (60 grams) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Wet Ingredients and Garnishes:
- 4 tablespoons (56 grams) unsalted butter
- 3 tablespoons (45 milliliters) olive oil
- 1/3 cup (80 milliliters) fresh lemon juice
- 1/2 cup (120 milliliters) low-sodium chicken broth
- 1/4 cup (60 milliliters) dry white wine
- 2 tablespoons capers
- 1/4 cup fresh parsley (chopped)
- Lemon slices (for garnish)
Instructions
- Prepare chicken breasts by seasoning with salt and pepper, then coat thoroughly with flour, ensuring an even, light layer that will create a delicate crispy exterior when cooked.
- Heat butter and olive oil in a large skillet over medium-high heat until the mixture is shimmering and fragrant, about 2-3 minutes.
- Carefully place floured chicken into the hot skillet, cooking each side for approximately 3-4 minutes until a golden-brown crust develops and internal temperature reaches 165°F.
- Remove chicken from skillet and set aside on a warm plate, keeping the meat tender and juicy.
- Deglaze the same skillet with white wine, using a wooden spoon to scrape up flavorful browned bits from the bottom, allowing the liquid to reduce slightly.
- Add chicken broth, lemon juice, and capers to the pan, creating a vibrant, tangy sauce that will complement the chicken’s richness.
- Simmer the sauce for 2-3 minutes, allowing the flavors to meld and concentrate.
- Whisk in remaining butter until the sauce becomes glossy and slightly thickened.
- Return chicken to the skillet, gently coating each piece with the aromatic sauce and reheating for 1 minute.
- Plate the chicken, generously spooning extra sauce over the top and garnishing with fresh parsley and lemon slices for a bright, elegant presentation.
Notes
- Use thin chicken cutlets or pound chicken breasts to an even thickness for consistent cooking and faster preparation.
- Pat chicken dry before flouring to help achieve a crispy, golden-brown exterior that seals in moisture.
- Select fresh, high-quality lemons for the brightest and most vibrant sauce flavor.
- For a gluten-free version, replace wheat flour with almond flour or cornstarch for coating the chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 390
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 100 mg