Easy Chicken Piccata Recipe

Golden pan-fried chicken breasts in a velvety lemon caper sauce makes this 30 minute Chicken Piccata recipe the perfect Italian comfort food

Course Main Course

Cuisine Italian

Keyword chicken piccata, chicken recipe, dinner recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 306kcal

3 large boneless skinless chicken breasts sliced in half lengthwise/horizontally to make thinner cuts
1 teaspoon salt
1 teaspoon black pepper
1/2 cup all purpose flour
8 tablespoons butter divided
2 tablespoons avocado oil divided
3-5 garlic cloves minced
1 cup chicken broth
1/2 cup dry white wine or more chicken broth
1 large lemon juiced
1 teaspoon lemon zest
3 tablespoons capers drained
Fresh parsley for garnish (optional)
Lemon slices for garnish (optional)

Slice chicken breasts in half lengthwise, then season on both sides with salt and pepper.
Dredge the chicken in flour.
Heat a large skillet over medium-high heat. Add butter and oil. Once heated, add the chicken and sear on each side for 3-4 minutes until golden brown. Remove from heat.
Note: You don't want to crowd the pan so you may need to do this in batches. If so, add the same amount of butter and oil for each batch.
Using the same pan, saute minced garlic for 2-3 minutes until fragrant.
Next, mix in the rest of the butter, chicken broth, white wine, lemon juice, zest and capers. Use a wooden spoon to mix well and scrape up any brown bits that stick to the bottom of the pan.
Return the chicken to the pan and simmer, uncovered, over low heat for about 10-15 minutes. The sauce should be reduced to the desired consistency and the chicken should be at an internal temperature of 165°. Stir the sauce occasionally and turn chicken over halfway through cooking.
Garnish with lemon slices and chopped parsley. For extra flavor, spoon the extra sauce over the chicken before serving. Enjoy!

If using small chicken breasts or tenderloins, you don't have to slice them in half. Just use a meat mallet to flatten the chicken to 1" thick pieces. Since chicken breasts can be uneven, this helps to cook them more evenly.
Want to double the sauce so you'll have extra to serve over the noodles? Just add 1/4 cup more wine and chicken broth and cook 5-10 more minutes.
It's best to avoid sweet wines. Chardonnay or Pinot Grigio both work best for this recipe.
If you'd rather not use alcohol in the recipe, you can replace the wine with an equal amount of chicken broth instead.