This Easy Chicken Piccata is a tasty dish that features tender chicken cooked in a bright lemon and caper sauce. It’s light, zesty, and sure to impress your dinner guests!
You know you’ve nailed dinner when everyone goes for seconds! I love to serve it over pasta to soak up that delicious sauce. Yum! 🍋
Making this dish is so simple. Just sauté the chicken, whip up the sauce, and dinner is on the table in no time! It’s a big win for busy nights!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish due to their quick cooking time. If you’re looking for a leaner option, turkey cutlets can work too!
Flour: All-purpose flour is used for dredging to create a crispy crust. If you need a gluten-free alternative, try using almond flour or a gluten-free flour blend.
Chicken Broth: Homemade chicken broth is ideal for rich flavor, but store-bought works just fine. Vegetable broth serves as a great substitute for a lighter taste.
Lemon Juice: Fresh lemon juice gives a bright flavor. If you can’t find fresh lemons, bottled lemon juice can be used though the fresh variety always tastes better. Also, consider lime juice for a twist!
Capers: These add a tangy, briny flavor. If you’re not a fan, green olives can make a decent substitute. I love the added punch that capers provide!
How Can I Make Perfectly Cooked Chicken?
Cooking chicken so it’s juicy and tender is essential for this recipe. Here’s how you can get it just right:
- Make sure the skillet is hot before adding the chicken; this will help create a nice sear.
- Cook the chicken for 3-4 minutes on each side, but avoid moving it around too much to ensure even browning.
- Check for doneness using a meat thermometer; it should read 165°F (75°C). If you don’t have one, cut into the thickest part to check if the juices run clear.
Letting the chicken rest for a couple of minutes after cooking will help retain its juices. Happy cooking!
How to Make Easy Chicken Piccata
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Sauce:
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/4 cup capers, drained
- 2 tablespoons fresh parsley, chopped (for garnish)
For Serving:
- Mashed potatoes
- Asparagus
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15 minutes to cook. Total time is around 25 minutes, making it a quick and tasty option for dinner!
Step-by-Step Instructions:
1. Season and Dredge the Chicken:
First, season both sides of the chicken breasts with salt and pepper. Then, spread the flour on a plate and dredge each chicken breast in flour, making sure to shake off any excess flour. This will give your chicken a nice crust.
2. Cook the Chicken:
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When it’s hot, add the chicken breasts to the skillet. Cook them for about 3-4 minutes on each side until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Make the Sauce:
In the same skillet, add the chicken broth, fresh lemon juice, and the drained capers. Remember to scrape any browned bits left in the skillet—this adds great flavor to your sauce! Bring the mixture to a simmer and let it cook for about 2-3 minutes. This will help blend all the flavors.
4. Finish the Sauce:
Add the remaining tablespoon of butter to the sauce, stirring until it melts and the sauce begins to slightly thicken. This will create a rich, delicious sauce for your chicken.
5. Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet, letting them soak in the sauce for about a minute. Turn the chicken to ensure it’s coated well in the flavorful sauce.
6. Serve and Enjoy!
Plate the chicken, spoon the sauce over it, and garnish with fresh parsley for a pop of color. Serve it alongside creamy mashed potatoes and steamed asparagus for a complete meal. Enjoy your delicious Chicken Piccata!
### FAQ for Easy Chicken Piccata
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. The best methods for thawing are overnight in the refrigerator or by submerging in a sealed plastic bag in cold water for about 1-2 hours. Pat them dry before seasoning and dredging to ensure a nice golden crust.
What Can I Substitute for Capers?
If you’re not a fan of capers or don’t have them on hand, try using green olives or dill pickles as a substitute. Use finely chopped olives or pickles to mimic the briny flavor that capers provide. Just adjust the quantity to your taste!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave. If the sauce has thickened, add a splash of chicken broth or water while reheating to loosen it back up.
Can I Make This Recipe in Advance?
Absolutely! You can prep the chicken and make the sauce in advance. Just store them separately in the fridge. When you’re ready to serve, reheat the sauce, add the chicken back in to warm, and enjoy! This can save you time on busy evenings.
