Chicken Piccata Recipe
This easy Chicken Piccata recipe features tender pan-seared chicken in a tangy lemon butter sauce with capers. Ready in just 30 minutes, it's a perfect restaurant-quality meal for any night of the week!
Servings: 4
Calories: 385kcal
Ingredients
- 2 large chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ cup Flour for dredging
- 4 Tablespoons butter divided
- 1 Tablespoon olive oil
- ¼ cup chicken broth
- ¼ cup dry white wine
- 1 ½ Tablespoons lemon juice
- 1 Tablespoon brined capers drained
- ¼ cup heavy whipping cream
Instructions
- Slice the chicken breasts lengthwise to make 4 thinner cutlets. Season the chicken with salt, pepper and garlic powder.
- Add the flour to a flat dish. Dip the chicken in the flour until the whole thing is covered in flour. Set aside on a plate. Repeat with all four chicken breasts.
- Heat 2 tablespoons of the butter and the olive oil in a skillet over medium-high heat until the butter is melted.
- Once the butter and oil are hot, add the chicken to the pan and cook for about 4-5 minutes per side until golden or until chicken is 165 degrees Fahrenheit. Transfer the chicken to a clean plate.
- Turn the heat down to medium heat and add the chicken broth, dry white wine lemon juice, remaining 2 tablespoons of butter, capers and heavy whipping cream to the pan. Mix together scraping the bottom of the pan.
- Bring the mixture to a simmer and add the chicken back into the pan.
- Cook for another 5 minutes or until the sauce has started to thicken. If the sauce thickens too much, add more broth.
- Remove from heat and serve immediately.
Notes
Fridge: Store cooled leftovers in an airtight container for up to 4 days.
Freezer: I don't recommend freezing this dish because of the cream sauce. It might not hold together very nicely once thawed.
Reheat leftover chicken piccata on the stove top. Add a little bit more broth if the sauce is too thick after being refrigerated.
Nutrition
Calories: 385kcal | Carbohydrates: 14g | Protein: 26g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 918mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 609IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg