Ultimate Chicken Piccata

These pan-fried chicken cutlets are glazed with a buttery/lemony sauce that's dotted with capers and onions. It's absolute perfection from the first bite to the last.

Course Main Course

Cuisine American, Italian

Keyword capers, chicken with capers, chicken with lemon, piccata

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 437kcal

Author Robin Miller

Ingredients

4 thin-sliced boneless skinless chicken breasts or 2 larger chicken breasts halved through the middle to create 4 thin cutlets
Salt and freshly ground black pepper
1/3 cup all-purpose flour
4 tablespoons butter divided
1 tablespoons olive oil
1/4 cup minced onion or shallot
2 cloves garlic minced
1/2 cup chicken broth or chicken stock
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
Chopped fresh parsley for serving optional
Lemon slices for garnish optional

Instructions

Season both sides of the chicken with salt and black pepper. Place the flour in a shallow dish, add the chicken and turn to coat both sides. Shake off excess flour.
Heat 2 tablespoons of the butter and oil together in a large skillet over medium-high heat. When the butter has melted, add the chicken and cook until golden brown on both sides.
Transfer the chicken to a plate and set aside. Add the onion to the same pan over medium heat and cook for 3 minutes, until soft. Add the garlic and cook for 30 seconds.
Add the chicken broth and bring to a simmer, scraping up the browned bits from the bottom of the pan. Add the remaining 2 tablespoons butter, capers, lemon juice, and lemon zest and bring to a simmer. Return the chicken to the pan with any accumulated juices on the plate.
Return to a simmer. Cook for 2 to 4 minutes, until the chicken is cooked through and the sauce thickens. Season the sauce with salt and black pepper.
Garnish with parsley and lemon slices, if using, and serve.

Nutrition