Easy Chicken Piccata

4.58 from 7 votes

Easy Chicken Piccata

This Lemon Chicken Piccata is a 30 minute dinner recipe that our family loves. The simple pan sauce that accompanies this is made with just a few ingredients, but is deep in flavor and has bright notes of lemon, capers, and fresh parsley.

Prep Time10

Cook Time30

Total Time40

Servings: people

Calories: 359kcal

Author: Lisa Longley

Ingredients

1/2 cup all purpose flour (60 grams)
2 pounds chicken breasts cut into cutlets - see post for step by step photos (907.2 grams)
salt and pepper
4 tablespoons vegetable oil
1 shallot minced
1 garlic clove minced
1 cup low sodium chicken stock (236.9 grams)
1 lemon sliced into half moons
1/4 cup fresh lemon juice (59.14 ml)
2 tablespoons capers
3 tablespoons unsalted butter (42.4 grams)
2 tablespoons curly parsley minced

Instructions

If you are serving this with pasta, start the water boiling before doing anything else.
Preheat your oven to 200 degrees Fahrenheit. While we are pan frying the chicken, we are using the oven to keep it warm.
Add the flour to a shallow dish. Pat the chicken dry, season with salt and pepper. Dredge in the flour so it is lightly coated.
2 pounds chicken breasts, salt and pepper, 1/2 cup all purpose flour
Heat the vegetable oil in a large skillet until smoking. Working in batches, cook the chicken for 4 minutes on each side. Transfer to a plate and place in the oven to keep warm. (See note in the post about overcooking.)
4 tablespoons vegetable oil
Add the shallot and the garlic to the remaining oil left in the skillet. Sauté for 2 to 3 minutes or until softened.
1 shallot, 1 garlic clove
Whisk in the chicken broth and lemon slices. Scrape up any browned bits. Simmer until the sauce thickens, about 8 minutes. The heat should be low and you will see small intermittent bubbles.
1 cup low sodium chicken stock, 1 lemon
Stir in the lemon juice, capers, and any drippings from the plate of chicken. Turn down the heat and stir in the butter. Remove from the heat and stir in the parsley. Add salt and pepper to taste.
1/4 cup fresh lemon juice, 2 tablespoons capers, 3 tablespoons unsalted butter, 2 tablespoons curly parsley
Spoon the sauce over the chicken and serve.

Video

Nutrition