Chicken Piccata
Tender pan-seared chicken breasts in a bright, tangy lemon-caper sauce. Ready in under 30 minutes—elegant enough for date night, simple enough for weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 36g
Ingredients
- 2 each (about 6 oz each) chicken breasts, boneless and skinless
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- ½ cup chicken broth
- 1 each lemon (juiced)
- 3 tbsp capers, drained
- 1 to taste salt and pepper
Instructions
- 1
Lay chicken on a cutting board. Place your hand flat on top and slice horizontally to create two thin cutlets.
- 2
Pat chicken dry with paper towels. Season both sides with salt and pepper.
- 3
Spread flour on a shallow plate. Dredge both cutlets, shaking off excess.
- 4
Heat oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear chicken 3–4 minutes per side without moving. Edges should turn opaque; don't flip early.
- 6
Transfer chicken to a plate. Pour broth and lemon juice into the skillet, scraping up browned bits.
- 7
Add capers and return chicken to the skillet. Simmer until sauce reduces slightly, about 2 minutes.
- 8
Slide chicken onto a plate and pour sauce over the top. Taste and adjust salt and pepper.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- shallow plate
- 10-inch skillet
- wooden spoon
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