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Quick Chicken Piccata is a fast, elegant Italian-inspired dish made with tender chicken cutlets simmered in a lemony caper sauce. This 30-minute meal is bursting with fresh, tangy flavor and perfect for weeknights or special occasions.

Ingredients

  • 2 boneless, skinless chicken breasts (butterflied and pounded thin)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup all-purpose flour (or gluten-free flour)
  • 2 tablespoons olive oil
  • 2 tablespoons butter (or dairy-free substitute), divided
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons capers, drained and rinsed
  • Fresh parsley, chopped (for garnish)
  • Lemon slices (optional, for serving)

Instructions

  1. Butterfly and pound chicken breasts into thin cutlets. Season both sides with salt and pepper.
  2. Lightly dredge each cutlet in flour, shaking off any excess.
  3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  4. Add chicken cutlets and cook for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
  5. Reduce heat to medium and add garlic to the skillet. Sauté for about 30 seconds until fragrant.
  6. Pour in chicken broth and lemon juice, scraping up browned bits from the bottom of the pan.
  7. Add capers and simmer the sauce for 2–3 minutes to reduce slightly.
  8. Stir in the remaining 1 tablespoon of butter. Return the chicken to the skillet and coat in the sauce.
  9. Serve hot, garnished with chopped parsley and lemon slices if desired.

Notes

  • Use chicken thighs for a juicier option.
  • White wine can be added with the broth for extra depth.
  • Make it dairy-free with plant-based butter or extra olive oil.
  • For a thicker sauce, reduce longer or add a cornstarch slurry.
  • Pairs well with pasta, rice, or vegetables.

Nutrition

Find it online: https://thefamilycooking.com/43989-2/