Recipe Background
Easy Chicken Piccata is just that... an easy, breezy way to make the beloved Italian classic in your own home! For so little effort, it's amazing how big the flavors are in this dish. The chicken is savory and juicy, coated in a thick and buttery lemon sauce with notes of tanginess and more poultry succulence! For something you barely had to work on, Easy Chicken Piccata really does taste like the labor of hours!
Easy Chicken Piccata is just that... an easy, breezy way to make the beloved Italian classic in your own home! For so little effort, it's amazing how big the flavors are in this dish. The chicken is savory and juicy, coated in a thick and buttery lemon sauce with notes of tanginess and more poultry succulence! For something you barely had to work on, Easy Chicken Piccata really does taste like the labor of hours!
Ingredients
- 2 chicken breasts boneless and skinless, butterflied and cut in half
- sea salt to taste
- ground black pepper to taste
- all-purpose flour to taste
- 6 tablespoons unsalted butter divided
- 5 tablespoons extra-virgin olive oil divided
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup jarred capers rinsed
- 1/3 cup fresh parsley chopped, for garnish
- lemon slices optional, to taste, for garnish
Directions
- Season the chicken breasts with the salt and the pepper.
- In a shallow bowl, add the flour.
- Dredge the chicken breasts in the flour and shake off any excess.
- In a large skillet over medium-high heat, add 2 tablespoons of the butter and 3 tablespoons of the olive oil and cook, while stirring gently, until the butter has melted and begins to sizzle.
- Add 2 of the chicken breasts to the hot butter mixture and cook, undisturbed until the chicken breasts are browned on the bottom, about 3 minutes.
- Flip the chicken breasts and cook, undisturbed, until they reach an internal temperature of 165 degrees F, about 3 minutes.
- Transfer the cooked chicken breasts to a plate.
- In the same skillet, heat 2 tablespoons of the remaining butter and the remaining olive oil and cook, while stirring, until the butter melts and begins to sizzle.
- Add the remaining chicken breasts to the butter mixture and repeat the cooking process, then transfer the chicken breasts to the plate with the first batch.
- Transfer the skillet from the heat.
- Add the lemon juice, the stock, and the capers to the skillet.
- Return the skillet to medium-high heat and bring the stock mixture to a boil, while scraping the bottom of the pan to release the browned bits.
- Taste the sauce mixture for seasoning and add the salt and the pepper, as needed.
- Add the chicken breasts to the sauce mixture and let it simmer for 5 minutes.
- Transfer the chicken breasts to a serving plate, reserving the sauce mixture in the pan.
- Add the remaining butter to the sauce mixture and whisk vigorously until it thickens slightly.
- Pour the sauce over the chicken breasts.
- Serve garnished with the parsley and the lemon slices.
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