Chicken Piccata Recipe
Easy and healthy lemon caper chicken piccata recipe! Use chicken breasts, thighs, or make with fish. Makes a delicious lemon sauce that’s perfect with rice.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 chicken breasts, pounded out to approx ½ inch thick and each breast cut in half for a total of 4 pieces of meat
- ¼ cup flour
- Salt for seasoning
- 2–4 Tbsp olive oil
- 3–4 Tbsp unsalted butter
- ½ cup chicken stock
- ¼ cup lemon juice
- 1–2 Tbsp capers
- 2 Tbsp fresh parsley (or 1 Tbsp dried)
Instructions
- Sprinkle chicken lightly with salt and dredge both sides in flour to coat. Warm 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat until butter melts.
- Saute 1-2 breasts (depending on the size of your pan), turning once, until browned on both sides and cooked through. Transfer to a plate and cover to keep warm. Repeat with another tablespoon of butter and olive oil and remaining chicken until all pieces are cooked.
- Pour chicken stock and lemon juice into the skillet and bring to a boil, stirring to bring up the cooked-on pieces of chicken. Remove from heat and stir in capers, parsley and 1 tablespoon of butter, stirring until the butter melts. Serve immediately.
Notes
To Make Chicken Thighs Instead of Chicken Breasts:
You can use chicken thighs instead, but they will take longer to cook. When I use chicken breasts, this dish is ready in under 30 minutes. Chicken thighs will make your total cook time closer to 45 minutes.
To Serve:
I like to serve this over Instant Pot brown rice or Instant Pot quinoa. Both are hands-off and cook perfectly every time!
Simple vegetables like oven-roasted broccoli or Instant pot steamed vegetables also go well with lemon chicken piccata because of the lemony sauce.
Nutrition
- Serving Size: 1
- Calories: 389
Find it online: https://dontwastethecrumbs.com/chicken-piccata-recipe/
