Description
Chicken Piccata is a bright, buttery, restaurant-quality dish you can easily make at home in about 35 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, sliced into thin cutlets
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- ¾ cup chicken broth
- ½ cup white grape juice
- ½ cup fresh lemon juice
- 1 tsp lemon zest
- ¼ cup capers, drained
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Season chicken with salt and black pepper, then dredge lightly in flour, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Cook chicken for 3-4 minutes per side until golden and cooked through. Remove and set aside.
- Add garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in chicken broth, white grape juice, lemon juice, and lemon zest. Scrape up any browned bits.
- Stir in capers and simmer for 5-7 minutes until slightly reduced.
- Add remaining butter and stir until melted and glossy.
- Return chicken to the skillet and spoon sauce over the top.
- Garnish if desired and serve warm over pasta.
Notes
- Serve with pasta, rice, or roasted vegetables for a complete meal.
- Optional parsley garnish adds color and freshness.
- For a thicker sauce, simmer a little longer or reduce heat before returning chicken to the pan.
- Leftovers store in the refrigerator for up to 3 days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Chicken Piccata, Lemon Butter Sauce, Capers, Pan-Seared Chicken, Italian Chicken, Easy Dinner