Easy Chicken Piccata

Chicken piccata on a white plate with green beans and mashed potatoes.

Chicken piccata is one of my favorite busy weeknight meals. Topped with a delectable lemon caper sauce, this is a chicken recipe the whole family will love!

Course Main Dishes

Cuisine American

Keyword boneless skinless chicken, boneless skinless chicken breasts, butter, capers, chicken, chicken breast, chicken breasts, chicken broth, chicken piccata, chicken stock, Food, fried chicken, lemon, pan fried chicken, Recipe, white wine

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 1044kcal

Ingredients

Ingredients:

4 - 5 thinly cut boneless skinless chicken breasts
fresh cracked black pepper and kosher salt
1/2 cup all purpose flour
1/2 cup panko bread crumbs
1/2 teaspoon granulated garlic
2 tablespoons olive oil
6 tablespoons butter divided
2 teaspoons lemon juice
1/2 cup white wine
1/2 cup chicken broth
4 tablespoons nonpareil capers rinsed

Instructions

Season both sides of the chicken with salt and pepper.
Mix together flour, panko bread crumbs and granulated garlic on a plate. Dredge chicken breasts in mixture. Allow to set for 10 minutes.
In a large pan heat olive oil and 1 tablespoon of butter over medium heat. Once butter melts cook chicken until browned and cooked through, about 3 minutes per side. Remove, transfer to a plate and cover to keep warm. Reserve pan drippings.
To the same pan that you cooked the chicken in combine lemon juice, white wine, chicken broth and capers with the pan drippings. Cook over medium heat until reduced by 1/3 about 5 minutes. Remove from heat and add in remaining 5 tablespoons of butter. Swirl sauce in pan until butter melts.
Uncover chicken, transfer to serving platter. Pour sauce over the top. Serve.

Notes

Nutrition information for estimation purposes only.

Nutrition