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Chicken Piccata with Lemon Sauce

A delicious and comforting dish featuring pan-seared chicken breasts in a silky lemon sauce with capers, perfect for family gatherings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour Can substitute with whole-wheat flour for a nuttier flavor.
  • Salt and pepper to taste Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter Ghee can be used as a substitute for a richer taste.
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers
  • Fresh parsley for garnish Fresh parsley for garnish

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper on both sides. Dredge each piece of chicken in flour, ensuring an even coating. Shake off any excess flour.
Cooking
  1. Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts without crowding the pan.
  2. Sear for about 5-7 minutes on one side until golden brown, then flip and cook for another 5 minutes until fully cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. In the same skillet, pour in the chicken broth, lemon juice, and add the capers. Stir well, scraping the pan to incorporate all the delightful browned bits left from the chicken.
  4. Allow the sauce to simmer for about 2-3 minutes to reduce slightly.
  5. Return the chicken to the skillet, spooning the sauce over the pieces to coat. Let it simmer in the sauce for about 1-2 minutes more.
  6. Garnish with fresh parsley and serve warm with your choice of sides.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat on the stovetop over low heat with a splash of chicken broth or water to restore moisture.