This Easy Chicken Piccata is dressed in a bright and tangy lemon caper sauce. It’s bursting with fresh and savory flavors, and is ready to eat in less than 30 minutes!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: 20 minute recipe, chicken, dinner, easy, easy dinner, easy meal, one sheet pan meal, weeknight dinner, wine pairing
Prep the chicken: Using a sharp knife, thinly slice the breast into 4-6 pieces diagonally (you want ½ inch thick pieces). Using a meat mallet, pound the chicken pieces out flat to 1/4 inch thickness. Season the chicken with kosher salt on both sides.
Dredging: Combine the flour and garlic powder on a large plate. Set aside. Dredge each chicken piece and tap off any excess flour. (Throw away the flour when finished.)
Cook the chicken: In a large skillet, heat 2 tablespoons of oil and 1 tablespoon of butter set over medium-high until the butter has melted. Working in 2 batches, add the chicken and brown on both sides for about 2 minutes per side. Set the chicken aside on a plate and cover with foil to keep warm. Repeat with remaining chicken.
Make the sauce: Using a paper towel, carefully wipe the pan out after cooking the chicken, leaving some of the browned bits for flavor. Add 2 tablespoons of butter, garlic, and capers, saute on medium-low heat for 1 minute. Add wine and scrape any browned bits off. Add in the stock, lemon juice, salt, and the remaining 2 tablespoons of butter. Cook on medium heat uncovered for 5 minutes until the sauce is reduced.
Finishing touches: Add the chicken and any juices from the plate into the pan with the sauce, cook on low heat to heat the chicken back up, about 3-4 minutes. Spoon the sauce on the chicken. Remove from heat, add sliced lemons and sprinkle with parsley.
Serving: Transfer the chicken to a platter. Drizzle the sauce over the chicken. Serve over mashed potatoes, pasta, or with a side salad and veggies.
Notes
Substitution: Substitute chicken broth for the wine if you’re looking for an alcohol-free version.Storing: You can store this chicken piccata easily in the fridge. In an airtight container, it will keep for 3 – 5 days, just be sure it’s properly cooled before storing.Freezing: If you’d like to make and freeze this chicken piccata ahead of time just place it in the fridge until it’s completely cooled. Store in an airtight container, then transfer to the freezer. It should last for 3 months.Reheating: When ready to serve, allow it to thaw overnight in the fridge before popping it back in the oven at 350°F for 10 minutes. Alternatively, you could heat it up in a skillet.