Chicken Piccata

This Chicken Piccata is a lightened-up version of the Italian classic that’s bursting with bright lemony flavor and savory depth. Thin-cut chicken breasts are seasoned and lightly dredged in flour before being pan-seared to golden perfection in a mix of butter and olive oil. A quick pan sauce made with chicken broth, lemon juice, and brined capers adds that signature tangy flair. Topped with optional parsley and grated Parmesan, this dish is easy to prepare yet elegant enough to serve for a special dinner. It’s high in protein, macro-friendly, and ready in under 30 minutes.

Author: Hunt4Shredz

Category: Dinner

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 plates

Calories: 583 kcal per serving

Ingredients

2 - chicken breasts
⅛ - Salt
⅛ - Pepper
¼ teaspoon - garlic powder
¼ cup - All-purpose flour
2 tablespoon - butter
1 tablespoon - olive oil
¾ cup - chicken broth
1 tablespoon - lemon juice
1 - lemon
1 tablespoon - brined capers
⅛ - parsley
⅛ - Parmesan cheese

Instructions

Slice the chicken breasts thinly and season both sides with salt, pepper, and garlic powder.
Dredge the chicken lightly in flour, shaking off excess.
In a large skillet, heat butter and olive oil over medium-high heat.
Add the chicken and cook for 3–4 minutes per side or until golden brown and cooked through. Remove from skillet and set aside.
To the same pan, add chicken broth, lemon juice, lemon zest, and capers. Scrape up any brown bits from the bottom of the pan.
Simmer for 3–5 minutes until slightly reduced.
Return chicken to the skillet and spoon the sauce over it. Cook for another 2 minutes to heat through.
Serve hot, garnished with chopped parsley and Parmesan if desired.