Chicken Piccata
This easy Chicken Piccata recipe is a family favorite! Tender chicken is pan fried until golden and served with a tantalizing sauce made with lemon juice, white wine or stock, and capers. One of our favorite chicken recipes! Truly phenomenal and incredibly quick and easy to make! This simple chicken dinner is ready to go in less than 20 minutes!
Servings 4
Calories 336kcal
Ingredients
- 2 to 4 boneless, skinless chicken breasts about 1 pound
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
Chick Piccata Sauce
- 1 cup chicken broth
- ½ cup white wine
- 2 tablespoons capers rinse if you want
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon Dijon mustard
- 1 to 2 tablespoons cornstarch use two for a thicker sauce
Garnish
- parsley optional garnish
- lemon slices or wedges optional garnish
Instructions
Make the Chicken
- Slice the chicken breasts in half if breasts are large and flatten to 1/2" thick. If the breasts are smaller, just flatten 4 small chicken breasts with a mallet until approximately 1/2" thick.
- For the dredging mixture: combine flour, salt, black pepper, garlic powder, and dried oregano. Stir to combine and set aside.
- Dredge chicken in flour mixture and set aside.
- Add olive oil and butter to a large skillet over medium heat. Let butter melt.
- Cook chicken in the skillet until cooked through, about 3-5 minutes on each side over medium heat. The chicken should have an internal temperature of 165°F.
Make the Sauce
- Remove chicken and add the rest of the ingredients (chicken broth, white wine, capers, lemon juice, lemon zest, Dijon mustard, and cornstarch) to the skillet, whisking to combine. Simmer for just a few minutes until the sauce thickens slightly.
- Add the chicken back to the skillet and spoon sauce over top the chicken. Top with parsley if desired. Serve and enjoy.
Video
Notes
Storage Information
Leftover Chicken Piccata can be stored in the refrigerator in an airtight container for up to 3 days.
To freeze, let chicken cool completely, then transfer to a freezer safe, airtight container for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave or in a skillet.
Nutrition
Calories: 336kcal | Carbohydrates: 29g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 1069mg | Potassium: 320mg | Fiber: 2g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 2mg
