Chicken Piccata

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
If you need inspiration for your next chicken dinner, this easy chicken piccata with a bright lemon-and-caper butter sauce is a surprisingly easy to make option.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 cup chicken stock
  • 4 tablespoons capers, drained
  • 3 tablespoons lemon juice
  • 4 tablespoons butter
  • Optional: chopped fresh parsley and lemon wedges

Directions

  1. Preheat oven to 350°. Cut chicken breasts in half crosswise, creating two thin layers. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.
  3. Add stock, capers and lemon juice to skillet, stirring to loosen browned bits from pan. Stir in butter, 1 tablespoon at a time, until creamy. Spoon sauce over chicken. Bake 5-10 minutes or until no longer pink. If desired, sprinkle with chopped parsley and serve with lemon wedges.

Nutrition Facts

5 ounces cooked chicken with about 2 tablespoons sauce: 382 calories, 23g fat (8g saturated fat), 117mg cholesterol, 725mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 36g protein.

Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. —Hannah Williams, Malibu, California
Recipe Creator

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