Chicken Piccata
This quick and easy Chicken Piccata is a classic Italian recipe with juicy chicken breasts made in a buttery and creamy lemon sauce with tangy capers and fresh parsley. It requires less than 20 minutes from sauté pan to the table.
If you haven’t had the deliciousness of Chicken Piccata before, you’re in for a real treat. This tender, pan-fried chicken is simmered in a buttery and silky smooth lemon sauce that’s finger-licking good. I think my favorite part are the tiny capers with fresh parsley that stud the sauce.
On the other side, cappers are part of my anti-inflammatory food list due to the fact that they contain a variety of antioxidants which play an important role in limiting oxidative stress to prevent cell damage. So, use them in this recipe is a must! Plus, this recipe is totally gluten-free. Double win!
Ingredients
Just a few, easy-to-find ingredients—ones that you might even have around already—and you’ll be amazed how delicious that humble chicken breast can be. Here’s what you’ll need to make chicken piccata:
- Boneless, skinless chicken breasts.
- Salt & pepper.
- 1 -to- 1 gluten-free flour
- Ghee.
- Olive oil.
- Chicken Bone Broth.
- Garlic
- Lemon juice
- Parsely
- Capers
Steps to make Chicken Piccata
- Slice the chicken breasts in half lengthwise.
- Season the chicken with salt, pepper and your favorite spices.
- Mix the flour with salt and black pepper and coat the chicken with this mixture on both sides. (Set 2 tablespoons aside to pour on later in the sauce).
- Fry the chicken on both sides in a combination of olive oil and ghee. Then remove them from the pan.
- On the same pan, sauté garlic in the leftover of oil and ghee, then whisk in the flour to create a simple roux. Scrape any browned bits off the bottom of the pan (hello flavor town!).
- Finish the sauce by stirring in some chicken broth, lemon juice. Finally add parsley, capers and enjoy!
Final tips
- The reason you cut the chicken breast into thin pieces is so that they can cook evenly during the pan-frying process. This is a super easy trick that works every time, for quicker cooking and juicy chicken.
- Fry the chicken cutlets in a combination of olive oil and butter. The oil—use regular light olive oil, not extra virgin—helps prevent the (ghee)butter from burning.
- To make the sauce saucy, use chicken broth or white wine, or a combination of both to deglaze those flavor bits from the bottom of the pan. Simmer to reduce the sauce for a minute or two. Be careful not to cook too long, or the sauce will reduce away.
What to serve with Chicken Piccata
This dish is perfect for quick weeknight eats and plate straight from the pan, or put it on a platter and serve it up for Sunday dinner. Here’s what I serve alongside:
Dairy-Free Fettucine Alfredo Sauce Pasta
Roasted Brussels Sprouts with Parmesan
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
More delicious recipes with chicken:
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Chicken Piccata
Ingredients
- ⅓ cup 1 -to- 1 gluten-free flour Reserve 2 tbsp for later
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp ghee
- 2 garlic cloves minced
- ¾ cup chicken bone broth
- 1 tbsp lemon juice
- 2 tbsp fresh Italian parsley chopped
- 2 tbsp drained capers
Instructions
- Trim any excess fat from the chicken breasts and slice in half lengthwise to make two thin cutlets. Season both sides of the chicken breasts evenly with the kosher salt, freshly ground black pepper and Italian seasoning to taste.
- In a shallow dish, combine the flour with salt and pepper. Reserve 2 tbsp of the mixture, set aside.
- Coat the chicken with the flour mixture, shaking off excess.
- Heat the olive oil and ghee. Add the chicken; cook for 4-5 minutes per side or until no longer pink in center. Transfer to a serving plate.
- Add the garlic to the same skillet, cook and stir for 1 minute. Add the reserve 2 tablespoons of the flour mixture. Cook and stir for 1 minute. Add the broth and lemon juice, cook until thickened, stirring frequently. Place the chicken back to the skillet and spoon the sauce over the chicken. Top with chopped parsley and capers and enjoy.
Notes
- Keep the cooked chicken breasts warm while the sauce cooks by plating on a platter and covering with aluminum foil, or place in a 200°F oven.
- The reason you cut the chicken breast into thin pieces is so that they can cook evenly during the pan-frying process. This is a super easy trick that works every time, for quicker cooking and juicy chicken.
- Fry the chicken cutlets in a combination of olive oil and butter. The oil—use regular light olive oil, not extra virgin—helps prevent the (ghee)butter from burning.
- To make the sauce saucy, use chicken broth or white wine, or a combination of both to deglaze those flavor bits from the bottom of the pan. Simmer to reduce the sauce for a minute or two. Be careful not to cook too long, or the sauce will reduce away.