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Easy Chicken Piccata

A lightning-fast, bursting with bright, tangy flavors, and seriously satisfying Chicken Piccata recipe, perfect for weeknights or impressing guests.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 chicken breasts

Equipment

  • Skillet A nice, big skillet is recommended.
  • Plate
  • Airtight container For storing leftovers.

Ingredients
  

Main ingredients

  • 4 boneless, skinless chicken breasts Roughly the same thickness for even cooking.
  • 0.25 cup caper berries Salty, tangy heroes of Piccata.
  • 4 cloves fresh garlic Minced. Fresh is always best.
  • 0.25 cup fresh parsley Chopped, for freshness and garnish.
  • 1 cup low-sodium chicken broth Forms the base of the sauce.
  • 0.25 cup fresh lemon juice Freshly squeezed for bright, zesty flavor.
  • 1 serving cooked pasta Your favorite pasta, or rice.
  • 2 teaspoons Italian seasoning For seasoning chicken.
  • 2 tablespoons olive oil For searing chicken.
  • 2 tablespoons butter For richness and sauce.

Instructions
 

  • First things first, let's season those chicken breasts. Sprinkle them generously with your Italian seasoning. Make sure to get both sides!
  • Grab a nice, big skillet. Heat up your olive oil over medium-high heat until it’s shimmering. Carefully lay your seasoned chicken breasts in the hot skillet. Sear them for about 2 to 3 minutes per side, just until they’re beautifully golden brown. Don’t worry about cooking them all the way through just yet. Once they’re golden, take them out of the skillet and set them aside on a plate for a moment.
  • Lower the heat to medium. Add your butter to the same skillet. Once it’s melted and bubbly, toss in your minced garlic. Give it a stir and sauté until it’s wonderfully fragrant, which should only take about 1 minute. Keep an eye on it so it doesn’t burn!
  • Now, pour in your chicken broth and fresh lemon juice. Use your spoon to scrape up all those delicious browned bits stuck to the bottom of the skillet – that’s pure flavor! Let this mixture come to a gentle simmer.
  • Gently return your seared chicken breasts back into the skillet. Nestle them down into the simmering sauce. Now, add those caper berries to the mix.
  • Cover the skillet and let everything simmer for about 15 to 20 minutes. This is when the chicken will finish cooking through and soak up all those amazing flavors. You'll know it's done when the chicken is no longer pink in the center.
  • Just before serving, stir in your freshly chopped parsley. This adds a lovely pop of color and a hint of freshness.
  • Spoon your beautiful chicken and that glorious lemony, caper-filled sauce over your cooked pasta. Dive in and savor every bite!

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth if the sauce is too thick. If the sauce is too thin, a cornstarch slurry can be used to thicken it.