Easy Zesty Chicken Piccata for Two
A quick and flavorful chicken piccata recipe perfect for intimate dinners, featuring tender chicken breasts in a bright lemon, caper, and buttery sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless chicken breasts, pounded thin
- ½ cup (60g) all-purpose flour (or gluten-free/almond flour for gluten-free option)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- ½ cup (120ml) dry white wine (optional, e.g., Pinot Grigio or Sauvignon Blanc)
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- ½ cup (120ml) low sodium chicken broth
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the two chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast until about ½ inch (1.3 cm) thick. (5 minutes)
- Season both sides of the chicken generously with salt and pepper. Pour the flour into a shallow dish and dredge each piece, shaking off excess. (5 minutes)
- Warm 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until butter is melted and bubbly. (2 minutes)
- Add the chicken breasts to the pan and cook for about 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F or 74°C). Remove chicken to a warm plate and cover loosely with foil. (8 minutes)
- Lower heat to medium and add minced garlic to the pan. Sauté for about 30 seconds until fragrant. Pour in white wine to deglaze, scraping up browned bits from the bottom. Let simmer until reduced by half, about 3 minutes. (5 minutes)
- Stir in chicken broth, fresh lemon juice, and capers. Let the sauce simmer gently for 3-4 minutes to meld flavors and thicken slightly. (5 minutes)
- Stir in remaining 2 tablespoons of butter until melted and silky. Return chicken to the pan, spooning sauce over each breast. Let warm through for 1-2 minutes. (3 minutes)
- Sprinkle fresh chopped parsley over the top and serve immediately. (1 minute)
Notes
If sauce is too thin, whisk in a tiny pinch of cornstarch mixed with water off the heat and return to stove to thicken slightly. Watch garlic closely to avoid burning. For dairy-free, replace butter with coconut oil. For gluten-free, use almond or gluten-free flour. White wine can be substituted with extra chicken broth plus a teaspoon of white wine vinegar or lemon juice.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 400
- Sugar: 1
- Sodium: 450
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 40
Keywords: chicken piccata, easy chicken recipe, quick dinner, lemon chicken, capers, buttery sauce, dinner for two, Italian chicken