Easy Chicken Piccata is a comforting, lemony dish served over pasta. It’s filled with fresh, savory flavor and couldn’t be easier to make!
- 2 chicken breasts pounded or butterflied to 1/2 inch thick
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper or lemon pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken stock or a dry white wine
- 1 lemon, juiced
- 2 tablespoons capers
- 2–3 tablespoons chopped parsley
- In a medium size bowl add the flour, salt, pepper, garlic powder and parmesan cheese and stir to combine well.
- Dredge chicken on both sides in the flour mixture and tap off any excess. Repeat with remaining chicken pieces and set aside.
- Preheat a large skillet over medium/high heat for 2-3 minutes. Add the oil then add the chicken without overcrowding the pan. Cook in batches if necessary. Cook chicken for 3-4 minutes on each side.
- Once chicken is done cooking, remove from the pan and place on a paper towel lined plate.
- Turn the heat to low on your pan and add 1 tablespoon of butter. Once melted, add the garlic and cook for 30-60 seconds, stirring constantly. Add the chicken stock and lemon juice, bring to a boil then simmer until sauce has reduced by half.
- Add another tablespoon of butter and whisk until melted. Add the chicken back to the pan to warm through and sprinkle on the capers and parsley. Serve over rice or pasta to soak up all that deliciousness!