Zesty Chicken Piccata with Capers

$- Chicken and seasoning essentials - 4 boneless, skinless chicken breasts - Salt and pepper to taste - 1 cup all-purpose flour - Cooking fats and flavor boosters - 1/4 cup olive oil - 1/4 cup unsalted butter - 2 cloves garlic, minced - Additional key ingredients - 1 lemon, juiced (about 1/4 cup) - 1 cup chicken broth - 2 tablespoons capers, rinsed and drained - Fresh parsley, chopped (for garnish) For this dish, I love using fresh ingredients. The chicken breasts give a nice base, while the salt and pepper bring out their flavor. Dredging the chicken in flour helps create a delicious crust when you fry it. The olive oil and butter blend is key for cooking. They add richness and depth to the dish. Don’t skip the garlic; it adds a lovely aroma. The lemon juice gives the sauce a bright, zesty taste. Capers are the star in this recipe. They provide a tangy punch that makes each bite exciting. Finally, fresh parsley is perfect for garnish. It adds a pop of color and freshness to your plate. Gather these ingredients, and you'll be ready to create a tasty chicken piccata with capers that everyone will love! {{ingredient_image_1}} Start by placing the chicken breasts between two pieces of plastic wrap. Use a flat object to gently pound them until they are about 1/2 inch thick. This helps the chicken cook evenly. After pounding, season both sides with salt and pepper. Next, take 1 cup of all-purpose flour and spread it out on a plate. Dredge each chicken breast in the flour, shaking off any extra flour. This step gives the chicken a nice crust when cooked. In a large skillet, heat 1/4 cup of olive oil and 2 tablespoons of unsalted butter over medium heat. Wait until the oil is hot, but not smoking. Carefully place the coated chicken breasts in the skillet. Cook the chicken for about 4 to 5 minutes on each side. You want them to turn golden brown and be fully cooked. Once done, transfer the chicken to a plate and set aside. In the same skillet, add the remaining 2 tablespoons of butter and 2 minced garlic cloves. Sauté the garlic for about 30 seconds until it smells fragrant. Now, pour in the juice of 1 lemon and 1 cup of chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the pan. These bits add great flavor to your sauce. Let the sauce simmer for about 3 to 5 minutes. This helps it reduce and thicken slightly. Stir in 2 tablespoons of rinsed and drained capers. These little flavor bombs add a salty, tangy kick. Return the cooked chicken breasts to the pan. Spoon the sauce over the chicken and let it warm up for 1 to 2 minutes. Remove the skillet from the heat. Garnish with fresh chopped parsley before serving. This adds a pop of color and freshness to your dish. Serve the chicken piccata on a nice platter with extra sauce drizzled on top. Enjoy! To get perfect chicken texture, pound the chicken breasts gently. Aim for about 1/2 inch thick. This helps them cook evenly. Season both sides with salt and pepper for flavor. For the right sauce consistency, simmer the sauce after adding lemon juice and chicken broth. Scrape the browned bits from the pan. This adds depth and flavor. Allow the sauce to reduce for about 3-5 minutes. It should coat the back of a spoon. To boost flavor, consider adding fresh herbs like thyme or basil. They pair well with the lemon and capers. You could also sprinkle in red pepper flakes for heat. If you want extra zing, swap lemon juice for lime juice. You can also use white wine in place of some chicken broth. Both will add a unique twist to your dish. Pro Tips Use Fresh Ingredients: Always opt for fresh lemons and high-quality capers for the best flavor in your piccata sauce. Don't Overcrowd the Pan: Cook the chicken breasts in batches to ensure they brown nicely and cook evenly without steaming. Adjust the Sauce to Your Taste: Feel free to tweak the amount of lemon juice and capers based on your preference for tanginess and saltiness. Rest the Chicken: Let the cooked chicken rest for a few minutes before serving to keep it juicy and tender. {{image_2}} If you need gluten-free options, you can use almond flour instead of all-purpose flour. It gives a nice flavor without the gluten. You can also use cornstarch. Just make sure to coat the chicken well. For dairy-free options, swap the unsalted butter with more olive oil or use a dairy-free butter. This will keep your dish creamy without the dairy. For side dishes, lemon butter pasta works great with chicken piccata. A fresh green salad adds a nice crunch. You could also serve it with steamed veggies or garlic bread to soak up the sauce. When it comes to wine pairing, a crisp white wine like Pinot Grigio is a perfect match. The wine's bright flavor complements the lemon and capers well. Another good choice is Chardonnay, which adds richness to the meal. To store your chicken piccata, let it cool first. Place leftovers in an airtight container. This keeps it fresh for up to three days in the fridge. You can also cover the dish with plastic wrap. When reheating, use the stove or microwave. Heat it on low to avoid drying out the chicken. Add a splash of broth for moisture. You can freeze chicken piccata for later. Wrap it tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. Label the bag with the date. It stays good for about three months. When you are ready to eat it, thaw it overnight in the fridge. Reheat gently in a pan or microwave. Add a little broth to keep the sauce flavorful. What is chicken piccata? Chicken piccata is a classic Italian dish. It features chicken breasts cooked in a lemony sauce. The sauce includes capers, which add a briny flavor. The dish is simple yet very tasty. Can I customize the recipe? Yes, you can customize this recipe! You might add herbs like thyme or basil. Try different types of chicken, or swap in other vegetables. Just keep the core flavors of lemon and capers. How do you know when the chicken is cooked? You can tell chicken is cooked when it reaches 165°F (75°C). The meat should be white and no longer pink. If you cut into it, the juices should run clear. What can I use instead of capers? If you don't have capers, you can try olives or pickles. Both give a nice salty flavor. You might also use a splash of vinegar for a tangy taste. Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs work well in this recipe. They stay juicy and flavorful. Just cook them until they reach the same safe temperature. What other dishes can I make with capers? Capers are great in many dishes! You can use them in pasta, salads, or even on pizza. They also add flavor to sauces for fish or chicken. This blog post has covered how to make a tasty chicken piccata. We explored ingredients, step-by-step cooking instructions, and helpful tips. I shared ways to customize the dish and how to store leftovers. The goal is to make a flavorful meal that you can enjoy and share. Remember, cooking is all about creativity. Try new flavors and make this dish your own. Enjoy your cooking adventure!$

Zesty Chicken Piccata with Capers

A flavorful chicken dish with a tangy lemon sauce and capers.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
to taste salt and pepper
1 cup all-purpose flour
1 4 cup olive oil
1 4 cup unsalted butter
2 cloves garlic, minced
1 piece lemon, juiced (about 1/4 cup)
1 cup chicken broth
2 tablespoons capers, rinsed and drained
for garnish fresh parsley, chopped

Instructions

Begin by gently pounding the chicken breasts between two pieces of plastic wrap until they are about 1/2 inch thick. Season both sides with salt and pepper.
Dredge each chicken breast in flour, shaking off the excess.
In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat until hot.
Add the coated chicken breasts in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Remove cooked chicken and set aside on a plate.
In the same skillet, add remaining butter and minced garlic, sauté for about 30 seconds until fragrant.
Pour in the lemon juice and chicken broth, scraping up any browned bits from the skillet with a wooden spoon.
Stir in the capers, and let the sauce simmer for about 3-5 minutes until slightly reduced.
Return the cooked chicken breasts to the pan, spooning the sauce over the top and allowing them to warm through for 1-2 minutes.
Remove from heat, garnish with chopped parsley, and serve.

Notes

Serve with lemon butter pasta or a fresh green salad.

Keyword capers, chicken, lemon, piccata