Imagine a dish that transports you straight to the heart of Italy with its zesty, bright flavors and perfectly tender chicken. This King Arthur Chicken Piccata is not just a meal—it's a culinary adventure that will make your taste buds dance and impress even the most discerning dinner guests. With a golden, crispy exterior and a luxurious lemon-caper sauce, this recipe transforms simple ingredients into a gourmet experience that's surprisingly easy to master.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup capers
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the chicken by placing each breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken breasts to an even 1/4-inch thickness to ensure uniform cooking.
- Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
- Spread the all-purpose flour on a shallow plate. Dredge each chicken breast in the flour, shaking off any excess to create a light, even coating.
- Heat olive oil in a large skillet over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the floured chicken breasts into the hot skillet. Cook for 3-4 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and transfer to a warm plate. Tent with aluminum foil to keep warm.
- In the same skillet, add fresh lemon juice, chicken broth, and capers. Scrape the bottom of the pan to release any browned bits, creating a flavorful pan sauce.
- Simmer the sauce for 2-3 minutes, allowing it to reduce and slightly thicken.
- Return the chicken to the skillet, spooning the sauce over the breasts to reheat and coat them.
- Sprinkle freshly chopped parsley over the chicken just before serving.
- Plate the chicken piccata and drizzle any remaining pan sauce over the top. Serve immediately with your choice of side dishes like pasta, rice, or roasted vegetables.
Tips
- Pounding the chicken to an even thickness is crucial for uniform cooking and tender meat. Use plastic wrap to prevent mess and ensure a clean, smooth surface.
- Pat the chicken dry before flouring to help the coating adhere better and create a crispier exterior.
- Use a heavy-bottomed skillet for even heat distribution and better browning.
- Don't overcrowd the pan—cook chicken in batches if necessary to maintain high heat and achieve that perfect golden crust.
- The key to a great pan sauce is deglazing while the skillet is still hot, capturing all those delicious browned bits for maximum flavor.
- Fresh lemon juice and capers are non-negotiable for authentic piccata flavor—never substitute bottled juice or skip the capers!
- Serve immediately after preparing to enjoy the chicken at its crispiest and the sauce at its most vibrant.
Nutrition Facts
Calories: 299kcal
Carbohydrates: 15g
Protein: 24g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 60mg
