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Crispy Chicken Piccata with Zesty Lemon Caper Sauce

crispy chicken piccata - featured image
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A quick and easy crispy chicken dish with a bright, tangy lemon caper sauce, perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (1 to 1.5 pounds / 450–680 g), pounded thin
  • 1 cup (120 g) all-purpose flour (or almond flour/gluten-free blend for gluten-free option)
  • 2 large eggs, lightly beaten, room temperature
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter (or olive oil for dairy-free option)
  • 2 cloves garlic, minced
  • 1/4 cup (about 2 lemons) fresh lemon juice
  • 1/2 cup (120 ml) low sodium chicken broth
  • 2 tablespoons capers, drained and rinsed
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound to about 1/2-inch (1.3 cm) thickness. (5 minutes)
  2. In one shallow bowl, season the flour with 1 teaspoon salt and 1/2 teaspoon black pepper. In another bowl, beat the eggs until smooth. (2 minutes)
  3. Coat each chicken breast lightly with the seasoned flour, then dip in the beaten eggs, and finally dredge again in the flour for a double coating. Set aside on a plate. (5 minutes)
  4. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat until butter melts and mixture shimmers but does not smoke. (2 minutes)
  5. Place the coated chicken breasts in the hot pan carefully, cooking 3-4 minutes on each side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a warm plate and tent with foil. (8-10 minutes)
  6. Lower heat to medium-low. Add remaining tablespoon of butter and minced garlic, sauté just until fragrant (about 30 seconds). Pour in chicken broth, lemon juice, and capers. Stir and simmer until sauce reduces slightly, about 3-4 minutes. (5 minutes)
  7. Return chicken to the pan, spoon sauce over it, and let warm through for about 2 minutes. Taste and adjust seasoning with salt and pepper if needed. (2 minutes)
  8. Transfer chicken to plates, spoon extra sauce on top, and sprinkle with chopped parsley. Serve immediately.

Notes

Double dredging the chicken in flour and egg wash creates a super crispy crust. Use moderate heat to avoid burning the crust before the chicken cooks through. Fresh lemon juice is preferred for brightness. If sauce is too thin, thicken with a cornstarch slurry. Avoid overcrowding the pan to prevent steaming. Leftovers reheat best in a skillet to maintain crispness.

Nutrition

Keywords: chicken piccata, crispy chicken, lemon caper sauce, easy dinner, quick recipe, weeknight meal, gluten-free option, dairy-free option

Find it online: https://blingbite.com/crispy-chicken-piccata-recipe-easy-zesty-lemon-caper-sauce-guide/