Easy Chicken Piccata
Easy Chicken Piccata is one of our weeknight favorites. A classic Italian dish that cooks up in about 30 minutes with just a few ingredients - lemon juice, chicken broth, capers, and butter. We serve ours over pasta, but it would be great over veggies, too.
Servings: 4
Ingredients
- 2 chicken breasts butterflied and cut in half
- salt
- pepper
- flour to dredge the chicken
- 6 Tbsp unsalted butter divided
- 2 Tbsp olive oil
- 1/4 cup fresh lemon juice
- 1 cup low-sodium chicken broth
- 3 heaping Tbsp capers
- 8 oz capellini or your favorite pasta
Instructions
- Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and toss with 2 Tbsp butter.
- Season chicken breasts with salt and pepper. Dredge with flour and shake to remove excess.
- Heat a large skillet over medium heat. Melt 2 Tbsp butter with olive oil. Add chicken to pan and cook for 3 mins per side. Remove from pan to a plate and set aside.
- Add chicken broth, lemon juice, and capers to the pan. Stir and scrape browned bits from the pan with a spoon. Bring to a boil, then reduce heat to a simmer. Add chicken and juices back to the pan. Cook for 5 mins until chicken is cooked through.
- Place a serving of pasta into a wide bowl and top with the chicken. Repeat with the remaining pasta and chicken.
- Remove the pan from heat and add 2 Tbsp of butter. Stir to melt the butter into the sauce. Season sauce with additional salt and pepper as needed. Spoon sauce over the chicken and pasta. Serve immediately.