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A plate of classic chicken piccata garnished with capers and fresh parsley.

The 5-Minute Chicken Piccata

This chicken piccata recipe offers a quick and delicious meal, perfect for a busy weeknight. Thinly sliced chicken breasts are pan-fried and then coated in a bright, lemony caper sauce.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 chicken breasts boneless, skinless, thinly sliced
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 0.25 cup lemon juice
  • 0.5 cup chicken broth
  • 2 tablespoons capers drained
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large skillet
  • Tongs

Method
 

Instructions
  1. Season chicken breasts with salt and pepper, then dredge in flour, shaking off any excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Deglaze the skillet with lemon juice and chicken broth, scraping up any browned bits. Stir in capers and bring to a simmer.
  4. Return chicken to the skillet and coat with the sauce. Cook for 1-2 minutes, then garnish with fresh parsley and serve immediately.

Notes

Serve this chicken piccata with a side of pasta or steamed vegetables for a complete meal.