Easy Chicken Piccata Recipe

This delicious Lemon Chicken Piccata is bursting with flavor. Crispy, golden chicken dusted with flour, lemon, Italian herbs, and just a hint of garlic, this will become a new favorite around your table.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 619kcal

Author Dina

Ingredients

2- 2 1/2 lb. chicken breast
1/2 cup flour
1 tsp Italian herbs
2 tsp paprika divided
1/2 tsp salt
1/2 tsp black pepper
3-4 tbsp olive oil
1/2 cup shallots chopped
3 cloves garlic
4 tbsp butter divided
1/2 cup white wine
1 1/2 cup chicken broth
1 tbsp lemon juice
1 cup quartered artichoke hearts
1 tbsp capers rinsed

Instructions

Prepare garlic and shallots

Finely chop the shallots and mince the garlic and set aside.

Dredge and brown chicken

Slice each chicken breast in half, so you end up 2 thin slices. Then beat each breast with a meat mallet until their 1/4 inch thick.
Combine the Italian herbs, paprika, salt, black pepper, and flour with a whisk or fork. Reserve 2 tablespoons of the flour mixture.
Dredge both sides of each chicken breast in the flour mixture.
In a skillet, heat olive oil over medium high heat and fully cook each chicken breast.
Once the chicken is cooked, remove from the skillet and set aside.

Cook shallots and garlic with butter

In the same skillet, add 2 tbsp of butter and sauté the shallots and garlic over medium heat until the shallots become translucent.

Add wine, broth, butter, and flour

Add the white wine to the skillet and let it cook out for about 2-3 minutes.
Add the chicken broth and cook for another 2 minutes. Add the chicken back into the skillet.
Combine 2 tbsp of. The reserved flour mixture with 2 tbsp of softened butter. Add it to the chicken.

Add in the remaining ingredients

Lastly, add the lemon juice, quartered artichoke hearts, and rinsed capers. Cook for about 2 minutes.

Notes

What to serve with chicken piccata

Make this recipe ahead of time

To save time, you can make this Lemon Chicken Piccata in advance. Just follow the recipe instructions, and slightly undercook the chicken to avoid it getting rubbery when reheated. Once finished, allow it to cool. Then, store the chicken piccata in a tightly-sealed container and place it in the refrigerator until you are almost ready to serve it.

About 30 minutes before you're ready to serve the meal, preheat your oven to 400 degrees Fahrenheit and place the chicken piccata in a baking dish and cover with foil. Bake for 20-25 minutes, until heated throughout.

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