An easy chicken piccata recipe ready in just 20 minutes! Our single serving version features one sliced boneless, skinless chicken breast dredged in flour, browned, and served with a delightful lemon, butter, and caper sauce.
Mix together the flour, Parmesan cheese, salt, and pepper in a medium-sized bowl.
Dredge the sliced chicken in the flour mixture until both sides of each of the chicken strip are well coated.
In a 10-inch skillet over medium heat, melt 1 tablespoon of the butter with the olive oil.
When the butter starts to sizzle, add the chicken and cook for 3 minutes on one side.
Flip each of the chicken strips and cook for another 3 minutes, until the chicken pieces have browned and are cooked through.
Remove the chicken from the pan and transfer to a plate. Add the chicken broth, lemon juice, and capers to the pan. Use the tip of a rubber spatula to gently scrape up the brown bits on the bottom of the pan. Bring to a simmer and cook until the sauce is reduced by half.
Stir in the remaining butter.
Return the chicken to the pan and simmer for 2 minutes.
Transfer the chicken to a bowl or a plate and pour the piccata sauce over the chicken. Garnish with chopped parsley.
Notes
Prep is Key: This recipe moves fast! Take a minute to read through all the steps and gather your ingredients (including those mentioned in the Ingredient Notes) before you start cooking.
Wine or No Wine? It's up to you! This recipe uses broth for simplicity, but feel free to add a splash of white wine (about 2 tablespoons) along with the broth for an extra layer of flavor. Sauvignon Blanc is a great choice because its citrusy notes complement the lemon and parsley beautifully.
Low-Carb Option: Craving a lower-carb version? Skip the flour dredge! Simply coat your chicken strips in a mixture of grated Parmesan cheese, salt, and pepper for a delicious and healthy alternative.