This Chicken Piccata is #InstaWorthy & Easy AF!

Tired of cooking, but still want a good meal? In the words of Andy Bernard… TGI Wednesday!

Why This Chicken Piccata is Your New BFF:

• Quick Meal: No need for the takeout menus and greasy spoons! This recipe is ready in under 20 minutes, so you can be scrolling through TikTok before you know it.
• Flavortown Explosion: Forget bland chicken! This dish is bursting with lemony goodness, briny capers, and a hint of creamy butter. Your tastebuds will be doing a happy dance.
• #InstaWorthy Plating: Okay, maybe plating isn’t everything, but this dish looks so good, you might just break your “no food pics” rule. Seriously, throw some fresh herbs on top, and your followers will be begging for the recipe.

Chicken Piccata

This easy Chicken Piccata is light, flavorful, and downright delicious! The buttery lemon sauce is bright and balanced—zesty without being too tangy—making every bite irresistible.

Print Recipe

Prep Time:20 minutes mins

Cook Time:30 minutes mins

Total Time:50 minutes mins

Ingredients

• 3 large boneless, skinless chicken breasts (thinly sliced = key!)
• Salt & pepper to taste, obvi
• ½ cup all-purpose flour for the breading magic
• 2 tablespoons olive oil because healthy fats are our friends
• 1 clove garlic minced (flavor booster!)
• 1 cup low-sodium chicken broth or white wine for a fancy twist
• ½ lemon thinly sliced (fancy garnish + flavor bomb)
• ¼ cup fresh lemon juice get ready for that pucker-worthy tang
• 2 tablespoons capers drained and rinsed (those briny flavor bombs!)
• 3 tablespoons butter because butter makes everything better, fight me on this

Instructions

• Pat those chicken breasts dry (moisture = soggy chicken, nobody wants that!). Grab your sharpest knife and thinly slice those bad boys into thin pieces, then pound them flat (underneath some plastic wrap). Season them with salt and pepper.
• Dredge & Fry Party: Set up your breading station with a bowl of flour. Dredge each chicken piece, making sure they’re coated evenly. Heat up olive oil in a skillet over medium heat. Once it’s hot and shimmery, add your floured chicken and cook for a few minutes minutes per side, until golden brown and cooked through. Don’t overcrowd the pan, or you’ll end up with steamed chicken (yuck!).
• The “Almost Gourmet” Sauce: Take that cooked chicken out and give it a rest on a plate. In the same pan (because dishes are overrated), add the garlic and cook it for 30 seconds, until fragrant. Pour in the chicken broth (or wine, if you’re feeling fancy) and scrape up all those yummy browned bits from the bottom (flavor central!). Stir in lemon slices and bring the mixture to a boil. Let it simmer until the sauce reduces to about 2/3 cup, 5 to 8 minutes. stir in the lemon juice (use fresh, if you use the bottled stuff use less, because it is more pungent), and capers. Simmer until sauce is reduced and slightly thickened, about 5 minutes more.
• Drop butter into the skillet and swirl it into sauce by tilting the skillet until butter is melted and incorporated.
• Plating Perfection (Optional): Add your cooked chicken back to the pan and let it simmer in that delicious sauce for a minute or two. Plate it up, garnish with fresh herbs (because #aesthetic), and snap a pic for the ‘gram before you devour it!

Servings: 4