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Easy Chicken Piccata

Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. —Hannah Williams, Malibu, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 cup chicken stock
  • 3 to 4 tablespoons capers, drained
  • 2 to 3 tablespoons lemon juice
  • 3 tablespoons butter

Directions

  • Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.
  • Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

Test Kitchen Tips
  • Capers are the flower buds of a small bush from the Mediterranean and Middle East. The smallest capers, French nonpareils, are considered the finest. Caper berries, from Spain, are the olive-size fruit of the caper shrub. Rinse capers well before using to remove excess salt and brine.
  • Go for freshly squeezed lemon juice when preparing this dish. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor. Buy four lemons to get the job done.
  • Check out our 30 minute chicken recipes.
  • Nutrition Facts
    5 ounces cooked chicken with about 2 tablespoons sauce: 382 calories, 23g fat (8g saturated fat), 117mg cholesterol, 725mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 36g protein.

    Reviews

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    Average Rating:
    • sjpoor
      Oct 16, 2020

      I said before that this is good with chicken breasts but is it even better made with boneless, skinless thighs. Yum!

    • tomnharp
      Jun 23, 2020

      My wife said that this was much better than her recipe

    • Joy
      Jun 6, 2020

      Easy and Awesome! Needed something tasty and quick on a Friday after a long week...this filled all the requirements. Simple ingredients and an easy prep time- great flavors with minimal work. Thanks again Taste of Home!

    • Peggy W
      Apr 27, 2020

      No comment left

    • millsapm
      Apr 2, 2020

      Great recipe - the whole family loved it. Although the littlest one asked for a portion with "no green things" (capers) on it. :) I did use a bit more than 3 tbsp of lemon juice to use up a couple of lemons we had on-hand, which I thought made it fantastic.

    • Suzy
      Jan 11, 2020

      Well Mr Picky loved it! He gives it a 5 star rating!

    • Grachenette
      Jan 10, 2020

      This turned out very moist and flavorful however it was not lemon enough for me. The chicken was moist and tender but the sauce never thickened. I followed the recipe exactly to a T but my sauce was rather watery I’m not sure what I did wrong along the way I would try to make it again and hopefully maybe add a little flour to the sauce in the pan while it’s cooking

    • tekla92
      Jan 10, 2020

      I was never crazy about capers but this recipe w/capers is out of this world Don't knock it till you try it. It's amazing.

    • ou
      Sep 10, 2019

      It is tasty. Chicken is tender, juice, flavor-able. I ate the chicken with water-boiled broccoli and it is a great combination.

    • Alison
      Jun 7, 2019

      No comment left