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Easy Crispy Chicken Piccata Recipe with Tangy Lemon Caper Sauce

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A quick and easy recipe featuring crispy chicken breasts with a tangy, buttery lemon caper sauce. Perfect for cozy weeknights or casual dinner parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz/170 g each), pounded to even thickness
  • Salt and black pepper to taste
  • 1 cup (120 g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten (room temperature)
  • 1 cup (100 g) panko breadcrumbs (Japanese-style recommended)
  • 2 tablespoons olive oil (or vegetable oil for frying)
  • 4 tablespoons unsalted butter (divided)
  • 2 garlic cloves, minced
  • 1/2 cup (120 ml) fresh lemon juice (about 2 lemons)
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 2 tablespoons capers, drained (rinse if extra salty)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to an even thickness, about 1/2 inch (1.3 cm). Season both sides generously with salt and black pepper.
  2. Set up three shallow bowls: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. Optionally, add a pinch of salt and pepper to the flour.
  3. Dredge each chicken breast in flour, shaking off excess, then dip into beaten eggs, and press firmly into panko breadcrumbs to coat evenly. Place breaded chicken on a plate and repeat for all pieces.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once shimmering, add chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Cook in batches if needed. Transfer cooked chicken to a warm plate and tent with foil.
  5. In the same skillet, reduce heat to medium-low. Add 2 tablespoons butter and minced garlic; sauté for about 30 seconds until fragrant without browning the garlic.
  6. Pour in fresh lemon juice and chicken broth, scraping up browned bits from the pan. Bring to a gentle simmer and cook for 3-4 minutes until slightly reduced.
  7. Stir in drained capers and remaining 2 tablespoons butter, swirling the pan to melt and create a silky sauce. Adjust salt or lemon juice to taste.
  8. Return the crispy chicken to the pan briefly to coat in the sauce, or spoon sauce over chicken on serving plates. Garnish with fresh parsley and lemon slices if desired.

Notes

Pound chicken evenly for juicy results. Use Japanese-style panko for extra crispiness. Maintain medium heat to avoid burning crust. Cook in batches to keep oil temperature steady. Add cold butter off heat at end for silky sauce. Rinse capers if too salty. Sauce thickness can be adjusted by simmering longer or adding broth/water.

Nutrition

Keywords: chicken piccata, crispy chicken, lemon caper sauce, easy dinner, quick recipe, comfort food, weeknight meal

Find it online: https://fizzlefork.com/easy-crispy-chicken-piccata-recipe-with-tangy-lemon-caper-sauce/