BETTER CHICKEN PICCATA RECIPE

5 from 16 votes

BETTER CHICKEN PICCATA RECIPE

This is a delicious one-pan, less than 30-minute, keto chicken recipe. It's simple and elegant which makes it great for both family dinners or for entertaining.

Course any meal, dinner, entree

Cuisine American, Italian

Keyword butter, capers, chicken, lemon

Prep Time 10

Cook Time 14

Servings servings

Calories 433kcal

Author Paula

Ingredients

1 and ½ pounds chicken breasts boneless, skinless (approx 3 breasts)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon lemon pepper
½ teaspoon garlic powder
⅓ cup all-purpose flour
3 tablespoons olive oil
4 tablespoons capers drained and divided
3 tablespoons butter salted or unsalted
1 cup chicken broth
1 medium lemon zested and juiced (need 3T juice & 1T zest)

Instructions

Place the chicken breasts on a plate, in this case, I used a 9 by 9 pan. Keep the mess in one place. Using 2 forks, poke each breast 4 to 5 times. If your breasts are not the same thickness, look into the notes for my quick fix.
Season the chicken with salt, pepper, lemon pepper, and garlic powder, on both sides. Take the flour and sprinkle over the chicken, to coat. Flip the chicken and coat the other side with flour as well. If you don’t want to sprinkle the flour into the pan or plate, you can use a bowl, big enough to put the chicken breast in it, and drench it with flour on both sides.
Heat a pan, I used a 12-inch pan, over medium heat. Pour olive oil, once the oil is hot enough, you will see a light shimmer, place the chicken breasts in the pan. Cook the chicken for 6 minutes on one side and 3 minutes on the other, or until the internal temperature reaches 165°F
Remove the chicken from the pan and place it on a plate. Set aside.
Still on medium heat, add 1 tablespoon of capers, with a fork, smash them, and heat for 20 seconds. Add the butter and melt completely, stirring Once the butter is completely melted add the capers, chicken stock, lemon juice, and lemon zest.
Mix well making sure you are releasing all the crumbs on the side and in the bottom of the pan. Bring to a boil for 2 to 3 minutes.
Place the chicken back in the pan for 2 to 3 minutes until it is heated through. Remove from the pan and serve and enjoy.

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