By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
419 cal · 35 min
Classic Chicken Piccata
Recipe GLPR7f31d7bee75171
Pan-seared thin chicken breasts finished with a bright, tangy lemon-caper sauce. This Italian-inspired dish is elegant yet simple, with crispy golden chicken complemented by a savory broth enriched with butter and finished with fresh parsley. Serve over couscous or pasta for an impressive yet quick weeknight meal.
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Ingredients
2 large lemons
6 boneless, skinless chicken breasts, trimmed
Salt to taste
Black pepper to taste
1/2 cup all-purpose flour
4 tablespoons olive oil
1 small shallot, minced
1 cup low-sodium chicken broth
2 tablespoons drained capers
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, minced
Couscous or angel hair pasta, for serving
Directions
Juice both lemons and set the juice aside. Place each chicken breast between plastic wrap and pound gently with a meat mallet until uniformly 1/4 inch thick.
Season both sides of the pounded chicken breasts with salt and pepper. Place flour in a shallow bowl and dredge each breast on both sides, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place chicken breasts in the pan in a single layer. Sear for 3-4 minutes per side until the internal temperature reaches 165°F. Transfer cooked chicken to a plate.
In the same skillet, add minced shallot and cook over medium heat for 1 minute until fragrant, stirring gently to prevent sticking.
Pour in the chicken broth and reserved lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes.
Remove the skillet from heat and stir in the drained capers and softened butter until the butter melts and the sauce becomes creamy.
Return the seared chicken breasts to the skillet, spooning the sauce over each piece. Simmer gently for 1 minute to warm through, then remove from heat.
Transfer chicken to a serving platter, pour the piccata sauce over the top, and garnish with fresh minced parsley. Serve immediately alongside couscous or angel hair pasta.
Comments
Every ingredient is standard stock at any Charlotte supermarket, with capers being the only item that requires a brief hunt in the condiment aisle at Harris Teeter or Food Lion, but no second trip necessary. At roughly $12–14 for six servings ($2–2.25 per plate), it's an efficient weeknight dinner, though the stated 35 minutes glosses over prep: pounding chicken breasts, mincing shallots, and zesting lemon realistically adds 10 minutes, putting you closer to 45. The dish reheats poorly—the chicken toughens and the sauce breaks—making it a same-night commitment, which limits its practical appeal for a busy family.
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