Learn how to make Easy Chicken Piccata at Home!

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Pound chicken breasts to about a quarter of an inch thick using a meat mallet or the bottom of a small saucepan, covering with Saran wrap to prevent splatter.

Sprinkle salt and pepper on both sides of the chicken breasts.

Heat olive oil in a skillet and add the chicken breasts, cooking for about 5 minutes per side until browned.

Remove the chicken from the skillet and keep warm in a container.

Add about a tablespoon of olive oil to the skillet and add the finely chopped shallot, stirring.

Add 2 cloves of minced garlic and 1 teaspoon of Dijon mustard to the skillet, stirring until combined.

Pour in 1.5 cups of chicken broth and add 1 tablespoon of fresh lemon juice and the zest of 1 lemon.

Add 2 tablespoons of butter to the sauce and let it melt, stirring occasionally.

Allow the sauce to reduce for about 5 minutes until it thickens.

Stir in 2 tablespoons of capers and 1.5 teaspoons of fresh thyme into the sauce.

Return the cooked chicken breasts to the skillet, coating them in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens