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Pan fried chicken smothered in an addictively delicious tangy lemon butter sauce, with hints of capers and fresh herbs. This chicken piccata is simple, rustic and so easy!
Happy Monday!!
How was everyone’s Christmas?!
I hope despite how challenging this year has been you found time to rest, and see the beauty in slowing down and enjoying the simple things this season.
Our Christmas was intimate, relaxing, joyful and festive. We ended up celebrating Christmas for 4 straight days! Between our youngest daughter having her birthday on Christmas Eve, we had many Christmas filled days which ended up being so fun.
This Christmas, like so many others, looked different…we missed our extended family very much, but thankfully had my parents over for all the Christmas festivities. It ended up being perfect.
Taking the time this week to reset, refocus and just spend time with family was so refreshing and needed! But I am excited to be back and with a delicious dinner recipe you’re going to want to add to your dinner routine this week.
Why we love this Easy Chicken Piccata:
Have you ever had Chicken Piccata? If you’re a lemon fan, you’re going to love this simple, rustic dish! The chicken is breaded, pan fried and then smothered in a delicious lemon butter sauce with hints of capers and fresh herbs.
When the New Year rolls around, I am always in the mood for lemon; and this easy chicken piccata is the perfect fix! After all the holiday baking and indulgences, having more simple meals are definitely a nice change of pace. Sometimes simple is best, like this Chicken and Rice One Pot Meal which will be making its way onto our dinner menu again soon. It’s good to get back to basics and this Chicken Piccata is just so perfect!
Although this chicken piccata is simple, it is definitely not lacking in flavor! So lets get to some of the basics..
How to make Easy Chicken Piccata:
This Chicken Piccata couldn’t be any easier!
You will begin by seasoning the chicken tenderloins and then dredging them in flour.
When all the chicken is seasoned and breaded, you will pan fry the chicken pieces in olive oil and butte, until browned about 3 minutes per side. Set aside.
Into the pan you will add the fresh squeezed lemon juice, chicken stock and capers. For this recipe I would avoid using lemon juice from a squeeze bottle. Fresh lemons really shine in this chicken piccata, so the fresher the better!
You will the bring the sauce to a boil, and then add the butter. Adjust salt and pepper to taste. Turn the heat down to a simmer and add the chicken back to the pan. Allow the chicken to heat through, then top with fresh grated parmesan cheese and fresh parsley, oregano or thyme if desired.
Chicken piccata can be served with pasta, rice, polenta, or rustic bread for dipping up all that delicious lemon sauce!
As always, I would love to hear from you! Leave a comment below and dont forgwet to subscribe to stay up to date on all the deliciousness!
If you make this, be sure to tag #butternutandsageblog on Instagram!
Recipe
Simple Chicken Piccata
Ingredients
- 1 lb (6-8) chicken tenderloins
- ½ cup all purpose flour
- ½ teaspoon garlic powder
- 3 tablespoons olive oil
- 8 tablespoons butter, divided
- 3 cloves garlic, minced
- ⅓ cup fresh squeezed lemon juice
- 1 cup chicken stock
- ½ cup brined capers, drained
- salt and pepper to taste
- fresh parsley for serving, optional
Instructions
- Season the chicken tenderloins liberally with salt and pepper on both sides. In a bowl add the flour and the garlic powder. Dredge the chicken pieces in the flour, shaking off excess.
- In a large skillet over medium high heat, melt two tablespoons of butter and the three tablespoons of olive oil. When the butter and olive oil being to sizzle, add the chicken, three pieces at a time. Brown 2-3 minutes per side. Set aside. Repeat with remaining chicken, adding more olive oil as needed to prevent sticking.
- When the chicken is done browning, into the same pan add minced garlic and cook for 1 minute, being careful so that it doesn't burn. Next add the lemon juice, chicken stock, and capers. Bring to a boil scraping up any browned bits. Turn the heat down to a gentle simmer and add the six tablespoons of butter. Whisk well until the butter is melted. Adjust the sauce with salt and pepper to taste. Add the chicken pieces back to the pan and heat until cooked through. Serve with fresh grated parmesan and parsley, is using. ENJOY!
Easy, but elegant enough for company. I love the tangy-ness and how all the flavors blend together. Try making it with pork using the same recipe. Would be perfect with asparagus!
Oh, pork would also be wonderful!! We did serve this with asparagus! So perfect!
Can’t wait to try this. I love Chicken Piccata. I’ve used spaghetti squash as a bowl and topped the cooked squash with the chicken piccata with freshly shredded Parmesan or Toscana cheese, popped it back in oven for about 10 minutes.
I like Judy’s idea about serving asparagus alongside. Yum!
Oh, that sounds delicious with spaghetti squash, Valerie! I would love to hear how it turns out!! And of course asparagus is a must 🙂
I thought I already left a reply a long time ago! This recipe is so worth 5 stars ✨️. My husband just said that this is one of his favorite recipes and I agree. So easy and full of flavor with the blend of garlic, butter and capers. It seems like I went out to dinner. Love, love it!
So glad you love the recipe!! 🙂