Easy Chicken Piccata

Clock Icon 30 minutes |
Servings: 4 |
Prep: 15 minutes |
Cook: 15 minutes

Easy Chicken Piccata

Clock Icon 30 minutes
Servings: 4
Prep: 15 minutes
Cook: 15 minutes

Easy Chicken Piccata

Clock Icon 30 minutes
Servings: 4
Prep: 15 minutes
Cook: 15 minutes

Ingredients

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 (1.25 ml) tsp salt
  • 1/4 tsp (1.25 ml) black pepper
  • 2 Tbsp (30 ml) olive oil, divided
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • ½ cup (125 ml) chicken broth or dry white wine
  • 1 cup (250 ml) chicken broth
  • 1 Tbsp (15 ml) Dijon mustard
  • 2 Tbsp (30 ml) butter
  • 1 lemon, zest
  • 1 Tbsp (15 ml) fresh lemon juice
  • 1 ½ tsp (7.5 ml) fresh thyme (or 3/4 tsp dried thyme)
  • 2 Tbsp (30 ml) capers (optional)

Method

  1. Cut chicken breasts in half horizontally or pound each chicken breast to a thickness of about ½ inch. Sprinkle chicken on both sides with salt and pepper.
  2. Heat 1 Tbsp oil in a large heavy skillet over medium-high heat. Add chicken and cook, turning once, until chicken is well browned and internal temperature reaches 165F (74C) about 7 minutes on each side
  3. Transfer chicken to serving platter and cover to keep warm.
  4. Add the remaining 1 Tbsp oil to skillet. Add shallots and garlic. Stir cook until garlic is fragrant, about 30 seconds (take care not to burn).
  5. Add broth and wine (if using wine). Increase heat to high and cook, stirring to scrape up browned bits from bottom of skillet, until liquid is reduced by half (about 5 minutes). Stir in mustard and butter. Keep stirring until butter is melted and incorporated.
  6. Remove skillet from heat. Stir in lemon zest and juice, thyme, and capers.
  7. Serve chicken drizzled with sauce (makes a generous 2/3 cup sauce).