Chicken Piccata with Capers

Pan-seared chicken breasts simmered in a light, lemony butter sauce with capers for a classic Italian dish full of bright flavors.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings Servings

Equipment

Skillet For searing the chicken and creating the sauce.
Cutting board For prepping the chicken.
Shallow dish For dredging the chicken in flour.
Tongs Makes flipping the chicken easier.
whisk Helps blend the sauce smoothly.

Ingredients

For the Chicken:

4 boneless skinless chicken thighs
½ teaspoon salt
½ teaspoon black pepper
½ cup almond flour
2 tablespoons olive oil
1 tablespoon unsalted butter

For the Sauce:

½ cup vegetable or chicken broth
⅓ cup fresh lemon juice
2 teaspoons lemon zest
1 tablespoon honey
2 tablespoons capers drained
2 cloves garlic minced
1 teaspoon Dijon mustard
2 tablespoons unsalted butter
1 tablespoon fresh parsley chopped

Instructions

Season chicken thighs with salt and pepper, then dredge lightly in almond flour, shaking off excess.
Heat olive oil and butter in a skillet over medium heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, sauté garlic for 30 seconds until fragrant. Stir in the Dijon mustard and honey.
Deglaze the p by pouring in broth and lemon juice, scraping up browned bits for flavor.
Stir in capers and zest, then bring to a simmer.
Reduce heat and whisk in butter to create a silky sauce.
Return chicken to the pan and let simmer for 2-3 minutes, coating the chicken with the sauce.
Garnish with parsley & Serve

Notes

Want Extra Crispiness? Use a mix of almond flour and grated Parmesan for a crunchier coating.
Prefer a Classic Version? Swap almond flour for all-purpose flour.
Pairing Suggestion: Serve with sautéed greens, roasted potatoes, or angel hair pasta.

Keyword chicken

Tried this recipe?Let us know how it was!