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.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Italian
Skillet For searing the chicken and creating the sauce. Tongs Makes flipping the chicken easier. whisk Helps blend the sauce smoothly.
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
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
- 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.
