Easy Weeknight Chicken Piccata

My Easy Weeknight Chicken Piccata shows how a little prep can make dinner easier on a busy night. You can cut and dredge the chicken the night before, wash and chop the parsley, and juice the lemons ahead of time.

When it’s time to make dinner, much of the prep work is already done. Pair it with a vegetable and brown rice, quinoa, potatoes, or whole-grain pasta for an easy, balanced weeknight meal.

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Weeknight Chicken Piccata

This Easy Weeknight Chicken Piccata is a simple, flavorful dinner with fresh lemon and parsley, plus easy do-ahead tips for busy nights.

Course Main Course

Cuisine American

Keyword quick

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Calories 308kcal

Ingredients

• 1 pound boneless chicken breasts
• 2 T butter
• 3 T olive oil olive oil
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp freshly-ground black pepper
• 1/4 cup fresh parsley, washed and chopped
• 1/4 cup freshly-squeezed lemon juice
• 2 T capers, optional

Instructions

• Slice chicken breasts in half lengthwise.
• Cover the breasts with wax paper and beat with mallet until thin.
• In a small bowl, add flour, salt, and pepper. Mix well, and set aside.
• Take each breast and dredge (coat) with the flour mixture. Shake off excess.
• In a large saute pan or skillet add the butter and oil, and swirl to coat. Heat to medium.
• Working in small batches, add two or three flour-coated chicken breasts to the skillet, cook for 3 minutes, turn and cook for another 3-4 minutes until lightly browned. Remove from pan, tent lightly with aluminum foil, and continue until finished.
• Add chicken broth, lemon juice, and the cooked chicken (and capers, if using) to the skillet and sprinkle with parsley. Cook on low until reduced and the chicken reaches an internal temperature of 160 degrees.

Notes

Do ahead tip

To make dinner even easier, a few steps can be completed the night before:

• Prepare the chicken by cutting and dredging it. Place in a covered glass dish and refrigerate overnight.
• Wash and chop the parsley.
• Juice the lemons and refrigerate the juice until ready to use.

Nutrition

Serving: 1servings | Calories: 308kcal | Carbohydrates: 5.7g | Protein: 26.1g | Fat: 20.32g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 224mg

Easy Weeknight Chicken Piccata is proof that a flavorful, satisfying dinner doesn’t have to be complicated. Pair it with roasted vegetables, a simple salad, and brown rice, quinoa, potatoes, or whole-grain pasta for a balanced meal that can come together even on a busy night. A little planning—and a few ingredients prepped ahead—can make getting dinner on the table that much easier.