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Weeknight Chicken Piccata

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Donna Urso
Do you love lemon? My love of anything lemon-flavored applies to Main dishes as well as desserts.  One of my favorite dinner choices is chicken piccata. Chicken piccata is a winner in my book because it has both lemon and capers for added flavor.

Weeknight Chicken Piccata

This Weeknight Chicken Piccata is a recipe I have made for years and years for my family.  I call it Weeknight Chicken Piccata because it is very quick and easy.  It's simple and delicious meals like this that can make your weeknight dinners special.

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Weeknight Chicken Piccata
Weeknight Chicken Piccata

You can come home after a long day of work and have this yummy dinner on the table in 30 minutes.  I kid you not!  You'll feel like you are treating yourself with this meal after a long day at work.  It is delightful to look at and just as delightful to eat.

Lemon is the star of this dinner and this citrus juicer will help you juice your lemons quickly and easily.

Bouillon cubes add chicken flavor and saltiness to the sauce.  It pretty much makes this meal a no-brainer which is another reason it works as a quick weeknight dinner.

Chicken Piccata
Capers also add a little taste of briny saltiness to the sauce, which I love.  For these reasons, go easy on the added salt.  As always, taste the dish several times to be sure you are getting the level of seasoning you want.

I always add a little more capers than the recipe suggests because I love capers.  The more, the better!  The choice is yours.

This is a great recipe for you to use chicken breasts you de-boned yourself to save some money.  Yes, you can do this yourself.  Check out my video to see how easy it is to de-bone chicken breasts.


Chicken Piccata Ingredients
Chicken Piccata Ingredients


Ingredients

  • Make a quick chicken piccata for a weeknight dinner.
    4 boneless chicken breasts, pounded thin
  • 1 egg
  • 1 lemon, juiced
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 chicken flavored bouillon cubes
  • 1/2 cup boiling water
  • salt and pepper to taste
  • 2 tablespoons capers, optional
  • lemon slices for garnish


Directions

 Mix the flour, garlic powder, and paprika together on a plate.  Mix the egg with 1 teaspoon of water and a pinch of salt and pepper and pour into a shallow baking dish.

Dip the chicken breasts first into the egg and then dredge in the flour mixture. Coat each piece of chicken very lightly with the flour mixture.


Chicken Pieces Dredged in Flour
Coat Chicken Breasts with Flour Mixture

Heat the butter and olive oil together in a frying pan over medium heat.

Mix the bouillon cubes with the boiling water and set aside.  You could substitute chicken broth, but the bouillon mixture has more intense flavor.

Saute the breasts in the butter and oil for approximately 3 minutes, or until lightly browned.  Turn each piece and brown the other side for approximately 2 minutes.

Chicken Breasts Sauteing
Brown the Chicken Breasts

Pour the bouillon mixture and lemon juice over the chicken breasts.   Add the capers and stir to combine.  Cover the pan and simmer for 10-15 minutes.


Chicken Breasts for Chicken Piccata
Simmer in the Sauce

Remove the chicken breasts to your serving plate.  Pour the sauce over the chicken breasts and garnish with lemon slices.

Serve with pasta or rice and the vegetable of your choice.

Here's another delicious weeknight chicken dinner for you to try.

Check out this Mediterranean Chicken Skillet Dinner.

The Chicken Piccata Recipe


Yield: 4
Author: Donna Urso
Weeknight Chicken Piccata

Weeknight Chicken Piccata

A quick and easy chicken piccata dinner with capers and a yummy lemon sauce perfect for weeknight dinners.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

Instructions

  1. Mix the flour, garlic powder, and paprika together on a plate. Mix the egg with 1 teaspoon of water and a pinch of salt and pepper and pour into a shallow baking dish.
  2. Dip the chicken breasts first into the egg and then dredge in the flour mixture. Coat each piece of chicken very lightly with the flour mixture.
  3. Heat the butter and olive oil together in a frying pan over medium heat.
  4. Mix the bouillon cubes with the boiling water and set aside. You could substitute chicken broth, but the bouillon mixture has a more intense flavor.
  5. Saute the breasts in the butter and oil for approximately 3 minutes, or until lightly browned. Turn each piece and brown the other side for approximately 2 minutes.
  6. Pour the bouillon mixture and lemon juice over the chicken breasts. Add the capers and stir to combine. Cover the pan and simmer for 10-15 minutes.
  7. Remove the chicken breasts to your serving plate. Pour the sauce over the chicken breasts and garnish with lemon slices.

Notes

Remember when using bouillon cubes you most likely will not want to add any salt.

While capers are technically optional, please try this dish with them.

Recommended Products

Citrus Juicer
12 inch non-stick skillet
7-inch Santoku Knife

Nutrition Facts

Calories

423.27

Fat (grams)

20 g

Sat. Fat (grams)

6.29 g

Carbs (grams)

7.49 g

Fiber (grams)

0.47 g

Net carbs

7.02 g

Sugar (grams)

0.69 g

Protein (grams)

50.75 g

Sodium (milligrams)

917.33 mg

Cholesterol (grams)

200.87 mg

Nutritional information is approximate.

Similar Recipes

Mediterranean Chicken Skillet Dinner

Crispy Oven-Fried Boneless Chicken Thighs

Weeknight Chicken Parmesan

©Just One Donna

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