Chicken Piccata Recipe that’s lighter aka “skinny” and so easy to make! Perfect on a busy weeknight but also fancy enough to make when you have company over!
TGIF!!!! Is that enough exclamation points for you? 😉
I think I may be a little excited that it’s finally Friday. Woot woot! Every week I think to myself, “Okay, this week is going to be busy but that’s okay because next week will be better.” Every week I think that, guys. Every freaking week! But every week is ALWAYS busy!!
Yesterday I got up really early, skipped my workout and got ready to go. Rushed my boys out the door and carried a ton of food into my 6 year old’s elementary school for a parent meeting that I had to set up (never get stuck in a PTA job you hate, by the way. Take it from me). I carefully cut and placed fruit on a plate and cut pastries and bagels and set out neatly on a pretty plate. Everything looked perfect!
And then only four people showed up. FOUR!
I won’t lie, my friends. I was pissed! All that work (and my own money spent on food because like two moms signed up to help bring food) and it was literally a shortened meeting with only four people who barely touched my beautiful plates of food. UGH!
Needless to say, the meeting put a little kink in my morning. But that’s okay. Because I made the best dinner EVER. Have you ever made Chicken Piccata before? It sounds super fancy, right?
But guess what? It’s really easy to make! It’s so simple, you can make it on a busy weeknight but also fancy enough to make when you have company over. And it’s a skinny version, which makes it even better!
Chances are if you like Italian food, you’ve either had or heard of a Chicken Piccata recipe. Sometimes I tend to stay away from fancy sounding meals because I think they’re going to be difficult to make. Like Chicken Cacciatore or Chili Rellenos. Sounds intimidating, right? But names can be deceiving!
Piccata is actually a method of preparing food. Basically meat is sliced (or pounded), coated, sautéed and served in a sauce. Veal piccata originated in Italy and when the Americans picked up on the dish, chicken was used in place of the veal and thus the chicken piccata recipe was born. 😉
This is such an easy dinner. In fact, I’ve made it twice this week and my family devoured it! I made it one weeknight for a fancier meal for my husband and I and then during the week I made a bigger portion for my whole family. It’s made in one pan and is bursting with lemony, buttery, creamy flavor. So much flavor in every bite of tender chicken!
- 4-5 boneless, skinless chicken cutlets, pounded thin (about 1.25 lbs)
- salt & pepper
- ½ cup all-purpose flour
- 1-2 Tbsp. olive oil
- 2 garlic cloves, minced
- 2 cups chicken broth
- ⅓ cup fresh lemon juice
- 2 Tbsp. capers, drained and rinsed
- 1 Tbsp. unsalted butter
- 1 Tbsp. plain Greek yogurt, or more to taste
- angel hair pasta, for serving if desired
- sliced lemons, for serving
- parsley, for serving
- Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.
- Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
- Pull pan off the heat and add in minced garlic. Stir. Don't burn the garlic!
- When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
- Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
- Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).
- Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!
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This recipe was shared as a contributor post on Lil Luna on 3/21/16.