easy chicken piccata

Easy to make Instant Pot Chicken Piccata! Tender juicy chicken infused with tasty buttery-tangy-savory Italian piccata sauce. Easy family-friendly chicken dinner.

Instant Pot Chicken Piccata

(2lbs

(16 grams) garlic cloves (, minced)

¼ cup (32 grams) all-purpose flour

olive oil

½ cup (125 milliliters) unsalted chicken stock

(64 grams) brined capers (, drained)

(7.5 milliliters) regular soy sauce ((optional))

unsalted butter

Salt and black pepper

Italian parsley (, finely chopped)

Parmesan cheese (, grated)

Lemon wedges (, quartered)

Butterfly Chicken Breasts

Butterfly Chicken Breasts (Optional): Put chicken breast on a chopping board, then put your hand flat on top of the chicken breast. Slice horizontally into one side of the chicken breast. Don&#39;t cut it all the way through to the other side. Leave roughly 1-inch attached. Open up the chicken breast, then slice it a bit more if necessary.

Brown Chicken in Instant Pot

Brown Chicken in Instant Pot: Season chicken breasts with salt and black pepper on both sides. Place ¼ cup (32g) all-purpose flour in a large bowl. Lightly coat the chicken breasts with flour on both sides. Press 'Saute' button to 'Sauté More' function to heat up Instant Pot. Wait until it says 'HOT' on the screen. Add 1½ tbsp (22.5ml) olive oil in Instant Pot. Make sure you cover the whole bottom with oil. Place the flour coated chicken breasts in Instant Pot. Then, brown each side for 3 minutes. Set aside the browned chicken breasts.

Saute Garlic

Saute Garlic: Add minced garlic in Instant Pot, then saute for 30 seconds.

Deglaze Instant Pot

Deglaze Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil. Then let it boil for 1 minute to allow the alcohol to evaporate.

Pressure Cook Chicken Piccata

Pressure Cook Chicken Piccata: Add ½ cup (125ml) unsalted chicken stock, ¼ cup (64g) drained capers, and optional 1.5 tsp (7.5ml) regular soy sauce in Instant Pot. Give it a quick mix. Add in browned chicken breasts and all the meat juice (if any).*Pro Tip: Try to get the browned chicken as close to the bottom of the inner pot as possible. So they&#39;re partially submerged in the cooking liquid.With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.Butterflied Chicken Breast: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutesBoneless &amp; Skinless Chicken Breast: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesBoneless &amp; Skinless Chicken Thighs: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.

Add Lemon Juice and Unsalted Butter

Add Lemon Juice &amp; Unsalted Butter: With kitchen tongs, place chicken on a serving plate. Bring the piccata sauce to a simmer with the “Saute” function. Based on your preference, taste and add 1 tbsp - 2 tbsp (15ml - 30ml) lemon juice to the piccata sauce. Add 2 tbsp (28g) unsalted butter to the piccata sauce. Stir until it has fully melted into the sauce.Allow the sauce to simmer for 3 to 6 minutes to desired thickness. Taste and adjust the sauce with more salt and black pepper (if necessary). Turn off the heat or switch to Keep Warm mode.

Garnish &amp; Serve

Garnish &amp; Serve: Drizzle the tasty piccata sauce on your chicken. Garnish with finely chopped Italian parsley and freshly grated Parmesan cheese. Place some lemon wedges on the side. Enjoy~

Juicy, tender lemon chicken piccata in a tangy caper &amp; lemon sauce! This comforting &amp; classic Italian dish is made in one pan, is so easy to make, and is filled with impressive flavor.

15-Minute Lemon Chicken Piccata

chicken breasts halved to make 4 cutlets

lemon, juiced

lemon zest

all-purpose flour

Tablespoon butter

chicken broth

garlic cloves,

garlic powder (optional)

capers,

fresh parsley, chopped

salt & pepper

Whisk sauce ingredients: In a small bowl or liquid measuring up, whisk chicken broth, lemon juice + zest, garlic powder, and capers together. Set aside for later.

Tenderize the chicken: Then place chicken breasts into a ziplock bag or lay between two pieces of parchment paper. Use a smooth side of a meat hammer or a rolling pin to pound the meat until it&#039;s about 1/2 to 1/4 inch thick. Tip: this tenderizes the chicken and also helps it to cook evenly.

Dip in flour: Evenly sprinkle salt &amp; pepper over both sides of chicken breasts. Add flour to a shallow bowl and dredge chicken into flour on both sides.

Brown chicken: Heat olive oil and 2 Tbsp butter in a large pan. Add floured chicken to pan and cook for 3 minutes on each side (cooking time will depend on the thickness of the chicken). Chicken should be browned and cooked through. Remove from pan onto another plate. 

Add sauce and simmer: In the same pan, add 1 Tablespoon of butter and minced garlic. Saute until fragrant (about 30 seconds). Add chicken broth and caper mixture to garlic - whisk ingredients together (make sure you scrape the bottom of the pan to get all the chicken flavor). Reduce sauce for about 4-5 minutes, whisk often. 

Add chicken and serve: Add chicken to pan with sauce. Garnish with fresh parsley and parmesan cheese. 

This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.

Lemon Chicken Piccata Recipe

chicken breast

Kosher salt and black pepper

flour

tbsp extra virgin olive oil,

tbsp ghee, (or butter, if you prefer)

lemon juice

chicken

parsley

Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).

Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).

In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.

Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.

Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.

Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).

https://content.jwplatform.com/videos/HozP4rqi.mp4

Easy Lemon Chicken Piccata Recipe

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Instant Pot Chicken Piccata

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The most viewed easy chicken piccata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine