Quick Chicken Piccata
Whether you're wondering how the heck to use your capers up, or you just want a really easy chicken dinner recipe, this Quick Chicken Piccata is a simple and delicious gluten-free meal! Enjoy with your choice of grain or potatoes!
Ingredients
- 2 pounds boneless skinless chicken breasts (about 2 large breasts, fillet them both)
- sea salt and pepper for seasoning the chicken
- olive oil for cooking
- 5-6 large garlic cloves (peel and chop)
- 1 large onion (slice about ⅓-1/2 inches thick)
- 1 ½ cups low sodium vegetable broth (option to use chicken broth)
- 3.5 ounces jar of capers (1 jar with liquid)
- 2 teaspoon lemon juice (freshly squeezed)
Instructions
- Fillet the chicken breasts lengthwise.
- While the chicken cooks, slice onions and chop garlic.
- Drizzle olive oil in a large skillet and set to medium-high heat. Once pan is hot, seer the meat for about 4 minutes, or until nicely browned (cover to retain moisture). Flip meat and cover again for another 6-7 minutes. Decrease heat to medium, turning meat again if needed for a darker brown to cook for another 2 minutes.
- Transfer cooked chicken to a bowl and cover. Drizzle more olive oil into your hot skillet (about 1 tablespoon). Sauté the onion and garlic for about 3 minutes. Add the broth, capers, lemon juice, and simmer for another 3-4 minutes. Add the chicken back into the skillet, covering it with the juice and vegetables. Decrease heat to low, cover, and simmer for another 4-5 minutes.
- Garnish with finely diced fresh parsley and freshly squeezed lemon juice.
- Serve with rice, quinoa, noodles, or potatoes.