Go Back
+ servings
Square image of cooked chicken piccata with chicken breasts, sliced onion, capers, garlic, lemon slices, and parsley in a juice all in cast iron skillet.

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!
5 from 1 vote
Prep Time 8 minutes
Cook Time 27 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chicken, Italian
Servings 4 servings

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.
Keyword chicken piccata
Tried this recipe?Let us know how it was!