This Creamy, Lemony Chicken Piccata Is Even Better Than the Classic

Name: This Creamy, Lemony Chicken Piccata Is Even Better Than the Classic
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: 20-minute hoisin skillet salmon
Ingredients: 4 boneless, skinless chicken breasts (6 to 8 ounces each); 1 cup all-purpose flour; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground pepper, plus more to taste; 3 large eggs; 2 cups panko breadcrumbs; 1/2 cup finely grated parmesan cheese; 2 to 4 tablespoons olive oil, as needed; 4 tablespoons unsalted butter; 1 shallot, minced; 1 tablespoon all-purpose flour; 1 cup chicken broth; 1/2 cup heavy cream; 1 (14-ounce) can quartered artichoke hearts, drained; 2 tablespoons capers, drained; 2 lemons, 1 juiced and 1 cut into wedges, for serving; Shaved parmesan cheese, for serving

45 min 4 17 ingredients

More 20-minute hoisin skillet salmon

Ingredients

4 boneless, skinless chicken breasts (6 to 8 ounces each)
1 cup all-purpose flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
3 large eggs
2 cups panko breadcrumbs
1/2 cup finely grated parmesan cheese
2 to 4 tablespoons olive oil, as needed
4 tablespoons unsalted butter
1 shallot, minced
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons capers, drained
2 lemons, 1 juiced and 1 cut into wedges, for serving
Shaved parmesan cheese, for serving

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Instructions

Place a large piece of plastic wrap over your cutting board or countertop. Place the chicken breasts on the plastic, spaced a few inches apart, then cover with another large sheet of plastic wrap. Use a rolling pin or meat pounder to pound each chicken breast to an even 1/2-inch thickness.
On a large plate, stir together the flour, salt and pepper. In a shallow bowl, whisk together the eggs. On another large plate, stir together the panko and grated parmesan cheese. Working one at a time, completely coat each chicken breast with the flour, then a coating of egg, then the panko mixture. Place each breaded chicken on a rimmed baking sheet.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Working in batches, cook the chicken until it’s browned and crispy on both sides and registers 165°F on an instant-read thermometer, 3 to 5 minutes per side, reducing the heat as needed if they’re browning too quickly. Set aside on a clean plate. Add more olive oil to the pan if needed, and repeat cooking with the remaining chicken.
In a medium saucepan, melt the butter over medium heat. Add the shallots and cook until lightly browned and softened, 2 to 3 minutes. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth and heavy cream, then add the artichokes and capers. Bring to a simmer, then reduce the heat to medium-low until and cook until the sauce has reduced and is thick enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in the lemon juice. Taste and season with salt and pepper if needed.
Place each chicken breast on a serving plate and spoon the sauce over the chicken. Top with the shaved parmesan and serve with lemon wedges. Any leftover chicken and sauce can be refrigerated in separate airtight containers for up to 3 days. For best results, reheat the sauce in a saucepan or in the microwave until warm, and reheat the chicken on a rimmed baking sheet in a 400°F oven or in the air fryer at 375°F until heated through and crispy. Love the recipe? Leave us stars and a comment below!