Chicken Piccata for Two: A Restaurant Classic That Costs Less Than $9

Chicken piccata is one of those dishes that instantly signals a special occasion, and this version brings all of that bright, buttery, lemon-caper flavor home for a fraction of the restaurant price. Thin chicken cutlets get a light dredge in flour before searing to a golden crust, setting up a pan already loaded with flavor for the sauce that follows. Lemon juice, chicken broth, and briny capers simmer together into a glossy, tangy sauce, finished with a swirl of butter that brings everything together into something silky and rich. Poured back over the chicken, the sauce turns a simple seared cutlet into a dish that tastes like it came straight from an Italian bistro. This is an easy way to make a weeknight dinner for two feel like an occasion, whether that occasion is a date night or simply wanting something a little more elevated. At under $9 total for both servings, it’s proof that a genuinely impressive dinner doesn’t require an expensive night out.

Chicken Piccata for Two

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Total Time 30 minutes mins

Servings: 2

Calories: 380

Ingredients Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts about 12 oz total, halved lengthwise
• 2 tbsp flour
• 2 tbsp butter divided
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 2 tbsp lemon juice
• 2 tbsp capers drained
• 1 clove garlic minced
• 1 tbsp fresh parsley chopped
• Salt and pepper to taste

Method

 

1. Season the halved chicken breasts with salt and pepper, then dredge lightly in flour, shaking off the excess.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3. Sear the chicken for 3 to 4 minutes per side until golden and cooked through, then remove and set aside.
4. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan.
6. Add the capers and simmer for 3 to 4 minutes until the sauce reduces slightly.
7. Stir in the remaining butter until the sauce turns glossy.
8. Return the chicken to the skillet, spooning the sauce over the top.
9. Sprinkle with fresh parsley and serve immediately.

Notes

Slicing the chicken breasts in half lengthwise makes them cook faster and stretches two breasts into four thin cutlets, keeping this classic dinner well under $10 for two.