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Homemade 20-Minute Chicken Piccata (Lightened-Up) recipe photo
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20-Minute Chicken Piccata (Lightened-Up)

This 20-Minute Chicken Piccata is zesty, light, and packed with flavor. A quick, healthy weeknight winner with bright lemon, smoky turkey bacon, and classic capers.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Easy, Healthy, Light, Quick
Servings: 4 servings

Ingredients

  • 1 lb boneless, skinless chicken breasts thinly sliced or pounded for even cooking
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour for a light dredge
  • 2 tablespoons olive oil heart-healthy and flavorful
  • 2 tablespoons turkey bacon chopped – adds smoky richness
  • 2 cloves garlic minced – essential aromatic base
  • 1/2 cup low-sodium chicken broth foundation of the sauce
  • 2 tablespoons capers drained – for that classic briny punch
  • 1 lemon juiced – brightens and balances the flavors
  • 2 tablespoons fresh parsley chopped – for a fresh, herbal finish

Instructions

Step 1: Prep the Chicken

  • Pat the chicken breasts dry. Pound with a meat mallet or rolling pin to about 1/2 inch thickness if thick. Season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.

Step 2: Cook Turkey Bacon & Chicken

  • Heat olive oil in a large skillet over medium heat. Add chopped turkey bacon and cook until crisp, about 3 minutes. Remove turkey bacon and set aside, leaving oil in pan.
  • Add floured chicken breasts to skillet. Cook 3-4 minutes per side until golden and cooked through (165°F internal temperature). Transfer chicken to a plate and tent with foil.

Step 3: Build the Piccata Sauce

  • Sauté minced garlic in the same skillet for about 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping pan to release browned bits. Stir in capers and simmer for 3 minutes to reduce slightly.

Step 4: Finish & Serve

  • Return chicken and turkey bacon to skillet. Spoon sauce over chicken and warm together for 1-2 minutes. Sprinkle with fresh parsley and serve immediately.

Equipment

  • Large Skillet
  • Meat mallet or rolling pin
  • Shallow Dish
  • Knife and cutting board
  • Citrus juicer or reamer
  • Tongs or spatula
  • Measuring cups and spoons

Notes

  • Don’t skip pounding the chicken breasts to ensure even cooking and tender texture.
  • Use freshly squeezed lemon juice for the best bright flavor; bottled juice can taste flat.
  • Keep the heat medium when cooking garlic to avoid bitterness.
  • For a creamy twist, stir in a dollop of Greek yogurt off the heat before serving.
  • Use pre-sliced chicken cutlets to save time on busy weeknights.