Description
Spicy Brown Butter Chicken Piccata is a zesty twist on a classic—juicy pan-seared chicken breasts swimming in a buttery, garlicky lemon-caper sauce with a fiery kick of chili and aromatic fennel. It’s bold, elegant, and weeknight-dinner friendly!
Ingredients
Scale
- 2 chicken breasts, split and pounded
- 1 lemon, sliced into rounds
- 4 cloves garlic, thinly sliced
- 60g (4 tbsp) cold salted butter, divided
- 1½ tablespoons capers (30g)
- 1 teaspoon chili flakes
- 1 teaspoon fennel seeds
- ¾ cup white wine
- ½ cup chicken stock (fresh or from concentrate)
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
- Picked dill (for garnish)
- Salt and pepper, to taste
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat.
- Add chicken and cook until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
- In the same skillet, add 2 tablespoons butter, garlic, chili flakes, and fennel seeds. Cook until fragrant and garlic is lightly golden.
- Pour in white wine and chicken stock. Bring to a simmer and reduce by half.
- Stir in remaining butter and capers until the sauce is smooth and slightly thickened.
- Return chicken to the pan and spoon sauce over it. Add lemon slices to warm through.
- Garnish with fresh parsley and dill before serving.
Notes
- Use freshly squeezed lemon juice for an extra citrusy punch.
- Pounding the chicken thin ensures quick, even cooking.
- Adjust chili flakes to taste if you prefer a milder heat.
- Pairs beautifully with rice, pasta, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 135mg