Looking for a restaurant-quality dish that’s surprisingly simple to make? This chicken tenderloin piccata is your new go-to for elegant flavor without the hassle. Tender, juicy chicken tenderloins are pan-seared to golden perfection, then bathed in a bright, buttery lemon-caper sauce that sings with acidity and depth. Best of all? It’s one of the easiest weeknight meals you’ll ever make-perfect for busy nights when you crave something fresh, flavorful, and fast.
Ingredients : (Serves 4)
1 lb chicken tenderloins (trimmed and patted dry)
½ cup all-purpose flour (for dredging)
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
¾ cup low-sodium chicken broth
1/4 cup of fresh lemon juice from two big lemons
¼ cup capers, drained
2 tbsp chopped fresh parsley
Method :
Step 1: Prep the Chicken
Pat the chicken tenderloins completely dry with paper towels-this ensures a perfect sear. Combine the flour, salt, and pepper in a small basin. Dredge each tenderloin lightly in the flour mixture, shaking off excess.
Step 2: Sear to Golden Perfection
Heat 1 tablespoon butter and olive oil in a big pan over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook for 3–4 minutes per side, until golden brown and cooked through (internal temp of 165°F). Remove chicken and set aside on a plate.
Step 3: Build the Piccata Sauce
In the same skillet, add remaining 1 tbsp butter. Garlic should be sautéed for 30 seconds without burning. Pour in chicken broth and lemon juice, scraping up any browned bits from the pan (this is flavor gold!). Add capers and simmer for 3-4 minutes until slightly reduced.
Step 4: Finish and Serve
Spoon the sauce over the chicken and return it to the pan. Let it warm through for 1 minute. Stir in parsley and, if desired, a splash of cream or extra butter for extra silkiness. Taste and adjust salt or lemon as needed.
Serve immediately over your favorite easy weeknight meals base -we love it with angel hair pasta or creamy polenta. Garnish with extra parsley and lemon wedges.