Chicken Piccata
By :Instant Pot Miracle
Print Recipe
There is something irresistible about the combination of tangy lemon, briny capers, fresh herbs, and the rich flavor of butter—which is perhaps why this dish retains its popularity. Serve with pasta or rice and fresh steamed green beans or sautéed spinach.
Votes: 9
Rating: 4.33
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Capers, Chicken, Chicken Broth
Prep Time 20 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 4 chicken breasts skinless, boneless, 1 1/2 to 1 3/4 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons butter
  • 2 tablespoons brined capers drained
  • 2 tablespoons flat-leaf parsley chopped fresh
  • Hot cooked pasta or rice
  • Lemon slices
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Capers, Chicken, Chicken Broth
Prep Time 20 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 4 chicken breasts skinless, boneless, 1 1/2 to 1 3/4 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons butter
  • 2 tablespoons brined capers drained
  • 2 tablespoons flat-leaf parsley chopped fresh
  • Hot cooked pasta or rice
  • Lemon slices
Votes: 9
Rating: 4.33
Rate this recipe!
Instructions
  1. Season the chicken with salt and pepper. Select sauté on the Instant Pot and adjust to normal. Heat oil in pot; add chicken and cook for 2 to 3 minutes per side until browned.
  2. Add broth. Press cancel. Secure the lid on the pot.
  3. Close the pressure-release valve. Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
  4. Use tongs to remove chicken to a serving platter; cover to keep warm.
  5. Add lemon juice to cooking liquid in pot. Select sauté and adjust to normal. Bring to a simmer and cook for 5 minutes to reduce. Press cancel.
  6. Whisk butter into sauce; add capers and parsley.
  7. Pour sauce over chicken. Serve over pasta or rice. Serve with lemon slices.
6 replies
  1. Seanhutch
    Seanhutch says:

    New to the whole instant pot but i made some changes to make it work for me. The chicken breasts were a little large so i added to minutes to the pressure cooking time. When making the sauce, I wanted it a little thicker so i aded a bit of flour. I then split my breasts so hey were thinner and let them hamg out in the sauce for about ten minutes. Awesome!

  2. Mondo
    Mondo says:

    This was my first IP trial recipe. Quick and easy! I followed the recipe exactly and served over brown rice with a side of steamed green beans. I will likely make this again and would add flour to the sauce as suggested by the previous review.

  3. Slamb28
    Slamb28 says:

    Easy and really tasty! Next time i mght actually use a pan to brown the chicken because it was a little tight teying tibrown 4 chicken breasts in my 6QT.

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