Chicken Piccata
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.
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
  • 4 chicken breastsskinless, boneless, 1 1/2 pounds to 1 3/4 pounds
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1tablespoon olive oil
  • 1cup chicken broth
  • 1/4cup fresh lemon juice
  • 2tablespoons butter
  • 2tablespoons brined capersdrained
  • 2tablespoons flat-leaf parsleychopped fresh
  • Hot cooked pastaor rice
  • Lemon slices
  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.