Air Fryer Chicken Piccata Recipe

Ingredients

This recipe is crafted for 4 servings. Adjustments to quantities scale automatically, but cooking times and steps remain the same. Not all recipes scale perfectly.

• 2 large eggs, beaten
• 3 tablespoons lemon juice, divided
• 1 teaspoon garlic powder
• cup all-purpose flour
• cup grated Parmesan cheese
• 2 tablespoons dried parsley flakes
• 1 teaspoon salt
• 4 (4 ounce) skinless, boneless chicken breasts
• Nonstick cooking spray
• 2 tablespoons butter
• cup chicken broth
• 2 tablespoons capers with liquid, or more to taste

Directions

Step 1: Prepare your dredging station. In a bowl, whisk together eggs, 1 tablespoon of lemon juice, and garlic powder until fully combined.

Step 2: In a separate wide, shallow bowl, mix flour, Parmesan, parsley, and salt with a fork until evenly combined.

Step 3: Preheat your air fryer to 375F (190C) following the manufacturer's instructions. Lightly spray the bottom insert with nonstick cooking spray.

Step 4: Place chicken breasts between two sheets of heavy plastic on a flat surface. Pound evenly with the smooth side of a meat mallet until uniform and thin.

Step 5: Dredge each chicken breast first in the flour mixture, then dip in the egg wash, and finally coat again in the flour mixture. Arrange in the air fryer so pieces do not overlap. Cook in batches if needed.

Step 6: Cook in the preheated air fryer for about 14 minutes, or until the chicken is no longer pink in the center and juices run clear. An instant-read thermometer should register at least 165F (74C).

Step 7: While the chicken cooks, melt butter in a small saucepan over medium heat. Stir in chicken broth, the remaining 2 tablespoons of lemon juice, and capers with their liquid. Bring to a simmer and reduce slightly; the sauce should be thin.

Step 8: Serve the chicken hot with the lemon-butter sauce drizzled over each piece.

Cook's Notes

• Chicken tenderloins can be used instead of breasts.
• If you can flip the chicken without disturbing the breading, do so after 10 minutes and cook for the remaining 4 minutes.
• If flipping is difficult, the bottom may be slightly softer, but drizzling the sauce on top balances the texture.

Nutrition Facts (per serving)

• Calories: 322
• Fat: 14g (18% DV)
• Saturated Fat: 7g (35% DV)
• Cholesterol: 182mg (61% DV)
• Sodium: 1143mg (50% DV)
• Carbohydrates: 15g (5% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 1g
• Protein: 33g (66% DV)
• Vitamin C: 6mg (7% DV)
• Calcium: 153mg (12% DV)
• Iron: 3mg (16% DV)
• Potassium: 309mg (7% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient information is based on available data and may not cover all ingredients. Consult a medical professional if following a restrictive diet.