Air Fryer Chicken Piccata

4.6
(9)
7 Reviews
5 Photos

This air fryer chicken piccata features tender chicken fillets with a crispy breaded crust topped with a simple lemon-butter sauce infused with tangy capers.

Submitted by Rebekah Rose Hills
Updated on November 21, 2024
5
5
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Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 large eggs, beaten

  • 3 tablespoons lemon juice, divided

  • 1 teaspoon garlic powder

  • ½ cup all-purpose flour

  • ½ 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

  • ½ cup chicken broth

  • 2 tablespoons capers with liquid, or more to taste

Directions

  1. Prepare your dredging station: Whisk eggs, 1 tablespoon lemon juice, and garlic powder together in a bowl until well combined. Place flour, Parmesan, parsley, and salt into a wide, shallow bowl or pie plate; stir with a fork until well blended.

  2. Preheat an air fryer to 375 degrees F (190 degrees C) according to the manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.

  3. Place chicken between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until uniform and thin.

  4. Dredge chicken in flour mixture, then in egg wash, and then in flour mixture again. Place each piece into the air fryer as you go, arranging so no pieces overlap. If you have too many pieces of chicken, you can cook them in batches.

  5. Bake in the preheated air fryer until no longer pink in the center and the juices run clear, about 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  6. While the chicken cooks, melt butter in a small saucepan over medium heat. Whisk in chicken broth, remaining 2 tablespoons lemon juice, and capers with their liquid. Bring to a simmer, then allow to simmer and reduce slightly while the chicken cooks; the sauce will be thin.

  7. Serve chicken with lemon-butter sauce drizzled over the top.

Cook’s Note

You can use chicken tenderloins instead of breasts.

If you're able to flip the chicken without disturbing the breading, you can flip it after 10 minutes, then cook it for the remaining 4 minutes.

If you're not able to flip the chicken, the bottom will be soggier than the top, but with the sauce drizzled over the top. I didn't really notice a difference.

Nutrition Facts (per serving)

322 Calories
14g Fat
15g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 322
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 182mg 61%
Sodium 1143mg 50%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 33g 66%
Vitamin C 6mg 7%
Calcium 153mg 12%
Iron 3mg 16%
Potassium 309mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.