Cook up the classic Italian dish with ease in an Instant Pot! Packed with garlic and lemon flavors, this Instant Pot Chicken Piccata is perfect for an easy weeknight dinner!
Using a sharp knife, cut the chicken breasts in half lengthwise to make 4 thinner breasts (cutlets). Season the chicken on both sides with salt and pepper.
2 boneless, skinless chicken breasts, salt and pepper
Mix the flour and Parmesan in a shallow bowl.
¼ cup all-purpose flour, ¼ cup grated Parmesan cheese
Lightly dredge the chicken to coat and set aside.
Set your Instant Pot to SAUTE. Add in the oil and butter.
Once melted, add the chicken breasts, two at a time, and cook until golden on both sides, about 3 minutes per side. Remove from the Instant Pot and set aside.
Add in the garlic and cook until fragrant, about 30 seconds.
4 cloves garlic
Pour in the wine and scrape the bottom of the pot to loosen any brown bits. Add in the chicken broth, capers, and chicken breasts.
½ cup dry white wine, ½ cup low sodium chicken broth, ¼ cup capers
Pressure cook for 5 minutes, then natural release for 10 minutes before releasing any remaining pressure.
Remove the chicken from the pot and set aside.
Whisk the cornstarch with 2 tablespoons water and add to the pot with the lemon juice. Sauté for 1-2 minutes until the sauce is thickened.
2 tablespoons cornstarch, 2 tablespoons lemon juice
Spoon the sauce over the chicken. Garnish with grated parmesan, parsley, and lemon slices.
If your chicken still seems to have an uneven thickness after slicing, wrap it in plastic wrap and pound it with a meat mallet or rolling pin until even.
Storage: Store chicken piccata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.