The BEST Chicken Piccata Recipe

Introduction

Chicken Piccata is a bright and tangy classic Italian dish featuring tender chicken cutlets in a buttery lemon and caper sauce. It’s quick to prepare and perfect for an elegant weeknight dinner or special occasion.

Ingredients

• 1 lemon
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour
• 3 tablespoons butter, divided
• 2 tablespoons canola oil
• 1 cup chicken broth or white wine, or a combination of both
• 2 tablespoons capers, drained and rinsed
• Flat-leaf parsley, for serving (optional)

Instructions

1. Step 1: Slice the lemon in half. Juice one half and set aside. Cut the other half into 1/8-inch slices and set these aside as well.
2. Step 2: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to create thin cutlets. Season both sides evenly with kosher salt and freshly ground black pepper. Dredge each cutlet in the flour, shaking off any excess.
3. Step 3: Heat 2 tablespoons of butter with the canola oil in a large skillet over medium-high heat. Add four pieces of chicken and cook for 2 to 3 minutes per side until golden and cooked through. Transfer to a platter or sheet pan and cover with foil. Repeat with remaining chicken.
4. Step 4: Reduce heat to medium. Add the chicken broth or white wine (or a combination of both), lemon juice, sliced lemons, and capers to the pan. Scrape up any browned bits from the bottom of the skillet. Cook the sauce for 2 to 3 minutes until slightly reduced.
5. Step 5: Stir in the remaining 1 tablespoon of butter until melted. Taste and adjust seasoning if needed. Spoon the sauce over the chicken cutlets and garnish with parsley, if using. Serve immediately with mashed potatoes, cauliflower, polenta, or noodles.

Tips & Variations

• For extra tenderness, pound the chicken cutlets lightly before dredging in flour.
• Use white wine instead of chicken broth for a deeper, more complex flavor.
• Add a splash of heavy cream to the sauce for a richer, silkier texture.
• Serve alongside roasted vegetables or a light salad for a balanced meal.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken and to warm the sauce. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking time and will offer a richer flavor and more juiciness.

What can I substitute for capers if I don’t have any?

If you don’t have capers, you can substitute with chopped green olives or a small amount of chopped pickles to provide a similar briny tang.

The BEST Chicken Piccata Recipe

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★★★★★

4.6 from 150 reviews

• Author: Rafael
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Chicken Piccata recipe delivers tender, flavorful chicken cutlets in a tangy lemon-caper sauce. Quick and easy to prepare, it’s perfect for a weeknight dinner, served alongside mashed potatoes, polenta, or noodles for a complete meal.

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Ingredients

Scale 1x2x3x

Chicken

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour

For Cooking

• 3 tablespoons butter (divided)
• 2 tablespoons canola oil

Sauce & Garnish

• 1 lemon
• 1 cup chicken broth or white wine, or a combination of both
• 2 tablespoons capers, drained and rinsed
• Flat-leaf parsley, for serving (optional)

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Instructions

1. Prepare the lemon: Slice the lemon in half, juice one half, then cut the other half into 1/8″ slices and set aside.
2. Prepare the chicken: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to make two thin cutlets. Season both sides evenly with kosher salt and freshly ground black pepper. Dredge each piece in flour, shaking off any excess flour.
3. Cook the chicken: Heat 2 tablespoons of butter with the canola oil in a large skillet over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per side until golden brown. Transfer cooked chicken to a platter or sheet pan and cover with foil. Repeat with remaining chicken.
4. Make the sauce: Reduce heat to medium and add the chicken broth, white wine, or a combination (about 1 cup total), lemon juice, sliced lemon pieces, and capers. Scrape up the browned bits from the bottom of the pan and cook the sauce for 2-3 minutes to meld flavors.
5. Finish the sauce: Stir in the remaining 1 tablespoon of butter until melted and smooth. Taste and adjust seasoning if necessary.
6. Serve: Spoon the sauce over the cooked chicken breasts. Garnish with chopped flat-leaf parsley if desired. Serve with mashed potatoes, cauliflower, polenta, or noodles for a complete dish.

Notes

• Ensure chicken cutlets are thin for even cooking and tender texture.
• Use a mixture of chicken broth and white wine for a balanced sauce flavor.
• Capers add a nice salty, tangy pop; rinse them to reduce excess saltiness if preferred.
• Serve immediately to enjoy the chicken warm and the sauce fresh.
• This dish pairs well with simple sides like mashed potatoes or pasta to soak up the delicious sauce.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken, Capers, Easy Dinner, Quick Chicken Recipe