The BEST Chicken Piccata Recipe
Introduction
Chicken Piccata is a classic Italian-American dish known for its bright, tangy flavors and tender chicken cutlets. This easy recipe delivers a delicious balance of lemon, capers, and buttery sauce that’s perfect for weeknight dinners or entertaining guests.
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
- Step 1: Slice the lemon in half and juice one half. Cut the other half into thin 1/8-inch slices and set aside.
- Step 2: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to create two thin cutlets. Season both sides evenly with kosher salt and freshly ground black pepper, then dredge each piece in flour, shaking off any excess.
- 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 the cooked chicken to a platter and cover with foil. Repeat with remaining chicken.
- Step 4: Reduce heat to medium and add the chicken broth or white wine (or a mix of both), lemon juice, lemon slices, and capers to the skillet. Scrape the browned bits from the bottom of the pan and cook the sauce for 2 to 3 minutes.
- Step 5: Stir in the remaining 1 tablespoon of butter until melted. Taste the sauce and adjust seasoning if needed. Spoon the sauce over the chicken cutlets and garnish with parsley if desired. Serve warm with mashed potatoes, cauliflower, polenta, or noodles.
Tips & Variations
- For extra flavor, marinate the chicken breasts in lemon juice and herbs for 30 minutes before cooking.
- Use white wine for a more traditional piccata sauce or chicken broth if you prefer a milder taste.
- Swap canola oil for olive oil for a richer flavor.
- Add a splash of heavy cream to the sauce for a creamier texture.
- To keep the chicken moist, pound the cutlets evenly before cooking.
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 or in the microwave to avoid drying out the chicken. The sauce may thicken when refrigerated; you can thin it with a splash of broth or water when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken for this recipe?
This recipe works best with boneless, skinless chicken breasts because they cook quickly and evenly. Bone-in chicken will require longer cooking and may not absorb the sauce as well.
What can I serve with chicken piccata?
Chicken piccata pairs wonderfully with mashed potatoes, cauliflower mash, polenta, or egg noodles. Steamed vegetables or a simple green salad also complement the dish nicely.
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The BEST Chicken Piccata Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Chicken Piccata recipe features tender, pan-seared chicken breasts coated in a light flour dredge and served with a tangy lemon-caper sauce. Finished with butter and fresh parsley, it’s a classic Italian-American dish that’s quick to prepare and perfect for a flavorful weeknight dinner.
Ingredients
Chicken Piccata
- 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
- Prepare the lemon: Slice the lemon in half and juice one half. Then slice the other half into 1/8-inch slices and set aside for garnish and sauce.
- Prepare the chicken: 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 breast in the all-purpose flour, shaking off the excess flour.
- Cook the chicken: Heat 2 tablespoons of butter along with the canola oil in a large skillet over medium-high heat. Add four pieces of chicken and cook for 2 to 3 minutes on each side until golden and cooked through. Transfer cooked chicken to a plate or sheet pan and cover loosely with foil to keep warm. Repeat with remaining chicken pieces.
- Make the sauce: Reduce the skillet heat to medium. Add the chicken broth or white wine (or a combination of both), along with the lemon juice, sliced lemon pieces, and capers. Scrape up any browned bits from the pan bottom and cook the sauce for 2 to 3 minutes to reduce slightly and blend the flavors.
- Finish the sauce and serve: Stir in the remaining 1 tablespoon of butter until melted and the sauce is smooth. Taste and adjust seasoning if needed. Spoon the sauce over the chicken breasts, garnish with flat-leaf parsley if desired, and serve immediately with your choice of mashed potatoes, cauliflower, polenta, or noodles.
Notes
- For a lighter option, use chicken broth instead of wine in the sauce.
- Make sure the chicken cutlets are thin for even cooking and tenderness.
- You can substitute canola oil with olive oil for a richer flavor.
- The sauce can be thickened further by adding a slurry of flour and water if desired, though traditionally it’s a light sauce.
- Serve immediately to enjoy the sauce at its best consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken, Capers Chicken, Quick Chicken Dinner
