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
Scale
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
