The BEST Chicken Piccata Recipe
Introduction
This Chicken Piccata is a bright and flavorful classic Italian dish featuring tender chicken breasts in a tangy lemon-caper sauce. It’s quick to prepare and perfect for an impressive 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
- Step 1: Slice the lemon in half. Juice one half, then cut the other half into 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. Dredge each piece in flour, shaking off the excess.
- Step 3: Heat 2 tablespoons of butter and the canola oil in a large skillet over medium-high heat. Add 4 pieces of chicken and cook for 2 to 3 minutes per side until golden and cooked through. Transfer to a platter and cover with foil to keep warm. Repeat with remaining chicken.
- Step 4: Reduce heat to medium. Add the chicken broth or wine (or a mix of both), lemon juice, lemon slices, and capers to the skillet. Scrape up any browned bits from the pan and cook the sauce for 2 to 3 minutes until slightly reduced.
- Step 5: Stir in the remaining 1 tablespoon of butter until melted. Adjust seasoning if needed. Spoon the sauce over the chicken and garnish with parsley, if desired. Serve with mashed potatoes, polenta, noodles, or cauliflower.
Tips & Variations
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or almond flour.
- Swap canola oil for olive oil for a richer flavor.
- Try adding a splash of dry white wine to deepen the sauce’s flavor.
- Use fresh thyme or basil along with parsley for a different herb profile.
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 prevent the chicken from drying out. The sauce may thicken when chilled; add a splash of broth or water when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They are juicier but may need slightly longer cooking time. Slice them thinly to ensure even cooking.
What can I serve with chicken piccata?
This dish pairs wonderfully with mashed potatoes, polenta, rice, noodles, or steamed vegetables like asparagus or green beans.
PrintThe BEST Chicken Piccata Recipe
This classic Chicken Piccata recipe features tender, pan-fried chicken cutlets in a bright and tangy lemon-caper sauce. Perfectly seasoned and finished with butter and fresh parsley, this dish is quick to prepare and pairs wonderfully with mashed potatoes, polenta, or noodles for an elegant yet easy meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour
Sauce
- 1 lemon (half juiced, half sliced into 1/8” slices)
- 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. Juice one half and set aside. Cut the other half into thin 1/8-inch slices and set aside for the sauce and garnish.
- Prepare the chicken: Trim any excess fat from the chicken breasts. Slice each breast in half lengthwise to create thin cutlets. Season both sides evenly with kosher salt and freshly ground black pepper. Then dredge each piece in all-purpose flour, shaking off any excess flour to avoid clumping.
- 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 the chicken at a time and cook for 2 to 3 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a platter or sheet pan and cover loosely with foil to keep warm. Repeat with the remaining chicken pieces.
- Make the sauce: Reduce the heat to medium and add the chicken broth or white wine (or a mix of both if desired) to the same skillet. Pour in the reserved lemon juice along with the sliced lemon pieces and capers. Scrape the browned bits from the bottom of the pan with a wooden spoon to incorporate flavor. Cook the sauce for 2 to 3 minutes, allowing it to reduce slightly.
- Finish the sauce and serve: Stir in the remaining 1 tablespoon of butter until melted and the sauce is glossy. Taste the sauce and adjust seasoning if necessary. Spoon the sauce generously over the cooked chicken breasts. Garnish with chopped flat-leaf parsley if desired and serve immediately with your choice of mashed potatoes, cauliflower, polenta, or noodles.
Notes
- For a lighter version, use lemon juice and chicken broth only, avoiding wine.
- To keep chicken cutlets even thinner, use a meat mallet before seasoning and flouring.
- For gluten-free adaptation, substitute all-purpose flour with a gluten-free flour blend.
- Capers add a salty, briny pop—rinse them well if you prefer less saltiness.
- This dish pairs exceptionally well with simple sides like mashed potatoes or angel hair pasta to soak up the delicious sauce.
Keywords: Chicken Piccata, lemon chicken, capers, Italian chicken recipe, quick chicken dinner
