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The BEST Chicken Piccata Recipe

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★★★★★

4.5 from 122 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://famdishes.com/the-best-chicken-piccata-recipe/