Chicken Piccata

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 4
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Chicken Piccata is a dish that brings together the bright tang of lemon with the briny pop of capers, all wrapped up in a buttery sauce that feels indulgent yet light. It's a simple, elegant dish perfect for a weeknight dinner or an intimate dinner party.

Ingredients for Chicken Piccata

Chicken breasts are the star of this dish, providing a lean, protein-rich base. By pounding them to an even thickness, you ensure they cook evenly and quickly. The flour coating helps create a golden crust while also slightly thickening the sauce as it cooks. Butter adds richness and depth, while olive oil prevents it from burning at higher temperatures. Chicken broth forms the backbone of the sauce, enhancing the savory notes. Lemon juice cuts through the richness with its bright acidity, and capers add a burst of briny flavor. Finally, parsley provides a fresh, herby finish.

Tips & Tricks

  • Pounding the chicken is key for even cooking — a rolling pin or a heavy skillet works if you don’t have a meat mallet.
  • Don’t skip rinsing the capers; it tones down their saltiness, ensuring they enhance rather than overpower the dish.
  • Use fresh lemon juice for the best flavor — bottled juice doesn’t offer the same brightness.

Serving Suggestions

Chicken Piccata pairs beautifully with a light starch like angel hair pasta or rice to soak up the luscious sauce. For a vegetable side, try steamed asparagus or a crisp arugula salad dressed with a simple vinaigrette.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used, but may require a slightly longer cooking time.
What can I use if I don’t have capers?
Green olives can be a good substitute, offering a similar briny flavor.
How do I make this dish gluten-free?
Swap the all-purpose flour for a gluten-free flour blend or almond flour.

Chicken Piccata Recipe Walkthrough

Start by pounding the chicken breasts to about 1/2 inch thickness. This is crucial for even cooking. Season your flour with salt and pepper and dredge each chicken breast in this mixture, shaking off the excess — this will form a crisp, golden crust.

Heat up 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Once hot, place the chicken breasts in the skillet. Cook each side for about 3-4 minutes until they’re golden brown and cooked through. Remove them from the skillet and set aside on a plate.

In the same skillet, pour in the chicken broth, lemon juice, and capers. As it comes to a boil, use a spoon to scrape up any browned bits stuck to the pan — these are flavor gold! Return the chicken to the skillet and let it simmer for about 5 minutes. During this time, spoon the sauce over the chicken to let those flavors meld.

Finish the sauce by adding the remaining 2 tablespoons of butter, stirring until it’s melted and the sauce is smooth. Sprinkle chopped parsley over the top just before serving for a fresh touch.

Why You'll Love This Recipe

  • Quick and easy to make — ready in under 30 minutes.
  • A delightful balance of flavors — tangy, savory, and buttery.
  • Minimal ingredients with maximum taste.
  • A crowd-pleaser that feels restaurant-quality.

Ingredients

4 boneless skinless chicken breasts (about 6 oz each)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons unsalted butter
3 tablespoons olive oil
1/2 cup chicken broth
1/3 cup fresh lemon juice
1/4 cup capers, rinsed and drained
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Pound the chicken breasts to an even thickness of about 1/2 inch.
2. Mix flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off the excess.
3. In a large skillet, heat 2 tablespoons of butter and 3 tablespoons of olive oil over medium-high heat.
4. Add the chicken breasts and cook for about 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
5. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a boil, scraping up browned bits from the skillet.
6. Return the chicken to the skillet and simmer for about 5 minutes, spooning the sauce over the chicken.
7. Add the remaining 2 tablespoons of butter to the sauce and stir until melted and well combined.
8. Garnish with fresh parsley before serving.

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