Classic Chicken Piccata

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
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Classic Chicken Piccata is a timeless dish that combines tender chicken with a zesty lemon-caper sauce. It's a simple yet elegant meal that brings a burst of flavor to your table, perfect for both weeknight dinners and special occasions.

Ingredients for Classic Chicken Piccata

The star of the show is, of course, the chicken breasts. Pounding them to an even thickness ensures they cook evenly, giving you a juicy and tender result. The flour coating helps achieve a beautiful golden crust on the outside, while the seasoning of salt and black pepper adds just the right amount of flavor.

Olive oil is used to sear the chicken, contributing a subtle richness, while the unsalted butter in the sauce adds depth. The chicken broth forms the base of the sauce, complemented by the bright, tangy lemon juice. Capers bring a briny punch that balances the sauce beautifully. Finally, a sprinkle of fresh parsley adds a touch of color and freshness.

Tips & Tricks

  • Pound the chicken evenly to ensure consistent cooking.
  • Don’t skip shaking off excess flour; it prevents the sauce from becoming too thick.
  • If you prefer a thicker sauce, let it reduce a bit longer before adding the chicken back in.
  • Fresh lemon juice is key—bottled juice just doesn’t compare.

Serving Suggestions

Chicken Piccata pairs beautifully with a side of creamy mashed potatoes or a light, refreshing salad. For a more filling meal, try serving it alongside pasta tossed in a little olive oil and garlic. A glass of crisp white wine like Sauvignon Blanc complements the dish perfectly.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs, but you may need to adjust the cooking time slightly as they might take longer to cook through.
What if I don’t have fresh parsley?
No worries! You can substitute with dried parsley, but use it sparingly as it’s more concentrated.
Can I freeze the leftovers?
Absolutely! Store in an airtight container and freeze for up to 2 months. Reheat gently on the stovetop to maintain the sauce's texture.

Classic Chicken Piccata Recipe Walkthrough

Start by placing your chicken breasts between two sheets of plastic wrap. Give them a gentle pounding with a meat mallet or a rolling pin until they're about 1/2 inch thick. This helps them cook evenly and quickly. Next, in a shallow dish, mix together the flour, salt, and black pepper. Dredge each chicken breast in this mixture, making sure to shake off any excess.

Heat your olive oil in a large skillet over medium-high heat. Once it's shimmering, add the chicken breasts. Cook them for about 4 minutes on each side until they're golden brown and cooked through. Then, transfer them to a plate and set aside.

Reduce the heat to medium and add the butter to the skillet. Let it melt, then pour in the chicken broth, lemon juice, and capers. Allow this mixture to simmer for about 2 minutes, stirring occasionally to blend the flavors together.

Return the chicken to the skillet, letting it soak up some of that luscious sauce. Simmer for another 2 minutes, spooning the sauce over the chicken to keep it moist and flavorful. Once done, remove from heat, sprinkle with chopped parsley, and serve immediately.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • The tangy lemon-caper sauce is a refreshing twist on classic chicken dishes.
  • Uses simple, everyday ingredients that you likely already have at home.
  • Easily adaptable to your taste preferences.

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 olive oil
4 tablespoons unsalted butter
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/4 cup capers, drained
2 tablespoons chopped fresh parsley

Step-by-step Instructions

1. Pound the chicken breasts between two sheets of plastic wrap to an even thickness of about 1/2 inch.
2. Mix the flour, salt, and black pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess.
3. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4 minutes per side. Remove the chicken to a plate.
4. Reduce the heat to medium and add the butter to the skillet. Once melted, add the chicken broth, lemon juice, and capers. Simmer for 2 minutes, stirring occasionally.
5. Return the chicken to the skillet and simmer for another 2 minutes, spooning the sauce over the chicken.
6. Remove from heat, garnish with chopped parsley, and serve immediately.

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