The BEST Chicken Piccata Recipe

Introduction

Chicken Piccata is a classic Italian dish known for its bright lemony sauce and tender chicken cutlets. This recipe delivers the perfect balance of tangy, savory, and buttery flavors, making it an easy yet impressive meal for any night of the week.

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

1. Step 1: Slice the lemon in half, juice one half, then cut the other half into 1/8-inch slices and set aside.
2. Step 2: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to make two thin cutlets. Season both sides evenly with kosher salt and freshly ground black pepper, then dredge each piece in flour, shaking off any excess.
3. Step 3: Heat 2 tablespoons of butter with the canola oil in a large skillet over medium-high heat. Add 4 pieces of chicken and cook for 2-3 minutes per side until golden and cooked through. Transfer to a platter or sheet pan and cover with foil. Repeat with the remaining chicken.
4. Step 4: Reduce heat to medium and add the chicken broth or wine (or a 1/2 cup of each), lemon juice, sliced lemons, and capers to the pan. Scrape up any browned bits from the bottom and cook for 2-3 minutes to reduce the sauce slightly.
5. Step 5: Stir in the remaining 1 tablespoon of butter until melted. Taste the sauce and adjust seasoning if needed. Spoon the sauce over the chicken breasts, garnish with parsley if desired, and serve immediately with sides like mashed potatoes, polenta, or noodles.

Tips & Variations

• For extra tenderness, pound the chicken cutlets to an even thickness before seasoning.
• Try using a mix of half chicken broth and half dry white wine for a richer sauce.
• Add a splash of heavy cream to the sauce for a creamier texture.
• Serve with gluten-free flour if you need a gluten-free version.

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 avoid drying out the chicken. The sauce may thicken when chilled, so add a splash of broth or water when reheating if needed.

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 work well for this recipe. They may require slightly longer cooking time and remain juicy and flavorful.

What can I serve with chicken piccata?

This dish pairs beautifully with mashed potatoes, polenta, buttered noodles, or steamed vegetables. The sauce is perfect for spooning over any of these sides.

The BEST Chicken Piccata Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

This classic Chicken Piccata recipe features tender, thin chicken cutlets cooked to golden perfection and topped with a bright, tangy lemon-caper sauce. The dish is finished with a buttery sauce and fresh parsley, making it a delightful, easy-to-make meal perfect for weeknight dinners or special occasions.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 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

Sauce

• 1 lemon
• 1 cup chicken broth or white wine, or a combination of both
• 2 tablespoons capers, drained and rinsed

Garnish (optional)

• Flat-leaf parsley

Instructions

1. Prepare the lemon: Slice the lemon in half. Juice one half completely and set aside the juice. Slice the other half into 1/8-inch thin slices and set aside for garnish and flavoring the sauce.
2. Prepare the chicken: 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 cutlet in all-purpose flour, shaking off any excess flour to ensure a light coating.
3. Cook the chicken: Heat 2 tablespoons of butter along with the canola oil in a large skillet over medium-high heat. Place 4 pieces of the floured chicken cutlets in the skillet, cooking each side for 2 to 3 minutes 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 cooking for remaining chicken pieces.
4. Make the sauce: Lower the heat to medium. Add the chicken broth or white wine (or a mix of both, about 1 cup total), the reserved lemon juice, sliced lemon rounds, and capers to the skillet. Use a wooden spoon to scrape up the browned bits from the pan bottom. Let the sauce simmer gently for 2 to 3 minutes to meld the flavors.
5. Finish the sauce and serve: Stir the remaining 1 tablespoon of butter into the sauce until fully melted and emulsified for a rich finish. Taste and adjust seasoning if necessary. Spoon the buttery lemon-caper sauce over the cooked chicken cutlets. Garnish with chopped flat-leaf parsley if desired, and serve with sides like mashed potatoes, polenta, noodles, or cauliflower for a complete meal.

Notes

• For a wine variation, substitute chicken broth with dry white wine such as Sauvignon Blanc.
• Ensure chicken cutlets are evenly thin for quick, consistent cooking.
• Use fresh lemon for the brightest, most vibrant flavor.
• Serve immediately to enjoy the sauce at its best texture and warmth.
• This dish pairs beautifully with simple potato or vegetable sides to soak up the sauce.

Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken Recipe, Easy Chicken Dinner, Lemon Caper Sauce