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The BEST Chicken Piccata

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The BEST Chicken Piccata is a crispy, tender chicken dish served in a tangy, buttery sauce with lemon and capers. Quick and elegant, it’s a perfect meal for any occasion, delivering fresh, vibrant flavors with every bite.

Ingredients

1 lemon

1 ½ pounds boneless, skinless chicken breasts

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

⅓ 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. Prepare the Chicken:
    Slice the chicken breasts in half horizontally to create thinner cutlets. Gently pound to an even thickness using a meat mallet or rolling pin.
  2. Season and Dredge:
    Season both sides of the chicken with salt and pepper. Dredge the chicken in flour, shaking off any excess.
  3. Cook the Chicken:
    Heat canola oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
  4. Make the Sauce:
    In the same skillet, add the chicken broth (or wine), scraping up any browned bits from the pan. Let the liquid simmer for 2-3 minutes to reduce.
  5. Add the Capers and Lemon:
    Stir in the capers and lemon juice (strained to remove seeds). Continue simmering for another 2-3 minutes.
  6. Finish the Sauce:
    Stir in the remaining 2 tablespoons of butter and cook until the sauce is smooth and glossy.
  7. Serve:
    Return the chicken to the skillet, spoon the sauce over it, and cook for 1-2 minutes to reheat. Garnish with fresh parsley and serve immediately.

Notes

Substitute chicken thighs for breasts for a juicier version.

Use chicken broth in place of wine for a non-alcoholic version.

If you prefer a creamier sauce, add a splash of heavy cream before the butter.

Serve with pasta, rice, or a green salad for a complete meal.

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