Chicken Piccata is a classic Italian-American dish that’s full of bright flavor and comfort. Imagine tender chicken breasts, lightly dredged in flour, pan-fried until golden, then simmered in a lemony, buttery sauce with briny capers. Sounds mouthwatering, right? This recipe brings restaurant-quality flavor to your own kitchen — and the best part? It’s simple enough for a weeknight but elegant enough to impress guests. Whether you’re new to cooking or a seasoned home chef, this Chicken Piccata recipe is a winner every time.
Quick Facts
Here’s a quick look at what to expect before diving in:
| Course | Main Dish |
|---|---|
| Cuisine | Italian-American |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 15 minutes |
| Cooking Time | 20 minutes |
| Calories | 380 per serving |
Equipment Needed
You don’t need a fancy kitchen to make this delicious meal. Here’s what you’ll need:
- Cutting board & knife: For slicing the chicken breasts and prepping lemon and parsley.
- Meat mallet or rolling pin: To pound the chicken to even thickness.
- Mixing bowls: For flour dredging and holding ingredients.
- Large skillet or sauté pan: Nonstick or stainless steel works best for searing.
- Tongs or spatula: To flip the chicken easily.
- Citrus juicer (optional): For extracting lemon juice.
- Measuring cups & spoons: Precision is key in a sauce like this.
- Whisk: To help blend the sauce ingredients smoothly.
Make sure everything is within arm’s reach. Piccata comes together fast!
Ingredients
Here’s what you’ll need for this zesty Chicken Piccata recipe:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth (low sodium)
- 1/4 cup capers (rinsed and drained)
- 2 tablespoons chopped fresh parsley
- Optional: Lemon slices for garnish
Instructions
Step 1: Slice chicken breasts in half horizontally to make 4 cutlets. Pound each to even thickness.
Step 2: Season flour with salt and pepper. Dredge each cutlet in the flour, shaking off extra.
Step 3: Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Add chicken and cook 3–4 minutes per side, until golden and cooked through. Remove and keep warm.
Step 4: In the same pan, add lemon juice, chicken broth, and capers. Scrape the brown bits from the bottom. Bring to a boil, then reduce heat and simmer for 3 minutes.
Step 5: Stir in the remaining tablespoon of butter. Return chicken to the pan and simmer for 2 more minutes.
Step 6: Sprinkle with parsley and serve warm. Garnish with lemon slices if desired.
Essential Note:
For best results, pound chicken evenly so it cooks at the same rate. Don’t skip deglazing the pan—those little brown bits add major flavor to the sauce. Use fresh lemon juice for that bright, natural zing, and rinse the capers to mellow their saltiness. Also, resist overcooking — once the chicken is golden and just cooked through, take it out so it stays juicy!
