Description
Traditional Chicken Piccata is a delicious Italian-American dish featuring tender, golden chicken cutlets coated in a buttery lemon and caper sauce. Ready in just 30 minutes, this easy dinner is perfect for busy weeknights, family meals, or an elegant dinner at home.
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour, for dredging
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 garlic clove, minced (optional)
- ½ cup chicken broth or dry white wine
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons capers, rinsed
- Lemon slices, for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Slice each chicken breast horizontally to make four thin cutlets.
- Place the cutlets between sheets of plastic wrap and gently pound them to approximately ¼ inch thick.
- Season both sides with salt and black pepper.
- Place the flour in a shallow bowl and lightly coat each chicken cutlet, shaking off any excess flour.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Add the chicken and cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- In the same skillet, add the minced garlic, if using, and sauté for about 30 seconds.
- Pour in the chicken broth or white wine, scraping up the browned bits from the bottom of the pan. Simmer for 2 minutes.
- Stir in the fresh lemon juice and rinsed capers. Allow the sauce to bubble gently for 1–2 minutes.
- Reduce the heat and whisk in the remaining 2 tablespoons of butter until the sauce becomes smooth and glossy.
- Return the chicken cutlets to the skillet and spoon the sauce over them. Simmer for another minute to warm through.
- Garnish with lemon slices and chopped fresh parsley. Serve hot with plenty of lemon-caper sauce.
Notes
- Serve with pasta: Pair Chicken Piccata with spaghetti, linguine, or angel hair pasta to soak up the buttery lemon sauce.
- Add vegetables: Roasted asparagus, steamed broccoli, green beans, or sautéed spinach make excellent side dishes.
- Serve with potatoes: Mashed potatoes or roasted baby potatoes complement the tangy sauce beautifully.
- Add crusty bread: Serve with warm garlic bread or crusty bread to enjoy every drop of the sauce.
- Refrigerate leftovers: Store the chicken and sauce in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently: Warm in a covered skillet over low heat with a splash of chicken broth to keep the chicken tender.
- Freezing: Freeze the cooked chicken with its sauce in a freezer-safe container for up to 2 months for best quality. The butter sauce may change texture slightly after thawing.
- Make ahead: Slice and pound the chicken in advance, then refrigerate it until you’re ready to cook. For the freshest flavor, prepare the sauce just before serving.
- Avoid overcooking: Thin chicken cutlets cook quickly, so use a food thermometer to ensure the thickest part reaches 165°F (74°C).