Easy Chicken Piccata Recipe
This Easy Chicken Piccata is a restaurant-quality dish that combines crispy, golden chicken cutlets with a rich, buttery lemon-caper sauce. Fresh, zesty, and packed with flavor, this elegant yet simple meal comes together in under an hour. Serve it over pasta, mashed potatoes, or roasted vegetables for a delicious and satisfying dinner.
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Servings: 4
Notes
Ingredients:
Chicken:
- 4 boneless, skinless chicken breasts (about 1 ½ lbs, 6 oz each)
- ½ cup all-purpose flour
- 1 teaspoon lemon zest
- 2 tablespoons olive oil (plus more as needed)
- Salt and black pepper, to taste
Sauce:
- ¼ cup salted butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ cup chicken broth (or chicken stock)
- 1 ½ tablespoons fresh lemon juice (about ½ lemon, juiced)
- 3 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- Shredded Parmesan cheese, for garnish (optional)
Instructions:
- Prepare the Chicken: Using a meat mallet, pound each chicken breast to about ½-inch thickness. If the chicken breasts are large, cut them in half crosswise before pounding.
- Coat the Chicken: In a shallow bowl, mix the flour, lemon zest, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 4 to 5 minutes per side, until golden brown and fully cooked (internal temperature reaches 165°F). Transfer to a plate and keep warm.
- Prepare the Sauce: Reduce heat to medium and melt the butter in the same skillet. Whisk in the flour and cook for about 2 minutes, scraping up any browned bits from the pan.
- Simmer: Gradually add the chicken broth, whisking continuously until smooth. Stir in lemon juice, and capers. Let the sauce simmer for 3 minutes, stirring occasionally.
- Finish the Dish: Return the chicken to the skillet, letting it simmer in the sauce for 2 to 3 minutes until heated through. Adjust seasoning with salt and pepper if needed.
- Garnish and Serve: Stir in fresh parsley and serve warm. Optionally, top with shredded Parmesan cheese.
Notes:
- Chicken Alternatives: Large chicken breasts (over 7 oz) should be halved before pounding. Chicken thighs or veal can be used instead—adjust cooking time accordingly.
- Sauce Variations: Fresh lemon juice enhances the best flavor. If desired, substitute capers with finely chopped green olives.
- Serving Suggestions: Serve over pasta (like linguine or angel hair), mashed potatoes, or rice. Pairs well with roasted asparagus, steamed broccoli, or cauliflower.
- Flavor Enhancements: Add fresh minced garlic to the butter before making the sauce for extra depth.