Description

Chicken Piccata is one of those dishes that feels fancy but is surprisingly easy to make at home. With its buttery, lemony sauce and the briny bite of capers, this classic Italian-American favorite is perfect for both weeknight dinners and special occasions. The best part? You can whip it up in just about 30 minutes!

This recipe keeps things simple while delivering restaurant-quality flavor. The chicken is lightly coated in seasoned flour and pan-seared until golden brown, then nestled into a rich, tangy sauce made with fresh lemon juice, garlic, and chicken broth. A final touch of butter gives the sauce a silky texture, making it perfect for drizzling over pasta, rice, or a slice of crusty bread.

Whether you’re cooking for your family, hosting a dinner party, or just craving a comforting meal, this Chicken Piccata is guaranteed to impress.

Ingredients

Scale

For the Chicken:

2 large chicken breasts, halved horizontally into 4 thin cutlets
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Sauce:

3 cloves garlic, minced
1/2 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons capers, drained and rinsed
2 tablespoons unsalted butter
1 tablespoon fresh parsley, chopped

Instructions

Step 1: Prepare the Chicken

Start by preparing your chicken cutlets. If your chicken breasts are thick, slice them in half horizontally to create thin cutlets. This helps them cook quickly and evenly.

In a shallow dish, mix the flour, salt, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess. This light coating helps create a golden, crispy crust and gives the sauce something to cling to later.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the chicken cutlets. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Step 2: Make the Sauce

Using the same skillet, lower the heat slightly and add the minced garlic. Sauté for about 30 seconds to 1 minute until fragrant, making sure not to burn it.

Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits add a ton of flavor to the sauce!

Stir in the capers and let the sauce simmer for 2-3 minutes until it reduces slightly. The capers bring a burst of briny, tangy goodness that balances out the richness of the butter.

Step 3: Finish the Dish

Add 2 tablespoons of butter to the sauce and stir until fully melted. This gives the sauce a glossy, velvety finish.

Return the chicken cutlets to the skillet, spooning the sauce over them. Let them warm through for another 2 minutes, allowing them to soak up all that delicious flavor.

Step 4: Serve

Transfer the chicken to serving plates and spoon extra sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness.

Serve immediately with pasta, rice, mashed potatoes, or a side of crusty bread to soak up every last drop of that tangy, buttery sauce!

Notes

If you want a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce before adding the butter. Let it simmer for a minute until slightly thickened.
Double the sauce ingredients if you prefer extra sauce for serving over pasta or rice.