Description
This Easy Chicken Piccata recipe offers a perfect balance of tangy lemon, briny capers, and tender chicken cutlets cooked to golden perfection. Ideal for a quick yet impressive weeknight dinner, this Italian-American classic combines simple ingredients with a flavorful sauce that pairs wonderfully with pasta, rice, or roasted vegetables.
Ingredients
Scale
Chicken:
- 2 boneless, skinless chicken breasts (halved horizontally into cutlets)
Dredging Mixture:
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
For Cooking:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Sauce:
- 1/2 cup dry white wine or chicken broth
- 1/3 cup fresh lemon juice
- 1/4 cup capers (drained and rinsed)
- 2 tbsp chopped fresh parsley
Garnish:
- Lemon slices (optional)
Instructions
- Prepare the Chicken: Place the chicken cutlets between two sheets of plastic wrap and gently pound them to an even thickness of about 1/4 inch to ensure even cooking and tenderness.
- Dredge the Chicken: In a shallow dish, combine the all-purpose flour with salt and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess flour to avoid a clumpy coating.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a warm plate.
- Make the Sauce: Reduce the heat to medium. Pour in the white wine or chicken broth and fresh lemon juice, scraping the pan with a wooden spoon to loosen any browned bits from the bottom. Allow the mixture to simmer gently for 2 minutes to reduce slightly.
- Add Capers and Butter: Stir in the drained capers and the remaining tablespoon of butter to enrich the sauce. Return the cooked chicken to the skillet, spooning the sauce over each piece to coat well.
- Finish Cooking: Let the chicken warm through in the sauce for another 2 to 3 minutes so it absorbs the flavors. Sprinkle the chopped fresh parsley over the top for a fresh herbal finish.
- Serve: Garnish with lemon slices if desired. Serve the chicken piccata hot alongside pasta, rice, or roasted vegetables to enjoy the delicious lemony sauce.
Notes
- For an extra rich and creamy texture, stir in a tablespoon of cream or a splash of additional chicken broth into the sauce at the end of cooking.
- This dish pairs beautifully with angel hair pasta or creamy mashed potatoes to soak up the flavorful lemon sauce.
- Be sure to pound the chicken evenly to achieve consistent cooking and tenderness.
- Use fresh lemon juice whenever possible for the best citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 90mg
