Description
This Easy Chicken Piccata recipe delivers a deliciously tangy and buttery Italian-American main course featuring tender chicken cutlets cooked in a bright lemon-caper sauce. Perfect for a quick weeknight dinner, it pairs wonderfully with pasta, rice, or roasted vegetables for a flavorful and satisfying meal.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (halved horizontally into cutlets)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce and Garnish
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 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
- lemon slices (for garnish, optional)
Instructions
- Prepare Chicken: Place the chicken cutlets between two sheets of plastic wrap and pound to an even 1/4-inch thickness to ensure uniform cooking.
- Dredge Chicken: In a shallow dish, mix the flour with salt and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess to avoid a heavy coating.
- Cook Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3–4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make Sauce: Reduce heat to medium. Pour in white wine or chicken broth and fresh lemon juice, scraping up any browned bits from the skillet bottom. Simmer for about 2 minutes to reduce slightly.
- Add Flavor: Stir in the capers and remaining tablespoon of butter, allowing the sauce to become rich and glossy.
- Finish Chicken: Return the chicken cutlets to the skillet, spooning the sauce over them. Cook for an additional 2–3 minutes to warm the chicken through and meld the flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken and garnish with lemon slices if desired. Serve immediately with your choice of pasta, rice, or roasted vegetables.
Notes
- For extra richness, stir in a tablespoon of cream or a splash of chicken broth at the end of cooking.
- This dish pairs beautifully with angel hair pasta or mashed potatoes to soak up the flavorful lemon sauce.
- Make sure to pound the chicken evenly for consistent cooking and tenderness.
- Use fresh lemon juice for the best bright and tangy flavor in the sauce.
