Classic Chicken Piccata
This bright and lemony chicken dish is a favorite for quick weeknight dinners.
recipesbynani.comChicken Piccata is one of my favorite go to recipes because it feels fancy but comes together so quickly. The chicken is dredged in flour and pan seared until golden, then finished in a bright sauce made of lemon juice, butter, and salty capers.
My best tip for success is to pound your chicken breasts to an even thickness before you start. This ensures that every piece cooks at the same rate and stays juicy instead of drying out in the pan.
🧺 Ingredients
- 2 large boneless skinless chicken breasts, sliced horizontally into cutlets
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/3 cup fresh lemon juice
- 1/4 cup chicken broth
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
👩🍳Instructions
- 1
Place the chicken cutlets between sheets of plastic wrap and pound them until they are about a quarter inch thick.
- 2
Mix the flour, salt, and pepper on a large plate, then coat each chicken piece in the mixture and shake off any excess.
- 3
Heat the olive oil in a large skillet over medium high heat.
- 4
Cook the chicken for about 3 minutes per side until it is golden brown and cooked through, then remove the chicken from the pan and set it aside on a plate.
- 5
In the same skillet, add the butter, lemon juice, chicken broth, and capers.
- 6
Whisk the sauce over medium heat for 3 minutes, scraping up any brown bits from the bottom of the pan.
- 7
Return the chicken to the skillet, coat it in the sauce for one minute, and sprinkle with fresh parsley before serving.
💡 Tips
Serve this over a bed of angel hair pasta or creamy mashed potatoes to soak up all that delicious lemon butter sauce. You can keep leftovers in an airtight container in the fridge for up to two days, though it is best enjoyed immediately while the chicken is still tender.
Made this recipe? Let us know how it went.
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