Thin, golden chicken cutlets swimming in a bright lemon-butter-caper sauce that you will want to mop up with bread.
Why This Chicken Piccata Works
Getting the chicken right is all about high heat and proper seasoning. A good sear locks in moisture while the sauce adds layers of flavor that make this taste like a restaurant dish.
Chicken piccata is Italian comfort food at its finest. Pounding the chicken thin means it cooks in minutes, and the pan sauce comes together in the same skillet using lemon juice, butter, capers, and a splash of broth. Simple ingredients, big flavor. This lemon caper chicken is a keeper.
Pound that chicken flat and get your pan hot. Let’s make it together.
Ingredients
Chicken Piccata
- 2 large boneless skinless chicken breasts, halved and pounded thin
- 1/3 cup all-purpose flour for dredging
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Optional add-ins:
- White wine (replace half the broth)
- Artichoke hearts
- Pasta underneath
- Lemon slices for garnish
How to Make Chicken Piccata
- Pound. Place chicken breast halves between plastic wrap and pound to 1/4 inch thick. Season with salt and pepper, then dredge in flour, shaking off the excess.
- Sear. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 3 minutes per side until golden brown. Remove to a plate.
- Sauce. In the same skillet, add chicken broth, lemon juice, and capers. Scrape up any browned bits from the bottom. Let it simmer for 3 minutes until slightly reduced. Swirl in the remaining 2 tablespoons of butter until melted and the sauce is glossy.
- Finish. Return the chicken to the skillet, spooning the sauce over the top. Cook for 1 minute to warm through. Garnish with fresh parsley and serve.
Tips for the Best Chicken Piccata
- Pound the chicken to even thickness so it cooks evenly and stays tender.
- Shake off excess flour. Too much flour makes the sauce gluey.
- Don’t clean the skillet before making the sauce. Those browned bits are flavor gold.
- Swirl the cold butter in at the end for a silky, glossy sauce. Don’t let it boil after adding it.
- Fresh lemon juice only. Bottled lemon juice tastes flat in this dish.
Fun Variations to Try
- Replace half the broth with dry white wine for a more authentic version.
- Serve over angel hair pasta to soak up the sauce.
- Add artichoke hearts to the sauce for chicken piccata with artichokes.
- Use veal cutlets instead of chicken for the classic Italian version.
- Add a handful of fresh spinach to the sauce for extra greens.
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Can I make Chicken Piccata ahead of time?
You can marinate or prep the ingredients ahead. Cook fresh for the best flavor and texture when you are ready to eat.
What side dishes go well with Chicken Piccata?
Steamed rice, roasted vegetables, or a simple green salad are all excellent sides that complement this dish perfectly.
How do I store leftover Chicken Piccata?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I use a different protein in this recipe?
Yes, you can swap the protein for chicken, shrimp, tofu, or whatever you prefer. Adjust the cook time as needed.
How do I know when the protein is cooked through?
Use an instant-read thermometer. Chicken should reach 165F, salmon 145F, and shrimp should be pink and opaque.
Ingredients
Method
- Pound. Place chicken breast halves between plastic wrap and pound to 1/4 inch thick. Season with salt and pepper, then dredge in flour, shaking off the excess.
- Sear. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 3 minutes per side until golden brown. Remove to a plate.
- Sauce. In the same skillet, add chicken broth, lemon juice, and capers. Scrape up any browned bits from the bottom. Let it simmer for 3 minutes until slightly reduced. Swirl in the remaining 2 tablespoons of butter until melted and the sauce is glossy.
- Finish. Return the chicken to the skillet, spooning the sauce over the top. Cook for 1 minute to warm through. Garnish with fresh parsley and serve.
Notes
Pound the chicken to even thickness so it cooks evenly and stays tender. Shake off excess flour. Too much flour makes the sauce gluey. Don't clean the skillet before making the sauce. Those browned bits are flavor gold.
FAQ
What does piccata mean?
Piccata refers to a method of preparing meat by slicing, pounding thin, dredging in flour, and serving in a lemon-butter-caper sauce. It is an Italian technique.
Can I skip the capers?
You can, but they add a briny, tangy pop that really makes this dish. Try green olives chopped small as an alternative.
What should I serve with chicken piccata?
Angel hair pasta, mashed potatoes, or crusty bread are all great for soaking up the sauce. A simple green salad balances the richness.
Can I make this ahead?
The chicken and sauce are best fresh, but you can pound and dredge the chicken ahead of time. Sear and make the sauce right before serving.
