Classic Chicken Piccata
This bright and buttery chicken piccata is a light Italian favorite that comes together perfectly with a fresh lemon and caper sauce.
recipesbynani.comChicken piccata is one of my go to recipes when I want something that tastes fancy but is actually very simple to pull together. The combination of tender chicken with that zingy, buttery sauce is always a hit at my table, and it feels special enough for a weekend meal while being quick enough for a weeknight.
To get the best result, make sure to dredge your chicken lightly in flour, as it helps the sauce cling to the meat and gives it a nice golden crust. Serve this with a side of roasted vegetables or some crusty bread to soak up every last drop of that delicious sauce.
🧺 Ingredients
- 4 chicken breast cutlets
- 1/2 cup all purpose flour
- Salt and pepper to taste
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/3 cup fresh lemon juice
- 1/4 cup chicken broth
- 3 tablespoons capers, drained
- Fresh parsley, chopped for garnish
👩🍳Instructions
- 1
Season your chicken cutlets with salt and pepper, then dredge them in the flour until lightly coated on both sides.
- 2
Heat the olive oil and two tablespoons of butter in a large skillet over medium high heat.
- 3
Cook the chicken for about 3 to 4 minutes per side until it is golden brown and cooked through, then remove the chicken from the pan and set it aside.
- 4
Lower the heat and add the lemon juice, chicken broth, and capers to the same skillet, scraping up any brown bits from the bottom.
- 5
Stir in the remaining two tablespoons of butter and cook until the sauce thickens slightly.
- 6
Return the chicken to the skillet to coat it in the sauce, garnish with fresh parsley, and serve immediately.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a skillet over low heat with a splash of broth so the sauce stays creamy.
Made this recipe? Let us know how it went.
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