Description
Easy Chicken Piccata is a classic Italian-inspired dish featuring tender chicken cutlets sautéed to a golden perfection and served in a tangy lemon, caper, and creamy sauce. Ready in just 25 minutes, this flavorful recipe is perfect for a quick weeknight dinner that feels special.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
Sauce
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon brined capers, drained
- 1/2 cup heavy or whipping cream
Garnish (optional)
- Chopped fresh parsley
- Freshly grated Parmesan cheese
Instructions
- Prepare the chicken: Slice the chicken breasts lengthwise by butterflying then cutting each half again to make 4 thinner cutlets. Trim off any fat. Season each piece generously with salt, pepper, and sprinkle with garlic powder. Dredge each cutlet in flour, shaking off excess.
- Heat the pan: Add 2 tablespoons of butter and 1 tablespoon olive oil to a skillet over medium-high heat. Let the butter melt and the pan get hot but not smoking.
- Cook chicken: Once the pan is hot, add the floured chicken cutlets and cook for about 4-5 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
- Make the sauce base: Remove skillet from heat. Add chicken broth (or white wine), lemon juice, lemon zest, remaining 2 tablespoons of butter, and the drained capers to the pan. Scrape up any browned bits from the bottom to incorporate deep flavor.
- Add cream and combine: Stir in the heavy cream, then return the skillet to medium heat. When the sauce begins bubbling again, return the chicken to the pan to warm through and absorb flavor.
- Simmer and finish: Cook for an additional 5 minutes or until the sauce reduces slightly and coats the chicken nicely. Adjust heat as needed to avoid vigorous boiling. If sauce thickens too much, add extra chicken broth to loosen it.
- Garnish and serve: Sprinkle with freshly chopped parsley and freshly grated Parmesan cheese if desired. Serve immediately while hot and flavorful.
Notes
- Butterflying chicken breasts creates thinner cutlets that cook evenly and quickly.
- If you prefer a lighter sauce, increase chicken broth to 3/4 cup and omit the cream.
- Use dry white wine instead of chicken broth for a more traditional Piccata flavor.
- Make sure to scrape up fond (browned bits) from the pan for deeper sauce flavor.
- Adjust seasoning at the end if needed based on saltiness of capers.
- This dish pairs well with pasta, rice, or sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
