Description
This classic Chicken Piccata recipe features tender, pan-seared chicken cutlets in a tangy lemon-caper sauce. Ready in just 20 minutes, it’s a perfect weeknight dinner that’s bright, flavorful, and pairs beautifully with mashed potatoes, polenta, or noodles.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour
Sauce and Garnish
- 1 lemon
- 1 cup chicken broth or white wine, or a combination of both
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons butter, divided
- 2 tablespoons canola oil
- Flat-leaf parsley, for serving (optional)
Instructions
- Prepare the Lemon: Slice the lemon in half. Juice one half and set aside the juice. Cut the other half into very thin 1/8" slices and reserve for use in the sauce later.
- Prepare the Chicken: Trim any excess fat from the chicken breasts. Slice each breast in half lengthwise to create thin cutlets. Evenly season both sides of the chicken with kosher salt and freshly ground black pepper. Dredge each piece in all-purpose flour, shaking off excess.
- Cook the Chicken: Heat 2 tablespoons of butter with the canola oil in a large skillet over medium-high heat. Add 4 chicken pieces to the skillet and cook them for 2 to 3 minutes on each side until golden brown and cooked through. Transfer cooked chicken to a platter and cover with foil to keep warm. Repeat with remaining chicken.
- Make the Sauce: Reduce the heat to medium. Add the chicken broth or white wine (or a combination of 1/2 cup each), the reserved lemon juice, the lemon slices, and the capers to the skillet. Scrape up any browned bits from the pan and simmer the sauce for 2 to 3 minutes to meld the flavors.
- Finish the Sauce and Serve: Stir in the remaining 1 tablespoon of butter until melted and the sauce is glossy. Taste and adjust seasoning if necessary. Spoon the sauce over the chicken cutlets, garnish with flat-leaf parsley if desired, and serve immediately with your choice of mashed potatoes, cauliflower mash, polenta, or noodles.
Notes
- For a lighter option, substitute chicken broth for white wine or vice versa based on your preference.
- If you prefer a thicker sauce, simmer the sauce a bit longer before adding the remaining butter.
- Chicken breasts sliced thinly cook faster and stay tender for this dish.
- Capers add a salty, briny punch, so rinse them well before adding to the sauce to balance flavors.
- This dish pairs ideally with starchy sides that can soak up the flavorful lemon-caper sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
