Go Back

Chicken Piccata

A delightful Italian classic featuring tender chicken breasts simmered in a tangy lemon-butter sauce with capers, perfect for family dinners or impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour, for dredging Can substitute with cornstarch for gluten-free
  • 4 tablespoons unsalted butter Add some at the end for a richer sauce
  • 2 tablespoons olive oil
  • 1/2 cup fresh lemon juice
  • 1 cup chicken broth
  • 1/4 cup capers
  • to taste salt and pepper
  • as desired Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off the excess.
Cooking
  1. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 3-4 minutes on each side until browned and cooked through. Remove the chicken and set aside.
  2. In the same skillet, add the fresh lemon juice, chicken broth, and capers. Bring the mixture to a simmer, scraping up the flavorful bits from the skillet.
  3. Place the chicken back in the skillet, cooking gently for an additional 5 minutes to soak up the sauce.
  4. Remove the chicken again, whisking in the remaining butter until melted, creating a velvety sauce.
Serving
  1. Plate the chicken, drizzle the sauce over top, and garnish with fresh parsley. Serve immediately!

Notes

For even cooking, pound chicken breasts to an even thickness. Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet, adding broth or water to keep moist.