Go Back
best chicken piccata
Admin

best chicken piccata

Chicken Piccata is a classic Italian-American dish that’s beloved for its tangy lemon-butter sauce, tender pan-seared chicken, and briny capers. It’s a quick and elegant meal that works beautifully for both weeknight dinners and special occasions. The sauce is light yet packed with flavor, pairing wonderfully with pasta, mashed potatoes, or roasted veggies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: chicken
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (cut in half lengthwise to make 4 cutlets)
  • ½ cup all-purpose flour for dredging
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 3 cloves garlic minced
  • ½ cup dry white wine or chicken broth
  • ⅓ cup fresh lemon juice about 2 lemons
  • ¼ cup capers drained and rinsed
  • ¼ cup chopped fresh parsley for garnish
  • Lemon slices for garnish, optional

Method
 

  1. Slice each chicken breast in half horizontally to create four thin cutlets. Season with salt and pepper. Dredge each piece lightly in flour, shaking off the excess.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
  3. In the same skillet, add another tablespoon of butter and the minced garlic. Sauté for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan.
  4. Add the capers and simmer the sauce for 2–3 minutes to reduce slightly. Stir in the final tablespoon of butter for a silky finish.
  5. Return the chicken to the skillet and spoon the sauce over the cutlets. Simmer for 1–2 minutes to reheat and blend the flavors.
  6. Serve the chicken topped with sauce, garnished with fresh parsley and lemon slices if desired.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze cooled chicken and sauce for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm gently in a skillet over low heat, adding a splash of broth if needed.