Chicken Piccata is a classic Italian-American dish featuring chicken breast cutlets, dredged in flour, browned, and served with a sauce of lemon juice, butter, and capers.
Chicken Piccata is a classic Italian-American dish featuring thinly sliced chicken breasts, dredged in flour, pan-fried, and served in a lemony butter sauce with capers. It’s known for its bright, tangy flavor and quick cooking time.
Yes! Boneless, skinless chicken thighs can be used instead of breasts. They’re juicier and add a slightly richer flavor. Just be sure to adjust the cooking time as needed.
Yes! Swap the butter with a dairy-free alternative like olive oil or plant-based butter. The dish will still be flavorful and light.
Chicken Piccata is relatively light, especially if pan-fried in olive oil and served with veggies. To make it healthier, reduce the amount of butter and serve it with whole grain sides.
Popular options include pasta (like angel hair or spaghetti), creamy mashed potatoes, rice pilaf, or orzo. For a lighter meal, try serving it with sautéed green beans, roasted asparagus, or a crisp side salad with a lemon vinaigrette. The fresh, tangy flavors also complement grilled vegetables or steamed broccoli beautifully
Ingredients
- 1 piece chicken breast boneless, skinless, cut in half lengthwise
- 1/4 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup low-sodium chicken broth
- 2 tablespoons capers rinsed and drained
- 2 tablespoons unsalted butter cold
- 1 tablespoon parsley fresh, chopped, for garnish
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
- Dredge the chicken cutlets in flour and shake off the excess.
- In a large skillet over medium-high heat, heat olive oil. Sauté the chicken for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add lemon juice, chicken broth, and capers, scraping any browned bits off the bottom. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Remove the skillet from heat and stir in cold butter until melted and the sauce is smooth.
- Return the chicken to the skillet, spooning sauce over the top. Sprinkle with fresh parsley before serving.
Nutrition
Too much lemon for my taste. I also think capers are weird. Not a fan.
Absolutely delicious! The lemon flavor is perfect and the capers add a nice touch. My family loved it!
I tried it but the chicken was dry. Maybe I cooked it too long? Not sure I’d make it again.
No way, the chicken should be moist! I don’t think you did anything wrong. Maybe your oven is just too hot?
I had a similar issue! Cooking it too long can definitely dry it out. Maybe just check the internal temp next time! 🔍