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The BEST Chicken Piccata Recipe

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★★★★★

4.6 from 136 reviews

This classic Chicken Piccata features tender, thinly sliced chicken breasts sautéed to golden perfection and smothered in a bright, tangy sauce made with lemon, capers, and a rich butter-pan sauce. This easy yet elegant Italian-American dish is perfect for a weeknight dinner or special occasion, served traditionally alongside mashed potatoes, polenta, or noodles.

Ingredients

Scale

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
  • 3 tablespoons butter, divided
  • 2 tablespoons canola oil

Sauce

  • 1 lemon (half juiced; other half sliced into 1/8” slices)
  • 1 cup chicken broth or white wine, or a combination of both
  • 2 tablespoons capers, drained and rinsed

To Serve

  • Flat-leaf parsley, for garnishing (optional)

Instructions

  1. Prepare the lemon: Slice the lemon in half, juice one half, then cut the other half into thin 1/8″ slices and set aside for garnish and flavoring in the sauce.
  2. Prep the chicken cutlets: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to make two thin cutlets. Season both sides evenly with kosher salt and freshly ground black pepper. Dredge each cutlet in the all-purpose flour, shaking off any excess flour to ensure a light coating.
  3. Sear the chicken: Heat 2 tablespoons of butter along with the canola oil in a large skillet over medium-high heat. Add four chicken cutlets at a time and cook for 2-3 minutes on each side until golden brown and cooked through. Transfer cooked chicken to a platter or sheet pan and cover loosely with foil to keep warm. Repeat with remaining chicken pieces.
  4. Make the sauce: Reduce the skillet heat to medium and add the chicken broth or white wine (or a combination, about 1 cup total), lemon juice, sliced lemon, and capers. Scrape the browned bits off the bottom of the pan with a wooden spoon and cook the sauce for 2-3 minutes, allowing it to reduce slightly and concentrate in flavor.
  5. Finish the sauce and serve: Stir in the remaining 1 tablespoon of butter into the sauce until melted, creating a glossy pan sauce. Taste and adjust seasoning if necessary. Spoon the sauce generously over the warm chicken cutlets. Garnish with chopped flat-leaf parsley if desired and serve immediately alongside mashed potatoes, polenta, noodles, or cauliflower.

Notes

  • For best texture, slice chicken breasts thinly to ensure even cooking and tenderness.
  • If you prefer, substitute white wine for chicken broth or vice versa depending on your flavor preference.
  • Capers add a signature briny tang—rinse them well to remove excess salt before adding.
  • This dish pairs beautifully with simple sides like mashed potatoes, creamy polenta, or buttered noodles.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken Recipes, Easy Dinner, Sautéed Chicken, Capers Sauce

Find it online: https://ellaeatsdaily.com/the-best-chicken-piccata-recipe/