When you’re craving something light, flavorful, and elegant, Chicken Piccata is the perfect dish to whip up. This Italian-American favorite features tender chicken breasts sautéed until golden, then simmered in a buttery lemon-caper sauce that’s tangy, savory, and incredibly satisfying. It’s fast enough for a weeknight dinner but fancy enough for guests.
Served with pasta, mashed potatoes, or steamed veggies, Chicken Piccata is a meal that delivers restaurant-level flavor right from your own kitchen.
Ingredients
- 2 boneless, skinless chicken breasts (halved horizontally into cutlets)
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ⅓ cup chicken broth or dry white wine
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 2 tablespoons capers, drained and rinsed
- 1–2 tablespoons chopped fresh parsley (optional)
- Lemon slices, for garnish
Instructions
- Prep the Chicken:
- Slice each chicken breast in half lengthwise to create thin cutlets.
- Season both sides with salt and pepper. Dredge lightly in flour, shaking off any excess.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 3–4 minutes per side until golden and cooked through.
- Transfer to a plate and cover loosely with foil.
- Make the Sauce:
- In the same skillet, add butter, then stir in lemon juice, chicken broth (or wine), and capers.
- Bring to a gentle boil and simmer for 2–3 minutes, scraping any browned bits from the pan.
- Return Chicken to the Pan:
- Place the chicken back into the skillet and simmer for another 2–3 minutes, spooning the sauce over the top.
- Finish with fresh parsley and lemon slices.
- Serve:
- Plate the chicken with your favorite side (like linguine, roasted potatoes, or sautéed spinach) and drizzle with plenty of lemony sauce.
This Chicken Piccata is zesty, buttery, and absolutely bursting with flavor. It’s a quick, one-pan recipe that turns simple ingredients into something truly special.