Chicken Piccata

Short Description

Chicken Piccata is a bright, savory Italian-American dish featuring tender, pan-seared chicken breasts in a lemony caper sauce. This elegant yet simple recipe makes a delightful meal in under 30 minutes.

Why You’ll Love This Recipe

Bursting with vibrant lemon and savory flavors
Quick and easy—perfect for busy weeknights
Uses basic ingredients with gourmet results
Versatile and pairs well with many side dishes
Light yet satisfying, ideal for all seasons

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
1/4 cup fresh lemon juice (about 2 lemons)
1/2 cup chicken broth
1/4 cup capers, drained and rinsed
1 tablespoon fresh parsley, chopped (for garnish)

Directions

Season the chicken breasts with salt and pepper. Dredge them lightly in flour, coating both sides evenly.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden and fully cooked. Transfer chicken to a plate and keep warm.
In the same skillet, melt the butter. Add lemon juice, chicken broth, and capers. Stir, scraping up the browned bits, and simmer for 2–3 minutes.
Return chicken to the skillet. Spoon sauce over the top and simmer for an additional 2–3 minutes to blend the flavors.
Remove from heat. Garnish with chopped parsley and serve immediately with your choice of sides.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 350 kcal per serving

Variations

Make it creamy: Add 1/4 cup heavy cream to the sauce for a richer flavor.
Low-carb option: Substitute almond flour for dredging.
Add vegetables: Include artichokes, cherry tomatoes, or spinach in the sauce.
Gluten-free: Use gluten-free flour for dredging.
Add wine: Deglaze with 1/4 cup dry white wine before adding broth.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken (without sauce) for up to 2 months. Reheat and add fresh sauce when serving.
Reheating: Warm gently in a skillet over medium heat or microwave in 30-second intervals until hot.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and add more flavor. Adjust cooking time as they may take longer.

2. What can I use instead of capers?

Green olives or chopped pickles offer a similar briny flavor.

3. Can I prepare Chicken Piccata ahead of time?

Yes, you can cook the chicken and sauce in advance. Store separately and reheat before serving.

4. What side dishes pair best with Chicken Piccata?

Mashed potatoes, rice, pasta, or sautéed vegetables are great choices.

5. Can I make this dish dairy-free?

Use a plant-based butter alternative to keep the flavor while avoiding dairy.

6. What type of skillet is best for this recipe?

A stainless steel or cast-iron skillet works well for searing and creating fond for the sauce.

7. Is the sauce very lemony?

It has a noticeable lemon flavor but is balanced by butter and broth. Adjust lemon juice to taste.

8. Can I double the recipe?

Yes, double all ingredients and cook chicken in batches if needed to avoid overcrowding.

9. How do I know when the chicken is fully cooked?

Use a thermometer to ensure the internal temperature reaches 165 °F (74 °C).

10. Can I use bottled lemon juice?

Fresh lemon juice is recommended for best flavor, but bottled can be used in a pinch.

Conclusion

Chicken Piccata is a classic, flavorful dish that’s as suitable for a weeknight dinner as it is for entertaining guests. With its zesty lemon-caper sauce and juicy chicken, it’s sure to become a staple in your recipe collection. Serve it with your favorite sides for a complete and satisfying meal.

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