When it comes to quick and delicious dinners that feel a little fancy, chicken piccata always steals the show.
This classic Italian-American dish combines tender chicken cutlets, a zesty lemon-butter sauce, and a touch of briny capers for a flavor-packed meal that’s surprisingly easy to whip up.
Whether you’re planning a weeknight dinner or looking to impress guests without breaking a sweat, this recipe has you covered.
Get ready to elevate your cooking game with this simple, satisfying dish that’s sure to become a household favorite!
Ingredients:
2 chicken breasts (boneless, skinless)
1/3 cup all-purpose flour (for dredging)
2 tbsp olive oil
3 tbsp unsalted butter
1/4 cup white wine (optional, or substitute with chicken broth)
1 cup chicken broth
2 tbsp lemon juice (freshly squeezed)
2 tbsp capers (drained)
1 tbsp fresh parsley (chopped, for garnish)
Note: Chopped shallot, onion and garlic are now added as an extra to the original style of cooking. Always taste and adjust; add what you like.
Table of Contents
Instructions:
- Prepare the Chicken:
- Halve the chicken breasts lengthwise to create four fillets.
- Pat the chicken dry with a paper towel.
- Season both sides with salt and pepper.
- Dredge each piece in flour, shaking off the excess.
- Cook the Chicken:
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
- Sear the chicken until golden brown on both sides, about 3-4 minutes per side. Ensure it’s cooked through.
- Remove the chicken from the skillet and set aside to rest.
- Make the Sauce:
- Deglaze the skillet with white wine or stock, scraping up any browned bits.
- Add lemon juice, a small amount of lemon zest, capers, and another 2 tbsp butter.
- Pour in the stock and simmer the sauce for 3-4 minutes, allowing it to reduce slightly.
- Taste the sauce and adjust seasoning as needed. If too sour, add a pinch of sugar.
- Combine Chicken and Sauce:
- Return the cooked chicken to the skillet, spooning the sauce over the top.
- Simmer for another 2-3 minutes to let the flavors meld.
- Serve:
- Plate the chicken and drizzle the sauce generously over each piece.
- Garnish with chopped parsley and remaining lemon zest.
- Serve with rice, pasta, or vegetables of your choice.
Tips:
- For a richer flavor, add an extra knob of butter to the sauce just before serving.
- Don’t skip rinsing the capers—they can be overly salty.
- If you don’t have a zester, use the fine side of a grater for the lemon zest.
