Description
Chicken Piccata is a classic Italian-American dish known for its bright, zesty flavors and elegant simplicity. Tender chicken cutlets are pan-seared until golden, then simmered in a buttery lemon and caper sauce that’s tangy, savory, and deeply satisfying. It’s a restaurant-quality dish you can easily make at home in under 30 minutes, making it perfect for a weeknight dinner or a special occasion.
Ingredients
-
2 large chicken breasts, halved horizontally and pounded to even thickness
-
1/2 cup all-purpose flour (for dredging)
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
3 tablespoons olive oil
-
3 tablespoons unsalted butter, divided
-
2 cloves garlic, minced
-
1/2 cup dry white wine (or chicken broth)
-
3/4 cup chicken broth
-
Juice of 1 large lemon (about 3 tablespoons)
-
2 tablespoons capers, drained
-
2 tablespoons fresh parsley, chopped (for garnish)
-
Lemon slices (for garnish, optional)
Instructions
-
Prepare the chicken. Season the flour with salt and pepper. Dredge each chicken breast in the seasoned flour, shaking off excess.
-
Sear the chicken. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken cutlets and cook for 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate and keep warm.
-
Make the sauce base. In the same skillet, add garlic and sauté for 30 seconds until fragrant. Deglaze with white wine (or broth), scraping up any browned bits.
-
Add liquids. Stir in chicken broth, lemon juice, and capers. Simmer for 3–5 minutes until slightly reduced.
-
Finish the sauce. Stir in the remaining 1 tablespoon of butter to give the sauce a silky finish. Taste and adjust seasoning if needed.
-
Return the chicken. Place the cutlets back into the pan, spooning the sauce over them. Let simmer for 2 minutes to absorb flavors.
-
Serve. Garnish with fresh parsley and lemon slices. Serve hot with pasta, rice, or vegetables
- Prep Time: 10 minutes
- Cook Time: 20 minutes