Description
This Best Chicken Piccata recipe features tender, thinly sliced chicken cutlets cooked to golden perfection and served in a tangy lemon, butter, and caper sauce. Ready in just 25 minutes, it’s an elegant yet simple dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
Sauce
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 4 lemon slices
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally to create 4 thin cutlets. Pat them dry with paper towels and season both sides evenly with salt and black pepper.
- Dredge the Chicken: Coat each chicken cutlet in the all-purpose flour, shaking off any excess to ensure a light, even coating.
- Cook the Chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes on each side until they turn golden brown and are fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Reduce the skillet heat to medium. Add 1 tablespoon of butter and the minced garlic to the same pan. Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it.
- Make the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Stir in the fresh lemon juice and capers. Let the mixture simmer gently for about 3 minutes until the sauce slightly reduces and thickens.
- Combine Chicken and Sauce: Return the cooked chicken cutlets to the skillet. Spoon some of the sauce over each piece and let everything simmer together for 2 more minutes to meld the flavors.
- Finish with Butter and Garnish: Turn off the heat and stir in the remaining 1 tablespoon of butter to enrich the sauce. Garnish the dish with fresh lemon slices and chopped parsley for a bright, fresh finish.
- Serve: Serve the chicken piccata warm alongside pasta, rice, or steamed vegetables to complete the meal.
Notes
- For the best flavor, use fresh lemon juice rather than bottled.
- Be sure to pat the chicken dry before dredging to ensure a better crust.
- Feel free to double the sauce ingredients if you prefer extra sauce.
- This dish pairs excellently with angel hair pasta or garlic mashed potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
