Description
This Easy Chicken Piccata recipe delivers tender, golden chicken cutlets in a luscious lemon-caper cream sauce. Perfectly balanced with bright citrus, salty capers, and rich butter, this Italian-inspired dish comes together quickly on the stovetop for a flavorful meal that’s ideal for weeknights or entertaining guests.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
Sauce
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth (or dry white wine)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon brined capers, drained
- 1/2 cup heavy/whipping cream
Garnish (optional)
- Chopped parsley
- Freshly grated parmesan cheese
Instructions
- Prepare the Chicken: Slice the chicken breasts lengthwise to create four thinner cutlets by first butterflying and then halving each breast. Trim off any excess fat. Season both sides generously with salt, pepper, and sprinkle with garlic powder. Dredge each piece lightly in flour, shaking off any excess.
- Heat the Pan: Add 2 tablespoons of butter and 1 tablespoon olive oil to a skillet and set over medium-high heat. Allow the butter to melt and the fat to heat until shimmering but not smoking.
- Cook the Chicken: Place the floured chicken cutlets in the hot skillet and cook for about 4 to 5 minutes per side until they develop a golden brown crust. Once cooked, transfer the chicken to a plate and set aside.
- Make the Sauce Base: Remove the skillet from heat temporarily. Pour in the chicken broth, lemon juice, and add the lemon zest, remaining 2 tablespoons of butter, and capers. Use a spatula to scrape up any browned bits from the bottom of the pan to infuse flavor into the sauce.
- Add Cream and Simmer: Stir in the heavy cream and return the skillet to the heat. Once the sauce begins to bubble gently, add the chicken cutlets back into the pan, nestling them into the sauce. For a lighter sauce without cream, increase chicken broth to 3/4 cup instead.
- Finish Cooking: Continue cooking for about 5 more minutes until the chicken is cooked through and the sauce reduces to your liking. Adjust the heat as necessary to prevent boiling too vigorously. If the sauce thickens too much, add a splash more broth to loosen it.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley and/or grated Parmesan cheese if desired. Serve hot for a delicious, classic chicken piccata experience.
Notes
- Butterflying and cutting the chicken thinly ensures even cooking and tender cutlets.
- If you prefer a dairy-free version, omit the cream and use extra chicken broth or white wine for sauce.
- Use freshly squeezed lemon juice and zest for the best bright, fresh flavor.
- Serve with pasta, rice, or steamed vegetables to soak up the flavorful sauce.
- Adjust salt carefully since capers add salty notes to the dish.
