Description
Easy Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets simmered in a tangy lemon, caper, and creamy sauce. Quick to prepare and packed with bright, zesty flavors, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
Cooking Fats
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
Sauce
- 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 by butterflying and then cutting each breast in half, making four thinner cutlets total. Trim off any excess fat. Season each piece generously with salt and pepper, then sprinkle with garlic powder. Dredge the chicken pieces lightly in flour, shaking off any excess.
- Heat Fats in Skillet: Add 2 tablespoons of butter and 1 tablespoon olive oil to a skillet over medium-high heat. Allow the fats to melt and the pan to become hot but not smoking.
- Cook Chicken: Place the floured chicken cutlets in the hot skillet. Cook for about 4 to 5 minutes per side until each piece is golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
- Make the Sauce Base: Remove the skillet from heat and add the chicken broth (or wine if preferred), lemon juice, lemon zest, the remaining 2 tablespoons of butter, and the drained capers. Scrape the bottom of the skillet with a wooden spoon to release any browned bits, which add flavor to the sauce.
- Add Cream and Simmer: Stir in the heavy cream and return the skillet to medium heat. Once the sauce starts bubbling again, return the chicken to the pan. If you prefer a lighter sauce without cream, increase chicken broth to 3/4 cup instead of adding cream.
- Finish Cooking: Simmer the chicken in the sauce for another 5 minutes, or until the chicken is fully cooked and the sauce has thickened to your liking. Adjust heat as needed to prevent the sauce from boiling too rapidly. If the sauce becomes too thick, add a bit more broth to loosen it.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley and/or freshly grated parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- For a dairy-free version, omit the butter and cream and use extra chicken broth or white wine instead.
- The chicken can be butterflied or pounded thin for faster, more even cooking.
- If you prefer a sharper lemon flavor, increase lemon zest or juice slightly.
- Use fresh parsley and parmesan for the best garnish, but both are optional.
- Adjust salt as capers add saltiness to the sauce.
