Description
This Easy Chicken Piccata is a quick and delicious dish featuring tender chicken cutlets in a tangy lemon-caper sauce. Perfectly balanced with fresh parsley and optional lemon slices, it’s a comforting meal that pairs wonderfully with pasta, rice, or vegetables. With simple ingredients and a speedy cooking time, this recipe is designed to help you fall in love with vegetables through a flavorful and satisfying dinner.
Ingredients
Scale
Chicken and Coating
- 2 large boneless, skinless chicken breasts (cut in half horizontally to make 4 cutlets)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
Cooking and Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 tablespoons capers, drained
Garnish
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon slices (optional, for garnish)
Instructions
- Season and Dredge Chicken: Season the chicken cutlets generously with salt and black pepper. Dredge each cutlet in the all-purpose flour, making sure to shake off any excess flour for an even coating.
- Heat Oil and Butter: In a large skillet, warm olive oil and 1 tablespoon of unsalted butter over medium-high heat until the butter is melted and the mixture is hot.
- Cook Chicken Cutlets: Add the floured chicken cutlets to the skillet and cook for 3 to 4 minutes on each side until they are golden brown and fully cooked through. Transfer the cooked chicken to a plate and keep warm.
- Deglaze Skillet: Pour the dry white wine (or chicken broth) into the same skillet, scraping up any browned bits stuck to the bottom. Let this simmer gently for about 2 minutes to reduce slightly and develop flavor.
- Add Sauce Ingredients: Stir in the chicken broth, fresh lemon juice, and drained capers. Allow the mixture to simmer for an additional 3 to 4 minutes until the sauce is slightly reduced and thickened.
- Finish Sauce: Stir in the remaining 1 tablespoon of unsalted butter into the sauce until melted and well combined, giving the sauce a rich, silky texture.
- Return Chicken to Skillet: Place the cooked chicken cutlets back into the skillet with the sauce. Spoon the sauce generously over the chicken and let it simmer for 1 to 2 minutes to heat through and marry the flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken and add lemon slices if using. Serve the chicken piccata immediately, ideally over pasta, rice, or alongside steamed vegetables.
Notes
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour or almond flour.
- White wine can be replaced entirely with chicken broth if preferred or for a non-alcoholic version.
- Ensure the chicken is patted dry before dredging to get a nice golden crust.
- Use fresh lemon juice for the brightest flavor; bottled lemon juice can work but may alter the taste slightly.
- Serve immediately for the best texture and flavor as the sauce thickens and reduces as it cools.
