Description
Chicken Piccata is a classic Italian-American dish featuring tender chicken breasts lightly dredged in flour, pan-fried to a golden brown, and served in a tangy lemon-caper sauce. This ultimate recipe yields six servings of a flavorful, vibrant meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
For Cooking
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- 1 cup chicken broth
- ½ cup fresh lemon juice (about 2-3 lemons)
- ¼ cup capers, drained and rinsed
Garnish
- ¼ cup fresh parsley, chopped
Instructions
- Prepare the Chicken: Begin by seasoning the boneless, skinless chicken breasts with salt and pepper on both sides. Next, dredge each chicken breast in the all-purpose flour, shaking off any excess to ensure a light coating.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the chicken broth, fresh lemon juice, and capers. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan for added flavor. Allow the sauce to reduce slightly, about 3-5 minutes.
- Finish the Sauce: Reduce the heat to low and stir in the remaining tablespoon of unsalted butter to enrich the sauce. Return the cooked chicken breasts to the skillet and spoon the sauce over them, warming through for another 1-2 minutes.
- Garnish and Serve: Transfer the chicken to serving plates, pour additional sauce over the top, and sprinkle with freshly chopped parsley. Serve immediately and enjoy the bright, zesty flavors of this classic Chicken Piccata.
Notes
- For a thicker sauce, mix a teaspoon of flour or cornstarch with water and stir into the sauce during the simmering step.
- To keep chicken breasts tender, avoid overcooking them; they should reach an internal temperature of 165°F (74°C).
- If you prefer a less tangy sauce, reduce the lemon juice quantity to ¼ cup.
- This dish pairs wonderfully with pasta, rice, or steamed vegetables.
- Capers add a salty, briny flavor that is signature to this dish; rinsing them helps reduce excess saltiness.
