Description
Chicken Piccata is one of those dishes that brings together the best of Italian-American cuisine: simplicity, bright flavors, and a balance of richness and acidity. Whether you’re cooking for a weeknight family meal or planning a special dinner, Chicken Piccata offers a sophisticated yet straightforward option that never fails to impress. The dish is highlighted by its lemony, buttery sauce with the briny burst of capers, providing a truly mouthwatering experience.
Ingredients
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- 2 large boneless, skinless chicken breasts (halved horizontally to create 4 thin fillets)
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- 1/2 cup all-purpose flour (for dredging)
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- Salt and freshly ground black pepper (to taste)
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- 4 tablespoons olive oil (divided)
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- 3 tablespoons unsalted butter
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- 1/2 cup chicken broth or dry white wine
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- Juice of 2 large lemons (freshly squeezed)
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- 1 tablespoon lemon zest (optional but recommended)
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- 2 tablespoons capers (drained and rinsed)
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- 1/4 cup fresh parsley (chopped, for garnish)
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- Lemon slices (for garnish)
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- Pasta or mashed potatoes (for serving)
Ingredient Insights
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- Chicken Breasts: Opt for free-range or organic chicken breasts for the best flavor. Slicing them thinly ensures even cooking and that signature crispy exterior.
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- Capers: Capers are the small, pickled buds of a Mediterranean shrub. Their briny, tangy flavor is an essential component of Chicken Piccata, adding depth to the dish.
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- Lemon Juice: Fresh lemon juice is key to achieving the vibrant flavor profile of Chicken Piccata. Avoid bottled lemon juice, which lacks the bright, fresh acidity of fresh lemons.
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- Butter and Olive Oil: The combination of butter and olive oil creates a rich base for the sauce while helping to achieve a crisp sear on the chicken.
Instructions
Slice the chicken breasts in half horizontally to create four thinner pieces. Season both sides generously with salt and freshly ground black pepper. Dredge each piece in all-purpose flour, shaking off any excess to ensure a light coating.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chicken pieces, being careful not to overcrowd the pan. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and place it on a warm plate, tenting it with foil to keep warm.
In the same skillet, add the remaining 2 tablespoons of olive oil and 3 tablespoons of butter. Allow the butter to melt completely. Stir in the chicken broth (or white wine) and lemon juice, scraping up any browned bits from the bottom of the pan. These bits add incredible flavor to the sauce. Add the capers and lemon zest (if using), then simmer the sauce for 3-5 minutes until it reduces slightly and becomes glossy.
Once the sauce has reduced, return the chicken to the skillet. Spoon the sauce over the chicken pieces, allowing them to absorb the lemony, buttery flavors. Let the chicken simmer in the sauce for another 2-3 minutes to heat through.
Transfer the chicken to plates, spooning extra sauce over the top. Garnish with fresh parsley and lemon slices. Serve the chicken with your choice of pasta or mashed potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 min
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: per serving
- Calories: 410 kcal
- Sugar: 1g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110mg