Easy Chicken Piccata Recipe
Introduction
Chicken Piccata is a bright and satisfying dish perfect for a quick weeknight dinner or a special occasion. Tender chicken cutlets are cooked in a zesty lemon and caper sauce, finished with a rich touch of cream for extra indulgence.
Ingredients
- 2 large chicken breasts
- Salt & pepper (to taste)
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 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 and/or freshly grated parmesan cheese
Instructions
- Step 1: Slice the chicken breasts lengthwise by butterflying them and cutting in half to make 4 thin cutlets. Trim off any fat. Season generously with salt, pepper, and garlic powder, then coat each piece in flour.
- Step 2: Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat.
- Step 3: Once the pan is hot, cook the chicken for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
- Step 4: Remove the skillet from heat and add chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers. Scrape up any browned bits from the pan.
- Step 5: Stir in the cream, then return the skillet to the heat. When the sauce starts bubbling, add the chicken back in. (For a cream-free version, increase chicken broth to 3/4 cup instead.)
- Step 6: Cook for another 5 minutes until the chicken is cooked through and the sauce has thickened to your liking. Reduce heat if the sauce bubbles too vigorously. Add more broth if the sauce gets too thick.
- Step 7: Garnish with chopped parsley and/or freshly grated parmesan cheese if desired. Serve warm.
Tips & Variations
- For extra tenderness, pound chicken cutlets to an even thickness before cooking.
- Substitute dry white wine for chicken broth to deepen the sauce flavor.
- Use fresh lemon juice for the brightest taste and reserve the zest for garnish.
- Skip cream and add more broth for a lighter, more traditional piccata sauce.
- Serve with angel hair pasta, rice, or a simple green salad for a complete meal.
Storage
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time slightly since thighs may take a bit longer to cook through.
How can I make this recipe dairy-free?
Omit the butter and cream, and use olive oil and extra chicken broth or white wine instead. The sauce will be lighter but still flavorful.
PrintEasy Chicken Piccata Recipe
This Easy Chicken Piccata recipe features tender chicken cutlets cooked to golden perfection and served in a tangy lemon, butter, and caper sauce enriched with cream. A quick and elegant stovetop dish that’s perfect for a weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper (to taste)
- 1/4 teaspoon garlic powder
- Flour (for dredging, about 1/4 cup)
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 by butterflying and then cutting in half to create 4 thinner cutlets. Trim off any fat. Season each piece generously with salt, pepper, and sprinkle with garlic powder. Dredge the chicken pieces evenly in flour, shaking off excess.
- Heat the skillet: Add 2 tablespoons of butter and 1 tablespoon olive oil to a skillet over medium-high heat. Allow the butter to melt and the pan to get hot for even cooking.
- Cook the chicken: Place the floured chicken cutlets in the hot skillet and cook for 4-5 minutes per side, until each piece is golden brown. Once cooked, transfer the chicken to a plate and set aside.
- Make the sauce: Remove the skillet from heat and add chicken broth, lemon juice, lemon zest, the remaining 2 tablespoons of butter, and drained capers to the pan. Scrape the bottom of the skillet to release any browned bits, creating flavorful base for the sauce.
- Finish the sauce: Stir in the heavy cream and return the skillet to the heat. Once the sauce begins to bubble gently, add the chicken back into the pan to warm through. If you prefer to omit cream, increase the chicken broth to 3/4 cup for enough liquid.
- Simmer and reduce: Continue cooking the chicken and sauce together for about 5 minutes or until the chicken is fully cooked and the sauce has thickened to your liking. Reduce heat if sauce boils too vigorously. If the sauce gets too thick, add more chicken broth to loosen consistency.
- Garnish and serve: Sprinkle freshly chopped parsley and/or grated parmesan cheese over the chicken piccata to enhance flavor and presentation. Serve immediately for best taste.
Notes
- Butterflying the chicken breasts ensures even cooking and tenderness.
- You can substitute dry white wine for chicken broth for added depth of flavor.
- Adjust the amount of lemon juice and capers based on your taste preference for acidity and saltiness.
- To make this recipe dairy-free, omit butter and cream, using more broth and a splash of olive oil instead.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
Keywords: chicken piccata, easy chicken recipe, lemon chicken, creamy chicken, stovetop chicken, Italian chicken, chicken with capers
