Name: Easy Chicken Piccata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
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; Chopped parsley; Freshly grated parmesan cheese

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Introduction

Chicken Piccata is a quick and flavorful Italian-inspired dish featuring tender chicken cutlets in a tangy lemon and caper sauce. This easy recipe brings restaurant-quality taste to your home kitchen in under 30 minutes.

A white plate holds a meal arranged in three parts: on the left side, a bright yellow lemon wedge partly covered by light beige creamy sauce; in the middle, a single golden-brown, seared chicken breast topped with creamy sauce with visible green capers and small chopped herb bits, resting on a bed of smooth, creamy mashed potatoes with a few capers mixed in and sauce poured over; on the right side, a small bunch of bright green asparagus spears placed vertically. The whole dish sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

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, then cut in half to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt, pepper, and garlic powder. Coat the chicken pieces in flour.
Step 2: Heat 2 tablespoons of butter and the olive oil in a skillet over medium-high heat.
Step 3: When the pan is hot, cook the chicken cutlets for about 4-5 minutes per side, until golden brown. Transfer the cooked chicken to a plate.
Step 4: Remove the pan from heat. Add chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits from the bottom.
Step 5: Stir in the heavy cream and return the pan to the heat. Once the sauce bubbles again, add the chicken back to the pan. For a cream-free version, increase chicken broth to 3/4 cup instead.
Step 6: Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. Reduce heat if the sauce bubbles vigorously. Add more broth if the sauce thickens too much.
Step 7: Garnish with chopped parsley and/or freshly grated parmesan cheese if desired before serving.

Tips & Variations

For extra tenderness, pound the chicken cutlets to an even thickness before cooking.
Swap chicken broth with dry white wine for a more traditional piccata flavor.
Use gluten-free flour or almond flour to make this recipe gluten-free.
Omit the cream and increase broth to make a lighter, dairy-free sauce.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.

How to Serve

The image shows four browned chicken breasts in a light creamy sauce with small green capers scattered on top, garnished with finely chopped green herbs. The creamy sauce is smooth and covers the bottom of a pan lightly, surrounding the chicken. Around the chicken are bright yellow lemon wedges partially submerged in the sauce, adding a fresh color contrast. The chicken pieces have a slight golden crust, and the sauce looks rich and thick with a silky texture. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking time and will add a richer flavor.

How do I know when the chicken is fully cooked?

Chicken cutlets are cooked through when their internal temperature reaches 165°F (75°C) and the juices run clear. Cooking about 4-5 minutes per side usually achieves this for thin cutlets.