Description
This Easy Chicken Piccata recipe is a delightful and tangy dish featuring tender chicken cutlets in a lemony caper sauce. Quick to prepare and packed with flavor, it’s perfect served over pasta, rice, or alongside fresh vegetables, making it an irresistible way to enjoy a wholesome meal.
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)
Sauce and Cooking
- 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
- Lemon slices (optional)
Instructions
- Season and Dredge Chicken: Pat the chicken cutlets dry, then season both sides with salt and black pepper. Dredge each cutlet in the all-purpose flour, shaking off any excess flour before cooking.
- Heat Oil and Butter: In a large skillet over medium-high heat, heat 2 tablespoons olive oil with 1 tablespoon of unsalted butter until hot and melted, ensuring a nice surface for frying.
- Cook Chicken Cutlets: Add the floured chicken cutlets to the skillet and cook for 3–4 minutes on each side until they are golden brown and cooked through. Once done, transfer the chicken to a plate and cover to keep warm.
- Deglaze Skillet: Pour in the dry white wine (or chicken broth) into the hot skillet. Use a spoon or spatula to scrape up any browned bits stuck to the bottom of the pan. Let the liquid simmer for about 2 minutes to reduce slightly.
- Add Broth, Lemon, and Capers: Stir in the chicken broth, fresh lemon juice, and drained capers. Allow the sauce to simmer gently for 3–4 minutes, letting it reduce and concentrate in flavor.
- Finish Sauce with Butter: Stir in the remaining 1 tablespoon of unsalted butter into the sauce to enrich and thicken it, creating a smooth texture.
- Return Chicken to Skillet: Place the cooked chicken cutlets back into the skillet. Spoon the sauce over them and let everything simmer together for 1–2 minutes to heat through and blend the flavors.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the chicken and garnish with lemon slices if desired. Serve immediately with pasta, rice, or your preferred vegetables.
Notes
- For a gluten-free option, substitute the all-purpose flour with cornstarch or gluten-free flour blend.
- White wine can be replaced fully with chicken broth for a milder flavor or non-alcoholic version.
- Use fresh lemon juice for the brightest flavor; bottled lemon juice may alter the taste.
- Be careful not to overcook the chicken; thin cutlets cook quickly and remain tender.
- This dish pairs wonderfully with angel hair pasta, steamed vegetables, or a light rice pilaf.
