Name: Chicken Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 pounds chicken cutlets or breasts, boneless and skinless, butterflied into thin pieces; ½ teaspoon freshly cracked black pepper; 1 ¾ teaspoons sea salt; 1 cup flour, for dredging; 10 tablespoons unsalted butter, divided; 4 tablespoons extra-virgin olive oil; 1 shallot, finely chopped; 1 tablespoon minced garlic (4–6 cloves); 1 ½ cups chicken stock; 1 teaspoon lemon zest (from 1 lemon), plus more to taste; 1 tablespoon fresh lemon juice; 2 tablespoons capers, drained; Fresh parsley, chopped (optional, for garnish)

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Chicken piccata is a classic Italian-American dish featuring tender chicken cutlets in a buttery, lemon-caper sauce. With a balance of tangy citrus, savory capers, and rich butter, this recipe creates a restaurant-quality meal that’s both elegant and easy to make at home.

Why You’ll Love This Recipe

A quick 30-minute dish that tastes gourmet.
Bright, zesty flavors from lemon and capers.
Crispy golden chicken cutlets with a silky sauce.
Made with simple pantry staples.
Perfect for weeknights or dinner parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds chicken cutlets or breasts, boneless and skinless, butterflied into thin pieces
½ teaspoon freshly cracked black pepper
1 ¾ teaspoons sea salt
1 cup flour, for dredging
10 tablespoons unsalted butter, divided
4 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 tablespoon minced garlic (from 4–6 cloves)
1 ½ cups chicken stock
1 teaspoon lemon zest (from 1 lemon), plus more to taste
1 tablespoon fresh lemon juice
2 tablespoons capers, drained
Fresh parsley, chopped (optional, for garnish)

Directions

Prepare the Chicken

Season chicken cutlets with black pepper and 1 ½ teaspoons salt.
Place flour in a shallow bowl. Dredge chicken in flour, coating evenly, and shake off excess.

Cook the Chicken

Heat 3 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until butter is melted.
Add half of the chicken and cook 2–3 minutes per side, until golden brown and cooked through. Remove to a platter.
Repeat with remaining chicken, adding more butter and oil if needed. Transfer all chicken to platter.

Make the Sauce

Add shallot to the skillet and cook 2 minutes, until softened.
Stir in garlic and cook 1 minute more.
Add chicken stock and simmer until reduced by half, 4–5 minutes.
Lower heat and stir in 4 tablespoons butter, capers, lemon zest, lemon juice, and the remaining ½ teaspoon salt.

Assemble

Pour sauce over chicken.
Garnish with parsley and additional lemon zest if desired.
Serve immediately.

Servings and timing

This recipe serves 4–6 people.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Creamy chicken piccata: Stir ¼ cup heavy cream into the sauce for a richer version.
Gluten-free option: Use a gluten-free flour blend for dredging.
Lighter version: Pan-sear chicken without flour for a lower-carb dish.
Herb upgrade: Add fresh thyme or basil to the sauce.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of chicken stock to keep the sauce smooth.
Freeze chicken (without sauce) for up to 2 months. Make fresh sauce when reheating for best flavor.

FAQs

What does chicken piccata taste like?

It’s savory, tangy, and buttery, with bright lemon and briny caper flavors.

Do I need to butterfly the chicken?

Yes, thinner cutlets cook quickly and evenly, making the dish tender and juicy.

Can I use chicken thighs instead?

Yes, boneless, skinless thighs work but may need longer cooking time.

Can I make chicken piccata ahead of time?

It’s best fresh, but you can make the sauce in advance and quickly pan-sear the chicken before serving.

Why is my sauce too thin?

Let it simmer longer to reduce, or whisk in an extra tablespoon of flour before adding stock.

Do I have to use capers?

Capers add briny flavor, but you can substitute chopped green olives or omit them.

Can I double this recipe for a crowd?

Yes, cook chicken in batches and keep warm in a low oven until all are ready to serve.

What sides go best with chicken piccata?

Try pasta, rice, roasted vegetables, or a crisp green salad.

How do I prevent the chicken from drying out?

Cook quickly over medium-high heat and avoid overcooking—internal temp should reach 165°F.

Conclusion

Chicken piccata is a timeless dish that delivers bold, bright flavors in a quick and easy recipe. With golden chicken cutlets, tangy lemon-caper sauce, and buttery richness, it’s a meal that feels elegant yet approachable. Serve it with pasta, rice, or roasted vegetables for a complete dinner that will impress every time.

Maggie

Chicken Piccata

Why You’ll Love This Recipe

Ingredients