Description
Chicken Piccata is a classic Italian-American dish featuring pan-seared chicken cutlets in a bright and tangy lemon-butter sauce with capers. This quick and elegant dish is perfect for a weeknight dinner or a special occasion, offering a delicious balance of savory and citrusy flavors. Serve it with pasta, mashed potatoes, or roasted vegetables for a complete meal.
Ingredients
- 2 large boneless, skinless chicken breasts (butterflied and halved)
- 0.5 tsp salt (or to taste)
- 0.5 tsp black pepper (freshly ground)
- 0.5 cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic (minced)
- 0.5 cup dry white wine (or chicken broth)
- 0.5 cup chicken broth
- 0.25 cup fresh lemon juice (about 2 lemons)
- 2 tbsp capers (rinsed and drained)
- 0.25 tsp red pepper flakes (optional, for heat)
- 2 tbsp unsalted butter (cold, for finishing)
- 2 tbsp fresh parsley (chopped, for garnish)
- Lemon slices (for garnish)
For the Chicken:
For the Lemon-Caper Sauce:
Instructions
- 1 Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about ½ inch thick).
- Season both sides of the chicken with salt and pepper.
- Dredge each piece lightly in flour, shaking off the excess.
- 2 Sear the Chicken
- In a large skillet over medium-high heat, add olive oil and butter.
- Once hot, add the chicken cutlets in a single layer and cook for 3–4 minutes per side until golden brown and cooked through.
- Transfer the chicken to a plate and tent with foil to keep warm.
- 3 Make the Lemon-Caper Sauce
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
- Add the chicken broth, lemon juice, capers, and red pepper flakes. Simmer for another 2–3 minutes.
- 4 Finish the Dish
- Reduce the heat to low and whisk in the cold butter until the sauce is smooth and glossy.
- Return the chicken to the pan, spooning the sauce over the cutlets.
- Simmer for 2 minutes until the chicken is warmed through.
- 5 Serve and Garnish
- Transfer the chicken to plates, spooning extra sauce over the top.
- Garnish with chopped parsley and lemon slices.
- Serve with pasta, rice, or roasted vegetables.
Note
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Make it Gluten-Free: Use gluten-free flour for dredging.
- Wine Substitute: Use extra chicken broth instead of white wine.
- Add More Flavor: A splash of heavy cream can make the sauce richer.
Quick, Easy, Italian, Lemon, Chicken