Easy Chicken Piccata Recipe

Introduction

Easy Chicken Piccata is a classic Italian dish featuring tender chicken cutlets in a tangy lemon, caper, and buttery sauce. This recipe is quick to prepare and perfect for a flavorful weeknight dinner.

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

1. Step 1: Slice the chicken breasts lengthwise (butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt, pepper, and sprinkle with garlic powder. Coat each piece evenly with flour.
2. Step 2: Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat.
3. Step 3: Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden brown. Transfer the cooked chicken to a plate.
4. Step 4: Remove the pan from heat and add chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers. Scrape the bottom of the pan to loosen any browned bits.
5. Step 5: Stir in the cream and return the pan to medium heat. When the sauce starts bubbling, add the chicken back to the pan. For a cream-free version, increase the broth to 3/4 cup instead of cream.
6. Step 6: Cook for another 5 minutes until the chicken is fully cooked and the sauce has thickened to your liking. Lower the heat if the sauce bubbles vigorously. Add more broth if the sauce becomes too thick.
7. Step 7: Garnish with freshly chopped parsley and/or grated parmesan cheese, if desired. Serve immediately.

Tips & Variations

• Butterfly the chicken breasts carefully to ensure even thickness and quick cooking.
• Use dry white wine instead of chicken broth for a more authentic flavor.
• For a lighter dish, omit the cream and add extra chicken broth as suggested.
• Serve over pasta or alongside steamed vegetables to complete the meal.

Storage

Store leftover Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sauce from separating. Avoid microwave reheating if possible for best texture.

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. They may require slightly longer cooking time and will add a richer flavor.

What can I substitute for capers if I don’t have any?

You can use green olives or a small amount of chopped pickles to mimic the tangy, briny flavor of capers in this dish.

Easy Chicken Piccata Recipe

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★★★★★

4.8 from 76 reviews

This Easy Chicken Piccata recipe features tender chicken cutlets cooked to golden perfection and served in a tangy lemon, caper, and cream sauce. With simple ingredients and straightforward steps, it’s a quick yet elegant dish perfect for a weeknight dinner or special occasion. The creamy sauce balances citrus bright notes with savory richness, making it a family favorite.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 2 large chicken breasts
• Salt & pepper (to taste)
• 1/4 teaspoon garlic powder
• Flour (for dredging)

Sauce & Cooking

• 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

1. Prepare Chicken: Slice each chicken breast lengthwise to create 4 thinner cutlets by butterflying and cutting in half. Trim off any fat. Season the chicken generously with salt, pepper, and garlic powder. Dredge each piece evenly in flour to coat.
2. Heat Pan and Cook Chicken: In a skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon olive oil. Once hot, add the floured chicken cutlets and cook for 4-5 minutes on each side until golden brown. Remove chicken and set aside on a plate.
3. Prepare Sauce Base: Remove skillet from heat and add chicken broth (or dry white wine), lemon juice, lemon zest, remaining 2 tablespoons butter, and drained capers. Scrape the pan thoroughly to release any browned bits, which adds flavor.
4. Add Cream and Simmer: Stir in the heavy cream and return skillet to medium heat. Once the sauce bubbles gently, return the chicken cutlets to the pan.
5. Finish Cooking: Simmer chicken in the sauce for about 5 minutes, or until cooked through and the sauce reduces to your preferred thickness. If the sauce bubbles too vigorously, lower the heat. Add additional chicken broth if the sauce gets too thick.
6. Garnish and Serve: Garnish with freshly chopped parsley and/or grated Parmesan cheese if desired. Serve immediately and enjoy a rich, tangy, and creamy chicken piccata.

Notes

• For a lighter sauce, omit the cream and increase chicken broth to 3/4 cup.
• Butterflying chicken breasts ensures even cooking and improves tenderness.
• If the sauce thickens too much, add a splash of broth to loosen it.
• Use fresh lemon zest and juice for the brightest flavor.
• Serve with pasta, rice, or vegetables to complement the sauce.

Keywords: Chicken Piccata, Easy Chicken Recipe, Lemon Chicken, Creamy Chicken, One Pan Dinner, Italian Chicken