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Classic Chicken Piccata

Chicken Piccata is a classic Italian-American dish made with tenderpan-seared chicken breasts in a bright lemon butter sauce with briny capers.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • Salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 1/3 cup fresh lemon juice
  • 1 cup chicken broth
  • 1/4 cup capers drained
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • Lemon slices for garnish

Method
 

  1. Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with salt and black pepper.
  2. Place flour in a shallow bowl and lightly dredge each chicken cutlet, shaking off excess flour.
  3. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
  4. Add chicken cutlets and cook for 3–4 minutes per side until golden brown and fully cooked. Transfer to a plate.
  5. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
  6. Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Bring to a simmer.
  7. Stir in capers and cook for 2–3 minutes until sauce slightly reduces.
  8. Whisk in remaining 2 tablespoons butter until sauce becomes glossy and smooth.
  9. Return chicken to the skillet and spoon sauce over each piece. Simmer for 2 minutes.
  10. Garnish with fresh parsley and lemon slices before serving.

Notes

Chef’s Tips
  • Pound chicken cutlets evenly for faster, more even cooking.
  • Use freshly squeezed lemon juice for the brightest flavour.
  • Don’t skip scraping the browned bits from the pan—they add depth to the sauce.
  • Serve Chicken Piccata over angel hair pasta, rice, or alongside steamed asparagus for a complete meal.
  • For extra richness, add a splash of heavy cream to the sauce.