This easy chicken piccata recipe is a classic chicken dish that your whole family will love! A few simple ingredients, 25 minutes, and you’re set! The lemon butter caper sauce is to die for.
This post was originally published on September 4, 2015. I am going through and updating some of my old posts with new photos, better info, and more clearly written recipes.
Chicken piccata is a recipe that I see on a LOT of restaurant menus. It’s one of those things that I hardly ever order in a restaurant, though, because it’s so easy to make at home. This is definitely a restaurant-quality chicken dinner, without any of the hassle.
The chicken piccata sauce is simply a combination of butter, oil, fresh lemon juice, and capers. I add a bit of lemon zest to this dish as well to give it a bit of extra zing.
The chicken breast in this lemon chicken piccata recipe is super tender, and the buttery goodness melts in your mouth.
The best part of this dish is that there’s minimal preparation and it doesn’t take long to cook so it’s perfect for injecting some variety into your busy weeknight dinners.
How to make chicken piccata
Cut chicken breasts in half lengthwise to make thinner cutlets. Sprinkle them with salt & pepper then dredge them in the flour. Brown for 4-5 min/side. Remove them from the pan and add the chicken broth (or wine), lemon juice, butter, and capers. Return the chicken to the pan and cook through. Sprinkle with fresh parsley.
What do you serve chicken piccata with?
I love it with rice and green beans. It’s also great over pasta or with mashed potatoes!
Love this recipe? Try my easy lemon butter chicken.
I hope you will give this easy chicken piccata recipe a try. Have you ever made it at home before?
Let me know in the comments below!
Easy Chicken Piccata
This easy chicken piccata recipe is a classic chicken dish that your whole family will love! A few simple ingredients, 25 minutes, and you're set!
- 3 chicken breasts cut in half lengthwise
- 2 tablespoons lemon juice + zest of 1 lemon
- Salt to taste
- Pepper to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 5 tablespoons butter divided
- 2 tablespoons olive oil
- 1/2 cup chicken broth or dry white wine
- 1 tablespoon brined capers
- Chopped parsley (optional)
- Slice chicken breasts lengthwise (I butterfly then cut in half) to make thinner cutlets. Trim off any fat. Season chicken generously with salt and pepper, and lightly sprinkle with garlic powder. Dredge chicken in flour.
- Add half the butter and the olive oil to the skillet over medium-high heat.
- Cook chicken pieces for about 4-5 minutes per side until golden.
- Remove chicken from skillet and place on a plate while the sauce is being made.
- Deglaze the skillet with the chicken broth/wine, scraping up the brown bits, and then add lemon juice, lemon zest, and capers (discard the brine) to the skillet.
- Add the remaining butter to skillet and cook for about a minute.
- Add the chicken back into the skillet and cook chicken for another 5 minutes or until cooked through (I usually flip the chicken half way through the 5 minutes).
- Garnish with freshly chopped parsley (optional).
- This dish is pretty lemony, so if you don't want it bursting with lemon flavor, use 1 tbsp lemon juice instead of the two.
- I've also made this recipe with 1/2 cup water and a bouillon cube when I did not feel like opening a whole can of chicken broth.
- I highly recommend this lemon zester.