This Chicken Piccata recipe gives you tender, golden chicken breasts in a bright, lemony butter sauce with briny capers. The sauce smells fresh and bright, the chicken has a crisp edge and a juicy interior, and the parsley adds a fresh, grassy finish. If you like quick, saucy weeknight dishes, it pairs beautifully with a simple pasta or a light salad like this creamy tuna pasta salad for a contrasting texture and flavor.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 520 kcal
- Protein: 46 g
- Carbohydrates: 15 g
- Fat: 26 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 850 mg
Why Make This Mouthwatering Chicken Piccata
This dish is fast, bright, and satisfying. The lemon cuts through the richness of the butter and olive oil, while capers add a salty pop that makes every bite lively. It looks elegant but takes little time. Serve it for a cozy weeknight or a casual dinner with friends. The sauce clings to the chicken and to pasta, so you get flavor in every forkful.
How to Make Mouthwatering Chicken Piccata
The method is simple: season and dredge the chicken, brown it until golden, make a quick lemon-caper sauce in the same pan, then simmer the chicken back in the sauce to finish. Use medium-high heat for a good sear. Keep the pan hot enough to brown but not burn. Finish with fresh parsley for color and a fresh note.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 1 cup chicken broth
- 1/4 cup capers
- 2 tablespoons chopped fresh parsley
Directions:
Step 1: Preparation
Season the chicken breasts with salt and pepper. Dredge each breast in the flour, shaking off any excess flour so the coating is light. Pat the chicken dry first if it is wet—this helps the flour stick and gives a better crust.
Step 2: Mixing
In a large skillet, heat the olive oil and butter together over medium-high heat until the butter melts and the fat is shimmering. The butter adds flavor and helps the chicken brown evenly.
Step 3: Cooking
Add the chicken to the skillet and cook until golden brown, about 3–4 minutes per side. Remove the chicken and set it aside on a plate. In the same skillet, pour in the fresh lemon juice and chicken broth, and add the capers. Bring the mixture to a simmer, scraping up any browned bits from the pan for extra flavor. Return the chicken to the skillet and simmer for an additional 5–7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce slightly reduces.
Step 4: Finishing
Once cooked, spoon the sauce over the chicken. Taste the sauce and adjust salt and pepper if needed—remember capers add saltiness. Garnish with chopped fresh parsley before serving to add color and a fresh herbal note.
How to Serve Mouthwatering Chicken Piccata
Serve the chicken over cooked spaghetti, angel hair pasta, or with mashed potatoes to soak up the sauce. It also goes well with steamed vegetables or a crisp green salad. For a light meal, serve with roasted asparagus and lemon wedges. For a heartier dinner, pair with buttered noodles and a glass of chilled white wine.
How to Store Mouthwatering Chicken Piccata
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days. Keep the sauce with the chicken to preserve moisture.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce and prevent drying. Avoid high heat to keep the chicken tender.
Expert Tips for Perfect Mouthwatering Chicken Piccata
- Pound thicker breasts to an even thickness (about 1/2 inch) so they cook evenly and stay juicy.
- Dry the chicken well before dredging to help the flour create a crisp crust.
- Don’t overcrowd the pan when searing. Cook in batches if needed so the chicken browns instead of steams.
- Use fresh lemon juice for the brightest flavor. Bottled lemon juice can taste flat.
- If your chicken broth is very salty, use low-sodium broth and adjust seasoning later.
- For a silky sauce, swirl in the butter off the heat at the end. This gives shine and smoothness.
Delicious Variations
- Chicken Piccata with Pasta: Toss cooked pasta in the pan sauce and serve the chicken on top.
- Garlic Piccata: Add 1–2 cloves minced garlic to the pan when you add the lemon juice for extra aroma.
- Creamy Piccata: Stir in 1/4 cup heavy cream at the end for a richer sauce.
- Light Piccata: Use only olive oil and skip the butter for a lighter version.
- Piccata with Mushrooms: Sauté sliced mushrooms after removing the chicken, then add lemon and broth for a mushroom-capped twist.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless chicken thighs work well and stay moist. Reduce cooking time slightly and check for doneness—thighs can be forgiving but vary in thickness.
Q: My sauce is too thin. How do I thicken it?
A: Simmer it a bit longer to reduce and concentrate. You can also stir a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water into the sauce and simmer until thickened.
Q: Can I make this ahead of time?
A: You can cook the chicken and store it with the sauce in the fridge for up to 3 days. Reheat gently on the stove. For best texture, reheat slowly and add a splash of broth if the sauce has reduced too much.
Q: How do I control the salt from the capers?
A: Rinse capers briefly under cold water to remove some brine, then drain well. Use low-sodium chicken broth and taste before adding extra salt.
Q: What side dishes pair well with chicken piccata?
A: Pasta, rice, mashed potatoes, roasted vegetables, or a crisp green salad all work nicely. Lemon risotto or garlic green beans also complement the flavors well.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice tastes brighter and fresher. Bottled lemon juice will work in a pinch, but flavor may be less vibrant.
Q: Is there a gluten-free version?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour or cornstarch for dredging. Ensure any broth or other ingredients are labeled gluten-free.
Conclusion
This Chicken Piccata is quick, bright, and full of flavor — a reliable dish for midweek dinners or a low-effort dinner party main. The lemon-caper sauce lifts the simple chicken into something special. For another creative twist on piccata flavors, try the Chicken Piccata Meatballs – Micia Mammas for a fun family-style variation. Give this recipe a try — you’ll get golden, juicy chicken and a sauce that makes every bite sing.
Print
Mouthwatering Chicken Piccata
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
Tender chicken breasts in a bright, lemony butter sauce with capers, perfect for quick weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 1 cup chicken broth
- 1/4 cup capers
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken breasts with salt and pepper. Dredge each breast in the flour, shaking off any excess flour.
- In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts.
- Add the chicken to the skillet and cook until golden brown, about 3–4 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the lemon juice and chicken broth, and add the capers. Bring to a simmer, scraping up any browned bits.
- Return the chicken to the skillet and simmer for 5–7 minutes, until cooked through. Spoon the sauce over the chicken and garnish with parsley.
Notes
For best results, use fresh lemon juice and avoid overcrowding the skillet while cooking the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 100mg
