Chicken Piccata Recipe

5 from 3 votes

Chicken Piccata Recipe combines pan-seared chicken with a delicious lemon butter sauce and capers. It’s a restaurant-worthy meal that’s easy to recreate at home.

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: Chicken Piccata, Chicken Piccata Recipe

Servings: servings

Author: Chelsea Lords

Cost: $8.24

Equipment

Large skillet

Ingredients

Chicken

1 pound boneless, skinless chicken breasts cut into 6 pieces (2 breasts)
1/4 cup flour
1/4 cup grated Parmesan cheese sandy texture, see note 1
1 teaspoon garlic powder
3 tablespoons olive oil divided, plus more as needed
1 tablespoon unsalted butter plus more as needed
Salt and pepper

Lemon Sauce:

1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup chicken stock
1/3 cup lemon juice plus 1 teaspoon lemon zest
3 tablespoons capers in brine drained
2 tablespoons unsalted butter
2 teaspoons parsley finely chopped, optional

US - Metric

Instructions

Prepare the chicken: In a shallow bowl, mix flour, Parmesan, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cut each chicken breast into 3 pieces, then pound each piece between two sheets of plastic wrap until 1/4-inch thick.
Coat the chicken: Rub chicken with 1 tablespoon olive oil (spread between both sides). Dredge evenly in the flour mixture, shaking off excess.
Cook the chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the chicken and cook 3–4 minutes on the first side until golden brown. Flip and cook 1–2 minutes more. Transfer to a plate, sprinkle lightly with salt (as needed; to taste), and cover with foil. Repeat with the remaining chicken, adding more oil or butter if needed.
Make the sauce: Pour off excess fat from the skillet, wiping lightly with paper towels (don't need to fully clean). Add 1 teaspoon olive oil and garlic. Sauté for 20 seconds. Pour in chicken stock, lemon juice, lemon zest, and capers. Simmer 3–4 minutes until slightly reduced.
Finish the sauce: Reduce heat to low. Add butter and swirl until melted (sauce should be glossy and slightly thickened). Stir in parsley.
Serve: Arrange chicken on plates, spoon sauce over the top, and garnish with extra parsley if desired. Enjoy right away!

Video

Notes

Note 1: Use refrigerated grated Parmesan with a sandy texture (not the shelf-stable kind). This makes a big difference in flavor and helps the breading turn out right.

Storage: Best fresh. Store chicken and sauce separately in the fridge up to 3 days. Reheat sauce on the stove and chicken in the air fryer or skillet.

Nutrition