This easy Chicken Piccata recipe has plenty of creamy lemon garlic sauce to go around. Lemony, caper-topped, and just buttery enough, chicken piccata is an easy weeknight supper that’s easy to love, and so very fast—just twenty minutes from sauté pan to table.
I am beyond happy to share this Chicken Piccata recipe with you. It has a perfect balance of flavors which include lemon, garlic, capers, white wine, and chicken broth.
How to Make it
Slice each chicken breast in half lengthwise and use a meat tenderizer to pound it to a uniform thickness of about an inch. Dry the chicken and season with salt and pepper. Dredge in the flour mixture and tap off excess. Lightly fry in 2 batches until golden brown. Set aside on a plate.
Add garlic and capers, cook for 1 minute. Carefully pour in white wine and let it bubble gently until almost completely reduced. Add white wine or chicken broth or both, lemon juice, and parsley. Stir to combine. Add chicken back to skillet and let it simmer for 10-15 minutes. Transfer chicken to a serving plate. Spoon sauce over the chicken and serve.
Tips for this Recipe
Don’t Fry Straight From the Fridge
- For best results, remove the chicken from the fridge, cut/pound it, and allow the chicken to sit out for up to 30 minutes while you prepare the remaining ingredients.
Tenderizing the Meat
- Pounding the meat allows you to ensure that it is of even thickness which then allows for even cooking.
- It also allows you to create thin cutlets which are ideal for chicken piccata.
- Finally, it makes the meat more tender melts in your mouth.
Don’t over-flour
- For best results, use a light coating of flour on the chicken and tap away the excess.
- Dredge the chicken in the flour right before you fry it. In this recipe we’ll dredge in 2 separate batches.
Chicken Piccata
4
servings5
minutes20
minutesIngredients
4 skinless and boneless chicken breast, pounded and flattened
Sea Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoon of unsalted butter
5 tablespoon of extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup of white wine or chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1/3 cup lemon zest
Directions
- Season Chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 4 pieces of chicken and cook for 5 minutes. When chicken is browned, flip and cook other side for 5 minutes. Remove and transfer to plate.
- Into the pan add the lemon juice, wine or stock, and capers. Return to stove and bring to boil, scraping up brown bits from pan for extra flavor. Check for seasoning. Return chicken to the pan and simmer for 5 minutes.
- Remove chicken to platter. Pour sauce over chicken and garnish with parsley.
