Thin pan-fried chicken breasts in a silky, buttery lemon sauce, this Chicken Piccata recipe is one easy weeknight meal or a fantastic date night style dinner.
What is Chicken Piccata?
Chicken Piccata is an Italian-American meal known for its lemony smooth flavor. Chicken breasts are pounded thin, drenched in flour, and pan fried. It is served in deliciously simple Piccata Sauce, made from lemon juice, butter and olive oil. A sprinkle of capers add just the right punch of flavor. Serve it with some Creamy Mashed Potatoes, Baby Broccoli, and a glass of Harney Lane Scottsdale Chardonnay.
Want more Easy Weeknight Dinner Recipes? Try our Chicken Saltimbocca, Blackened Salmon or Easy Homemade Meatballs
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Ingredients
- CHICKEN BREASTS: boneless, skinless chicken breasts work best
- FLOUR: all purpose flour (AP flour)
- BUTTER: we prefer salted butter. Unsalted butter works too.
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- FRESH LEMON JUICE: juice from 1 ½ lemons
- CHICKEN STOCK: we use Better Than Bouillon Roasted Chicken Base
- CAPERS: non-pareil capers in jar
- PARSLEY: chopped fresh parsley leaves
*see recipe card for quantities.
Instructions
- Pound Chicken: Place chicken between sheets of plastic wrap and pound chicken to a thin and uniform thickness.
- Season: Salt and Pepper all breasts on both sides.
- Prepare: Heat butter and olive oil in large skillet over medium heat.
- Dredge and Coat: Place chicken in flour (1 breast at a time) and coat both sides. Remove excess.
- Pan Fry: Place chicken breasts into hot pan and cook for 3 minutes or until browned. Turn breasts over and cook an additional 3 minutes or until browned. (Do not over crowd pan so depending on size of pan you may have to do this in a couple stages). When browned on both sides, remove and place on a plate. Continue until all breasts are browned.
- Make the Sauce: In the pan add chicken stock, lemon juice and bring to a boil. While boiling scrape bottom of pan with wooden spoon to remove any browned bits, as this adds flavor.
- Combine: Place all chicken breasts back in pan and allow to simmer 3-4 minutes. Rinse capers under water and add to the pan along with chicken.
- Garnish and Serve: Place the chicken on a serving plate. Top with sauce and garnish with fresh parsley.
Top tip
Pounding the chicken into thin (scaloppine) cutlets reduces cooking time and makes the chicken more tender.
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Variations
- Add Wine: add 1 cup of chardonnay to the sauce, then let it cook down for more robust flavor.
- More Lemon: add the zest of lemons to the sauce and or the finished dish for a bigger lemony finish.
- Add Mushrooms: add a cup of sliced mushrooms to the sauce.
What to serve with Chicken Piccata
- Creamy Mashed Potatoes
- Cheesy Polenta
- Lemony Mustard Broccolini
- Steamed Asparagus with Balsamic Glaze
- Tuscan White Bean Salad
This post is sponsored by our friends at Harney Lane Winery. All opinions are our own.
Storage
- Store leftover chicken in airtight container in the refrigerator for up to 3 days.
- Warm up in a sauté pan with a little olive oil or in the microwave.
- Do not freeze.
FAQ
Yes, but keep in mind the cooking time may be a little longer.
While we recommend serving this dish right away, you can make it ahead of time and warm it back up in a large skillet.
Add more lemon juice and/or add lemon zest to sauce or as garnish.
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Chicken Piccata recipe
Thin, pan-fried chicken breasts in a silky, buttery lemon sauce, this Chicken Piccata recipe is one easy weeknight meal or a fantastic date night style dinner.
- Total Time: 40 minutes
- Yield: 6 portions 1x
Ingredients
- 6 6 oz chicken breasts
- 1 C AP flour
- 6 Tbsp butter
- 4 Tbsp olive oil
- Juice from 1 ½ lemons about 5 Tbsp
- ½ C chicken stock
- 3 Tbsp capers
- ¼ C fresh chopped parsley
Instructions
1. Place chicken between sheets of plastic wrap and pound chicken to a thin and uniform thickness.
2. Salt and Pepper all breasts on both sides.
3. Heat butter and olive oil in large skillet over medium heat.
4. Place chicken in flour 1 breast at a time and coat both sides, remove excess and place into hot pan and cook for 3 minutes or until browned. Turn breasts over and cook an additional 3 minutes or until browned. ( Do not over crowd pan so depending on size of pan you may have to do this in a couple stages.) When browned on both sides, remove and place on a plate. Continue until all breasts are browned.
5. In the pan add chicken stock, lemon juice and bring to a boil. While boiling, scrape bottom of pan with wooden spoon to remove any browned bits, as this adds flavor.
6. Place all chicken breasts back in pan and allow to simmer 3-4 minutes. Rinse capers under water and add to the pan along with chicken.
7. Place the chicken on a serving plate and top with sauce and garnish with fresh parsley.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: main dishes
Nutrition
- Serving Size: 6 oz breast
- Calories: 624
- Sugar: 2.9 g
- Sodium: 276.8 mg
- Fat: 36.7 g
- Carbohydrates: 31.8 g
- Protein: 43 g
- Cholesterol: 170.8 mg
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