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Chicken Piccata Recipe

Tender breaded chicken with a bright lemon-caper butter sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 2 servings

Ingredients

  • 1 pound boneless skinless chicken breasts cut into 6 pieces (about 2 breasts)
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese sandy texture, see note
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil divided, plus more as needed
  • 1 tablespoon unsalted butter plus more as needed
  • Salt and pepper
  • 1 teaspoon olive oil for sauce
  • 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 for finishing the sauce
  • 2 teaspoons parsley finely chopped, optional

Instructions

  • Prepare the breading: In a shallow bowl, whisk together the flour, grated Parmesan, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Prep the chicken: Cut each chicken breast into 3 pieces. Place each piece between sheets of plastic wrap and pound to about 1/4-inch thickness with a meat mallet or rolling pin.
  • Coat the chicken: Rub the chicken pieces with 1 tablespoon olive oil (divide between both sides). Dredge each piece in the flour-Parmesan mixture, shaking off excess.
  • Cook the first batch: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add half the chicken and cook until golden, about 3–4 minutes on the first side, then 1–2 minutes on the second side. Transfer to a plate, season lightly with salt to taste, and cover with foil to keep warm.
  • Cook the second batch: Repeat with the remaining chicken, adding more oil or butter if needed, and transfer to the plate when done.
  • Make the sauce: Pour off excess fat from the skillet and wipe lightly with a paper towel. Add 1 teaspoon olive oil and the minced garlic and sauté about 20 seconds until fragrant. Add the chicken stock, lemon juice, lemon zest, and drained capers, and simmer 3–4 minutes until slightly reduced.
  • Finish the sauce: Reduce heat to low, add 2 tablespoons butter, and swirl until the sauce is glossy and slightly thickened. Stir in the chopped parsley, if using.
  • Serve: Arrange the cooked chicken on plates, spoon the lemon-caper sauce over the top, and garnish with extra parsley if desired. Serve immediately.

Equipment

  • Large Skillet
  • Shallow Bowl
  • Meat Mallet or Rolling Pin
  • Tongs or spatula
  • Plate and foil

Notes

  • Use refrigerated grated Parmesan with a sandy texture for best flavor and breading texture.
  • Season to taste when finishing the chicken; amount of salt may vary.
  • Wipe excess fat from the skillet before making the sauce to avoid a greasy sauce.
  • Capers are drained before adding to the sauce.
  • Parsley is optional for garnish and freshness.