Go Back
Homemade Easy Chicken Piccata Recipe photo
Print Recipe Save it for later

Easy Chicken Piccata Recipe

A quick and bright chicken piccata with a lemon-caper butter sauce that's ready in about 35 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 2 skinless, boneless chicken breasts cut in half lengthwise (butterflied)
  • kosher salt to taste
  • fresh ground black pepper to taste
  • 1/4 cup all-purpose flour for dredging
  • 4 tablespoons unsalted butter divided
  • 2 tablespoons extra-virgin olive oil divided
  • 4 cloves garlic finely minced
  • 1 tbsp fresh lemon juice
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup brined capers drained
  • 1/4 cup fresh parsley chopped, for garnish

Instructions

  • Cut each chicken breast in half lengthwise to make 4 thin cutlets; season both sides with kosher salt and freshly ground black pepper.
  • Put the flour in a shallow dish and dredge each chicken piece, shaking off excess flour.
  • Heat a large skillet over medium heat and melt 1 tablespoon butter with 1 tablespoon olive oil until sizzling.
  • Add two chicken cutlets to the skillet and cook undisturbed for 3–4 minutes until browned; flip and cook another 3–4 minutes until cooked through. Transfer to a plate.
  • Wipe out excess oil if needed, then melt 1 tablespoon butter with 1 tablespoon olive oil in the skillet. Cook the remaining two cutlets the same way, 3–4 minutes per side, then transfer to the plate.
  • Pour off any excess fat from the pan, then add the lemon juice, chicken broth, minced garlic, and drained capers. Return the pan to medium-high heat and bring to a boil, scraping up browned bits from the bottom.
  • Adjust seasoning if needed, then stir in the remaining 2 tablespoons butter until the sauce is emulsified and slightly thickened.
  • Return the chicken to the pan to warm in the sauce for 1 minute, spoon sauce over the cutlets, garnish with chopped parsley, and serve.

Equipment

  • Large Skillet
  • Tongs or spatula
  • Plate
  • Measuring Cups and Spoons

Notes

  • Butter and oil are divided for browning the chicken in two batches.
  • Shake off excess flour to prevent a gummy coating.
  • Use low-sodium broth to control salt level.
  • Capers add the characteristic briny flavor—drain before using.