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Chicken Piccata

Italian-American · Dinner · Easy

Chicken Piccata

Total
33 min
Prep
15 min
Serves
4
Calories
410
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Thin chicken cutlets turn golden in a skillet, then catch a glossy lemon-butter sauce dotted with briny capers.

A light flour coating gives Chicken Piccata its delicate crust and helps the lemon sauce cling without becoming thick. The browned bits in the skillet bring depth to a sauce that takes only a few minutes to pull together.

Slice the breasts horizontally into thin cutlets before cooking. Drain the capers well and use fresh lemon juice; bottled juice can make this small, concentrated sauce taste harsh.

TangyRichWeeknightOne PanNut-freeEgg-freeHigh-protein

Method

  1. Season the chicken breast cutlets with salt and black pepper, then coat lightly with the flour, shaking off the excess.

  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Cook the chicken for per side until golden and 165°F in the center; transfer to a plate.

  3. Pour the chicken broth into the skillet, scraping up the browned bits. Add the lemon juice and capers and simmer over medium heat for until reduced by about half.

  4. Turn the heat to low and swirl in the cold butter for until the sauce looks glossy. Return the chicken and its juices for , spoon sauce over the cutlets, and finish with parsley.

Forkue tips

  • Keep the sauce below a boil after adding the butter so it stays smooth and glossy.

Storing and reheating

Refrigerate the chicken and sauce together for up to 3 days. Warm gently in a covered skillet with a spoonful of water; a hard boil can split the butter sauce.

Kitchen gear

Large skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

410Calories
40gProtein
8gCarbs
24gFat

Photo: Jon Sullivan, Public domain, via Wikimedia Commons (cropped and enhanced)

Chicken Piccata: FAQ

Can I leave out the capers?

Yes. The sauce will be less briny, so taste it after reducing and add a small pinch of salt if needed.

Why did the flour coating come off?

The cutlets were probably too wet or moved before they browned. Pat them dry before dredging and let the first side form a crust before turning.

How do I store and reheat Chicken Piccata?

Refrigerate the chicken and sauce together for up to 3 days. Warm gently in a covered skillet with a spoonful of water; a hard boil can split the butter sauce.

How long does Chicken Piccata take?

About 33 min in total: 15 min prep and 18 min cooking.

What do I need to make Chicken Piccata?

The key ingredients are chicken breasts, all-purpose flour, butter, chicken broth, lemon juice and capers, plus pantry basics.

Any tips for Chicken Piccata?

Keep the sauce below a boil after adding the butter so it stays smooth and glossy.

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