The Ultimate Chicken Piccata Recipe
Chicken piccata is one of those meals that feels fancy but is actually super easy to make. With its zesty lemon sauce, tender chicken, and a touch of buttery goodness, it’s a dish that’s perfect for both weeknight dinners and special occasions.
Equipment
- A large skillet
- A measuring cup
- A knife
- A plate or shallow dish
- Tongs (optional, but helpful for flipping the chicken without making a mess)
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- ½ cup all-purpose flour for dredging
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Sauce:
- 3 garlic cloves minced
- 1 cup chicken broth
- ⅓ cup fresh lemon juice about 2 lemons
- 2 tablespoons capers drained
- 2 tablespoons unsalted butter
- Fresh parsley chopped (for garnish)
Optional Sides:
- Cooked spaghetti or linguine about 8 ounces
- Steamed green beans or roasted asparagus
Instructions
Prep the chicken:
- Start by patting the chicken breasts dry with a paper towel. This helps the flour stick and ensures crispy, golden chicken.
- Season both sides with salt and pepper.
- Dredge each chicken breast in flour, shaking off any excess.
Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove the chicken from the pan and set it aside on a plate.
Make the sauce:
- In the same skillet, melt the butter and add the minced garlic.
- Sauté for about 1 minute until fragrant (be careful not to burn it!). Pour in the chicken broth and lemon juice, stirring to combine.
- Scrape up any browned bits from the bottom of the pan—that’s where all the flavor is! Bring the sauce to a simmer and let it cook for 3-4 minutes, allowing it to reduce slightly.
Finish the dish:
- Add the capers to the sauce, then return the chicken breasts to the skillet.
- Spoon some sauce over the chicken and let it simmer for another 2-3 minutes.
- The chicken should absorb some of the lemony goodness. Finally, add the remaining 2 tablespoons of butter to the sauce and stir until it melts, making the sauce creamy and glossy.
Serve:
- Plate the chicken and pour the sauce over the top.
- Garnish with freshly chopped parsley for a pop of color. You can serve it with pasta, rice, or veggies, depending on what you’re in the mood for.
Notes
Nutritional Value (Approximate per serving)
Here's an estimate for one serving of chicken piccata (without sides):- Calories: 350-400 kcal
- Protein: 38-42g
- Carbohydrates: 8-10g
- Fat: 20-25g
- Saturated fat: 5-7g
- Cholesterol: 90-100mg
- Sodium: 600-700mg
- Fiber: 1-2g
- Sugar: 2-4g
- Vitamin A: 4-6%
- Vitamin C: 20-30%
- Calcium: 2-4%
- Iron: 6-8%
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.