Name: Chicken Piccata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 large chicken breasts, thinly sliced or pounded evenly into cutlets; 1/2 cup all-purpose flour (or almond flour for gluten-free); Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 1/2 cup chicken broth or white wine (or extra chicken broth/white grape juice for no alcohol); 1/4 cup fresh lemon juice (about 2 lemons); 2 tablespoons capers, drained; 2 tablespoons fresh parsley, chopped; Thin lemon slices or twists for presentation

Introduction

Chicken Piccata is a classic Italian dish known for its bright, tangy lemon sauce and tender chicken cutlets. Ready in just 25 minutes, it’s a perfect weeknight meal that feels special yet simple to prepare. The combination of capers, lemon, and butter creates a flavorful sauce that perfectly complements the lightly breaded chicken.

The image shows three golden-brown fish fillets cooked with a crispy crust, placed side by side on a white plate. They are topped with small green capers scattered generously on the surface. Thin slices of yellow lemon rest on top of the fillets, adding a bright contrast. The dish is surrounded by a light yellow buttery sauce with a smooth texture, and finely chopped green herbs are sprinkled over everything. The plate is sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts, thinly sliced or pounded evenly into cutlets

1/2 cup all-purpose flour (or almond flour for gluten-free)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

1/2 cup chicken broth or white wine (or extra chicken broth/white grape juice for no alcohol)

1/4 cup fresh lemon juice (about 2 lemons)

2 tablespoons capers, drained

2 tablespoons fresh parsley, chopped

Optional: thin lemon slices or twists for presentation

Instructions

Step 1: Slice chicken breasts into thin cutlets or gently pound them to an even thickness. Season the flour with salt and pepper, then dredge each chicken piece lightly in the flour, shaking off any excess to avoid a clumpy crust.

Step 2: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the floured chicken cutlets and cook for about 3 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 3: In the same skillet, add chicken broth or white wine to deglaze by scraping up the browned bits from the bottom. Stir in fresh lemon juice, capers, and the remaining 2 tablespoons of butter. Cook the sauce until it slightly thickens and becomes glossy.

Step 4: Return the cooked chicken to the pan, spoon the sauce over each piece to coat evenly, and warm through for about one minute. Garnish with freshly chopped parsley and optional lemon slices before serving.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with almond flour or cornstarch for dredging the chicken.

Try using white grape juice instead of wine to keep the dish alcohol-free without losing sweetness.

To make a richer sauce, finish with a splash of heavy cream or a dollop of crème fraîche.

Serve with pasta, mashed potatoes, or steamed vegetables to complete the meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier texture. Just adjust the cooking time to ensure they are fully cooked through.

What can I use if I don’t have capers?

If you don’t have capers, chopped green olives or a small amount of chopped pickles can add a similar tangy, briny flavor to the sauce.

Dinner

Chicken Piccata Recipe