Easy Chicken Piccata

Craving a quick and delicious dinner? This easy Chicken Piccata recipe is exactly what you are looking for. Made with tender chicken breasts in a bright lemon-caper sauce, it’s a restaurant-quality meal that you can make in just 30 minutes. Perfect for a weeknight dinner or when you need a special dish that’s sure to impress. Serve with pasta, rice, or your favorite veggies for a complete, satisfying meal.

What is Chicken Piccata?

Chicken Piccata is a classic Italian-American dish featuring chicken cutlets that are lightly dredged in flour, pan-fried until golden, and then simmered in a tangy, buttery lemon-caper sauce. The dish is known for its bright, zesty flavor and smooth, velvety sauce that perfectly complements the tender chicken.

What You’ll Need

To make Chicken Piccata, you’ll need:

• Chicken breasts: Sliced into thin cutlets
• Flour: For dredging the chicken
• Butter and olive oil: For sautéing the chicken and adding richness to the sauce
• Chicken broth or dry white wine: Forms the base of the sauce
• Lemon juice and zest: For that signature tangy flavor
• Capers: Adds a salty, briny kick
• Heavy cream (optional): For a richer, creamier sauce
• Seasonings: Salt, pepper, and garlic powder to flavor the chicken

Can I Make It Without Cream?

Yes, you can make Chicken Piccata without cream. Simply omit the cream and increase the chicken broth to 3/4 cup. This version will yield a lighter, more traditional sauce that’s just as delicious. The lemon and capers will still shine through, creating a bright and flavorful dish.

Substitutions and Variations

• Chicken thighs: Swap chicken breasts for boneless, skinless chicken thighs for a juicier option.
• Gluten-free: Use a gluten-free flour blend for dredging the chicken.
• Wine substitute: If you prefer not to use wine, substitute with more chicken broth or a splash of apple cider vinegar for acidity.
• Herbs: Add fresh herbs like thyme or basil for an aromatic twist.
• Vegetarian: Use firm tofu or cauliflower steaks in place of chicken for a plant-based version.

What to Serve with Chicken Piccata

Chicken Piccata pairs well with a variety of sides, including:

• Pasta: Spaghetti, linguine, or fettuccine are classic choices.
• Rice or risotto: Soaks up the flavorful sauce beautifully.
• Mashed potatoes: For a comforting, hearty side.
• Vegetables: Roasted asparagus, green beans, or a simple mixed green salad.

Leftovers and Storage

Store any leftover Chicken Piccata in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium-low heat until heated through. If the sauce has thickened too much, add a splash of chicken broth or water to loosen it. Avoid reheating in the microwave, as it can cause the chicken to become tough.

Easy Chicken Piccata

Recipe by 50KrecipesCourse: MainCuisine: American

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Ingredients

• 2 large chicken breasts

• Salt & pepper, to taste

• 1/4 teaspoon garlic powder

• Flour (for dredging)

• 4 tablespoons butter, divided

• 1 tablespoon olive oil

• 1/4 cup chicken broth or dry white wine

• 1 tablespoon lemon juice

• Zest of 1 lemon

• 1 tablespoon brined capers, drained

• 1/2 cup heavy cream or whipping cream

• Optional garnish: chopped parsley and freshly grated Parmesan cheese

Directions

• Prepare the Chicken:
• Slice each chicken breast lengthwise to create 4 thin cutlets. Trim off any excess fat.
• Season the cutlets generously with salt, pepper, and garlic powder. Dredge the chicken in flour, coating it evenly.
• Cook the Chicken:
• In a skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil.
• Once the pan is hot, add the chicken and cook for 4-5 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
• Make the Sauce:
• Remove the skillet from the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers.
• Scrape up any browned bits from the bottom of the pan, then stir in the cream.
• Return the skillet to the heat and bring the sauce to a gentle bubble.
• Finish the Dish:
• Return the chicken cutlets to the pan and cook for an additional 5 minutes, or until the chicken is fully cooked and the sauce has reduced to your desired consistency. If the sauce thickens too much, add a bit more broth to loosen it.
• Serve:
• Garnish with chopped parsley and freshly grated Parmesan cheese, if desired.

Notes

• For smaller chicken breasts, keep them whole but adjust the cooking time as needed.
  If you prefer a cream-free sauce, omit the cream and increase the chicken broth to 3/4 cup.
  Use low-sodium chicken broth if you’re sensitive to salt.
  A quality lemon zester is highly recommended for this recipe.