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 50Krecipes

0.0 from 0 votes

Course: 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.