Chicken Piccata Recipe

This creamy lemon chicken piccata recipe is an Italian classic made with tender pan-fried chicken cutlets in a lemon, butter caper sauce! It's restaurant quality but easy to make at home.

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Equipment

1 skillet

Ingredients

2 skinless, boneless chicken breasts (about 1 pound)
¼ cup all-purpose flour , plus more if needed
½ teaspoon Kosher salt , plus more to taste
¼ teaspoon ground black pepper , plus more to taste
2 Tablespoons extra virgin olive oil
5 Tablespoons butter , divided
2 Tablespoons lemon juice
⅓ cup chicken stock
2 Tablespoons brined capers , drained and rinsed
⅓ cup heavy cream (more if desired)

Optional garnish: Freshly chopped parsley and Parmesan cheese

For serving: Linguini or angel hair pasta, Mashed Potatoes

Instructions

Slice the chicken breasts in half horizontally to make 4 equal thin chicken fillets. Place in a zip-top bag and pound with a meat tenderizer until even.
In a shallow dish, whisk together the flour, salt, and pepper. Dredge the chicken in the flour mixture until evenly coated, shaking off any excess flour.
In a large skillet, heat the olive oil and 3 Tablespoons butter over medium-high heat. Place chicken into the skillet. Cook 4 to 5 minutes per side, or until golden brown and cooked through. If needed, divide chicken into 2 batches if the skillet is too small to cook all at once. Using tongs, transfer chicken to a serving platter.
In the same skillet, add the lemon juice, chicken stock, remaining 2 Tablespoons of butter and capers. Return to stove and bring to boil, scraping up any browned bits. Season with salt and pepper. Simmer 5 minutes.
Remove pan from heat and whisk the cream into the sauce until smooth. Bring the pan back to the heat and simmer until it has started to thicken. Add the chicken back into the skillet and simmer a couple more minutes.
Serve over linguini or with mashed potatoes. Garnish with fresh parsley and parmesan, if desired.

Notes

Storage: Store chicken and sauce in an airtight container in the fridge up to 4 days. Reheat on the stove over medium-low heat for a few minutes or in the microwave until warmed through.

Nutrition