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Best Chicken Piccata Recipe
Ash Tyrrell

Best Chicken Piccata Recipe

I have to tell you, this Chicken Piccata recipe has forever changed the way I view weeknight dinners! The crispy golden chicken combined with a velvety, lemony butter sauce and salty capers creates an irresistible balance of flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts cut into halves: Chicken breasts are ideal because of their mild flavor. Slice them thinly for even cooking.
  • 1/4 teaspoon garlic powder: Adds a savory base to season the chicken.
  • 1/2 cup all-purpose flour for dredging: Creates a crisp coating. Don’t skip this step!
  • 4 tablespoons unsalted butter divided: Butter is key to the sauce’s richness.
  • 1 tablespoon olive oil: Helps prevent the butter from burning while cooking.
  • 1/4 cup chicken broth or dry white wine: Adds depth to the sauce.
  • 1 fresh lemon juice and zest: Always use fresh lemon for the best tangy flavor.
  • 2 tablespoons brined capers drained: Brings a salty, briny element to the dish.
  • 1/2 cup heavy cream optional: Creates a rich, creamy variation of the sauce.
  • Fresh parsley chopped, for garnish: Adds a burst of freshness and a pop of color.

Method
 

  1. Start by slicing each chicken breast lengthwise into two thinner halves. If they’re uneven, use a meat mallet to pound them to uniform thickness. This ensures the chicken cooks evenly.
  2. Season the chicken with salt, pepper, and garlic powder. Then dredge each piece lightly in flour until fully coated. Shake off any excess to avoid a gummy texture.
  3. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Once the butter has melted and starts sizzling, place the chicken pieces in the skillet. Fry for about 3-4 minutes per side until they’re golden and cooked through. Remove from the skillet and set them aside on a plate.
  4. Turn the heat down slightly and add the chicken broth, lemon juice, and lemon zest to the skillet. Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pan. Simmer for 2-3 minutes.
  5. Stir in the remaining butter and capers. For a creamier version, add the heavy cream at this stage and whisk gently until the sauce thickens slightly. Taste and adjust for salt if needed.
  6. Place the cooked chicken back into the skillet, coating each piece in the sauce. Allow it to heat for another minute or two, then remove from the heat.

Notes

  • Serve it over angel hair pasta or mashed potatoes to soak up the delicious sauce.
  • Garnish with a sprinkle of parsley and some lemon slices for a restaurant-like presentation.
  • Pair it with a light side salad or steamed green vegetables like asparagus or green beans.