Chicken Piccata

Name: Chicken Piccata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts, halved horizontally; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/2 cup all-purpose flour; 3 tbsp olive oil; 6 tbsp unsalted butter; 4 garlic cloves, minced; 1 cup low-sodium chicken broth; 1/4 cup fresh lemon juice; 1 tsp lemon zest; 2 tbsp capers, drained and rinsed; 2 tbsp fresh flat-leaf parsley, chopped

Tender pan-seared chicken cutlets in a bright lemon-caper butter sauce, ready in under 30 minutes. A classic Italian-American weeknight dinner that feels restaurant-worthy.

35 minEasyServes 4420 cal/serving

Italian-AmericanDinnerStovetopHigh ProteinAlcohol-FreeCorn-Free

Ingredients

2 boneless, skinless chicken breasts, halved horizontally
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/2 cup all-purpose flour
3 tbsp olive oil
6 tbsp unsalted butter
4 garlic cloves, minced
1 cup low-sodium chicken broth
1/4 cup fresh lemon juice
1 tsp lemon zest
2 tbsp capers, drained and rinsed
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Place 2 halved horizontally boneless, skinless chicken breasts between two sheets of plastic wrap and pound to an even 1/4-inch thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Spread 1/2 cup all-purpose flour on a shallow plate. Dredge each cutlet in flour, shaking off any excess.
3

Heat 3 tbsp olive oil and 2 tablespoons of the unsalted butter in a large skillet over medium-high heat until the butter foams.
4

Add the cutlets in a single layer (work in batches if needed) and cook until golden brown, about 3 minutes per side. The chicken should reach an internal temperature of 165°F (74°C). Transfer to a plate and tent loosely with foil.
5

Reduce heat to medium. Add 4 minced garlic cloves to the skillet and cook, stirring, for 30 seconds until fragrant.
6

Pour in 1 cup low-sodium chicken broth and 1/4 cup fresh lemon juice, scraping up any browned bits from the pan. Stir in 1 tsp lemon zest and 2 tbsp drained and rinsed capers. Let the sauce simmer for 3-4 minutes until slightly reduced.
7

Remove the pan from heat and swirl in the remaining 6 tbsp unsalted butter until melted and the sauce is glossy.
8

Return the chicken to the pan and spoon the sauce over the top. Garnish with 2 tbsp chopped fresh flat-leaf parsley and serve immediately.

Questions

Can I make Chicken Piccata dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Chicken Piccata gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chicken Piccata keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Piccata?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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