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Easy Chicken Piccata Recipe

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Ingredients

Warning0 allergens identified

Easy Chicken Piccata Recipe

2 boneless skinless chicken breasts

¼ cup all purpose flour or sub with gluten-free flour or cornstarch

2 tablespoons olive oil

⅔ cup chicken broth

2 tablespoons fresh lemon juice

3 tablespoons capersrinsed well and drained

3 tablespoons unsalted buttercold

½ tsp kosher saltor to taste

¼ tsp pepperfreshly ground

parsleyfreshly chopped

Instructions

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Prep the chicken breast

Butterfly then cut the chicken breast in half, or pound it in a zip top bag with a meat mallet to uniform thickness (about 1/2") to ensure even cooking time.

Prepare the chicken piccata

Season the chicken well with salt and pepper. Place the flour on a plate and dredge the chicken lightly in the flour to coat, shaking off any excess.

Heat the olive oil in a large skillet over medium high heat. When it begins to sizzle, add the chicken and cook until browned and releases easily from the pan, about 3 minutes. Flip and repeat on the other side. Remove from heat and set aside on a plate, then wipe out excess oil from the pan, being careful not to remove the browned bits.

Decrease the heat to medium and add the chicken broth, lemon juice and capers. Scrape up the bits from the bottom of the pan and bring to a boil. Lower the heat to medium low and cook for 2-3 minutes or until reduced slightly.

Add the chicken back to the pan along with any accumulated juices and cook until a thermometer inserted into the thickest part registers 165 degrees. Remove the chicken and place on a serving platter. Stir in the butter and season with salt and pepper. Adjust the seasoning as needed, then pour the sauce over the chicken and garnish with parsley. Enjoy!

Nutrition

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Tips & Tricks (5)

Pound for Even Cooking 🔨
Pound chicken breasts to ¼-inch thickness between plastic wrap to ensure uniform cooking and prevent dry edges while keeping centers juicy.
Dry Before Flouring 🧻
Pat chicken completely dry with paper towels before dredging in flour—moisture prevents proper browning and creates a golden, crispy crust.
Don't Skip the Resting Step ⏱️
Rest cooked chicken for 3-4 minutes before serving to allow juices to settle, preventing them from running out when you plate or cut into the meat.
Build the Sauce Last 🍋
Remove chicken from the pan, then add lemon juice and capers to deglaze—this captures all the flavorful browned bits while keeping the sauce bright and balanced.
Emulsify with Cold Butter 🧈
Whisk in cold butter chunks at the very end off-heat to create a silky, luxurious sauce that clings to the chicken better than melted butter alone.