Best Chicken Piccata Recipe
Classic tangy chicken piccata with a lemon-caper butter sauce.
Equipment
- Large Skillet
- Mixing Bowl
- Tongs or spatula
- Measuring cups and spoons
- Whisk
- Knife and cutting board
Ingredients
- 3-4 skinless boneless chicken breasts
- sea salt to taste
- freshly ground black pepper to taste
- all-purpose flour for dredging
- 4 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers rinsed
- 1/3 cup fresh parsley chopped
Instructions
- Season both sides of the chicken breasts with sea salt and freshly ground black pepper.
- Place all-purpose flour in a shallow bowl and dredge each chicken breast, shaking off any excess flour.
- Heat a large skillet over medium-high heat and melt 2 tablespoons of the butter with 3 tablespoons of olive oil until sizzling.
- Add two pieces of the dredged chicken to the pan and cook 5–8 minutes per side, until golden and the internal temperature is 165°F (74°C). Remove to a plate and repeat with remaining chicken if needed.
- Leave the pan juices and oil in the skillet, then add the lemon juice, chicken stock, and rinsed capers. Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Return the cooked chicken to the skillet and simmer in the sauce for about 5 minutes to heat through and meld flavors; then remove the chicken to a platter.
- Add the remaining 2 tablespoons of butter to the skillet and whisk vigorously until the sauce is smooth and slightly thickened.
- Pour the sauce over the chicken and sprinkle with chopped parsley before serving.
Notes
- Pat chicken dry before seasoning for a better crust.
- Rinse capers to reduce excess salt if desired.
- Cook in batches to avoid overcrowding the pan.
- Whisking in the cold butter at the end enriches and thickens the sauce.