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Homemade Easy Chicken Piccata Recipe photo

Easy Chicken Piccata Recipe

A bright, classic chicken piccata with a lemon-caper butter sauce that's quick and simple to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Tongs or spatula
  • Measuring cups and spoons
  • Plate

Ingredients
  

  • 2 skinless boneless chicken breasts cut in half lengthwise (butterflied)
  • to taste kosher salt
  • to taste freshly ground black pepper
  • 1/4 cup all-purpose flour for dredging
  • 4 tablespoons unsalted butter divided
  • 2 tablespoons extra-virgin olive oil divided
  • 4 cloves garlic finely minced
  • 1 tablespoon fresh lemon juice
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup brined capers drained
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Butterfly each chicken breast by cutting in half lengthwise; season both sides with kosher salt and freshly ground black pepper, then dredge in all-purpose flour and shake off excess.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat until sizzling.
  • Add two pieces of floured chicken to the skillet and cook without moving for 3–4 minutes, until the underside is golden brown; flip and cook the other side 3–4 minutes more, until cooked through.
  • Transfer cooked chicken to a plate and repeat with 1 tablespoon butter and 1 tablespoon olive oil, cooking the remaining chicken pieces the same way; transfer to the plate when done.
  • Pour off any excess oil from the skillet, then add the lemon juice, chicken broth, minced garlic, and drained capers; return the pan to medium-high heat and bring the sauce to a boil, scraping up any browned bits from the bottom.
  • Taste the sauce and adjust seasoning if needed, then stir in the remaining 2 tablespoons butter until the sauce is emulsified and glossy.
  • Return the chicken to the skillet to warm in the sauce for a minute, spoon sauce over the pieces, garnish with chopped parsley, and serve.

Notes

  • Use thin or butterflied breasts for even, quick cooking.
  • Shake off excess flour to prevent soggy crusts.
  • Adjust lemon and caper amounts to taste for more or less tang.
  • Cook chicken in batches to avoid crowding the pan.