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Chicken Piccata Recipe

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4.3 from 10 reviews

This classic Chicken Piccata recipe features tender, butterflied chicken cutlets cooked to golden perfection and served with a tangy, buttery lemon-caper sauce. The dish is brightened with fresh lemon zest and juice, enhanced by capers, and finished with a touch of fresh parsley. Ready in just 40 minutes, this meal is perfect for a flavorful weeknight dinner or an elegant gathering.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 2 pounds chicken cutlets or breasts, boneless, skinless, butterflied to create thinner pieces
  • ½ teaspoon freshly cracked black pepper
  • 1¾ teaspoons sea salt
  • 1 cup flour

Cooking Fats

  • 10 tablespoons unsalted butter
  • 4 tablespoons extra-virgin olive oil

Sauce

  • 1 shallot, finely chopped
  • 1 tablespoon minced garlic (from 4-6 cloves)
  • 1½ cups chicken stock
  • 1 teaspoon lemon zest (from 1 lemon), plus more to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons capers, drained
  • Fresh parsley, chopped, optional

Instructions

  1. Prepare the chicken: Season the chicken all over with the freshly cracked black pepper and 1½ teaspoons of sea salt. Place the flour in a shallow bowl and dredge each piece of chicken in the flour, turning to coat evenly and shaking off any excess. Discard the flour once all chicken pieces are coated.
  2. Cook the chicken: Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter has melted and the mixture is hot. Add half of the chicken pieces and cook them until golden brown and cooked through, about 2-3 minutes per side. Remove and transfer to a serving platter. Repeat the process with the remaining chicken, adding more butter and oil as needed.
  3. Make the sauce: In the same skillet, add the finely chopped shallot and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the minced garlic and cook for an additional minute until fragrant. Pour in the chicken stock and allow it to simmer until the liquid reduces by half, about 4-5 minutes.
  4. Finish the sauce: Reduce the heat to low and stir in the remaining 4 tablespoons of butter, capers, lemon zest, lemon juice, and the remaining ½ teaspoon of sea salt. Stir well to combine and let the sauce gently thicken.
  5. Add sauce, garnish and serve: Pour the warm lemon-caper sauce over the cooked chicken. Garnish with freshly chopped parsley if desired, then serve immediately for the best flavor and texture.

Notes

  • Butterflying the chicken breasts ensures quicker and more even cooking.
  • If chicken cutlets are not available, you can pound thicker chicken breasts to an even thickness.
  • Capers add a tangy, briny flavor – rinse them if you prefer a milder taste.
  • The sauce can be adjusted by adding more lemon juice or zest according to your taste preference.
  • Serve with pasta, mashed potatoes, or a fresh green salad for a complete meal.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://yourdailycook.com/chicken-piccata-recipe/