Description

Chicken Piccata is a classic Italian-American dish featuring tender chicken breasts in a tangy lemon-butter sauce with capers. It’s quick to prepare and bursting with bright, bold flavors.

Ingredients

2 boneless, skinless chicken breasts, halved horizontally
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
1/2 cup chicken broth
1/3 cup fresh lemon juice
1/4 cup capers, rinsed and drained
2 tbsp chopped fresh parsley (optional)

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Instructions

Pound chicken cutlets to even thickness (about 1/2 inch). Season with salt and pepper.
Dredge chicken in flour, shaking off excess.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side, until golden and cooked through. Remove and keep warm.
In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer and scrape up any browned bits from the bottom.
Return chicken to the skillet and simmer in the sauce for 2–3 minutes.
Stir in remaining tablespoon of butter until melted and sauce is glossy.
Garnish with fresh parsley and serve hot, ideally over pasta, rice, or with vegetables.

Notes

Use fresh lemon juice for the best flavor.
For a richer sauce, add a splash of white wine with the broth.
This dish is best served immediately, but leftovers can be refrigerated for up to 2 days.