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golden brown chicken piccata served with fresh lemon slices and parsley.

Classic Chicken Piccata

Tender chicken cutlets in a bright, tangy lemon-caper sauce ready in just 30 minutes. This restaurant-quality Italian dish uses simple ingredients for maximum flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 4 medium chicken breasts (about 1.5 lbs)
  • ½ cup all-purpose flour
  • 4 tablespoons butter (divided)
  • 2 tablespoons olive oil
  • ¾ cup low-sodium chicken broth
  • ⅓ cup fresh lemon juice (about 2 large lemons)
  • 3 tablespoons capers (drained and rinsed)
  • ¼ cup fresh parsley (chopped)
  • Salt and black pepper to taste

Equipment

  • Large skillet or sauté pan. (12-inch works best)
  • Meat mallet or rolling pin. (for pounding Chicken)
  • Plastic wrap or parchment paper.
  • Shallow dishes for dredging.
  • Tongs or a spatula.
  • Measuring cups and spoons.
  • Sharp knife and cutting board.

Method
 

  1. Pound chicken breasts to ½-inch thickness and season with salt and pepper.
  2. Place flour in shallow dish for dredging.
  3. Heat 2 tablespoons butter and 2 tablespoons olive oil in large skillet over medium-high heat.
  4. Dredge chicken in flour and cook 3-4 minutes per side until golden brown; transfer to plate.
  5. Add chicken broth to pan and scrape up browned bits.
  6. Add lemon juice and let reduce for 3 minutes.
  7. Stir in capers and remaining 2 tablespoons butter.
  8. Return chicken to pan, simmer 2-3 minutes.
  9. Garnish with fresh parsley and serve immediately.