Description
Easy Chicken Piccata is a classic Italian-American dish featuring tender, lightly floured chicken cutlets pan-fried to a golden crisp and served with a tangy lemon-caper sauce enriched with butter and cream. This comforting and flavorful recipe comes together quickly on the stovetop, making it perfect for a weeknight dinner or a special occasion meal.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
Sauce and Cooking
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers, drained
- 1/2 cup heavy/whipping cream
Garnish (optional)
- Chopped parsley
- Freshly grated parmesan cheese
Instructions
- Prepare the Chicken: Slice the chicken breasts lengthwise by butterflying and then cutting in half to make 4 thinner cutlets. Trim off any excess fat. Season each piece generously with salt, pepper, and sprinkle with garlic powder. Dredge each cutlet evenly in flour, shaking off excess.
- Cook the Chicken: Heat 2 tablespoons of butter and 1 tablespoon olive oil in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook them for about 4-5 minutes per side until they are golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
- Make the Sauce: Remove the pan from heat, then add chicken broth (or white wine), lemon juice, lemon zest, the remaining 2 tablespoons of butter, and capers into the skillet. Scrape the bottom of the pan to loosen any browned bits for extra flavor.
- Add Cream and Combine: Stir in the heavy cream and return the pan to medium heat. Once the sauce is bubbling again, return the chicken to the skillet. Cook for about 5 more minutes, allowing the chicken to finish cooking and the sauce to reduce to your desired thickness. Adjust heat to simmer gently and add more broth if sauce thickens too much.
- Garnish and Serve: Remove from heat. Garnish with freshly chopped parsley and or freshly grated parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- If using smaller chicken breasts, leave them intact and cook them longer to ensure they are cooked through.
- Omitting the cream is possible but avoid substituting with half-and-half to prevent curdling; instead increase chicken broth to 3/4 cup.
- Use low-sodium chicken broth if sensitive to salt to better control the seasoning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
