Easy Chicken Piccata
This easy chicken piccata recipe is a classic Italian American dish with a lemon butter caper sauce that's fast to make at home!
Equipment
- Skillet
Ingredients
Chicken and Sauce
- 2 large chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour for dredging
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- ¼ cup chicken broth or dry white wine
- 1 tablespoon lemon juice
- 1 lemon zest of
- 1 tablespoon brined capers drained
- ½ cup heavy cream or whipping cream
- Garnish optional, chopped parsley and/or freshly grated parmesan cheese
Instructions
Cooking Instructions
- Slice the chicken breasts lengthwise to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
- Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
- Stir in the cream and return the pan to the heat. Once it's bubbling again, add the chicken back into the pan.
- Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. If the sauce thickens too much, add more broth.
- Garnish with freshly chopped parsley and/or parmesan cheese if desired.
Notes
If using smaller chicken breasts, leave them intact but you will likely need to cook them for a bit longer. If you don’t want the cream in it, omit it entirely vs. using half-and-half as the sauce may curdle. Use low-sodium chicken broth if sensitive to salt.
Nutrition
Serving: 1serving
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