Name: Easy Chicken Piccata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 cup chicken broth; 1/3 cup fresh lemon juice; 2 tablespoons capers, drained; 2 tablespoons fresh parsley, chopped

Hey y’all! If you’re looking for a dish that delivers bold flavor with minimal fuss, this Easy Chicken Piccata is just the ticket. Imagine juicy Chicken breasts lightly pan-fried and smothered in a bright, tangy lemon-caper sauce—it’s the kind of meal that feels fancy enough for a date night but simple enough for any weeknight dinner. Versatile, zesty, and oh-so-easy to throw together, it’s sure to become a regular hit in your home. Let’s get cooking!

Why You’ll Love This

Ready in under 30 minutes—perfect for hectic weeknights.
The lemon-caper sauce adds a mouthwatering tangy twist.
Breaded Chicken cooks up irresistibly golden and juicy.
Uses simple, everyday ingredients for minimal hassle.
Pairs well with pasta, veggies, or even a fresh salad for ultimate versatility.

Ingredients

2 large boneless, skinless Chicken breasts (about 1 pound total)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1/2 cup dry white wine (or Chicken broth)
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons capers, drained
Chopped fresh parsley, for garnish (optional)
Lemon slices, for garnish (optional)

Directions

Step 1: Prep the Chicken

Slice each chicken breast horizontally to create 2 thinner cutlets (4 total). Cover with plastic wrap and pound to an even 1/2-inch thickness. In a shallow dish, mix flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off excess.

Step 2: Sear the Chicken

Heat 2 tablespoons olive oil with 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden and cooked through (internal temperature should reach 165°F/74°C). Transfer to a plate and cover loosely with foil.

Step 3: Make the Piccata Sauce

Lower heat to medium. Add remaining 1 tablespoon olive oil to the skillet if needed. Pour in white wine, scraping up any browned bits. Simmer about 2 minutes, then add chicken broth, lemon juice, and capers. Cook for another 2 minutes until slightly reduced.

Step 4: Finish and Serve

Remove the pan from heat and swirl in the remaining tablespoon of butter for a silky finish. Return chicken to the skillet, spoon sauce over the top, and garnish with parsley and lemon slices. Serve immediately.

Notes

Pounding the chicken helps it cook evenly and stay super tender.
Don’t skip draining the capers—too much brine will overpower the sauce!
Use chicken broth instead of wine if you prefer an alcohol-free version.

Variations

Gluten-Free: Swap in your favorite gluten-free flour blend.
Low-Carb: Lightly dust chicken with almond flour instead of all-purpose flour.
Extra Lemony: Add 1 teaspoon finely grated lemon zest to the sauce.

Required Equipment

Large skillet
Sharp knife and cutting board
Meat mallet or rolling pin
Measuring cups and spoons
Mixing bowl or shallow dish
Tongs or spatula

Storage Instructions

Leftover chicken piccata can be cooled then stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth to loosen the sauce. Freezing is not recommended as the sauce may separate.

Serving Suggestions

Serve over warm linguine, angel hair pasta, or with mashed potatoes for a classic pairing.
Pair with a crisp green salad or garlicky sautéed spinach for a fresh, vibrant meal.
Rustic bread is perfect for sopping up extra sauce.

Pro Tips

Don’t overcrowd the skillet—cook the chicken in batches if necessary for the crispiest crust.
Whisk the sauce constantly after adding the butter for extra silkiness.
Use freshly squeezed lemon juice instead of bottled for brighter, fresher flavor.

FAQ

Can I use chicken thighs for piccata?

Yes! Boneless, skinless chicken thighs work great—just adjust cooking time as they may need a couple extra minutes per side.

Is the sauce very tangy?

The lemon gives a bright tangy flavor, but if you prefer a milder sauce, use just 1 tablespoon lemon juice and add more to taste after cooking.

What can I substitute for capers?

Try chopped green olives for a similar briny flavor if you don’t have capers on hand.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4

Easy Chicken Piccata

Why You’ll Love This

Ingredients