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A plate of classic Chicken Piccata with lemon slices and capers.

Proven way to grow: Chicken Piccata in 5 steps

This classic Chicken Piccata recipe is a quick and easy dish, perfect for a weeknight meal. Tender chicken breasts are pan-fried and served with a bright, tangy lemon-caper sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 medium boneless, skinless chicken breasts
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
For the Sauce
  • 0.25 cup lemon juice
  • 0.5 cup chicken broth
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped

Equipment

  • Meat mallet
  • Large skillet

Method
 

Preparation
  1. Pound chicken breasts to an even 1/2-inch thickness and season with salt and pepper. Dredge the chicken in flour, shaking off any excess.
Cooking
  1. Heat butter and olive oil in a large skillet over medium-high heat. Cook the chicken for 3-5 minutes per side until golden brown and cooked through; set aside.
Sauce
  1. Deglaze the pan with lemon juice, then add chicken broth and capers; bring to a simmer. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Finish and Serve
  1. Return the cooked chicken to the skillet, coating it in the sauce. Garnish with fresh parsley and serve immediately.

Notes

Serve with pasta, rice, or a side of steamed vegetables. For a richer sauce, add a splash of heavy cream at the end.