Name: Best Chicken Piccata Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 chicken breasts; Salt, to taste; Black pepper, to taste; 1/2 tsp garlic powder; Flour, enough for coating; 4 tbsp unsalted butter (preferably Kerrygold); 1 tbsp olive oil; 1/2 cup chicken broth; 2 tbsp lemon juice; 1 lemon zest (grated); 1 tbsp capers; 1/2 cup cream; 2 tbsp fresh parsley, chopped

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Introduction

Chicken Piccata is a bright and flavorful Italian dish featuring tender chicken breasts in a tangy lemon-caper sauce. This recipe balances creamy richness with zesty freshness for a delightful meal that’s quick enough for weeknights yet impressive enough for guests.

A round white shallow bowl holds four pieces of cooked chicken breast, each browned and textured with herbs. The chicken is sitting in a creamy light yellow sauce dotted with green capers and sprinkled with small bits of fresh green parsley. On top of each chicken piece is a thin slice of yellow lemon with translucent edges, slightly soaking in the sauce. The bowl is placed on a dark blue cloth over a white marbled surface, and in the blurred background, there is a white vase with dried wheat and two yellow lemons, one whole and one cut in half. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chicken breasts
Salt
Black pepper
1/2 tsp garlic powder
Flour, for coating
4 tbsp butter (preferably unsalted, such as Kerrygold)
1 tbsp olive oil
1/2 cup chicken broth
2 tbsp lemon juice
Zest of 1 lemon
1 tbsp capers
1/2 cup cream
2 tbsp fresh parsley, chopped

Instructions

Step 1: Pat the chicken breasts dry with paper towels and place them on a cutting board. Use a meat mallet or the bottom of a heavy pan to gently pound each breast to an even thickness of about 1/4 inch. Season both sides with salt, black pepper, and garlic powder. Spread flour on a shallow plate and coat each piece thoroughly, shaking off any excess. Set aside on a clean plate.
Step 2: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until the butter foams and the pan is hot. Add the breaded chicken pieces carefully—they should sizzle immediately. Cook for 4-5 minutes per side until golden brown and cooked through, avoiding moving them around too much for better crust formation. Transfer the chicken to a clean plate and set aside.
Step 3: With the pan still over medium heat, pour in the chicken broth and scrape up the brown bits stuck to the bottom with a wooden spoon. Add lemon juice, lemon zest, capers, and the remaining 2 tablespoons of butter, stirring until melted and combined. Let the sauce simmer for 1-2 minutes, then stir in the cream until the sauce is silky and smooth.
Step 4: Return the chicken to the pan with the sauce and cook over low-to-medium heat for 1-2 minutes to warm through and let the chicken absorb the flavors. Avoid boiling to keep the chicken tender. Serve immediately, spooning the sauce over the chicken and garnishing with fresh parsley. Enjoy with pasta, rice, or crusty bread.

Tips & Variations

For a lighter sauce, substitute half-and-half for cream or leave it out entirely.
Use boneless, skinless chicken thighs for a juicier alternative to breasts.
Try adding a splash of white wine when deglazing for extra depth of flavor.
Serve with angel hair pasta or garlic mashed potatoes for a classic pairing.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Gently reheat in a skillet over low heat to avoid drying out the chicken and breaking the sauce. Adding a splash of broth or cream during reheating can help maintain the sauce’s texture.

How to Serve

A white round dish holds four golden-brown chicken breasts coated with a creamy light yellow lemon sauce. Each chicken piece is sprinkled with small green capers and chopped fresh herbs. Thin lemon slices are layered on top and placed around the chicken, adding bright yellow and white contrast. The dish sits on a white marbled surface, with some dry wheat stalks and a blue cloth near it. The texture of the chicken is crispy on the edges with a smooth sauce pooling around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and proper browning. If using frozen chicken, thaw completely before pounding and seasoning.

What can I substitute for capers if I don’t have them?

If you don’t have capers, you can use chopped green olives or a small amount of green peppercorns to provide a similar briny flavor in the sauce.