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Best Chicken Piccata Recipe

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★★★★★

4.9 from 112 reviews

This Best Chicken Piccata recipe features tender chicken breasts coated in a light flour breading, pan-seared to golden perfection, and served with a bright, tangy lemon-caper cream sauce. The dish is rich yet balanced, combining zesty citrus, savory capers, and a silky butter-cream sauce, perfect for an elegant but easy weeknight meal.

Ingredients

Scale

For the chicken:

  • 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

For the sauce:

  • 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

Instructions

  1. Prepare the chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Using a meat mallet or the bottom of a heavy pan, gently pound each breast to an even thickness of about 1/4 inch to promote even cooking. Season both sides generously with salt, black pepper, and garlic powder. Spread flour on a shallow plate and thoroughly coat each chicken breast, shaking off any excess flour. Set aside on a clean plate.
  2. Sear the chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the butter foams and the pan is hot, carefully place the breaded chicken breasts in the pan, ensuring they sizzle immediately. Cook for 4-5 minutes on each side without moving them too much, allowing a golden crust to form. Once cooked through, transfer the chicken to a clean plate and set aside.
  3. Make the sauce: Keeping the pan on medium heat, pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the pan bottom (deglazing). Add the lemon juice, lemon zest, capers, and the remaining 2 tablespoons of butter, stirring until the butter melts and ingredients combine. Let the sauce simmer gently for 1-2 minutes to develop flavor.
  4. Finish the sauce: Stir in the cream to create a silky, light sauce. Return the cooked chicken breasts to the pan, spoon some sauce over them, and cook for an additional 1-2 minutes on low-to-medium heat, just enough to warm the chicken through and let it absorb the flavors of the sauce without boiling.
  5. Serve: Transfer the chicken to serving plates, generously spoon the lemon-caper cream sauce over the top, and garnish with fresh chopped parsley. Serve immediately alongside pasta, rice, or crusty bread to soak up the delicious sauce.

Notes

  • To ensure even cooking, pound the chicken breasts to uniform thickness before cooking.
  • Do not overcrowd the pan; cook the chicken in batches if necessary for better crust formation.
  • Use unsalted butter to better control the salt level in the dish.
  • The sauce can be adjusted to taste by varying the amount of lemon juice or cream.
  • Serve the dish immediately for the best texture and flavor experience.

Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken Recipe, Creamy Chicken Sauce, Capers, Easy Chicken Dinner

Find it online: https://tastewithamy.com/best-chicken-piccata-recipe/