Classic Lemon Chicken Piccata with Capers and Parsley
Chicken Piccata is one of those quintessential Italian-American dishes that feels incredibly fancy but is actually a breeze to whip up on a busy Tuesday night. The combination of succulent, golden-brown chicken cutlets bathed in a silky, lemon-butter sauce is a timeless classic. It’s the kind of meal that makes you feel like a pro in the kitchen, filling your home with the irresistible aroma of garlic and fresh citrus.
The secret to a truly great Piccata lies in the balance of the sauce—the sharpness of the capers and the brightness of the fresh lemon juice cut through the richness of the butter perfectly. Serve it over a bed of buttery angel hair pasta or with a crisp green salad to soak up every last drop of that velvety sauce. It’s light yet satisfying, and I promise it’ll become a staple in your weeknight rotation.
Nutrition (per serving)
Directions
-
1
Season the pounded chicken cutlets generously with salt and pepper on both sides.
-
2
Place the flour in a shallow dish. Dredge each chicken piece in the flour, shaking off any excess.
-
3
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foaming.
-
4
Working in batches if necessary, add the chicken to the skillet and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken to a plate and tent with foil.
-
5
Lower the heat to medium. Pour the chicken stock, lemon juice, and capers into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
-
6
Simmer the sauce for 3-5 minutes until it has reduced by about half.
-
7
Whisk in the remaining 2 tablespoons of butter and half of the parsley until the sauce is silky and thickened.
-
8
Return the chicken to the skillet for 1 minute to warm through and coat with the sauce. Garnish with the remaining parsley and serve immediately.
Ingredients
- Boneless, skinless chicken breasts, halved lengthwise and pounded thin:1.5 lb
- All-purpose flour:1/2 cup
- Kosher salt and black pepper:1 tsp
- Extra-virgin olive oil:2 tbsp
- Unsalted butter, divided:4 tbsp
- Low-sodium chicken stock:1/2 cup
- Fresh lemon juice:1/4 cup
- Non-pareil capers, drained and rinsed:3 tbsp
- Fresh flat-leaf parsley, chopped:1/4 cup
Tips & Notes
- Pounding the chicken to an even thickness (about 1/4 inch) is crucial for even cooking and a tender texture.
- Don't skip rinsing the capers; it removes the excess brine so the saltiness doesn't overpower the delicate lemon sauce.
- If the sauce gets too thick, add an extra splash of chicken stock to reach your desired consistency.
