Easy Chicken Piccata with Lemon, Capers, and Parsley Recipe

Introduction

Chicken Piccata is a classic Italian-American dish featuring tender chicken breasts cooked in a bright, lemony sauce with capers. It’s quick to prepare and perfect for a flavorful weeknight dinner.

Ingredients

• 4 boneless skinless chicken breasts (6 ounces each, about 1 ½ lbs)
• ½ cup all-purpose flour
• 1 teaspoon lemon zest
• 2 tablespoons olive oil (more as needed)
• Salt and black pepper (to taste)
• ¼ cup salted butter
• 1 ½ tablespoons all-purpose flour
• 1 cup chicken broth (or chicken stock)
• ½ fresh lemon juice (juiced, about 1 ½ tablespoons)
• ½ cup dry white wine (or chicken broth)
• 3 tablespoons capers (drained)
• 2 tablespoons chopped fresh parsley (additional for garnish)
• Shredded Parmesan cheese (for garnish, optional)

Instructions

1. Step 1: Using a meat mallet, gently pound each chicken breast to ½-inch thick. If your chicken breasts are larger, slice them in half horizontally to create thinner cutlets.
2. Step 2: Combine the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast in the flour mixture, shaking off any excess flour.
3. Step 3: Heat the olive oil in a 10-inch skillet over medium-high heat. Cook the chicken in two batches for 4 to 5 minutes per side, or until lightly browned and cooked through (internal temperature 165°F). Remove the chicken from the skillet and set aside to keep warm.
4. Step 4: Reduce the heat to medium and melt the butter in the same skillet. Whisk in 1 ½ tablespoons of flour, scraping up any browned bits from the pan. Cook for 2 minutes to form a roux.
5. Step 5: Gradually add the chicken broth while whisking continuously until the sauce is smooth.
6. Step 6: Stir in the lemon juice, white wine, and capers. Let the sauce simmer for 3 minutes, whisking occasionally.
7. Step 7: Return the chicken breasts to the skillet, spoon the sauce over them, and simmer for 2 to 3 minutes until heated through. Taste and season with salt and pepper as needed.
8. Step 8: Stir in the chopped parsley, then serve the chicken topped with sauce. Garnish with additional parsley and shredded Parmesan cheese if desired.

Tips & Variations

• For a gluten-free version, use gluten-free flour or almond flour to coat the chicken and thicken the sauce.
• If you prefer a non-alcoholic dish, replace the white wine with extra chicken broth.
• Serve with pasta, mashed potatoes, or crusty bread to soak up the flavorful sauce.
• Adding a splash of heavy cream to the sauce can make it richer and creamier.

Storage

Store leftover Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken. If the sauce has thickened too much, add a splash of chicken broth or water while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking times and will offer a richer flavor.

Is it necessary to pound the chicken thin?

Pounding the chicken to an even thickness ensures it cooks quickly and evenly, preventing dryness and promoting tenderness.

Easy Chicken Piccata with Lemon, Capers, and Parsley Recipe

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Classic Chicken Piccata features tender, pan-fried chicken breasts in a bright, tangy lemon-caper butter sauce, finished with fresh parsley and optionally topped with Parmesan cheese. This Italian-American favorite is easy to prepare and perfect for a flavorful weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless skinless chicken breasts (6 ounces each, about 1 ½ lbs)
• ½ cup all-purpose flour
• 1 teaspoon lemon zest
• salt and black pepper (to taste)

Sauce

• 2 tablespoons olive oil (more as needed)
• ¼ cup salted butter
• 1 ½ tablespoons all-purpose flour
• 1 cup chicken broth (or chicken stock)
• ½ fresh lemon juice (about 1 ½ tablespoons)
• ½ cup dry white wine (or chicken broth)
• 3 tablespoons capers (drained)
• 2 tablespoons chopped fresh parsley (additional for garnish)
• shredded Parmesan cheese (for garnish, optional)

Instructions

1. Prepare the chicken: Using a meat mallet, gently pound each chicken breast to about ½-inch thickness to ensure even cooking. For larger breasts, adjust pounding accordingly to maintain this thickness.
2. Coat the chicken: In a shallow bowl, combine ½ cup flour, lemon zest, salt, and black pepper. Dip each chicken breast in this mixture, shaking off any excess flour to prevent clumping during cooking.
3. Cook the chicken: Heat olive oil in a 10-inch skillet over medium-high heat. Add the chicken breasts in batches and cook for 4 to 5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken and keep warm.
4. Make the sauce base: Reduce heat to medium, melt butter in the same skillet, then whisk in 1 ½ tablespoons flour, scraping up any brown bits from the pan. Cook this roux for 2 minutes to remove the raw flour taste.
5. Add liquids: Gradually whisk in chicken broth, ensuring the mixture smooths out after each addition to avoid lumps.
6. Build flavor: Stir in lemon juice, white wine, and capers, then simmer the sauce for 3 minutes, whisking occasionally to meld flavors.
7. Reheat chicken in sauce: Return the chicken breasts to the skillet, spooning sauce over them, and simmer for an additional 2 to 3 minutes until warmed through. Adjust seasoning with salt and pepper as needed.
8. Finish and serve: Stir chopped parsley into the sauce for freshness. Serve the chicken garnished with additional parsley and optional shredded Parmesan cheese.

Notes

• For larger chicken breasts, pound evenly to ½ inch thickness for uniform cooking.
• Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor in the sauce; if avoiding alcohol, substitute with additional chicken broth.
• Ensure chicken reaches an internal temperature of 165°F for safe consumption.
• Capers add a tangy punch but can be rinsed if too salty for your preference.
• Serve with pasta, rice, or crusty bread to soak up the flavorful sauce.

Keywords: Chicken Piccata, Lemon Chicken, Pan-Fried Chicken, Italian Chicken, Capers, Easy Dinner