Easy Chicken Piccata with Lemon, Capers, and Parsley Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add liquids: Gradually whisk in chicken broth, ensuring the mixture smooths out after each addition to avoid lumps.
- Build flavor: Stir in lemon juice, white wine, and capers, then simmer the sauce for 3 minutes, whisking occasionally to meld flavors.
- 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.
- 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
