Prepare a restaurant-quality meal with this quick and savory chicken piccata. This dish features tender chicken cutlets in a bright, tangy lemon butter sauce with briny capers.
List of ingredients
- 2 large chicken breasts – sliced into thin cutlets.
- Salt & pepper – to taste for seasoning.
- 1/4 teaspoon garlic powder – for a savory base.
- Flour – used for dredging the chicken.
- 4 tablespoons butter – divided for frying and the sauce.
- 1 tablespoon olive oil – prevents butter from burning.
- 1/4 cup chicken broth – base for the pan sauce.
- 1 tablespoon lemon juice + zest of 1 lemon – provides acidity and brightness.
- 1 tablespoon brined capers – drained for a salty pop.
- 1/2 cup heavy/whipping cream – adds richness to the sauce.
- Garnish (optional) – chopped parsley and/or freshly grated parmesan cheese.
step-by-step instructions
- Prepare the chicken: Slice the chicken breasts lengthwise (butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Sear the meat: Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
- Build the sauce: Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits from the bottom.
- Combine and simmer: Stir in the cream and return the pan to the heat. Once it’s bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
- Final cook: Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking. You may need to turn down the heat if it’s bubbling too furiously. If the sauce thickens too much, add more broth.
- Finish: Garnish with freshly chopped parsley and/or parmesan cheese if desired.
Pro Cooking Techniques
The Butterfly Slicing Method
To ensure the chicken cooks quickly and evenly, use a butterfly cut. Slice the breast horizontally almost all the way through, then open it like a book. Cutting these in half again creates thin cutlets that sear perfectly without overcooking the center.
Precision Dredging
Coat the chicken in a thin, even layer of flour by shaking off any excess. Too much flour can lead to clumps in your sauce and a heavy crust. A light dusting is all you need to achieve a golden-brown exterior and help thicken the sauce.
Managing Pan Temperature
Start with a medium-high heat to create a proper sear on the chicken. If the butter begins to brown too quickly or smoke, reduce the heat slightly. The goal is a golden crust, not a burnt exterior.
Efficient Deglazing
When you add the broth and lemon juice, use a wooden spoon or whisk to scrape the bottom of the pan. These browned bits, known as fond, are concentrated flavor crystals. Integrating them into the sauce adds a professional depth of taste.
Ingredient Substitutions and Adjustments
Using Boneless Chicken Thighs
If you prefer a juicier meat, you can substitute chicken breasts with boneless, skinless thighs. Thighs are more forgiving and less likely to dry out. Note that they may require an additional minute or two of cooking time per side.
Low Sodium Broth Options
Because capers and parmesan cheese are naturally salty, using a low-sodium chicken broth is recommended. This allows you to control the salt levels more accurately and prevents the sauce from becoming over-salted during reduction.
Dairy-Free Sauce Alternatives
To avoid heavy cream, follow the recipe’s suggestion to increase the broth. You can also use a splash of full-fat coconut milk for thickness, though this will introduce a slight coconut flavor. For a strictly clean taste, stick to the broth-only method.
Replacing Brined Capers
If you do not have capers, finely chopped green olives provide a similar salty and briny profile. Ensure the olives are well-drained before adding. Alternatively, a tiny pinch of extra salt and an extra squeeze of lemon can mimic the tang.
Flavor Variations
Adding Fresh Garden Herbs
While parsley is the traditional garnish, fresh basil or thyme can add different aromatic notes. Stir in finely chopped basil at the very end to keep the flavor fresh. Thyme works well if added during the searing process.
Enhancing the Citrus Profile
For those who love a more tart dish, increase the lemon zest. Zest contains essential oils that provide a deeper citrus aroma than juice alone. Adding an extra teaspoon of zest significantly brightens the heavy cream sauce.
Creating a Lighter Pan Sauce
Omitting the cream entirely transforms the dish into a traditional, lighter piccata. By increasing the chicken broth to 3/4 cup, you create a silky, translucent sauce. This version highlights the lemon and capers more prominently.
Incorporating Sautéed Mushrooms
Sautéing sliced cremini or button mushrooms in the pan before adding the sauce adds an earthy contrast. Cook the mushrooms until browned, remove them, and then proceed with the sauce. Return the mushrooms with the chicken at the end.
Recommended Side Dish Pairings
Classic Starchy Accompaniments
Mashed potatoes or a creamy risotto are ideal for soaking up the lemon butter sauce. The richness of the potatoes balances the acidity of the lemon. Simple boiled baby potatoes with butter also work well.
pairing with Pasta Noodles
Angel hair or linguine are the best pasta choices for this recipe. Toss the cooked noodles directly into the pan sauce before serving. This ensures every strand of pasta is coated in the creamy lemon glaze.
Fresh Green Vegetables
Sautéed green beans or steamed broccolini provide a healthy, crisp contrast. The bitterness of the greens cuts through the richness of the butter and cream. Lightly seasoning them with garlic and lemon complements the chicken.
Light Salads for Balance
A simple arugula salad with parmesan shavings and a lemon vinaigrette is a perfect companion. The peppery taste of arugula cleanses the palate between bites of the rich chicken. Keep the dressing light to avoid overwhelming the main course.
Storage and Reheating Guide
Refrigerator Storage Duration
Store leftover chicken piccata in an airtight container in the refrigerator for 3 to 4 days. Keep the chicken and sauce together to prevent the meat from drying out. Ensure the container is fully sealed to prevent the sauce from absorbing fridge odors.
Best Reheating Methods
Reheat the dish in a saucepan over low to medium heat. Add a tablespoon of chicken broth or water to loosen the sauce, which may have thickened in the fridge. Stir gently to avoid breaking the chicken cutlets.
Freezing Considerations
Freezing is not recommended for the creamy version of this recipe. The cream can separate during the freezing and thawing process, resulting in a grainy texture. If you made the broth-only version, it may freeze better, but the texture will still change.
Troubleshooting Common Issues
Preventing the Sauce from Curdling
Curdling usually happens when the lemon juice and cream are boiled too aggressively. To prevent this, take the pan off the heat when adding the initial liquids. Return it to the heat slowly and simmer gently rather than boiling rapidly.
Fixing a Sauce That is Too Thick
If the sauce reduces too much and becomes overly thick, stir in a tablespoon of chicken broth at a time. Do this over low heat until you reach your desired consistency. This restores the silkiness without diluting the flavor.
Avoiding Overcooked Chicken
Because the cutlets are thin, they cook very quickly. Use an instant-read thermometer to check the internal temperature. Remove the chicken from the pan once it reaches 165F to ensure it stays juicy.
Handling Excess Saltiness
If the sauce tastes too salty due to the capers, add a small amount of unsalted butter or a splash more cream. The fats help neutralize the salt. A tiny pinch of sugar can also balance the brine.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, provided they are completely thawed and patted dry. Excess moisture on the surface of frozen meat can prevent the flour from adhering and stop the chicken from searing properly in the pan.
What is the best type of flour for dredging?
All-purpose flour is the standard and best choice for this recipe. It provides the necessary thickening properties for the pan sauce while creating a light, golden-brown crust on the meat.
Do I have to zest the lemon?
The zest provides a concentrated citrus aroma that the juice cannot replicate. While you can omit it, adding the zest makes the dish taste more authentic and professional.
Can I make this in a slow cooker?
This recipe is designed for pan-searing to achieve a specific golden crust and reduced sauce. A slow cooker would result in poached chicken and a different sauce consistency, which would not be a true piccata.
Print
Easy Chicken Piccata
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy chicken piccata recipe is a classic Italian American dish with a lemon butter caper sauce that’s fast to make at home!
Ingredients
- 2 large chicken breasts
- Salt & pepper (to taste)
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1/4 cup chicken broth
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers (drained)
- 1/2 cup heavy/whipping cream
- Chopped parsley and/or freshly grated parmesan cheese (optional garnish)
Instructions
- Step: Slice the chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
- Step: Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
- Step: Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
- Step: Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
- Step: Stir in the cream and return the pan to the heat. Once it’s bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
- Step: Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it’s bubbling furiously). If the sauce thickens too much, add more broth.
- Step: Garnish with freshly chopped parsley and/or parmesan cheese if desired.
Notes
If using smaller chicken breasts, leave them intact (but you will likely need to cook them for a bit longer). If you don’t want the cream in it, I recommend omitting it entirely vs. using something like half-and-half because the sauce is likely to curdle and not thicken as well. Use low-sodium chicken broth if sensitive to salt.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 393 kcal
- Sugar: 1 g
- Sodium: 352 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 143 mg