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best chicken piccata recipe
Ben Carraoli

Best Chicken Piccata Recipe

I recently made chicken piccata for dinner, and I have to say, it was a total hit! The chicken was tender, the lemon sauce was bright and flavorful, and the capers added a delightful tanginess. I served it with a side of angel hair pasta, and it felt like we were dining at a fancy restaurant.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Calories: 530
Ingredients Method Notes

Ingredients
  

  • Chicken breasts 4, 6 ounces each – Small boneless, skinless chicken breasts are the best. For larger ones, slice and pound thin.
  • All-purpose flour ½ cup – A light coating gives the chicken a golden crust.
  • Lemon zest 1 teaspoon – Freshly grated lemon zest adds a citrusy punch to the coating.
  • Olive oil 2 tablespoons – Helps sear the chicken for a crispy texture.
  • Salt and pepper – Essential for bringing out the flavors.
  • Butter ¼ cup – Adds richness and enhances the sauce’s creaminess.
  • All-purpose flour 1 ½ tablespoons – Helps thicken the sauce slightly.
  • Chicken broth 1 cup – Forms the flavorful base of the sauce.
  • Fresh lemon juice 1 ½ tablespoons – The star ingredient, delivering a lovely tang.
  • Dry white wine ½ cup – Adds depth; if avoiding alcohol, simply use extra broth.
  • Capers 3 tablespoons – These salty gems elevate the dish.
  • Chopped fresh parsley 2 tablespoons – A touch of freshness and perfect for garnish.
  • Shredded Parmesan optional – A light sprinkle over top can add a creamy finish.

Method
 

  1. Take your boneless, skinless chicken breasts and place them between two layers of plastic wrap. Gently pound each breast to about ½-inch thickness using a meat tenderizer. This ensures they’ll cook evenly and retain a juicy texture.
  2. Combine flour, lemon zest, salt, and pepper in a shallow bowl. Press each chicken breast into the mixture, coating both sides evenly. Shake off any excess before cooking.
  3. Heat olive oil in a large skillet over medium-high heat. Sear each chicken breast for 4 to 5 minutes per side, until golden brown. Transfer to a plate and keep warm while you prepare the sauce.
  4. Reduce the heat to medium and melt the butter in the same skillet. Stir in the flour and cook for about 2 minutes. Slowly pour in chicken broth while whisking to avoid lumps. Add the lemon juice, white wine (or extra broth), and capers. Simmer until slightly reduced.
  5. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for another 2 to 3 minutes until the chicken is fully heated through and the sauce is thickened.
  6. Sprinkle with fresh parsley and optional Parmesan cheese. Serve immediately over a bed of pasta, rice, or mashed potatoes.

Notes

  • Use fresh lemons. Pre-squeezed juice won’t have the same brightness.
  • Add a light squeeze of Dijon mustard to the sauce for a subtle tang.
  • Always dredge the chicken just before frying; this keeps it crispy.
  • If you can’t find capers, finely chopped green olives make an excellent substitute.