1. Introduction
Chicken Piccata is one of those recipes that feels fancy but is surprisingly easy to make at home. It’s a classic Italian-inspired dish made with pan-seared chicken cutlets in a bright, lemony sauce with capers and butter.
Why it’s a winner?
Because it’s quick, flavor-packed, and feels restaurant-quality without complicated steps. It’s perfect for busy weeknights, date nights, or when you just want something comforting yet fresh.
2. Ingredients (Exact Measurements)
For the Chicken
- 2 large boneless, skinless chicken breasts
- ½ cup all-purpose flour (for dredging)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional but recommended)
- 3 tablespoons olive oil
For the Piccata Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- ¾ cup chicken broth (low sodium works best)
- ⅓ cup fresh lemon juice (about 2 lemons)
- ¼ cup capers, drained
- 2 tablespoons fresh parsley, finely chopped
Optional Garnish
- Lemon slices
- Extra parsley
3. Essential Kitchen Tools & Appliances
Get these ready before you start:
- Cutting board
- Sharp knife
- Meat mallet or rolling pin (to flatten chicken)
- Shallow bowl or plate (for flour)
- Large skillet or frying pan
- Tongs
- Measuring cups and spoons
- Wooden spoon or spatula
No oven needed — everything happens on the stovetop.
4. Preparation Steps (Barney Style)
- Slice each chicken breast horizontally to make thin cutlets.
- Place the chicken between plastic wrap and gently pound until even in thickness.
- In a shallow bowl, mix flour, salt, pepper, and garlic powder.
- Lightly coat each chicken piece in the flour mixture. Shake off excess.
- Mince the garlic, chop parsley, juice the lemons, and drain the capers.
Now you’re ready to cook.
5. Cooking Instructions (With Tips)
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken cutlets and cook for 3–4 minutes per side until golden brown.
- Remove chicken from the pan and set aside.
- Lower heat to medium and add butter to the same pan.
- Add garlic and sauté for 30 seconds (don’t let it burn).
- Pour in chicken broth and lemon juice. Stir and scrape up browned bits.
- Add capers and let sauce simmer for 3–5 minutes until slightly reduced.
- Return chicken to the pan and simmer for 2 minutes per side, spooning sauce over it.
- Sprinkle with fresh parsley and turn off heat.
Secret Tip:
If the sauce tastes too sharp, add ½ teaspoon honey or sugar to balance the lemon.
6. Serving Suggestions
Chicken Piccata pairs beautifully with:
- Angel hair pasta or spaghetti
- Creamy mashed potatoes
- Steamed rice or risotto
- Roasted asparagus or green beans
Garnish with lemon slices and extra parsley for a fresh, restaurant-style finish.
7. Additional Tips & Variations
- Extra Creamy: Stir in 2 tablespoons heavy cream at the end.
- Gluten-Free: Use gluten-free flour or almond flour.
- Low-Carb: Skip flour and lightly pan-sear chicken as-is.
- More Flavor: Add a splash of white wine before the broth.
- Meal Prep Friendly: Sauce keeps well for reheating.
8. Nutrition Details (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~360 kcal |
| Protein | 32 g |
| Carbohydrates | 10 g |
| Fat | 22 g |
| Saturated Fat | 7 g |
| Cholesterol | 95 mg |
| Sodium | 620 mg |
| Fiber | 1 g |
| Sugar | 1 g |
Values are approximate and may vary.
9. FAQ Section
Q: Can I store leftovers?
Yes. Store in an airtight container in the fridge for up to 3 days.
Q: Can I use chicken thighs instead of breasts?
Absolutely. Boneless thighs work great and stay extra juicy.
Q: What can I use instead of capers?
Chopped green olives are the closest substitute.
Q: How do I make it healthier?
Use less butter and serve with veggies instead of pasta.
Q: Can I freeze Chicken Piccata?
It’s best fresh, but you can freeze it for up to 1 month. Sauce may separate slightly when reheated.
10. Wrap-Up
Chicken Piccata is proof that simple ingredients can create bold, unforgettable flavor. With its bright lemon sauce, tender chicken, and quick cooking time, it’s a recipe you’ll come back to again and again.
Fun fact:
“Piccata” refers to meat that’s sliced, sautéed, and served in a sauce — originally made with veal in Italy before chicken became popular worldwide.
Give it a try, and don’t be surprised if it becomes a regular on your dinner table 🍋🍗
