Description
Chicken Piccata is a quick and elegant dish featuring pan-seared chicken cutlets coated in a bright, buttery lemon-caper sauce. This 30-minute recipe brings restaurant-quality flavor to your weeknight table with minimal effort and maximum taste.
Ingredients
2 lb (900 g) chicken cutlets or butterflied boneless, skinless chicken breasts
½ tsp (1 g) freshly cracked black pepper
1¾ tsp (9 g) sea salt
1 cup (120 g) flour (for dredging)
10 tbsp (140 g) unsalted butter, divided
4 tbsp (60 ml) extra-virgin olive oil
1 shallot, finely chopped
1 tbsp (10 g) minced garlic (from 4–6 cloves)
1½ cups (360 ml) chicken stock
1 tsp (2 g) lemon zest, plus more to taste
1 tbsp (15 ml) fresh lemon juice
2 tbsp (20 g) capers, drained
Fresh chopped parsley, optional for garnish
Instructions
Season and Dredge: Sprinkle chicken cutlets with sea salt and pepper. Dredge lightly in flour, shaking off excess.
Sear Chicken: In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat. Cook chicken in batches, 3–4 minutes per side, until golden and cooked through. Transfer to a plate.
Sauté Aromatics: Lower heat to medium. Add remaining olive oil and 2 tbsp butter to the pan. Sauté shallot and garlic for 2 minutes until softened.
Make the Sauce: Stir in chicken stock, lemon zest, lemon juice, and capers. Simmer for 5 minutes to reduce slightly.
Finish the Sauce: Whisk in remaining 6 tbsp of butter one at a time until sauce is glossy and rich.
Combine and Serve: Return chicken to skillet, spoon sauce over, and simmer for 2–3 minutes. Garnish with parsley and serve hot.
Notes
Butterfly chicken breasts for even cooking.
Deglaze the skillet with stock after searing to capture all flavor.
Adjust lemon juice to taste for a more or less tangy sauce.
Rinse capers to reduce brininess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian-American