This Easy Chicken Piccata recipe is surprisingly fast and simple enough to make for a weeknight. Make this Italian American classic chicken recipe for dinner tonight!
What is Chicken Piccata
If you’ve ever been to the Olive Garden, you probably know what Chicken Piccata is. Piccata is actually a cooking method, which is to thinly slice meat (in this case, chicken), dredge it in flour and pan fry it until browned. Chicken Piccata has a lemon butter sauce with capers.
How to make chicken piccata
What surprised me about this dish is that it is actually pretty quick and easy! Here is how to make Chicken Piccata
- Butterfly two chicken breasts. To butterfly a piece of meat means to cut it in half lengthwise to make two thinner pieces. Generally when you butterfly something, you leave the two pieces connected, but in this case we will cut them all the way through into two pieces. So after butterflying each piece, you will have four pieces of chicken breast.
- Melt 1 Tablespoon of butter and 1 Tablespoon of olive oil together in a large sauce pan over medium heat. Working in batches to avoid crowding the pan, sear two pieces of chicken for 3-4 minutes per side, or until browned and cooked through. Remove chicken from pan to a plate and repeat the same process with the second batch of chicken.
- Remove excess oil and butter from pan. Return pan to heat and add lemon juice, chicken broth, garlic and capers. Bring to a boil and scrape up brown bits on the bottom of the pan.
- Taste and adjust seasoning if needed. Add butter and stir vigorously until emulsified. Return chicken to pan, garnish with parsley and serve.
What to serve with chicken piccata
Chicken piccata is great served with pasta and salad on the side. You could also serve it with Parmesan Roasted Broccoli for some extra veggies. And this Easy Garlic Bread is perfect for dipping into the sauce!
Like this recipe? You will also love my Creamy Parmesan Basil Chicken Recipe, Chicken Scarpariello and Baked Chicken Parmesan Recipe!
- 2 skinless and boneless chicken breasts cut in half lengthwise
- kosher salt
- fresh ground black pepper
- ¼ cup All-purpose flour for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves finely minced
- 1 tbsp fresh lemon juice
- 1/2 cup low sodium chicken broth
- 1/4 cup brined capers drained
- 1/4 cup fresh parsley chopped
- Cut chicken breast in half lengthwise (butterflied). Season with salt and pepper. Dredge each piece in flour and shake off excess.
- In a large skillet over medium heat, melt 1 tablespoons of butter with 1 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3-4 minutes, without moving the chicken. When chicken is browned, flip and cook other side for 3 -4 minutes or until cooked through.
- Remove chicken and transfer to plate. Melt 1 more tablespoons butter and add another 1 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and repeat. When cooked though, transfer chicken to the plate and remove pan from heat.
- Drain used oil from pan. Add the lemon juice, chicken broth, garlic, and capers to the pan. Return pan to heat and bring to a boil, scraping up brown bits from the pan. Check for seasoning and adjust as needed. Add remaining 2 tablespoons butter to sauce and stir until emulsified. Add chicken back to pan, garnish with parsley and serve.
Anna Bradley says
amazing taste. I got some capers from a friend and decided this recipe will be perfect for my capers. I made it and it perfectly complemented the chicken.
So happy to hear that!