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The BEST Chicken Piccata
4.5 from 861 votes

The BEST Chicken Piccata

Chicken Piccata features thin, flour-dredged chicken cutlets cooked until golden, served in a tangy sauce of lemon juice, capers, and chicken broth or white wine. The sauce is finished with butter for richness and garnished with parsley, making a bright and flavorful classic dish that pairs well with mashed potatoes or vegetables.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 381 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lemon
  • 1 ½ pounds chicken breast boneless, skinless
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • ⅓ cup all-purpose flour
  • 3 tablespoons butter , divided
  • 2 tablespoons canola oil
  • 1 cup chicken broth or white wine, or a combination of both
  • 2 tablespoons capers , drained and rinsed
  • flat-leaf parsley , for serving (optional)

Instructions

    Cup of Yum
  1. Slice the lemon in half, juice one half, then cut the other half into ⅛" slices and set aside. 
  2. Trim any excess fat from the chicken breasts and slice in half lengthwise to make two thin cutlets. Season both sides of the chicken breasts evenly with the kosher salt and freshly ground black pepper then dredge each breast in the flour, shaking off any excess. 
  3. Heat 2 tablespoons butter with the canola oil in a large skillet over medium-high heat. Add 4 pieces of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil. Continue with the remaining chicken. 
  4. Reduce the heat to medium and add the chicken broth or wine (or ½ cup of both) the lemon juice, sliced lemons, and the capers, scraping up the browned bits on the pan and cook for 2-3 minutes.
  5. Stir in the remaining 1 tablespoon of butter until melted. Taste for seasoning and spoon the sauce over the chicken breasts. Top with parsley, if desired. Serve with mashed potatoes or cauliflower, polenta, or noodles. 

Notes

  • Keep cooked chicken warm by covering with foil or placing in a 200°F oven while preparing the sauce.
  • Use freshly squeezed lemon juice and thin lemon slices for authentic piccata flavor and garnish.
  • Adjust the liquid between chicken broth, white wine, or a combination according to preference.
  • Do not overcook the chicken cutlets to maintain tenderness; 2-3 minutes per side is sufficient.
  • Serve piccata with mashed potatoes or cauliflower mash to soak up the flavorful sauce.

Nutrition Information

Calories 381kcal (19%) Carbohydrates 11g (4%) Protein 37g (74%) Fat 20g (31%) Saturated Fat 6g (30%) Cholesterol 131mg (44%) Sodium 1180mg (49%) Potassium 724mg (15%) Fiber 1g (4%) Vitamin A 315IU (6%) Vitamin C 20.5mg (23%) Calcium 22mg (2%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 11g 4%
Protein 37g 74%
Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 131mg 44%
Sodium 1180mg 49%
Potassium 724mg 15%
Fiber 1g 4%
Vitamin A 315IU 6%
Vitamin C 20.5mg 23%
Calcium 22mg 2%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.