This easy Chicken Piccata is a recipe the whole family will love and it couldn’t be easier to whip up on busy weeknights. Tender chicken breasts are lightly dredged in flour and simmered in a delicious lemon and caper sauce. Serve with pasta or your favorite sides.

This recipe is actually simpler and easier than it first appears, so it makes a good weeknight supper.

However, it’s good enough it could easily be a “company” supper. I just served it with a salad on the side (bagged salad blends have been a lifesaver lately), and voila! You can have a great dinner on the table in about 30 minutes.

And you just can’t beat that!

How to Make Chicken Piccata

Season chicken with salt and pepper. Dredge chicken in flour, shaking off any excess flour.
Melt 2 tablespoons butter, in a large skillet over medium heat. Add in 3 tablespoons olive oil.
Once the butter and oil begin to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side for 3 more minutes.

Remove to a paper towel-lined plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil in the now-empty skillet.
When butter and oil start to sizzle, add the other 2 pieces of chicken. Repeat cooking process with 2 remaining pieces of chicken.
Remove pan from heat and add chicken to the plate.

Add the lemon juice, stock or wine, and capers to the now-empty skillet. Bring to boil, scraping up brown bits from the pan.
Return all the chicken to the pan, and simmer for 5 minutes. Remove chicken to platter.
Add remaining 2 tablespoons butter to sauce, and whisk vigorously until butter melts and sauce is combined. Pour sauce over chicken, and garnish with parsley just before serving.

Serving Suggestions

Chicken Piccata is delicious served with pasta be it a short noodle like penne or a long noodle like spaghetti or angel hair. If you want something fresher and lighter why not try a fresh, crisp salad or grilled or roasted veggies.

This meal can be paired with so many different sides, you can choose your favorites!

Top Tips for Making the Best Chicken Piccata

Make sure to shake off any excess flour from the chicken to avoid a lumpy and extra thick sauce.
You can use stock (chicken or vegetable will work best) or a dry white wine to make the sauce.
Don’t like capers? Why not try swapping them for olives or sun dried tomatoes.
Garnish with finely chopped parsley for freshness.
Leftovers can be stored in the fridge for 1-2 days and eaten cold with salad or reheated until piping hot all the way through.
You can also freeze leftovers in suitable containers.

More Chicken Recipes:

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5 from 4 votes

Chicken Piccata Recipe

Author Kate @ I Heart Eating

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 22

Total Time 32

This easy Chicken Piccata is a recipe the whole family will love. Tender chicken breasts are lightly dredged in flour and simmered in a delicious lemon and caper sauce. Serve with pasta or your favorite sides.

Ingredients

▢ 4 thin chicken breast filets
▢ Salt and pepper
▢ All-purpose flour for dredging
▢ 6 tablespoons butter divided
▢ 5 tablespoons extra-virgin olive oil divided
▢ ⅓ cup fresh lemon juice
▢ ½ cup chicken stock or white wine
▢ ¼ cup brined capers rinsed
▢ 2-3 tablespoons fresh parsley chopped

Instructions

Season chicken with salt and pepper.
4 thin chicken breast filets, Salt and pepper
Dredge chicken in flour, shaking off any excess flour.
All-purpose flour
Melt 2 tablespoons butter, in a large skillet over medium heat.
6 tablespoons butter
Add in 3 tablespoons olive oil.
5 tablespoons extra-virgin olive oil
Once the butter and oil begin to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side for 3 more minutes.
Remove to a paper towel-lined plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil in the now-empty skillet.
When butter and oil start to sizzle, add the other 2 pieces of chicken.
Repeat cooking process with 2 remaining pieces of chicken.
Remove pan from heat and add chicken to the plate.
Add the lemon juice, stock or wine, and capers to the now-empty skillet.
⅓ cup fresh lemon juice, ½ cup chicken stock or white wine, ¼ cup brined capers
Bring to boil, scraping up brown bits from the pan.
Return all the chicken to the pan, and simmer for 5 minutes.
Remove chicken to platter.
Add remaining 2 tablespoons butter to sauce, and whisk vigorously until butter melts and sauce is combined.
Pour sauce over chicken, and garnish with parsley just before serving.
2-3 tablespoons fresh parsley

Notes

Nutrition values are estimates.

Make sure to shake off any excess flour from the chicken to avoid a lumpy and extra thick sauce.
You can use stock (chicken or vegetable will work best) or a dry white wine to make the sauce.
Don't like capers? Why not try swapping them for olives or sun dried tomatoes.
Garnish with finely chopped parsley for freshness.
Leftovers can be stored in the fridge for 1-2 days and eaten cold with salad or reheated in the oven until piping hot all the way through.
You can also freeze leftovers in suitable containers.

Nutrition

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Originally posted 3/31/12. Updated 7/11/19.

Adapted from foodnetwork.com

5 from 4 votes (1 rating without comment)