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Roasted Fish

Chicken Piccata

This classic Italian Chicken Piccata features golden pan-seared chicken simmered in a bright, tangy lemon-butter sauce with capers. Ready in under 30 minutes, it’s the perfect combination of simple, elegant, and full of flavor — ideal for both weeknights and special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (about 1½ pounds), halved horizontally
  • Kosher salt and freshly ground black pepper to taste
  • All-purpose flour for dredging
For the Sauce
  • 6 tbsp unsalted butter, divided
  • 3 tbsp extra-virgin olive oil, plus more if needed
  • 1 small shallot, thinly sliced lengthwise
  • 1 lemon, half thinly sliced and half juiced (about 2 tablespoons juice)
  • 0.75 cup low-sodium chicken stock
  • 4 tsp capers, drained
  • Fresh parsley, chopped for garnish (optional)

Method
 

  1. Step 1: Prepare the Chicken
    Pat the chicken dry with paper towels. Season both sides generously with salt and pepper. Lightly dredge each piece in flour, shaking off excess to create a crisp crust.
  2. Step 2: Brown the Chicken
    In a large skillet, melt 3 tablespoons butter with the olive oil over medium-high heat. Add the chicken in batches and cook for about 3 minutes per side, until golden and cooked through. Remove and keep warm.
  3. Step 3: Sauté Aromatics
    In the same pan, add shallots and lemon slices. Sauté for 2–3 minutes, stirring often, until shallots are soft and lightly caramelized.
  4. Step 4: Deglaze and Simmer
    Pour in chicken stock, scraping up any browned bits. Simmer for about 3 minutes until reduced by half.
  5. Step 5: Finish the Sauce
    Lower the heat. Stir in remaining butter, capers, and lemon juice. Whisk gently until the sauce thickens slightly and turns glossy. Taste and adjust seasoning as needed.
  6. Step 6: Serve
    Return chicken to the pan, spoon sauce over the top, and heat through. Garnish with chopped parsley and serve immediately.

Notes

For best results, pound the chicken evenly before cooking for consistent doneness. If the sauce tastes too tangy, add a bit of butter or cream to balance. Substitute chopped green olives for capers if desired. To make it gluten-free, use gluten-free flour for dredging. Double the sauce if serving with pasta for extra flavor.