Chicken Piccata is one of those recipes that sounds like something you would only order at a restaurant, but it’s actually incredibly simple to make at home. It feels a little bit special, a little elevated, but still easy enough for a weeknight dinner. This is my kind-of recipe – simple ingredients, classic flavors, and a sauce that makes everyone reach for a piece of bread to sat up the last few bites.

Watch me make Chicken Piccata here!

If this is your first time making Chicken Piccata, it’s a classic Italian-American dish made with lightly dredged chicken cutlets that are pan seared in a little butter and olive oil until golden brown, then simmered in a lemon caper sauce. The capers add a salty, briny flavor that balances perfectly with the fresh lemon, and a small splash of cream at the end brings the whole sauce together and makes it silky and smooth.

Chicken Piccata comes together quickly and you can save the left-overs for the next day if you’d like. My favorite way to serve this when entertaining is over pasta so the sauce has something to cling on to but it also tastes delicious with mashed potatoes or rice. If I’m having leftovers for lunch – I top with a mixed green salad (try my dressing). So delicious!

Another reason I like this recipe is that the ingredients are generally pantry staples – nothing complicated. After making Chicken Piccata a couple of times you won’t need to look at the recipe – it’s that simple. Just eye everything and don’t over cook the chicken or add too much heat to the sauce. Once you add the lemon juice and cream at the end, you’ll have a beautiful, glossy, tangy butter sauce that is honestly the best part of the dish.

This is one of those classic recipes that never goes out of style. It’s simple, comforting, and just the right amount of bright and fresh for springtime.

Chicken Piccata Recipe

Print

Ingredients

• 1 or 1.5 pounds chicken breast, sliced thin
• salt and pepper
• 1/4 cup all-purpose flour
• 2 tbsp butter - reserve 1 tbsp for sauce
• 2 tbsp olive oil
• 3 cloves garlic, chopped
• 3/4 cup chicken or bone broth
• 1/4 cup cream or half and half
• 1/4 cup capers, drained
• parsley and lemon slices optional

Instructions

1. Prep chicken
2. Butterfly and pound chicken if using full breast -
3. Season well and dredge in flour.
4. Heat olive and and butter in skillet
5. Cook chicken 3/4 minutes per side (should be golden brown when flipped)
6. Remove chicken when done and set aside.
7. Lower heat to medium/low.
8. Add garlic, cook about 30 seconds.
9. Add chicken broth and lemon juice.
10. Scrape pan and simmer for a few minutes, don't burn.
11. Add cream and capers.
12. Simmer for 2-3 minutes until the sauce begins to thicken.
13. Add remaining 1 tbsp butter.
14. Return chicken to pan and spoon sauce over -simmer for two minutes.
15. Serve over pasta, rice, potatoes, or as is with mixed greens on top.