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Chicken Piccata is a classic Italian-American dish that shines with its bright, tangy lemon-caper sauce and perfectly seared chicken cutlets.
This recipe stands out by balancing rich butter and olive oil with fresh lemon juice and capers, delivering a savory yet refreshing flavor profile.
High in protein with 27 grams per serving, it’s a satisfying meal that supports muscle health and keeps you full longer.
The use of olive oil and moderate butter offers good fats while keeping saturated fat in check.
With just 19 grams of carbs and a moderate amount of fiber, it fits well into balanced diets and can easily be paired with low-carb sides.
The quick 40-minute total time makes it perfect for weekday dinners, while its elegant flavors are impressive enough for guests.
It’s versatile for meal prep too, as the sauce keeps well and reheats beautifully.
Must-Have Tools for Perfect Results
Non-Stick Skillet
Essential for evenly searing the chicken without sticking or tearing the delicate cutlets.
This pan also helps achieve that beautiful golden crust. Beyond this recipe, a good non-stick skillet is invaluable for low-fat cooking and easy cleanup.
Microplane Zester
Perfect for zesting lemons finely to infuse bright citrus oils into the sauce without the bitter pith.
A microplane adds fresh flavor to many dishes, from desserts to salads.
Tongs
Ideal for flipping chicken cutlets gently and safely in the pan without damaging the coating.
A sturdy pair of tongs is a kitchen staple for handling all types of proteins and vegetables.
Measuring Cups & Spoons
Accuracy is key for seasoning and sauce consistency in this recipe.
Reliable measuring tools ensure your dishes come out perfectly every time.
Serving Platter
For transferring the cooked chicken and beautifully presenting the dish.
A large serving platter elevates the dining experience and helps keep the meal warm when serving multiple guests.
Classic Chicken Piccata
Equipment
- 1 Large Non-Stick Skillet
- 1 Microplane Zester
- 1 Pair of Kitchen Tongs
- Measuring cups and spoons set
- 1 Serving Platter
Ingredients
- 2 pounds boneless skinless chicken breasts or cutlets, butterflied to an even thinness
- ½ teaspoon freshly ground black pepper
- 1 ¾ teaspoons sea salt divided
- 1 cup all-purpose flour for dredging
- 10 tablespoons unsalted butter divided
- 4 tablespoons extra-virgin olive oil divided
- 1 small shallot finely minced
- 1 tablespoon fresh garlic minced (about 4-6 cloves)
- 1 ½ cups low-sodium chicken broth
- Zest of 1 lemon approximately 1 teaspoon
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons capers rinsed and drained
- Chopped fresh parsley optional, for garnish
Instructions
- Prepare and Season Chicken: Start by pounding or butterflying the chicken breasts so each piece is about ¼ inch thick, ensuring even cooking. Season both sides with the black pepper and 1 ½ teaspoons of sea salt. Place the flour in a shallow dish. Lightly coat each chicken piece with flour, shaking off any excess. Set aside the coated chicken.
- Brown the Chicken: Heat 3 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until the butter melts and begins to bubble. Add half of the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for about 2 to 3 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a warm plate and repeat the process with the remaining chicken, adding more butter and oil as needed.
- Sauté Aromatics: In the same skillet, reduce heat to medium. Add the finely chopped shallot and sauté until softened and fragrant, about 2 minutes. Add the minced garlic and cook, stirring frequently, for an additional minute until aromatic but not browned.
- Create the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the broth to simmer gently until it reduces by about half, roughly 4 to 5 minutes. Lower the heat to low.
- Finish the Sauce: Stir in 4 tablespoons of butter gradually to create a smooth, velvety sauce. Add the drained capers, lemon zest, lemon juice, and the remaining ¼ teaspoon of sea salt. Stir gently to combine all flavors.
- Serve: Return the chicken pieces to the skillet or pour the sauce over the plated chicken. Garnish with freshly chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- For even thinner chicken cutlets, use a meat mallet or rolling pin to pound the chicken between two sheets of plastic wrap.
- Use low-sodium chicken broth to control the saltiness of the sauce; you can always adjust seasoning at the end.
- Capers add a distinctive briny tang—rinse them briefly if you prefer a milder flavor.
- This dish pairs beautifully with light sides such as steamed vegetables, rice, or pasta to soak up the sauce.
- Leftovers keep well refrigerated for 2-3 days and reheat gently on the stovetop or microwave.
Chef’s Insider Tips For Perfection
Achieving tender, flavorful chicken piccata starts with properly preparing the chicken.
Butterflying or pounding the breasts to an even thinness ensures quick, uniform cooking and prevents dryness.
Lightly dredging the chicken in flour creates a delicate crust that caramelizes beautifully in the pan, locking in juices.
When cooking, be sure not to overcrowd the skillet — this allows the chicken to brown evenly rather than steam.
For a luscious sauce, use a combination of butter and olive oil; the butter adds richness while the olive oil prevents burning at higher heat.
Reducing the chicken broth slowly concentrates the flavors, and stirring in cold butter off the heat gives the sauce a silky finish.
Lastly, fresh lemon zest paired with lemon juice brightens the dish perfectly, so don’t skip either.
Using fresh ingredients and timing each step carefully will elevate this classic into an irresistible meal.
Creative Serving Ideas And Pairings
Chicken piccata is wonderfully versatile and pairs well with a variety of sides to suit any occasion.
For a light, healthy meal, serve it alongside steamed green vegetables like asparagus, broccoli, or green beans, which balance the rich, tangy sauce.
Creamy mashed potatoes or garlic-infused roasted potatoes make comforting, hearty companions that soak up the sauce beautifully.
For a low-carb option, cauliflower rice or spiralized zucchini noodles work wonderfully.
If you prefer grains, a simple buttered angel hair pasta or fluffy quinoa complements the lemon-caper flavors nicely.
To add freshness, a crisp mixed greens salad with a light vinaigrette cuts through the richness.
Don’t forget a sprinkle of fresh parsley over the dish before serving — it adds color and a subtle herbal note that brightens each bite.
Best Practices For Storage
To keep your chicken piccata fresh and flavorful after cooking, allow it to cool to room temperature before storing.
Transfer the chicken and sauce to an airtight container and refrigerate promptly.
Properly stored, it will last for 2 to 3 days in the fridge. When reheating, warm gently on the stovetop over low heat to avoid drying out the chicken; adding a splash of chicken broth can help loosen the sauce if it thickens too much.
Avoid reheating multiple times to maintain the best texture and flavor. While freezing is possible, it can slightly affect the sauce’s texture due to the butter content, so it’s best consumed fresh or refrigerated.
For meal prep, consider storing the chicken separately from the sauce and combining them just before serving to preserve freshness.
Common Questions About Chicken Piccata
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used for a juicier, more flavorful result. Be sure to flatten them evenly for consistent cooking time.
2. How can I make the sauce less salty?
Use low-sodium chicken broth and rinse the capers well to reduce saltiness. Adjust seasoning gradually, tasting before adding extra salt.
3. Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or almond flour for dredging the chicken.
4. Can I prepare this dish ahead of time?
You can prep the chicken and sauce separately in advance, but it’s best to combine and finish cooking just before serving to keep the chicken tender.
5. What can I substitute for capers if I don’t have any?
Green olives chopped finely or a splash of green olive brine can mimic the salty, tangy flavor of capers in a pinch.
This recipe is inspired by themodernproper and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.