Classic Chicken Piccata
Chicken Piccata features tender chicken cutlets pan-seared to golden perfection and bathed in a vibrant lemon-caper butter sauce. It’s a quick, elegant dish bursting with fresh, savory flavors and moderate calories, making it an excellent choice for a nutritious, satisfying weeknight meal or a special occasion.
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.
