Classic Chicken Piccata Recipe

Classic Chicken Piccata Recipe

If you’re craving something tangy, savory, and quick, this classic Chicken Piccata recipe is exactly what you need. Featuring tender chicken breasts in a zesty lemon-caper sauce, this dish will transport your taste buds to an Italian trattoria!


  • 2 boneless, skinless chicken breasts, butterflied and pounded to 1/4-inch thickness
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour, for dredging
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock or broth
  • 1/4 cup brined capers, rinsed
  • 1/4 cup fresh parsley, chopped


  1. Season the chicken with salt and pepper. Dredge the chicken in flour, shaking off the excess.
  2. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. When butter and oil start to sizzle, add the chicken and cook for 3-4 minutes on each side until browned and cooked through. Transfer the chicken to a plate and set aside.
  3. In the same pan, add lemon juice, chicken stock, and capers. Bring to boil, scraping up any browned bits from the bottom of the pan for extra flavor.
  4. Check for seasoning and add salt and pepper as needed. Return the chicken to the pan and simmer for 5 more minutes.
  5. Remove the chicken to a serving plate. Add the remaining butter to the sauce and whisk vigorously. Pour the sauce over the chicken and garnish with chopped parsley.

Serve your Chicken Piccata with a side of angel hair pasta or a fresh green salad for a complete meal that’s both comforting and elegant. Enjoy!

By admin

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