Description
Chicken Piccata features tender, boneless skinless chicken breasts lightly floured and pan-fried until golden and cooked through, then simmered in a bright and tangy lemon butter sauce enriched with capers and fresh parsley. This classic Italian-American dish offers a perfect balance of savory, buttery flavors and a zesty citrus punch, making it an elegant yet easy weeknight dinner.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (6 ounces each, about 1 ½ lbs)
- ½ cup all-purpose flour
- 1 teaspoon lemon zest
- 2 tablespoons olive oil (more as needed)
- Salt and black pepper, to taste
Sauce
- ¼ cup salted butter
- 1 ½ tablespoons all-purpose flour
- 1 cup chicken broth or chicken stock
- ½ fresh lemon, juiced (about 1 ½ tablespoons)
- 3 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley (additional for garnish)
- Shredded Parmesan cheese for garnish (optional)
Instructions
- Prepare Chicken: Using a meat mallet, gently pound each chicken breast to ½-inch thickness to ensure even cooking. For larger breasts, adjust thickness accordingly for consistent results.
- Coat Chicken: Combine flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast in this mixture, shaking off any excess flour.
- Cook Chicken: Heat olive oil in a 10-inch skillet over medium-high heat. Cook chicken in batches for 4 to 5 minutes on each side until golden brown and fully cooked internally to 165°F. Remove chicken and keep warm.
- Make Sauce Base: Reduce heat to medium and melt butter in the same skillet. Whisk in the flour, scraping up browned bits from the pan, and cook for 2 minutes to form a roux.
- Add Liquids: Gradually whisk in chicken broth until smooth, then add lemon juice and capers. Let the sauce simmer gently for 3 minutes, whisking occasionally.
- Finish Cooking: Return the cooked chicken breasts to the skillet. Simmer in the sauce for 2 to 3 minutes until heated through and flavors meld. Season with salt and pepper to taste.
- Garnish and Serve: Stir in chopped fresh parsley and optionally sprinkle with shredded Parmesan cheese before serving.
Notes
- For larger chicken breasts, slice them horizontally to create thinner cutlets before pounding to ½-inch thickness for even cooking.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice can alter the taste.
- If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend for dredging and thickening the sauce.
- Keep the cooked chicken warm by covering loosely with foil while making the sauce to maintain moisture and warmth.
