Chicken Piccata

Name: Chicken Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 600 g chicken breast (boneless, skinless, butterflied and halved into 4 thin cutlets); 0.5 cup all-purpose flour (for dredging); 0.5 tsp salt (divided, for seasoning cutlets and sauce); 1 pinch black pepper (freshly ground); 2 tbsp olive oil (for pan frying); 3 tbsp butter (unsalted, divided); 2 pcs garlic (cloves, minced); 0.5 cup water (for the sauce, or use low-sodium chicken broth); 2 pcs lemon (1 juiced (about 3 tbsp), 1 sliced into rounds for garnish); 2 tbsp capers (drained and rinsed); 2 tbsp parsley (fresh, finely chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

Golden pan-fried chicken cutlets in a bright, buttery lemon-caper sauce. This Italian-American classic comes together in under 30 minutes, making it perfect for a weeknight dinner that feels special. The tangy lemon and briny capers cut through the richness of the butter, creating a silky sauce you'll want to mop up with crusty bread.

PREP

10m

COOK

15m

SERVES

1 PIECE

466 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the chicken cutlets.
1.Slice each chicken breast in half horizontally to create 4 thin cutlets.
2.Place each cutlet between two sheets of plastic wrap and pound to an even 1/4-inch thickness.
3.Pat the cutlets completely dry with paper towels.
4.Season both sides of each cutlet with salt and a pinch of black pepper.
TIPPounding the chicken ensures even cooking and a tender texture — don't skip this step.
prep
Dredge the cutlets in flour.
1.Spread the flour on a large plate or shallow dish.
2.Dredge each cutlet lightly in the flour, shaking off any excess.
TIPA light, even dusting is key — too much flour makes the sauce gummy.
fry · ~7 min
Pan-fry the chicken until golden.
1.Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering and the butter melts.
2.Lay the cutlets in the pan in a single layer and cook until golden brown on the bottom, about 3-4 minutes.
3.Flip and cook the second side until golden and the chicken is cooked through (165°F internal), another 2-3 minutes.
4.Transfer the cooked cutlets to a plate and tent loosely with foil.
TIPWork in batches if needed — don't crowd the pan, or the chicken will steam instead of browning.
saute · ~1 min
Cook the garlic.
1.Reduce the heat to medium and add the minced garlic to the now-empty skillet.
2.Sauté until fragrant, about 30 seconds.
simmer · ~3 min
Build the lemon-caper sauce.
1.Pour in the water and scrape up the browned bits from the bottom of the pan with a wooden spoon.
2.Stir in the lemon juice and capers.
3.Bring to a simmer and let the liquid reduce slightly, about 2-3 minutes.
4.Reduce heat to low and whisk in the remaining 2 tablespoons of butter until the sauce is glossy and emulsified.
TIPSwirling the butter in off the heat gives you the silkiest sauce — direct high heat can break the emulsion.
assemble · ~1 min
Return the chicken to the sauce.
1.Place the cooked cutlets back into the skillet with the sauce.
2.Spoon the sauce over the cutlets and let them warm through for about 1 minute.
garnish
Garnish with parsley and lemon slices, then serve.
1.Transfer the chicken to a serving platter or plates.
2.Spoon the remaining sauce over each cutlet.
3.Scatter fresh parsley on top and tuck lemon slices around the chicken.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pound the chicken to an even 1/4-inch thickness for uniform cooking and maximum tenderness.
2
Pat the cutlets bone-dry before seasoning to ensure a golden, crisp crust.
3
Shake off excess flour after dredging — a heavy coating will turn the sauce gluey.
4
Cook the cutlets in a single layer without crowding; steam prevents browning.
5
Swirl the final butter into the warm (not boiling) sauce off heat to keep the emulsion silky.
6
Rinse the capers before using to remove excess brine, so the sauce isn't overly salty.
7
Make ahead: fry the cutlets, then reheat gently in the sauce just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low carb / keto

Low-carb / keto

Replace the all-purpose flour with almond flour or crushed pork rinds for dredging — perfect for anyone cutting carbs while keeping the golden crust.

dairy free

Dairy-free

Use a high-quality vegan butter or extra-virgin olive oil in place of the butter; the lemon and capers still shine. Good for dairy-sensitive diners.

gluten free

Gluten-free

Swap the all-purpose flour for a 1:1 gluten-free flour blend or rice flour. The sauce remains naturally gluten-free. Ideal for those with celiac or gluten intolerance.

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