Chicken Piccata is one of those classic Italian dishes that tastes like it took hours of culinary school training, but actually comes together in a single skillet in 20 minutes.
It features golden, pan-seared chicken cutlets smothered in a rich, glossy lemon-butter sauce bursting with briny capers. It is the perfect, elegant Spring dinner idea that is surprisingly easy enough for a busy weeknight. Serve it over angel hair pasta and get ready to lick the plate.
Ingredients:
- 2 Large Chicken Breasts (Cut in half horizontally to make 4 thin cutlets)
- 1/2 cup All-Purpose Flour (for dredging)
- 2 tbsp Olive Oil + 3 tbsp Butter (divided)
- 1/2 cup Chicken Broth
- 1/4 cup Fresh Lemon Juice (about 1-2 lemons)
- 2 tbsp Capers, drained
- Fresh Parsley, chopped
- Salt & Black Pepper
Instructions:
- Dredge the Chicken: Season the thin chicken cutlets with salt and pepper. Dredge them lightly in the flour, shaking off the excess. (This flour gives the chicken a golden crust and naturally thickens the sauce later!).
- Sear: Heat the olive oil and 1 tbsp of butter in a large black skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden and cooked through. Remove to a plate.
- Deglaze: Lower the heat to medium. Pour in the chicken broth and lemon juice, scraping up all those delicious brown bits from the bottom of the pan.
- The Sauce: Let the liquid simmer and reduce by half (about 3 minutes). Stir in the capers.
- The Magic Finish: Turn off the heat. Swirl in the remaining 2 tbsp of cold butter. This emulsifies the sauce, making it rich, glossy, and thick.
- Serve: Add the chicken back into the skillet to soak up the juices. Garnish with fresh parsley and lemon slices.
