What You’ll Love About This Recipe
This Chicken Piccata recipe is quick, flavorful, and perfect for any night of the week. You’ll love how it turns your kitchen into a cozy Italian bistro in just a few simple steps.
- Easy to make: With simple ingredients and straightforward steps, even beginners can pull it off.
- Bursting with flavor: The bright lemon, salty capers, and rich butter sauce make every bite unforgettable.
- Versatile: Serve it with pasta, rice, or veggies for a meal everyone will enjoy.
Recipe
Indulge in the classic Italian-American dish with this homemade Chicken Piccata recipe. Known for its bright and tangy flavors, this dish features tender chicken breasts cooked in a lemon-butter sauce with capers, making it a perfect weeknight dinner or a special occasion meal.
Ingredients:
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- ½ cup chicken broth
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- ¼ cup capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions:
- Season chicken cutlets with salt and pepper. Dredge each cutlet in flour, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, about 3 minutes per side. Remove chicken and set aside.
- In the same skillet, add chicken broth, lemon juice, and capers. Scrape up any browned bits from the pan and bring to a simmer.
- Return chicken to the skillet and simmer for 2–3 minutes, turning once to coat in the sauce.
- Remove skillet from heat and swirl in the remaining 1 tablespoon butter. Sprinkle with parsley.
- Serve immediately, spooning sauce over the chicken.
Notes:
- For a richer sauce, substitute white wine for some of the chicken broth.
- Serve with pasta, rice, or steamed vegetables to soak up the delicious sauce.
Equipment:
- Large skillet
- Tongs
- Measuring cups and spoons
Time:
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Cuisine: Italian-American
Serving: 4 servings
Nutrition
This homemade chicken piccata recipe is a flavorful and balanced dish. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Carbohydrates | 12 g |
| Fat | 16 g |
| Saturated Fat | 4 g |
| Cholesterol | 85 mg |
| Sodium | 580 mg |
| Fiber | 1 g |
| Sugar | 2 g |
What To Serve With It
I love pairing chicken piccata with simple sides like roasted asparagus or garlic mashed potatoes, as they balance its lemony flavor perfectly. If I’m in the mood for something fancier, I’ll add a crisp white wine like Pinot Grigio or Sauvignon Blanc to complete the meal. Choosing the right combo makes dinner feel extra special without much effort.
Side Dishes
When it comes to chicken piccata, I always think about what sides can balance its bright, lemony flavor. My go-to is a simple arugula salad with shaved Parmesan and a light vinaigrette—it’s fresh and doesn’t compete with the dish. Roasted asparagus or sautéed green beans are also winners, adding a nice crunch and earthiness. For something heartier, garlic mashed potatoes or buttery orzo soak up the sauce perfectly. I’ve even served it with crusty bread to mop up every lemony bite. Experimenting with sides keeps things fun, and there’s no wrong choice if you love it!
Wine Pairings
Now that we’ve covered sides, let’s talk about what to pour in your glass—wine can really make chicken piccata sing. I love pairing it with a crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio. Their bright citrus notes complement the lemony sauce perfectly. If you prefer something richer, a buttery Chardonnay works, though I’d go for one with a hint of oak to balance the tanginess. For red wine fans, a light Pinot Noir can do the trick without overpowering the dish. Ultimately, it’s about what you enjoy, so pour your favorite and savor every bite!
