A classic Italian-American chicken piccata made with lightly floured chicken cutlets pan-seared until golden, then finished in a bright, buttery lemon and caper sauce. Quick, elegant, and perfect for both weeknights and special dinners.
0 of 11 checked
Step 1
Prepare the chicken
Slice chicken breasts into cutlets and pound them thin. Season with salt and pepper, then lightly coat in flour.
Step 2
Sear the chicken
Heat olive oil in a pan and cook chicken until golden brown on both sides. Remove and set aside.
Step 3
Build the sauce
In the same pan, add butter and garlic, cooking until fragrant. Deglaze with chicken broth and lemon juice.
Step 4
Add capers and simmer
Stir in capers and let the sauce reduce slightly until it thickens.
Step 5
Combine and finish
Return chicken to the pan and spoon sauce over it. Simmer briefly to coat.
Step 6
Serve
Garnish with parsley and serve hot with pasta, rice, or vegetables.
Pound chicken evenly
Even thickness ensures quick, uniform cooking.
Don’t skip the flour
It helps create a light crust and thickens the sauce slightly.
Balance lemon carefully
Add lemon gradually to control acidity.
Creamy piccata
Add a splash of heavy cream for a richer sauce.
Wine-based version
Replace part of broth with white wine for depth.
Chicken thigh version
Use boneless thighs for juicier meat.
refrigerator
3 days
Store sauce separately if possible to maintain texture.
Q: What is chicken piccata?
A: It is a dish of lightly breaded chicken cutlets served in a lemon butter sauce with capers.
Q: Can I skip capers?
A: Yes, but they add the signature briny flavor.
Q: What should I serve it with?
A: It pairs well with pasta, mashed potatoes, rice, or vegetables.
Enjoyed this recipe?
Get new recipes from Adelaide every week — free, no spam.
