Chicken Piccata is an Italian-American classic known for its zesty and buttery flavor. Thin slices of chicken breast are lightly floured and pan-fried until golden, then simmered in a tangy lemon-butter sauce with capers. It’s fast, flavorful, and perfect served over pasta, rice, or vegetables.
Slice chicken breasts horizontally into thinner cutlets.
Pat them dry with paper towels.
In a shallow dish, mix flour, salt, and pepper. Dredge each cutlet in the flour, coating both sides and shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the floured chicken and cook 3–4 minutes per side until golden and cooked through.
Do this in batches if needed. Transfer to a plate and loosely cover with foil to keep warm.
Lower the heat to medium. In the same skillet, add garlic and sauté for about 30 seconds.
Pour in chicken broth and lemon juice, scraping up browned bits from the bottom.
Let the sauce simmer for 2–3 minutes until slightly reduced.
Stir in the capers and remaining tablespoon of butter until melted and glossy.
Place the chicken back into the skillet.
Spoon the sauce over the cutlets and let everything simmer together for 2 more minutes to blend the flavors.
Remove from heat and sprinkle with lemon zest and chopped parsley.
Serve warm with extra sauce spooned on top.
Chicken Piccata goes well with pasta, mashed potatoes, or steamed greens.
Optionally garnish with more lemon slices or a light Parmesan sprinkle.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
