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a plate of easy chicken piccata with peas in the background.

Easy Chicken Piccata Recipe

Melissa Griffiths
Here's how to make Easy Chicken Piccata with tender chicken breasts, tangy lemon juice, and a rich piccata sauce. This easy recipe comes together in one pan and is ideal for busy weeknights!
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4
Calories 287 kcal

Ingredients
  

  • 2 lemons
  • ½ cup all-purpose flour
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • ¼ cup vegetable oil
  • 1 shallot (minced)
  • 1 garlic clove (minced)
  • 1 cup chicken broth
  • 2 tablespoons capers (rinsed)
  • 3 tablespoons unsalted butter (cut into pieces and chilled)
  • 2 tablespoons fresh parsley (minced)

Instructions
 

  • Adjust oven rack to middle position and heat oven to 200℉. Halve 1 lemon, trim ends, and slice lemon into thin half-moons. With the remaining lemon, squeeze ¼ cup juice. 
    2 lemons
  • Cut chicken horizontally into 2 thin cutlets, then cover with plastic wrap and pound to ½-inch thickness.
    4 boneless, skinless chicken breasts
  • Pat cutlets dry with paper towels. Season with salt and pepper.
    Salt and pepper
  • Dredge chicken in flour, shaking off any excess. 
    ½ cup all-purpose flour
  • Heat 2 tablespoons oil in large skillet over medium-high heat. Heat oil until just smoking.
    ¼ cup vegetable oil
  • Brown half of the chicken cutlets until lightly golden on both sides (about 4 minutes).
  • Transfer to plate and keep warm in the oven. Repeat with remaining oil and cutlets. 
  • Add shallot and garlic to the oil left in the skillet and cook over medium heat until shallot is softened (about 2 minutes).
    1 shallot, 1 garlic clove
  • Stir in broth and lemon slices. Scrape up any browned bits and simmer until reduced and slightly syrupy (about 8 minutes). 
    1 cup chicken broth, 2 lemons
  • Stir in lemon juice and capers. Turn the heat to low and whisk in putter, 1 piece at a time.
    2 lemons, 2 tablespoons capers, 3 tablespoons unsalted butter
  • Turn off heat, stir in parsley, and season with salt and pepper.
    2 tablespoons fresh parsley, Salt and pepper
  • Spoon sauce over chicken and serve.

Notes

Pound to Even Thickness: Chicken breasts should be uniform in thickness for consistent cooking. Place them between plastic wrap and use a meat mallet or heavy pan to gently pound them to an even ½-inch thickness.
Season the Flour: Enhance the chicken's flavor by adding salt, pepper, and any preferred herbs or spices directly to the flour before dredging the cutlets.
Deglaze Thoroughly: Scrape the bottom of the skillet well when adding the broth to release all the flavorful browned bits, which add depth and richness to the sauce.

Nutrition

Serving: 1 of 4 servingsCalories: 287kcalCarbohydrates: 19gProtein: 27gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 96mgSodium: 464mgPotassium: 559mgFiber: 2gSugar: 2gVitamin A: 484IUVitamin C: 34mgCalcium: 35mgIron: 2mg
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