This easy Chicken Piccata recipe is zesty, very light, bright, full of flavors and totally comforting. Perfect this post holiday season!
Chicken Piccata is a classic dish. It’s easy to know why, I mean where can you go wrong with a combination of lemon, capers, parsley? Traditionally, the Italians use veal but it is just as delicious with chicken. This chicken with lemon and caper sauce is on heavy rotation in my house because it’s fast and it requires few ingredients. And any excuse to make my Brown Butter Parmesan Orzo is fine with me, it’s the perfect companion for this. The nuttiness of the butter and the sharpness of the Parmesan just complements perfectly the bright acidity of the lemon and capers of this dish.
I highly recommend that you bookmark this one!
BROWN BUTTER PARMESAN ORZO. The brown butter adds complexity and a nutty flavor to the orzo and pairs perfectly with the white wine and parmesan.
- 8 boneless, skinless, thin-cut (1/4 to ½ inch thick) chicken breast cutlets
- Kosher salt and freshly ground black pepper
- ¼ cup flour, for dusting
- 2 tbsp. olive oil, more as needed
- 3 tbsp. capers, rinsed
- 2 medium cloves garlic, thinly sliced
- 1¼ cups lower-salt chicken broth
- 3 tbsp. fresh lemon juice, more as needed
- ¼ cup chopped flat-leaf parsley
- 2 tbsp. unsalted butter
- Season chicken with salt and pepper and dredge in flour, shaking off excess.
- Heat about 1 tbsp. of olive oil in a heavy skillet over medium-high heat.
- When very hot, put your cutlets in the skillet, don't overcrowd the skillet, you can sear your cutlets in two batches.
- Cook your cutlets about 2-3 minutes per side. Set aside.
- Add 1 tbsp. of olive oil to your skillet than add your capers and garlic and cook for 1 minutes until fragrant.
- Add your chicken broth and lemon juice and let reduce for about 3-4 minutes. Turn off the heat and set aside.
- Add the butter and half of your parsley and mix well. Put the chicken back in the skillet and coat well with the sauce.
- Sprinkle the rest of the parsley over the chicken and you're ready to serve.
Délicieux, un keeper pour moi aussi maintenant!
I made this tonight for dinner with a friend. I halved the number of chicken cutlets but made the full amount of sauce. I used vegetable base, because that’s what I had on hand, and it came out delicious. This was an easy recipe to make, very tasty, and I will definitely make it again! Thanks!
Thank you Lacey! I’m glad you liked it!!!
Hi Valerie,
Having guests for dinner and would like to make ahead any suggestions?
Hi Collen,
This Chicken Piccata would be a great make-ahead dish, I would add the parsley just before serving to keep it bright and green. I always recommend my Brown Butter Parmesan Orzo as a side dish for this but I wouldn’t make it in advance, you would loose that “risotto creaminess”. You could also go with my Oven Roasted Chicken Shawarma, you can marinate and cook it in advance or cook it the night you’re entertaining (it’s so easy, you just pop it in the oven for about 30 minutes) and you could prepare the sides like the Lebanese rice and salad in advance. My Coquilles St. Jacques are another great option and easy to prepare in advance…just put in the oven about 30 minutes before dinner time. Let me know if you have any questions! Thanks.
You use the concentrated broth undiluted?
Hi Rory, yes I do use undiluted broth 🙂