lemon chicken piccata

This easy chicken piccata recipe is a classic Italian American dish with a lemon butter caper sauce that&#x27;s fast to make at home!

Easy Chicken Piccata

chicken breasts (cut in half lengthwise)

Salt (to taste)

Pepper (to taste)

garlic powder

Flour (for dredging)

butter (divided)

olive oil

chicken broth (or dry white wine)

lemon juice lemon

capers

heavy/whipping cream

Garnish (optional) chopped parsley and freshly grated parmesan cheese

Slice chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season chicken generously with salt and pepper and sprinkle with garlic powder. Coat the chicken in flour.

Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat. 

Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden.

Remove the chicken from skillet and set aside.

Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any brown bits.

Stir in the cream and return the pan to the heat. Once it&#x27;s bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.

Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it&#x27;s bubbling furiously). If the sauce thickens too much, add more broth.

Garnish with freshly chopped parsley and parmesan cheese.

Easy to make Instant Pot Chicken Piccata! Tender juicy chicken infused with tasty buttery-tangy-savory Italian piccata sauce. Easy family-friendly chicken dinner.

Instant Pot Chicken Piccata

(2lbs

(16 grams) garlic cloves (, minced)

¼ cup (32 grams) all-purpose flour

½ cup (125 milliliters) unsalted chicken stock

(64 grams) brined capers (, drained)

(7.5 milliliters) regular soy sauce ((optional))

unsalted butter

Salt and black pepper

Italian parsley (, finely chopped)

Parmesan cheese (, grated)

Lemon wedges (, quartered)

Butterfly Chicken Breasts

Butterfly Chicken Breasts (Optional): Put chicken breast on a chopping board, then put your hand flat on top of the chicken breast. Slice horizontally into one side of the chicken breast. Don&#39;t cut it all the way through to the other side. Leave roughly 1-inch attached. Open up the chicken breast, then slice it a bit more if necessary.

Brown Chicken in Instant Pot

Brown Chicken in Instant Pot: Season chicken breasts with salt and black pepper on both sides. Place ¼ cup (32g) all-purpose flour in a large bowl. Lightly coat the chicken breasts with flour on both sides. Press 'Saute' button to 'Sauté More' function to heat up Instant Pot. Wait until it says 'HOT' on the screen. Add 1½ tbsp (22.5ml) olive oil in Instant Pot. Make sure you cover the whole bottom with oil. Place the flour coated chicken breasts in Instant Pot. Then, brown each side for 3 minutes. Set aside the browned chicken breasts.

Saute Garlic

Saute Garlic: Add minced garlic in Instant Pot, then saute for 30 seconds.

Deglaze Instant Pot

Deglaze Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil. Then let it boil for 1 minute to allow the alcohol to evaporate.

Pressure Cook Chicken Piccata

Pressure Cook Chicken Piccata: Add ½ cup (125ml) unsalted chicken stock, ¼ cup (64g) drained capers, and optional 1.5 tsp (7.5ml) regular soy sauce in Instant Pot. Give it a quick mix. Add in browned chicken breasts and all the meat juice (if any).*Pro Tip: Try to get the browned chicken as close to the bottom of the inner pot as possible. So they&#39;re partially submerged in the cooking liquid.With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.Butterflied Chicken Breast: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutesBoneless &amp; Skinless Chicken Breast: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesBoneless &amp; Skinless Chicken Thighs: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.

Add Lemon Juice and Unsalted Butter

Add Lemon Juice &amp; Unsalted Butter: With kitchen tongs, place chicken on a serving plate. Bring the piccata sauce to a simmer with the “Saute” function. Based on your preference, taste and add 1 tbsp - 2 tbsp (15ml - 30ml) lemon juice to the piccata sauce. Add 2 tbsp (28g) unsalted butter to the piccata sauce. Stir until it has fully melted into the sauce.Allow the sauce to simmer for 3 to 6 minutes to desired thickness. Taste and adjust the sauce with more salt and black pepper (if necessary). Turn off the heat or switch to Keep Warm mode.

Garnish &amp; Serve

Garnish &amp; Serve: Drizzle the tasty piccata sauce on your chicken. Garnish with finely chopped Italian parsley and freshly grated Parmesan cheese. Place some lemon wedges on the side. Enjoy~

This Lemon Chicken Piccata is a simple, yet impressive dish! Delicious chicken in a tasty lemon, butter and capers sauce. Made entirely in one pan, it&#039;s perfect with pasta for a quick and delicious dinner.

Chicken Piccata

chicken breasts (skinless and boneless, cut in half lengthwise)

salt (or

½ teaspoon pepper (or

all-purpose flour (for dredging)

butter (unsalted)

lemon juice (freshly squeezed)

white wine (dry)

capers (brined)

parsley (fresh, chopped)

Prep Chicken:

Prep Chicken: Season the chicken with salt and pepper. Dredge chicken in flour and shake off any excess.

Cook Chicken:

Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.

Add Ingredients:

Add Ingredients: Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Transfer the chicken to a platter. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken a bit.

Finish and Serve:

Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.

https://content.jwplatform.com/videos/qn7J1Gt2.mp4

This Lemon Chicken Piccata is a simple, yet impressive dish! Delicious chicken in a tasty lemon, butter and capers sauce. Made entirely in one pan, it's perfect with pasta for a quick and delicious dinner.

Juicy, tender lemon chicken piccata in a tangy caper &amp; lemon sauce! This comforting &amp; classic Italian dish is made in one pan, is so easy to make, and is filled with impressive flavor.

15-Minute Lemon Chicken Piccata

chicken breasts halved to make 4 cutlets

lemon, juiced

lemon zest

all-purpose flour

Tablespoon butter

chicken broth

garlic cloves,

garlic powder (optional)

capers,

fresh parsley, chopped

salt & pepper

Whisk sauce ingredients: In a small bowl or liquid measuring up, whisk chicken broth, lemon juice + zest, garlic powder, and capers together. Set aside for later.

Tenderize the chicken: Then place chicken breasts into a ziplock bag or lay between two pieces of parchment paper. Use a smooth side of a meat hammer or a rolling pin to pound the meat until it&#039;s about 1/2 to 1/4 inch thick. Tip: this tenderizes the chicken and also helps it to cook evenly.

Dip in flour: Evenly sprinkle salt &amp; pepper over both sides of chicken breasts. Add flour to a shallow bowl and dredge chicken into flour on both sides.

Brown chicken: Heat olive oil and 2 Tbsp butter in a large pan. Add floured chicken to pan and cook for 3 minutes on each side (cooking time will depend on the thickness of the chicken). Chicken should be browned and cooked through. Remove from pan onto another plate. 

Add sauce and simmer: In the same pan, add 1 Tablespoon of butter and minced garlic. Saute until fragrant (about 30 seconds). Add chicken broth and caper mixture to garlic - whisk ingredients together (make sure you scrape the bottom of the pan to get all the chicken flavor). Reduce sauce for about 4-5 minutes, whisk often. 

Add chicken and serve: Add chicken to pan with sauce. Garnish with fresh parsley and parmesan cheese. 

Chicken Piccata - you won't believe how easy this recipe is! Perfect with a green salad and grilled bread for soaking up all the extra sauce.

Lemon Chicken Piccata with Grilled Bread

chicken breasts

flour

salt and pepper

LAND O LAKES® European Style Super Premium Salted Butter

white wine

large lemon, sliced thinly (leave about 1/4 of the lemon intact

parsley

Cut the chicken breasts in half so that you have a total of four pieces. Cover with plastic wrap and pound them to an even thickness of about 1/2 inch or less. Place the flour in a bowl with some salt and pepper. Dredge the chicken in the flour mixture and set aside.

Heat 2 tablespoons of butter and the olive oil in a heavy skillet over medium high heat. Add the chicken and fry for a few minutes, flipping once. Both sides should be golden brown. Remove chicken and set aside.

Add the wine to the skillet and let it get all sizzly so you can scrape browned bits off the bottom. Add the broth and lemon slices. Let the mixture reduce to half or less. Add the capers, butter, and any remaining juice you can get out of the lemon nubs. Arrange the chicken pieces back in the pan and sprinkle with fresh parsley. VOILA!

No problem Aretha. I think most of us figured it out ... 

Anything with chicken, lemon, butter or capers makes me very, very happy. So obviously I'm rather excited to try this!

Im gonna try it with Tofu..Give it a try if u like tofu..

Okay, I just need to say WOAH.  I am SERIOUS. Over the last year or so you have just gone to a whole new level of yummy...I mean no wonder DeLallo and European Style Butter want to partner up with you.  You are doing awesome, Lindsay!  Such rich content and sophisticated yet simplistic dishes all over this site :) ten thumbs up ;)

This recipe looks amazing!! Chicken Piccata was one of the very first recipes I ever learned to make in Culinary School!  So very delicious...capers are a great little salty treat!  I agree about butter being the most important part of this meal:)

Wow. I wasn't even hungry then I saw this and I'm ravenous! Love capers :)

And now I know what to do with my 3 day old Chard that was about to get dumped :)

This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.

Lemon Chicken Piccata Recipe

chicken breast

Kosher salt and black pepper

tbsp extra virgin olive oil,

tbsp ghee, (or butter, if you prefer)

lemon juice

chicken

Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).

Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).

In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.

Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.

Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.

Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).

https://content.jwplatform.com/videos/HozP4rqi.mp4

Easy Lemon Chicken Piccata Recipe

Chicken cutlets are pan-seared and tossed in a delicious and fragrant lemon, butter, and white wine sauce then finished with capers and parsley.

chicken cutlets (thin sliced)

capers (rinsed)

lemons

parsley (minced)

garlic (sliced)

chicken stock

dry white wine

butter (unsalted, cubed)

salt

pepper

On a flat plate mix salt and pepper into flour.  Dredge chicken cutlets in the flour and set aside on wax or parchment paper.  Save the flour for use later in the recipe.

Heat a large pan to medium heat for 2-3 minutes, then add a touch of olive oil and butter to pan.  Sear cutlets in pan until just done (approximately 2-3 minutes total) then set aside in a plate lightly tented with foil.  Do not crowd chicken in the pan  Work in batches, using a bit more olive oil and butter as required for each batch.

After all the chicken pieces are cooked turn heat to low and add the garlic into pan.  Saute for 1 minute then add the capers and cook for 1 minute more.

Add the wine, chicken stock, and lemon slices to the pan and turn heat to high.  With a wooden spoon dislodge all the brown bits from the bottom of pan.  Boil for 2 minutes.

Next, turn the heat down to medium. Roll butter cubes in remaining flour and add to pan.  Using a whisk or wooden spoon, stir the sauce to emulsify.  Taste test and adjust salt, pepper, and lemon juice levels if required.

When satisfied with the taste of the sauce, add the chicken in and gently coat all pieces.  Cook for 2-3 minutes to warm through.  Turn off heat and add the parsley, mix one more time and serve immediately.  Serve with remaining lemon wedges.  Enjoy!

https://www.youtube.com/watch?v=Yx7H8WHVO-8

Chicken Piccata is a simple Italian dish that can be on your table in under 30 minutes.  The magic of this dish is the flavor combination of the tart lemon juice, the salty capers, and the butter which helps create a velvety sauce that’s brimming with lemony flavored goodness!  This dish is quite similar to chicken Francese which I suggest you check out too! 

CHICKEN FRANCESE:
https://youtu.be/Zt2LKvhHzyY

ITALIAN CHICKEN SERIES:
https://www.youtube.com/playlist?list=PL0QyikC1o6v3KYexWMD-5U6prhy-QIdje

PRINT RECIPE HERE:
https://www.sipandfeast.com/chicken-piccata/

Chicken Piccata Ingredients:
-1.5 pounds chicken cutlets thin sliced
-2 tablespoons capers rinsed
-2 large lemons 6 slices and rest cut into wedges
-1/4 cup fresh parsley minced
-4 cloves garlic sliced
-1 cup flour
-3/4 cup low sodium chicken stock
-1/4 cup dry white wine
-5 tablespoons butter unsalted, cubed
-1/4 cup olive oil
-1 teaspoon kosher salt
-1/4 teaspoon pepper

WEBSITE:
https://www.sipandfeast.com/

INSTAGRAM:
https://www.instagram.com/sipandfeast/

How To Make LEMONY CHICKEN PICCATA

This Olive Garden Chicken Piccata copycat tastes as same as the original if not better.

Chicken Piccata Olive Garden copycat Recipe

chicken breasts (pounded to 1/4" thickness (2lbs))

onion (small)

tomatoes

garlic

lemon (juiced (about 2 tbsp))

tbsp butter

heavy cream

olive oil (for frying)

Season breasts with salt &amp; pepper and cook over med-high heat in olive oil, on both sides until golden and cooked through (about 5-8 minutes on each side.) Remove chicken and set aside.

In the same skillet add in the onion, sun-dried tomatoes and garlic. Sauté until lightly browned (1-2 min) and then whisk in the chicken broth, lemon juice, and capers, scraping up bits from the pan. Let the sauce simmer over med-low heat for 10-15 min to reduce in size by about half the amount.

When sauce has thickened, remove from the heat and whisk in the butter until it melts then add in the cream. Heat through back on the heat for about 30 seconds then remove completely from heat. Add in the chicken breasts to coat in sauce and serve.

Tip: Use 1-2 tbsp of the sun-dried tomato oil for some of the olive oil for extra flavor.

This easy Chicken Piccata recipe has only 7 ingredients, comes together in one pan, and is packed with all the flavor you&#039;d expect from the classic dish!

Easy Chicken Piccata Recipe

boneless, skinless chicken breasts (cut in half length-wise)

black pepper

unsalted butter (divided (¾ stick))

white wine (or chicken stock)

lemon juice ((from 2 lemons))

capers (drained)

Sprinkle

Sprinkle both sides of each chicken breast liberally with salt and pepper.

Dredge

Place the flour in a shallow bowl, and dip each chicken breast to coat. Coat both sides and shake off any excess. Set aside.

Heat

Heat a large skillet with olive oil and 3 tablespoons of butter over medium-high heat.

Sear

Once the butter is melted and begins to shimmer/crackle, add the chicken.

Brown

Brown the chicken for 3-4 minutes per side, until the internal temperature reaches 165°F. Remove chicken from the skillet and set aside on a foil-tented plate.

Sauce

Add the white wine (or chicken stock), lemon juice, and capers to the pan, and lightly scrape the bottom of the pan to deglaze.

Butter

Add the remaining 3 tablespoons of butter and allow them to melt. Reduce to a simmer and allow to cook for 5 minutes until slightly thickened.

Baste

Return the chicken to the skillet and baste it in the piccata sauce. Allow to simmer until chicken is heated through.

Made this for dinner tonight and it was SO good. I only had 1/2 cup of white wine so I also used 1/2 cup chicken stock and I did add a grated clove of garlic as well. Served it with a half box of pasta that I tossed in the sauce at the end. Husband and toddler approved!

I made this twice with chicken stock adding coriander, lovely smell, was so so good.
Thanks for all your chicken recipes, I love them

I made your recipe &amp; it was absolutely delicious!  I did add a few more things.
After I browned my chicken breasts I removed them from the pan &amp; kept them warm in foil then turned my heat up to medium &amp; added the rest of your Ingredients plus I added 1/2 cup of heavy cream, one small can of Campbell chicken gravy, 3 tablespoons of chopped Italian olives, 1  clove of chopped garlic. And I used Marsala cooking wine instead of white wine because that’s what I had handy. Also, I seasoned the flower with i teaspoon of ground sage, thyme &amp; marjoram.  My family loves gravy so that’s  why I added the gravy &amp; cream. I served it with steamed white rice, green beans &amp; a French baguette. There was nothing left over!!! My family raved about this dinner &amp; I will definitely add it to our lists of favorites!! Thank you.

I prepared this recipe for a client, yesterday, and tasted it!  It is a delicious dish!  I will definitely make it again!

All five of us (three teens too) loved this dish. Will definitely be making it again. Probably try to reduce the butter a bit… was a beautiful, decadent dinner. Thank you!

Made this simple recipe last night.  It was so delicious!  Felt like we were eating in a top notch Italian restaurant!!  Can't wait to try some more recipes!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625850102/qnz6yg5hytkrvwqsfjhm.mp4

Chicken Piccata made easy! This is an amazing dinner made in minutes that the entire family will love. This one pan Lemon Chicken Piccata Recipe has only 7 ingredients and is packed with SO much flavor. This easy chicken recipe is one of our all-time favorites!

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Top 9 lemon chicken piccata recipes from across the web

The most viewed lemon chicken piccata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chicken Piccata

Instant Pot Chicken Piccata

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Chicken Piccata Olive Garden copyca...

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The most viewed lemon chicken piccata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine