Easy Chicken Piccata Recipe

Experience a delightful dining sensation with succulent chicken breasts enveloped in a velvety creamy lemon butter caper sauce. This quick, flavorful dish combines tangy lemon juice, savory capers, and aromatic garlic for an exquisite finish. Perfect for impressing guests, this restaurant inspired chicken piccata brings gourmet elegance to your table.

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I love making this easy chicken piccata recipe because it brings restaurant quality dinner right into my home in just 25 minutes. I start with 4 boneless skinless chicken breasts pounded thin and seasoned with salt and black pepper.

I dredge them in 1/2 cup all-purpose flour before cooking in a mix of olive oil and 4 tbsp unsalted butter. The sauce is made with the juice of 2 lemons, low-sodium chicken broth and 2 tbsp capers that give it a tangy flavor.

I then stir in 1/4 cup heavy cream and a minced garlic clove to create a creamy lemon butter caper sauce that is both rich and satisfying. This dish is a perfect blend of protein and balanced fats along with a fresh sprinkle of chopped parsley at the end for that extra kick.

It really is a great choice for a quick yet impressive chicken dinner recipe.

Why I Like this Recipe

I love this recipe because it always makes me feel like i’m dining out at a fancy restaurant, even though i’m just cooking at home. I also really like how quick it is to prepare so i can have a delicious meal on the table in no time. The creamy lemon butter caper sauce is amazing and its mix of tangy lemon and salty capers totally blows my mind every time. Lastly, the chicken turns out so tender and juicy that i feel proud every time i make it.

Looking for a restaurant quality dinner you can whip up at home? No problem, this chicken piccata recipe is super easy and only takes 25 minutes. It’s got this rich, creamy lemon butter caper sauce that makes every bite feel fancy even if i’m just cooking in my kitchen. Enjoy!

Ingredients

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Chicken breasts: A lean, protein-packed ingredient that makes the meal hearty and filling.
Lemon juice: Adds a zingy sour twist to brighten and balance the flavors.
Capers: Tiny bursts of saltiness that deepens the sauce with a tangy punch.
Heavy cream: Provides a rich, smooth texture that mellows out the sharpness of lemon.
Garlic: Brings a bold, savory note that boosts the overall taste.
Olive oil: A healthy fat that enhances flavor and helps cook the ingredients just right.

Ingredient Quantities

4 boneless skinless chicken breasts (pounded thin)

Salt, to taste

Black pepper, to taste

1/2 cup all-purpose flour (for dredging)

2 tbsp olive oil

4 tbsp unsalted butter (divided)

Juice of 2 lemons (freshly squeezed)

1/2 cup low-sodium chicken broth

2 tbsp capers (rinsed and drained)

1/4 cup heavy cream

1 garlic clove, minced

Fresh parsley, chopped (for garnish)

How to Make this

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1. Season the chicken breasts with salt and pepper, then lightly coat them with all-purpose flour.

2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once it’s hot enough, add the chicken and cook for about 3 minutes on each side or until they’re nice and golden. Remove the chicken from the pan and set aside.

3. In the same skillet, add the minced garlic and let it cook for about 30 seconds; be careful not to burn it.

4. Pour in the chicken broth and freshly squeezed lemon juice from 2 lemons, then add the capers to the pan. Stir everything together and let it simmer for a few minutes so the flavors can meld.

5. Stir in the heavy cream and add the remaining 2 tablespoons of butter. Mix until the butter has melted and the sauce becomes creamy.

6. Return the chicken breasts back into the skillet, spooning some sauce over them. Allow the chicken to simmer in the sauce for an extra couple of minutes.

7. Taste the sauce and adjust the seasoning with a bit more salt and pepper if needed.

8. Once done, transfer the chicken to a serving dish and pour the extra sauce over the top.

9. Garnish with freshly chopped parsley and serve immediately.

Enjoy your restaurant-quality dinner right at home!

Equipment Needed

1. A large skillet for searing the chicken and making the sauce
2. Measuring cups and spoons to accurately measure the flour, broth, cream and butter
3. A knife and cutting board for chopping the garlic and parsley
4. Tongs or a spatula for turning the chicken breasts
5. A lemon juicer or citrus reamer to squeeze the fresh lemon juice
6. A serving dish to plate and serve your dish

FAQ

Q: Can I use other cuts of chicken for this recipe?

A: Yes, you can use chicken thighs if you prefer, but keep in mind that cooking times might vary a little so watch your chicken closely.

Q: What should I do if I dont have capers?

A: You can leave them out or try using a few chopped green olives, but the taste is slightly different so its all about personal preference.

Q: How do I get that crispy coating on the chicken?

A: Make sure to dredge the chicken well in the flour and let any excess fall off before frying in hot oil. This helps to get a nice, crispy crust.

Q: Can i make the sauce ahead of time?

A: Its best to serve the sauce right away with freshly cooked chicken, but you can prep ingredients beforehand to save time.

Q: What side dishes work well with chicken piccata?

A: Pasta, rice, or a simple salad all go great. Its all about balancing the tangy sauce with something a bit milder.

Easy Chicken Piccata Recipe Substitutions and Variations

Instead of all-purpose flour, you can use a gluten-free flour blend if you’re lookin for a gluten free version.
If you dont have olive oil, try using canola oil or vegetable oil instead for the cookin.
You can swap low-sodium chicken broth with vegetable broth or even water with a bouillon cube dissolved if needed.
For heavy cream, evaporated milk or a mix of whole milk and a little extra butter works pretty good too.
If you dont have capers, chopped green olives can be a decent alternative for that tangy kick.

Pro Tips

1. When pounding the chicken, make sure every piece is about the same thickness so they cook evenly – if one is too thick, it’ll take longer and might end up dry.

2. Be real careful with the garlic. Cook it just for about 30 seconds only – if it burns, it can really ruin the flavor of the sauce with a bitter taste.

3. When you add the chicken broth and lemon juice, don’t forget to scrape up any brown bits left in the pan from the chicken. That extra flavor really makes a difference in the sauce.

4. Always taste the sauce before serving and adjust seasoning if needed. The lemon and capers add a tangy punch so you might need a bit more salt and pepper than you usually would.