Chicken piccata is one of our family’s all-time favorite dinners. In fact, I think it’s my son’s favorite meal. He often requests I make it before he heads back to college — “his last good meal.”
Best of all, chicken piccata is an easy dinner to make. So you don’t need to wait until the weekend to make it! It’s a great weekday meal, because it’s quick to whip up and looks like you’ve spent hours slaving to make this dinner. It only requires one pan, so it’s an easy cleanup too!
Chicken piccata is a dish that originated in Italy and was primarily made with veal. The word piccata refers to a way of preparing the meat, which involves slicing it very thin, coating and sautéing it, and then serving it with a sauce made from the pan drippings.
¾ cup all-purpose flour
4 – 6 thin boneless, skinless chicken cutlets
2 tbsp. extra virgin olive oil
2 tbsp. capers, drained from their brine
1 ½ c low sodium chicken broth
1 c lemon juice
1 lemon, sliced
4 tbsp. unsalted butter (divided)
Salt & pepper to taste
Rinse the chicken cutlets off in water and dry on paper towels.
Pour the flour into a quart-sized plastic bag. Place two of the cutlets in the plastic bag at a time, shaking with the flour to coat on both sides. Once coated, place on a plate and repeat with the remaining cutlets.
In a large and deep skillet, heat 2 tbsp. of the oil and 2 tbsp. of the butter over medium-high heat until the butter has melted and it’s simmering.
Lay the cutlets down into the hot pan and allow to cook (about 3-4 minutes) until golden brown. Flip the cutlets over and continue to cook (about another 3-4 minutes) until golden brown and the meat is no longer pink. Remove the browned cutlets to a clean plate.
Lower the heat to medium. To the warm skillet, add in the remaining butter, chicken broth, lemon juice and capers. Use a whisk to scrape up any the browned bits for additional flavor into the sauce. Once the sauce has come to a simmer, gently add back into the sauce the cooked chicken cutlets and lay the lemon slices on top of the chicken cutlets. Cover and continue to simmer until heated through, about 2 minutes.
Transfer the chicken to a platter. Spoon the sauce generously over the chicken and top with the sliced lemon.
Serve warm. Pair it with angel-hair thin pasta or rice and a vegetable. Enjoy!
Yields 4-6 servings, depending on the number of chicken cutlets.
Do you like chicken piccata?
How have you ever made chicken piccata?
What’s your favorite chicken recipe?