Easy Chicken Piccata

Lemon chicken piccata is one of those weeknight pan-fried recipes that sounds simple but surprises everyone with the delectable final dish. There’s no sophisticated seasoning or prep to take care of. Just whisk together a lemon and butter sauce that does all the heavy lifting. The spotlight ingredient in this recipe is capers, which bring pops of salty sourness to each bite. 

Although chicken piccata sounds and tastes like something you’d find on the menu at a family-run Milanese trattoria, it’s claimed as an Italian American classic. The original version used veal, but the consistent theme is the tangy, buttery sauce and presence of capers. 

Ingredients for Chicken Piccata

• Chicken: Choose boneless breasts, which will cook quickly but still form a crust once sliced in half lengthways
• Salt: An essential seasoning to bring out the other flavors
• Pepper: A little heat from ground pepper gives the dish some kick
• All-purpose flour: For dredging to form a crunchy coating
• Olive oil: For frying the chicken breast 
• Chicken stock: Loosens the fried chicken bits and forms the base of the zesty but velvety sauce
• Capers: Salty capers are the signature ingredient in this chicken piccata recipe
• Lemon juice: Use freshly squeezed lemon juice if possible. Bottled concentrate just doesn’t have that bright, citrusy aroma
• Butter: Choose an unsalted or salted butter to build a velvety smooth sauce

Directions    

Step 1: Prepare the chicken breasts 

Preheat the oven to 350°. Cut the chicken breasts in half crosswise, cover with wrap or place in a ziplock bag and pound to a uniform thickness then sprinkle with salt and pepper. Place flour in a shallow bowl and dredge the chicken breasts to coat lightly on both sides, shaking off any excess. 

Step 2: Brown the chicken breasts

In a large skillet, heat olive oil over a medium-high heat, then brown the chicken in batches, adding additional oil as needed. Don’t overcrowd the skillet or they won’t go crispy. Transfer the chicken to an ungreased baking dish.

Step 3: Build the lemon sauce

Add stock, capers and lemon juice to the skillet, stirring to loosen any browned bits from the base. Whisk in the butter a little at a time until you have a creamy sauce that coats the back of a spoon. Pour the sauce over the chicken breasts and bake for 5-10 minutes or until you have a minimum internal temperature of 165℉.

Editor’s Tip: If using fresh lemons, cut a few thin slices (rind and all) and add to the sauce. You can also grate some zest into the sauce for a real punch of fresh citrus fragrance. 

Recipe Variations 

• Add white wine: You can either add this to the chicken stock or use it instead of stock to deglaze the pan and build the sauce. It goes so well with lemon.
• Use an egg batter: For a thicker coating that takes the recipe into chicken francese territory, dip the chicken in beaten egg then flour. 
• Load up on aromas: You don’t have to stop at lemons. You an also load on the fresh herb aromas with garlic, shallots and parsley without changing the character of the sauce. 

How to Store Chicken Piccata

Once cool, you can store chicken piccata in an airtight container in the refrigerator for 3-4 days. The sauce is really at its best when made from fresh, however. 

How do you reheat chicken piccata? 

Chicken can turn dry and tough when you’re reheating, so a good chef’s tip is to add a little extra stock, wine or water to the pan or container before you reheat (covered) on the stovetop or in the microwave. 

Chicken Piccata Tips    

Why does my chicken piccata sauce taste bitter?

If you allow lemon pips to slip into the sauce when squeezing, or overdo it with the lemon rind, you might get a bitter sauce. Try adding heavy cream (single will curdle) to balance the bitterness and give an even more voluptuous sauce. 

Is there a substitute for capers?

Not everyone loves capers, so you can substitute them with something briny like olives, artichokes or asparagus. Olives are the closest match, which is why they’re often preserved together. 

What can you serve with lemon chicken piccata?

The chicken breasts will be ready in less than 15 minutes, so you’ve got just enough time to whip up some creamy mashed potatoes, rice, couscous or noodles. Anything starchy will soak up those wonderful lemon flavors.