Chicken Piccata is the weeknight hero you didn’t know you needed.
Crispy golden chicken cutlets. A buttery lemon-caper sauce that comes together in the same pan. It’s tangy. It’s salty. It’s done in 30 minutes. Pasta optional. Hunger mandatory.
Serves 4.
Step-by-Step Instructions
1
1
Dredge the Chicken
- Season cutlets with salt and pepper. Dredge in flour, shake off excess.
2
2
Sear It Crispy
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken 2-3 minutes per side until golden brown. Remove to a plate.
3
3
Make the Sauce
- Reduce heat to medium. Add 1 tbsp butter to the pan.
- Pour in chicken broth and lemon juice. Scrape up browned bits from the pan.
- Stir in capers. Simmer for 2-3 minutes until slightly reduced.
4
4
Finish and Serve
- Return chicken to the pan. Add remaining 1 tbsp butter.
- Spoon sauce over the chicken. Simmer 1 minute to warm through.
- Garnish with parsley and lemon slices. Serve immediately.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Fridge:
Store in an airtight container for up to 3 days. The sauce will thicken—thin with a splash of broth when reheating.
Reheat:
Warm gently in a skillet over low heat. Microwave makes the chicken rubbery. Don’t do that to your piccata.
Pro Tip:
Double the sauce. Trust me. You’ll want extra to soak into pasta or rice.
