Chicken Piccаta is a simple Italian meal lots of people love . It uses thin chicken breasts cooked in a tangy lеmon sauce with salty cаpers . The mix of flavors feels fresh and comfortаble at once .
The real star here is that bright lеmon sauce . It cuts through the rich chicken taste and the cаpers add little bursts of salt . That balance makes this dish a hit on both weeknights and when you want something fancy .
In this guide you’ll learn where Chicken Piccаta comes from , what you need and how to make it step by step . Even if you’re new to cooking , these tips will help you nail a tasty meal at home .
What is Chicken Piccаta?
Chicken Piccаta started in Italy as a veal dish , but people in America swapped in chicken breasts instead . The word “piccаta” means to pound or slice thin . By doing that , the meat cooks fast and stays tender . Over time , cooks added lеmon juice and cаpers to make the sauce pop with flavor .
Why Choose Chicken Piccаta with Lemon Sauce?
Choosing this dish brings a lot of perks . Chicken is lean protein , so it’s good for a balanced diet . Lemons give you vitamin C and a fresh zing . Cаpers pack in minerals and a salty punch that ties everything together . Serve it with veggies or potatoes for a full meal .
Ingredients for Four Servings
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- Flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup fresh lеmon juice
- 1 cup chicken broth
- 3 tablespoons cаpers, drained and rinsed
- Fresh parsley, chopped, for garnish
Optional: white wine for deglazing ; garlic or shallots ; herbs like thyme
Step-by-Step Directions
1. Prep the Chicken
Put the chicken in a bag and pound it to about ½ inch thick . Season both sides with salt and pepper .
2. Dredge in Flour
Spread flour on a plate and coat the chicken , shaking off the extra . This makes a light crust when you fry it .
3. Cook the Chicken
Heat oil and butter in a skillet over medium-high heat . When the butter bubbles , add the chicken in batches so it’s not crowded . Cook 3–5 minutes per side until golden brown . Remove and set aside .
4. Make the Sauce
Lower the heat to medium and pour in the broth to scrape up browned bits . Let it simmer for a couple minutes . Stir in lеmon juice and cаpers . Cook 1–2 minutes until it thickens slightly .
5. Bring It Together
Put the chicken back in the pan and spoon the sauce over it . Warm for another minute . Sprinkle with parsley and serve .
Side Dishes to Try
- Garlic mashed potatoes: creamy and soft, perfect for soaking up sauce
- Risotto: mushroom or parmesan for a rich side
- Green salad: mixed greens with tomatoes and a light dressing
Wine Pairing: try Pinot Grigio, Sauvignon Blanc or a light Chardonnay .
Tips for Perfect Piccаta
- Don’t overcook the chicken — it should reach 165°F (75°C) inside .
- Keep the sauce light . If it’s too thick , add a splash of broth .
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days . Reheat gently on low heat with a bit of broth to keep it moist .
FAQs about Chicken Piccаta
What if I don’t have cаpers?
You can swap in chopped green olives or pickles for a similar salty bite .
Can I use chicken thighs?
Yes . Thighs give richer flavor but may need more cooking time .
How do I make it gluten-free?
Use a gluten-free flour blend or cornstarch instead of regular flour .
Best way to store leftovers?
Keep them in the fridge up to 3 days and reheat with a splash of broth .
Conclusion
Chicken Piccаta with Lemon Sauce is bright, simple and delicious . Follow these steps to bring an Italian classic to your dinner table . It’s great for a quick meal or when you want to impress guests .
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Chicken Piccata with Lemon Sauce
Equipment
- 1 large skillet
- 1 meat mallet or rolling pin
- 1 shallow dish
- 1 tongs
- 1 plate for resting chicken
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- to taste salt
- to taste black pepper
- 1 cup all-purpose flour for dredging
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter divided
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 cup chicken broth
- ¼ cup capers rinsed and drained
- fresh parsley chopped, for garnish (optional)
Instructions
- Place each chicken breast between two sheets of plastic wrap and gently pound until about ½ inch thick. Season both sides with salt and black pepper.
- Dredge each chicken breast in flour, shaking off any excess.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. When the oil is hot, add the chicken breasts in a single layer, cooking for about 4-5 minutes on each side until golden brown and cooked through.
- Remove the chicken and place it on a plate to rest.
- In the same skillet, reduce the heat to medium and add the lemon juice and chicken broth. Stir to deglaze the pan, scraping up any brown bits from the bottom.
- Add the capers and bring the sauce to a simmer, cooking for about 2-3 minutes to slightly reduce.
- Whisk in the remaining 2 tablespoons of butter until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper if necessary.
- Return the chicken to the skillet, coating each piece in the sauce. Cook for an additional 1-2 minutes to heat through.
- Serve the chicken hot, drizzled with the lemon caper sauce, and garnish with chopped parsley if desired.
