- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 60 g
- ½ tsp
- ¼ tsp
- 2 tbsp
- 4 tbsp
- 2 cloves
- 120 ml
- 3 tbsp
- 2 tbsp
- 2 tbsp
Process
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Pat the chicken breasts dry and slice each horizontally into 2 thin cutlets. Season both sides with salt and pepper.
Place the flour in a shallow dish. Dredge each chicken cutlet in flour, shaking off excess.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken in batches, about 3 minutes per side, until golden and cooked through (internal temperature 75°C). Transfer to a plate.
Reduce heat to medium. Add garlic to the same skillet and cook for 30 seconds until fragrant.
Pour in chicken broth and lemon juice, scraping up any browned bits. Simmer for 2 minutes.
Add capers and remaining 3 tbsp butter, swirling until melted and sauce thickens slightly.
Return chicken to the skillet, spoon sauce over, and simmer for 1 minute. Garnish with lemon slices and parsley. Serve hot.
Kitchen notes
Kitchen notes
- Do not overcrowd the pan when searing chicken; cook in batches to ensure a golden crust.
- Use fresh lemon juice for the best flavor; bottled juice can taste flat.
- If the sauce is too thin, simmer for an extra minute; if too thick, add a splash of broth.
- Chicken is done when it reaches 75°C internally and the juices run clear.
Substitutions
- chicken breasts→chicken thighs (boneless, skinless)
- all-purpose flour→cornstarch (for gluten-free)
- unsalted butter→olive oil (for dairy-free)
- chicken broth→vegetable broth
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of broth or water to prevent drying. Freezing is not recommended as the sauce may separate.
FAQ
The questions we get asked most
Why is my chicken piccata sauce bitter?
Bitterness often comes from burning the garlic or over-browning the butter. Cook garlic for only 30 seconds and use medium heat when making the sauce. Also, taste your lemon juice; if it is very tart, reduce the amount slightly.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well. They may need 1-2 minutes longer per side. Ensure they reach 75°C internally.
How do I prevent the coating from falling off?
Pat the chicken dry before dredging, and let the floured cutlets rest for 5 minutes before cooking. Do not move them around in the pan too much; flip only once.
Can I make chicken piccata ahead of time?
You can dredge the chicken and prepare the sauce ingredients up to 4 hours ahead. Cook the chicken just before serving for the best texture. Reheating the full dish is possible but the coating may soften.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 75°C on an instant-read thermometer. The juices should run clear, and the meat should feel firm to the touch.
Can I freeze chicken piccata?
Freezing is not recommended because the butter sauce can separate and become grainy upon thawing. The breading also becomes soggy. It is best enjoyed fresh.
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