Chicken Piccata (the best version)

Chicken piccata on a black plate topped with lemon slices.

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Chicken Piccata (the best version)

This Chicken Piccata recipe is one of the best chicken recipes I've ever made with a silky lemon, capers, and butter sauce.

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Side Dish

Cuisine: American, Italian

Servings: people

Calories: 275kcal

Author: Emily Roz

Ingredients

2 chicken breasts double this if you want two chicken cutlets each.
50g flour
10g parmesan grated
2 shallots finely sliced
3 garlic cloves minced
3 tablespoon capers
1 lemon juiced
200ml chicken stock
2 tablespoon salted butter
10g parsley finely chopped

Instructions

Using the sharpest knife you've got, slice your chicken breasts in half, horizontally, forming four thin cutlets.
Combine your flour, parmesan, salt, and pepper on a plate and then coat each chicken breast piece in the mixture and set aside.
Place a frying pan/skillet on medium heat and drizzle in a tablespoon of olive oil. Add in your floured chicken cutlets and cook on each side for 4 minutes until golden. Then remove and set aside while you make your sauce.
Using the same chicken pan, add in a little drizzle of olive oil and then add in your shallots and garlic. Fry for 5 minutes until softened (stir regularly). Next, add in your capers and fry for a further 2 minutes, stirring frequently.
Pour in your chicken stock followed by the lemon juice. Reduce the heat and then add in your butter and leave to melt. Give everything a good stir, then taste and season with salt, pepper, or more lemon based on your preferences.
Add in your finely chopped parsley and give it a good stir.
Place your fried chicken back into the pan and fry on low heat for a further 5 minutes, flipping halfway so that the chicken absorbs some of the sauce. Serve up your chicken piccata, spoon the sauce over the chicken, and enjoy with pasta, rice, or salad.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 6-8 people.

Storage: Leave your chicken piccata to cool down and then store in airtight containers. Place in the fridge for up to 3 days.

Freezing: Once cooked, leave to cool and then place in an airtight container or freezer back with all the sauce. Place in the freezer for up to 3 months. Leave to thaw overnight in the fridge. Then follow the reheating instructions below.

Reheating: I'd recommend reheating the chicken in the pan. Place the pan on medium heat and add in your chicken breasts and sauce. To loosen up all the ingredients, add in 50-100ml chicken stock and leave to simmer for 5-10 minutes until the sauce has thickened and the chicken is piping hot.

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