Chicken lightly dreaded in flour and cooked in this lemon + butter + broth sauce = the best chicken piccata recipe ever. It’s so good you will want to slurp the sauce up!
On this hump day (Wednesday) we’re bringing ya something you want need in your life…
This chicken piccata recipe. It needs no explanation, so, the end.
Just kidding.
This recipe will do things to you that you never knew could happen to thyself. It will make your dress fly up (or your shirt- if you’re a guy). It is seriously that good.
DELICIOUS is this chicken piccata recipe’s second name (or maybe even it’s first ?) and it encompasses all things that hold the deepest of deep places in my heart:
- Butter
- Olive Oil
- Fresh Lemon Juice
I could seriously eat all three of these ?? with every.single.meal. that I eat. They are like magic in your kitchen and you long for them, even if you don’t know it yet. So it goes without saying that this recipe just produces something magical inside your taste buds. I mean, what is not for those tastebuds to love? We’re talking about a recipe that butterflies (slices) chicken, coats it in flour, and sautés it. Meanwhile, magic is happening in the pan and your ingredients are making a homemade tangy-lemony butter sauce that is about to start a love affair with the “other” favorite food in your life.
Destiny meets fate. It’s the only explanation.
The Low Down & Dirty of Chicken Piccata 101
Here is what’s gonna go down:
- 1st: Butterfly your chicken breasts like the magical chef that you are (or you can use chicken cutlets).
- 2nd: Coat them in flour.
- 3rd: Sauté them in about 40 million tablespoons of butter and olive oil, while crying to the butter angels (tears of joy of course). Remove the chicken from the pan.
- 4th: Make the sauce by adding lemon juice, capers, and chicken stock to the pan.
Drink all the sauce straight from the pan.Add the chicken back to the pan. Serve.
I wasn’t kidding when I said that this chicken piccata recipe will start a love affair with your “other” favorite food. And yes, your old favorite food will now be referred to as “the” food in quotation marks. It’s okay, you’ll come to terms with it.
This is one of the top five dishes in our casa that absolutely, positively, never-ever, has any leftovers. Period.
Here’s to all things butter and lemon. Don’t say I didn’t warn ya! ✌
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Best Chicken Piccata Recipe Ever.
Prep
Cook
Total
Yield 6 -8 servings
A chicken dish that is sautéed in butter and olive oil then served in a sauce with capers, lemon juice, butter, olive oil, and chicken stock.
Ingredients
- 4 large chicken breasts- butterflied and cut (or you can use 8 chicken cutlets)
- 11 Tablespoons salted butter, divided
- 7 tablespoons Extra Virgin Olive Oil, divided
- 2/3 Cup Fresh Lemon Juice (about the juice of two large lemons)
- 1¼ Cup Chicken Stock
- ½ Cup Capers (roughly one 3.5oz jar)
- 2/3 Cup Fresh Parsley- chopped (optional)
- Flour (roughly 1-2 cups as needed for dredging chicken)
- Salt, Pepper, Garlic Powder (to taste)
Instructions
- Place flour onto large dinner plate. Set aside.
- Take your 4 chicken breasts and butterfly them and cut in half. This will make 8 chicken cutlets. (If you bought cutlets then skip this step.)
- Sprinkle both sides of each chicken cutlet with salt, pepper, garlic powder (to taste).
- Place 4 Tablespoons of butter and 4 Tablespoons of olive oil into a pan. Heat on medium-high heat.
- While butter and olive oil are heating up, lightly dredge each chicken cutlet in the flour. Shake of excess flour and set aside.
- Place 4 chicken cutlets into the pan. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. *
- Add 3 Tablespoons of butter and 3 Tablespoons of olive oil to the pan.
- When heated, add the remaining 4 chicken cutlets. Cook/brown for 3-4 minutes. Flip and cook 2-3 minutes. Take out of pan and place on plate. Remove pan from heat.
- Add lemon juice, chicken stock, and capers. Put back onto burner and bring to a boil. Whisk sauce constantly to scrape up brown bits from the bottom of the pan. Add salt, pepper, garlic powder- to taste.
- Now, add remaining 4 Tablespoons of butter to the pan. DO NOT SKIP THIS STEP.
- Once the butter is melted, add all 8 cutlets to the pan. Cook on medium-low for five minutes. Add parsley (if using). Serve.
Notes
* At this step, the chicken does NOT have to be cooked all the way through because you will be putting it back into the pan.Serving suggestions:1. Alone.2. With pasta (place chicken on top of cooked pasta and pour juice over it).3. With a side of any green veggie.
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Best & Juiciest Grilled Chicken Breast
Stumbled across your blog when looking for a chicken piccata recipe. You seem like a cool person and I look forward to trying out more recipes from your site! Rock on~
I have tried making this recipe and others like it a few times. Each time the chicken ends up with a soggy kind of coating to it. Do you have any ideas what I may be doing wrong? Too much flour, cooking in the sauce too long, etc.?
Shake off the excess flour and make sure your oil is HOT before cooking! If it isn’t hot, it will soak into the flour.
Yes , it was the best Chicken Piccata ever!
Made this tonight. So easy but unbelievably delectable. Served it with Parmesan spaghetti. Perfect!!!
So glad you enjoyed it Robin! I bet it was fantastic with Parmesan spaghetti!
I loved it too. I soaked my chicken in milk for an hour to make it more tender. Then i dryed it off throughly with a paper towel before browning. So good!
What a great idea! Glad you enjoyed it. :)
Hi does the capers have to be drained?
Just saw this! Yes, I drain my capers.
Tried the Chicken Picatta. Excellent!!Added a1/2 cup white wine in with chicken broth and reduced. Best ever. Thank you.
Glad you loved it!
This recipe is so good! I order this in restaurants quite often and this is just as good! Everyone I have made this for have raved about how good this is!
Glad you loved it!
I made it. It was good and yummy but It really did just have too much butter that it pooled on the top. I would make it with 1/2 as much.
Thank you for posting this though.
Sooo good – good thank you for the recipe! I made it with zucchini noodles and drowned those in the sauce too. Has anyone tried this with real garlic in the sauce VS garlic powder?