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Italian chicken piccata on a plate with lemons over the top.

Classic Italian Chicken Piccata Recipe

Melissa
Chicken piccata is such an easy Italian recipe to make and it is so big on flavor. This simple chicken piccata recipe is perfectly balanced with lemon and butter and we do not skimp on the capers.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 168 kcal

Ingredients
  

Chicken

  • 4 boneless chicken breasts
  • ¼ cup All purpose flour
  • ¼ cup Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon Black pepper

Sauce

  • ¼ cup chicken stock
  • 4 ounces capers
  • 3 tablespoon Lemon juice
  • 4 tablespoon unsalted butter divided
  • ¼ teaspoon kosher salt
  • 2 tablespoon Italian parsley chopped fine. Optional
  • lemon slices garnish. Optional

Instructions
 

Making the Chicken

  • On a large plate, mix your flour, Parmesan, pepper and salt.
    ¼ cup All purpose flour, ¼ cup Parmesan cheese, 1 teaspoon Kosher salt, ¼ teaspoon Black pepper
  • Place your chicken breasts one at a time in a large ziploc bag.
    4 boneless chicken breasts
  • Pound thin to about ¼ of its original thickness.
  • Dip the chicken into your flour mixture making sure to coat both sides then set aside.
  • Pre-heat a large sauté pan over medium heat.
  • Add your olive oil.
    1 tablespoon olive oil
  • Now add your chicken and cook for 2-3 minutes a side until the chicken is browned on both sides.
  • Remove your chicken from the pan on to a plate and set aside.

Sauce

  • Reduce heat to medium low.
  • Add 2 tablespoons of butter to the pan and deglaze your pan scraping up all of the brown bits.
    4 tablespoon unsalted butter divided
  • Now add your chicken stock to the hot pan and mix well.
    ¼ cup chicken stock
  • Next add your lemon juice, capers and the remaining 2 tablespoons of butter and simmer for 1 minute.
    3 tablespoon Lemon juice, 4 ounces capers
  • Taste for any additional salt needed and add more to taste.
    ¼ teaspoon kosher salt
  • Once the sauce has simmered for a minute, place your chicken back into the pan and cook for an additional couple minutes to make sure the chicken is cooked all the way through.
  • Top with fresh parsley and lemon slices.
    2 tablespoon Italian parsley chopped fine. Optional, lemon slices garnish. Optional
  • Enjoy!

Nutrition

Calories: 168kcalCarbohydrates: 9gProtein: 16gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 41mgSodium: 1700mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 144IUVitamin C: 6mgCalcium: 96mgIron: 1mg
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