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Chicken Piccata (Balanced & Flavorful Version)

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This balanced and flavorful Chicken Piccata recipe features juicy chicken with a crispy parmesan crust, served in a silky lemon-caper sauce that’s tangy without being overpowering. Perfect for weeknight dinners or elegant entertaining, this easy chicken piccata is a lighter take on a classic favorite.

Ingredients

  • For the Chicken:
  • 2 boneless, skinless chicken breasts
  • ½ cup all-purpose flour (or cornstarch for gluten-free)
  • ¼ cup finely grated parmesan cheese
  • Salt, to taste
  • Black pepper, to taste
  • 1–2 tbsp olive oil
  • 1 tbsp unsalted butter
  • For the Lemon Sauce:
  • 2 tbsp unsalted butter, cubed
  • ⅓ cup dry white wine (or low-sodium chicken broth)
  • 2 tbsp fresh lemon juice
  • 1 tbsp capers, drained
  • 1 tbsp chopped fresh parsley

Instructions

  1. Prep chicken: Slice each breast into 3 cutlets and pound to ½ cm thickness. Drizzle with olive oil and rub to coat.
  2. Coat: Mix flour, parmesan, salt, and pepper in a shallow dish. Press chicken into coating and shake off excess.
  3. Cook: Heat olive oil and butter in a skillet over medium-high heat. Cook chicken in batches: 3–4 minutes on the first side, 1 minute on the other. Remove and repeat.
  4. Deglaze: Wipe out skillet and return to heat. Add wine (or broth) and simmer 3 minutes until reduced by half.
  5. Finish sauce: Add lemon juice, simmer 1 minute. Lower heat and whisk in cubed butter until glossy. Stir in capers and parsley.
  6. Serve: Plate chicken and spoon sauce over the top. Garnish with more parsley if desired.

Notes

  • Swap in boneless thighs or tenderloins for convenience.
  • Use chicken broth for a non-alcoholic version.
  • Add a splash of cream to the sauce for extra richness.
  • Lemon zest adds a bolder citrus note.
  • Best reheated in a skillet with a splash of broth.

Nutrition

Find it online: https://cookedbymaya.com/chicken-piccata-balanced-flavorful-version/