Name: Crispy Lemon Butter Chicken Piccata
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: Italian
Ingredients: 600g boneless, skinless chicken breasts, cut into 4 cutlets; 60g all-purpose flour; 1 tsp kosher salt; 1/2 tsp freshly cracked black pepper; 1/2 tsp garlic powder; 2 tbsp olive oil; 2 tbsp unsalted butter; 120ml low-sodium chicken broth or dry white wine; 3 tbsp fresh lemon juice; 40g capers, drained and rinsed; 45g cold unsalted butter, cubed; 1 whole lemon, thinly sliced; 15g fresh Italian flat-leaf parsley, chopped

Description

Golden crispy chicken cutlets finished in a silky lemon butter pan sauce with briny capers and fresh parsley. This restaurant-quality Chicken Piccata is bright, buttery, and ready in under 30 minutes.

Ingredients

Scale

600g boneless, skinless chicken breasts, cut into 4 cutlets
60g all-purpose flour
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 tsp garlic powder
2 tbsp olive oil
2 tbsp unsalted butter
120ml low-sodium chicken broth or dry white wine
3 tbsp fresh lemon juice
40g capers, drained and rinsed
45g cold unsalted butter, cubed
1 whole lemon, thinly sliced
15g fresh Italian flat-leaf parsley, chopped

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Instructions

Pound the chicken cutlets to an even 1/4-inch thickness. Mix the flour, salt, black pepper, and garlic powder in a shallow dish. Pat the chicken dry, dredge in the seasoned flour, and shake off the excess.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Fry the chicken for about 3 minutes per side until golden brown and crispy. Transfer to a plate and loosely tent with foil.
Reduce the heat to medium. Add the chicken broth or white wine to the skillet, scraping up the browned bits. Stir in the lemon juice and capers, then simmer for 3–4 minutes until reduced by half.
Lower the heat and whisk in the cold butter cubes one at a time until the sauce is smooth and glossy.
Return the chicken and lemon slices to the skillet and spoon the sauce over the top. Cook for 1 minute to warm through.
Garnish with fresh parsley and serve immediately.

Notes

Pounding the chicken evenly ensures quick, even cooking. Add the cold butter gradually over low heat to create a silky, emulsified sauce that won’t separate.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Main Course
Method: Pan Fried
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 465
Sugar: 2g
Sodium: 690mg
Fat: 27g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 42g
Cholesterol: 145mg