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Chicken Piccata

This chicken piccata recipe is a simple dish consisting of chicken breasts with a simple sauce of lemon juice, chicken broth, capers and butter.
Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 415kcal
Author Liza Agbanlog


  • 2 skinless and boneless chicken breasts , butterflied, cut in half and pounded
  • Salt and freshly ground black pepper
  • All-purpose flour , for coating
  • 6 tbsp unsalted butter
  • 5 tbsp olive oil
  • 1/3 cup fresh lemon juice
  • ½ cup chicken broth
  • ¼ cup drained capers, rinsed
  • 1/3 cup chopped Italian parsley


  • Season the chicken pieces with salt and pepper. Coat the chicken with the flour, shaking off the excess. Set aside.
  • In a large skillet over medium high heat, melt 2 tablespoons butter with 3 tablespoons olive oil. When the mixture starts to sizzle, add 2 chicken pieces and cook for 3 minutes or until browned. Flip and cook the other side for 2 minutes. Transfer onto a plate.
  • Melt 2 more tablespoons butter and 2 tablespoons of olive oil in the skillet. When the mixture starts to sizzle, add the other 2 chicken and brown both sides. Remove the pan from the heat and add the chicken to the plate.
  • Using the same pan, add the lemon juice, broth and capers. Return the pan over medium high heat and bring to a boil, scraping the brown bits from the pan. Season to taste with salt and pepper. Return the browned chicken to the pan and simmer for 4 minutes. Remove the chicken from the pan and place onto a serving plate. Add the remaining 2 tablespoons butter to the sauce and whisk vigorously. Pour the sauce over the chicken. Garnish with chopped parsley.


Recipe source: foodnetwork.com


Calories: 415kcal | Carbohydrates: 2g | Protein: 19g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 101mg | Sodium: 514mg | Potassium: 366mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 11.5mg | Calcium: 14mg | Iron: 0.7mg