Chicken Piccata Recipe

Pound and season

Trim any thin tendons from the chicken breasts. Slice each breast horizontally to create two cutlets (or butterfly and then flatten) so you have 4 cutlets total. Place between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/4 inch. Season both sides with 1 tsp salt and 1 tsp black pepper.

Set up dredging station

Place 1 cup all-purpose flour in a shallow dish. In a second shallow bowl, beat 2 eggs until uniform. Lightly dredge each cutlet in flour, shaking off excess, dip into beaten eggs, then lightly dredge again in flour for a thin, even coating. Set coated cutlets on a plate while you heat the pan.

Brown the chicken

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 2 tbsp unsalted butter. When butter is melted and the pan is hot (but not smoking), add the cutlets in a single layer without crowding — work in two batches if necessary. Cook 2–3 minutes per side until golden-brown and just cooked through (internal temperature about 160°F/71°C because they will finish in the sauce). Transfer browned cutlets to a warm plate and tent with foil.

Sauté garlic

Reduce heat to medium. If the pan is dry, add a teaspoon of olive oil. Add 2 minced garlic cloves and sauté for 30–45 seconds until fragrant but not browned, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Deglaze and reduce

Carefully add 1 cup low-sodium chicken broth and 1/4 cup fresh lemon juice to the skillet to deglaze. Use the spoon to loosen browned bits. Bring the liquid to a simmer and reduce for about 3–4 minutes until slightly concentrated.

Add capers and finish

Stir in 2 tbsp drained capers. Lower heat to medium-low and whisk in 2 tbsp unsalted butter, one tablespoon at a time, until the sauce becomes glossy and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a small squeeze of lemon if desired.

Return chicken to pan

Return the browned cutlets and any accumulated juices to the skillet, spooning sauce over them. Simmer gently for 1–2 minutes to heat through and allow flavors to meld. Do not overcook. Remove pan from heat and stir in 2 tbsp chopped fresh parsley.

Transfer chicken to plates, spoon remaining sauce and capers over the top. Garnish with lemon slices and extra parsley as desired. Serve immediately with your choice of sides such as pasta, mashed potatoes, or steamed vegetables.