Chicken Piccata is a delicious blend of chicken, salt, garlic, and lemon! This recipe will rival any restaurant!
Chicken Piccata is a well-known meal at my house and the kids love it! Before we moved to Arizona, my mom was staying with us, and we loved to cook together. She introduced me to this amazing meal and it is now one of my favorite dinners to make for my family. It is always a huge hit!
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Our favorite way to eat it is over brown rice, but we have also tried it over pasta, and that is tasty too. The salty little capers with the lemon, garlic, and chicken broth, mixed in and soaked into the chicken breasts, are a perfect combination of flavors. You could also use tilapia instead of chicken, which I have done several times, and it is great too.
Want more chicken recipes?
- Slow Cooker Italian Chicken Dinner
- Chicken Parmesan Casserole Recipe
- Pressure Cooker Lemon Chicken
- Skillet Chicken Noodle Casserole
- More dinner recipes…
Tools used in this Chicken Piccata recipe:
Cutting Board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
Meat Mallet: We eat a fair amount of chicken, steak & pork at my house. I love this meat mallet of tenderizing and flattening proteins for recipes.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Tongs: A good pair of tongs is a kitchen essential. I like having a couple sizes – a longer set for grilling and a shorter set for stovetop cooking.
- 4 boneless skinless chicken breasts
- 2 Tbsp grated Parmesan cheese
- 1/3 cup flour
- Salt and pepper
- 4 Tbsp olive oil
- 6 Tbsp butter
- 1/2 cup chicken stock or dry white wine
- 1/4 cup lemon juice
- 1-2 garlic cloves minced
- 1/4 cup capers
- Either cut the chicken breast halves horizontally once or twice, making them really thin, or put each chicken breast between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness
- Mix together the flour, salt, pepper, and grated parmesan
- Rinse the chicken pieces in water
- Dredge them thoroughly in the flour mixture, until well coated.
- Heat 2 tbsp olive oil and 2 tablespoons of the butter in a large skillet on medium high heat
- Add half of the chicken pieces, but do not crowd the pan
- Brown well on each side, about 3 minutes per side
- Remove the chicken from the pan and reserve to a plate
- Add 2 tbsp olive oil and 2 tbsp butter to the pan and cook the other breasts in the same manner
- Remove from pan
- Cover with aluminum foil and keep warm in the oven while you prepare the sauce
- Add the chicken stock (or white wine), lemon juice, garlic, and capers to the pan
- Use a spatula to scrape up the browned bits
- Reduce the sauce by half
- Whisk in the remaining 2 tablespoons of butter
- Plate the chicken and serve with the sauce poured over the chicken
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