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Homemade Chicken Piccata photo

Chicken Piccata

This Chicken Piccata is a flavor explosion! Quick to prepare, it's perfect for impressing family and friends with zesty lemon and savory capers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless skinless chicken breasts
  • Kosher salt and black pepper for seasoning chicken
  • 1 cup all-purpose flour
  • 1 cup panko bread crumbs
  • 1 teaspoon lemon zest
  • 2 large eggs beaten with 1 tablespoon water
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1.5 cups chicken broth
  • 4 tablespoons unsalted butter
  • 3 tablespoons lemon juice
  • 3 tablespoons jarred capers
  • Kosher salt and black pepper to taste
  • 1 large lemon thinly sliced, for garnish
  • Freshly chopped parsley for garnish

Equipment

  • Large skillet
  • Meat mallet or rolling pin
  • Shallow dishes
  • Whisk
  • Cutting board
  • Knife

Method
 

How to Make Chicken Piccata:
  1. Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about ½ inch thick. This ensures even cooking and tenderness. Season both sides generously with kosher salt and black pepper.
  2. Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk together the beaten eggs with 1 tablespoon of water. In the third dish, mix the panko bread crumbs with the lemon zest.
    Coat each chicken breast in flour, shaking off any excess. Dip it into the egg mixture, and then coat it in the panko mixture, pressing gently to adhere the crumbs to the chicken.
  3. In a large skillet, heat 3 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the breaded chicken breasts in a single layer. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan. Once done, transfer the chicken to a plate and cover it to keep warm.
  4. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Then, carefully pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Allow the broth to simmer for about 5 minutes, reducing slightly.
  5. Stir in 4 tablespoons of unsalted butter, 3 tablespoons of lemon juice, and 3 tablespoons of jarred capers. Season with kosher salt and black pepper to taste. Let the sauce simmer for another minute to meld the flavors.
  6. Return the chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for another minute. Serve the Chicken Piccata garnished with thinly sliced lemon and freshly chopped parsley for a pop of color and freshness.

Notes

  • Ensure your chicken breasts are of even thickness for uniform cooking.
  • Feel free to add some white wine to the sauce for an extra layer of flavor.
  • Using fresh lemon juice instead of bottled can elevate the dish significantly.
  • For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.