Go Back

Chicken Piccata

A delightful Italian dish balancing the zestiness of lemon, savory chicken, and briny capers, perfect for any dinner occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breasts Boneless and skinless
  • 2 cloves Garlic, minced Enhances flavor
  • 1 tbsp Parsley, fresh, chopped For garnishing
  • 8 oz Portobello mushrooms, sliced Can substitute with other mushrooms
  • 1 cup Chicken broth, low-sodium Adds moisture
  • 2 tbsp Capers For brininess
  • 2 tbsp Lemon juice Freshly squeezed preferred
  • 1/2 tsp Black pepper, ground Adjust to taste
  • 1/2 cup Flour For dredging
  • 1 tbsp Olive oil For sautéing chicken
  • 5 tbsp Butter Use in cooking and finishing sauce
  • 1/4 cup Heavy cream Adds creaminess to the sauce
  • 1 tsp Salt For seasoning

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
  2. Chop and measure all ingredients ahead of time.
Cooking
  1. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Cook the chicken until golden brown, about 5-7 minutes per side. Once cooked, remove the chicken and set aside.
  2. In the same skillet, add the minced garlic and sliced mushrooms, cooking for 2-3 minutes until tender.
  3. Pour in the chicken broth, lemon juice, and capers. Bring the mixture to a simmer, scraping up any browned bits from the skillet.
  4. Return the chicken to the skillet, cover, and cook for an additional 5-10 minutes or until the chicken is cooked through.
  5. Stir in the heavy cream and remaining butter before adding chopped parsley. Serve hot.

Notes

Chicken Piccata can be served over pasta or with rice, and pairs well with steamed vegetables or salad. To store, keep in an airtight container in the refrigerator for up to three days.