Chicken Piccata

Chicken Piccata

4 servings
Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable, such as a <a href="https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad">kale salad</a>, <a href="https://cooking.nytimes.com/recipes/1023612-air-fryer-broccoli">broccoli</a> or <a href="https://cooking.nytimes.com/recipes/1023613-air-fryer-green-beans">green beans</a>.

Ingredients

  • 4 boneless

    skinless chicken breasts, halved horizontally, about 1½ pounds

  • Kosher salt and black pepper
  • All-purpose flour

    for dredging

  • 6 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil

    plus more as needed

  • 1 shallot

    peeled and sliced lengthwise

  • 1 lemon

    halved, half thinly sliced and seeds removed; half juiced, about 2 tablespoons

  • 3/4 cup chicken stock
  • 4 teaspoons drained capers
  • Coarsely chopped fresh parsley

    for garnish, optional

Directions

  1. 1

    Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.

  2. 2

    In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.

  3. 3

    Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.

  4. 4

    Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.

  5. 5

    Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

Chicken Piccata

Chicken Piccata

5.0(13.0k)25 min4 servings

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About this Recipe

Craving a restaurant-quality meal that comes together in a flash? This Chicken Piccata recipe delivers on authentic, piquant flavors with a luxurious pan sauce, perfect for a weeknight dinner or special occasion. What sets this piccata apart is its clever use of lemon in two ways. You'll caramelize lemon slices to temper their sharpness, then finish with a burst of fresh lemon juice, ensuring a perfectly balanced sauce that's neither too rich nor overwhelmingly tart. This technique creates a silky, butter-rich sauce that truly shines. Prepare for a dish where tender chicken is enveloped in a bright, savory sauce studded with briny capers. Each bite offers a delightful interplay of tangy lemon and rich butter, providing a sophisticated yet comforting experience. This Italian-American favorite promises a quick cooking time, bringing delightful flavors to your table with ease. You'll find the sauce irresistible, begging to be sopped up with your favorite side. While this Chicken Piccata is a standout on its own, you can easily enhance it. A garnish of coarsely chopped fresh parsley adds a vibrant pop of color and herbaceous freshness. For those who enjoy a sharper counterpoint, you could consider adding a touch more fresh lemon juice at the end, to taste, although the recipe's dual-lemon approach already ensures a perfectly balanced tang. This quick-cooking Chicken Piccata is ideal for a satisfying family dinner or an elegant meal for guests. Serve it alongside a hearty starch like pasta, polenta, rice, or white beans to catch every drop of the exquisite sauce. Complement the richness with a fresh green vegetable such as a kale salad, roasted broccoli, or green beans.

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