Chicken Piccata

Chicken piccata is a browned chicken breast in a bright lemon and caper sauce that comes together in one pan in under 35 minutes. The chicken stays tender because you pound it thin and cook it just until done, then build the sauce right in the same skillet.

Ingredients for Chicken Piccata

Chicken breasts are pounded thin so they cook fast and stay juicy. All-purpose flour browns the chicken and thickens the sauce slightly. Olive oil and butter create a rich cooking medium that browns the meat and flavors the sauce. Chicken broth adds body to the sauce, while lemon juice and lemon zest bring the bright, sharp flavor that defines the dish. Capers deliver a briny punch, and salt and black pepper season everything.

Why This Chicken Piccata Works

Pounding the chicken breasts to an even 1/4-inch thickness solves two problems at once: they cook through in minutes without drying out, and they brown better because more surface touches the hot pan. A thin cutlet is done in two to three minutes per side.

The flour coating browns deeply in butter and oil, building flavor on the chicken and also helping the sauce cling to it. You deglaze the pan with lemon juice and broth right after the chicken comes out, scraping up all those flavorful browned bits and turning them into sauce in seconds. The acid from the lemon and the brine from the capers balance each other and keep the sauce from tasting heavy.

Mistakes To Avoid

Crowding the pan causes the chicken to steam and turn pale instead of browning. Even if it feels wasteful, cook the breasts in two batches in a medium skillet, leaving space between each one. The extra five minutes is worth the color and flavor you gain.

Cooking the chicken past 165°F (74°C) dries it out, especially with thin cutlets. Check the thickest part with an instant-read thermometer at two minutes per side, and pull it off the heat the moment it hits 165°F. It will be barely cooked through but still moist.

Skipping the rest after browning means you lose the fond, the brown bits stuck to the pan that contain all the flavor. After the chicken is done, leave it on a plate for a minute while you deglaze the pan with lemon juice and scrape up every bit.

Using pre-squeezed lemon juice or juice from a concentrate creates a harsh, thin sauce that tastes sour instead of bright. Fresh lemon juice and zest give the sauce depth and make the whole dish taste alive. Squeeze the lemon while you cook.

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Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1/2 cup all-purpose flour (60 grams)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup chicken broth
• 3 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 3 tablespoons capers, drained

Step-by-step Instructions

1. Place one chicken breast on a cutting board and cover with plastic wrap. Pound with a meat mallet until the breast is an even 1/4 inch thick. Repeat with the remaining three breasts.
2. Mix the flour, salt, and black pepper in a shallow dish. Coat both sides of each pounded chicken breast in the flour mixture, shaking off excess.
3. Heat the olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams, about 2 minutes.
4. Place two chicken breasts in the pan and cook for 2 to 3 minutes until the bottom is golden brown. Flip and cook the other side for 2 to 3 minutes until the chicken reaches 165°F (74°C) at the thickest part when checked with an instant-read thermometer. Transfer to a plate.
5. Repeat with the remaining two chicken breasts, cooking 2 to 3 minutes per side until 165°F (74°C).
6. Pour the lemon juice into the hot pan and scrape the bottom with a wooden spoon for 30 seconds to release the browned bits. Add the chicken broth and stir for another 30 seconds until the liquid darkens.
7. Remove the pan from heat and stir in the lemon zest and capers. Return the cooked chicken to the pan and turn each piece to coat with the sauce.
8. Serve immediately, spooning the sauce over each breast.