Easy Chicken Piccata

Chicken Piccata – no one will ever guess how easy this is! With a few simple ingredients, you can make a restaurant-quality meal! Chicken, garlic, butter, lemon, and capers. Ready in under 20 minutes! Serve over pasta, polenta, or mashed potatoes. This is a keeper!

chicken piccata over pasta

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Chicken Piccata is a dish that sounds fancy and complicated but it isn’t.  It is actually a very simple dish to make, with ingredients you probably already have in your pantry right now!

chicken piccata over pasta

As I said, this chicken is super easy to make. Start with coating some chicken cutlets in flour and parmesan cheese. Pan sear the chicken until done and remove it from the skillet. Next make the sauce in the skillet with chicken broth or white wine, garlic, lemon juice, and capers. Bring the sauce to a boil and let it simmer until it has been reduced by half. Add the chicken back to the skillet and serve.

I used chicken cutlets, but this would also be good with chicken thighs. Make sure to cook the chicken until it reaches an internal temperature of 165ºF. Feel free to toss in some mushrooms and artichokes to the sauce. YUM!

chicken piccata over pasta

This dish was restaurant quality!  It would be a great dish for a dinner party.  It was super easy to put together and turned out delicious. I served mine over angel hair pasta. It would also be good over polenta or mashed potatoes. Sometimes I double the sauce recipe because we like a lot of sauce with our pasta. This will be a regular meal at our house.

We serve the chicken with some bread and a salad. Here are a few of our favorite recipes from the blog that go great with this lemon chicken:

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chicken piccata over pasta

Chicken Piccata

Yield: 3 people
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Chicken Piccata – no one will ever guess how easy this is! With a few simple ingredients, you can make a restaurant-quality meal! Chicken, garlic, butter, lemon, and capers. Ready in under 20 minutes!

Equipment:

Ingredients:

  • 6 boneless skinless chicken cutlets
  • 2 Tbsp grated Parmesan cheese
  • cup flour
  • Salt and pepper
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 1 tsp minced garlic
  • 1 cup chicken stock or white wine
  • 6 Tbsp lemon juice
  • dash red pepper flakes, optional
  • ¼ cup brined capers

Instructions:

  • Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture.
  • Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces to the skillet. Brown well on each side, about 3 minutes per side.
  • Remove the chicken from the pan and reserve on a plate. Repeat with remaining chicken. Cover plate with aluminum foil and keep warm in the oven while you prepare the sauce.
  • Add the chicken stock (or white wine), garlic, lemon juice, and capers to the pan. 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. Serve over cooked pasta or mashed potatoes, if desired.

Notes:

I used chicken cutlets, but this would also be good with chicken thighs. Make sure to cook the chicken until it reaches an internal temperature of 165ºF.
Feel free to toss in some mushrooms and artichokes to the sauce. 

Steph

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Comments

  1. I saw the garlic listed in the ingredients, but never saw it used in the actual recipe. Did I miss something?

  2. This dish is absolutely delicious!! But, one question…how do I keep the chicken from turning dark brown when the oil is cooking? I used canola oil, instead of olive oil. Would that have made the difference?

  3. I made this tonight for Pete and I and it was spectacular!! This will become a regular in our house. It was so simple to make!

    Ashley

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