Go Back
Close-up of golden-brown chicken cutlets draped in a translucent pale yellow lemon-butter sauce for a Chicken Piccata Recipe.

Chicken Piccata Recipe: The Ultimate Crispy Lemon Butter Guide

This Chicken Piccata Recipe features thin, pan-seared cutlets in a glossy lemon-butter sauce with salty capers and fresh parsley. A 30-minute restaurant-quality dinner that is perfectly golden-brown and citrusy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chicken Piccata Ingredients
  • 1.5 lbs Chicken Breasts 680g, sliced into thin cutlets
  • 1/2 cup All-Purpose Flour 65g, for dredging
  • 2 tbsp Extra Virgin Olive Oil 30ml
  • 4 tbsp Unsalted Butter 56g, divided and cold
  • 1/2 cup Chicken Stock 120ml
  • 1/4 cup Fresh Lemon Juice 60ml
  • 3 tbsp Brined Capers 45g, drained
  • 1 large Lemon Sliced into thin circles
  • 1/2 cup Fresh Parsley 15g, chopped

Equipment

  • 1 Large Skillet Stainless steel or cast iron preferred
  • 1 Meat Mallet For pounding chicken cutlets
  • 1 White Ceramic Bowl For serving

Method
 

Prepare the Chicken
  1. Pound chicken cutlets to an even 1/4-inch (6mm) thickness using a meat mallet.
  2. Dredge each piece in seasoned flour (1/2 cup / 65g), shaking off excess for a light coating.
Sear the Chicken
  1. Heat oil (2 tbsp / 30ml) and butter (1 tbsp / 15g) in a skillet. Sear chicken for 2-3 minutes per side until golden-brown and crisped.
Make the Sauce
  1. Remove chicken. Add stock (1/2 cup / 120ml) and lemon juice (1/4 cup / 60ml) to the pan, scraping the bottom.
  2. Add capers and lemon slices. Whisk in remaining cold butter (3 tbsp / 42g) until the sauce is glossy and translucent.
Finish and Serve
  1. Toss chicken back in the sauce to coat. Serve in a white ceramic bowl with a heavy garnish of fresh parsley.

Notes

Always use cold butter to finish the sauce for a professional glossy emulsion.
Do not overcrowd the pan or the chicken will steam rather than crisp.