Home›Recipes›Main Dishes›Chicken Piccata← Back to recipesMain DishesChicken PiccataPrep10 minCook20 minTotal30 min Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAdd to meal or plan Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdd all to shopping listClear checks2 large boneless, skinless chicken breasts, halved horizontally to make 4 cutletsAdd to shopping list2 tbsp (16 g) all-purpose flourAdd to shopping list2 tbsp (10 g) finely grated ParmesanAdd to shopping list1 tsp kosher saltAdd to shopping listCracked black pepper, to tasteAdd to shopping list1 tbsp (15 mL) olive oilAdd to shopping list2 tsp (10 g) butter, or additional oilAdd to shopping list2 tbsp minced garlicAdd to shopping list1 1/4 cups (300 mL) chicken brothAdd to shopping list1/2 cup (120 mL) half-and-half, heavy cream, evaporated milk, or whole milkAdd to shopping list1/3 cup (30-35 g) finely grated ParmesanAdd to shopping list2 tbsp capers, plus 2 tbsp more for garnishAdd to shopping list1 tsp cornstarch mixed with 1 tbsp (15 mL) water, optionalAdd to shopping list2-3 tbsp (30-45 mL) fresh lemon juice, about 1 lemonAdd to shopping list2 tbsp chopped fresh parsleyAdd to shopping listCooking-oil spray, as neededAdd to shopping listInstructionsCombine flour and 2 tbsp Parmesan in a shallow bowl. Season chicken with salt and pepper, dredge in the flour mixture, and shake off the excess.Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken until golden and the center reaches 165°F (74°C), about 3-4 minutes per side. Transfer to a warm plate.Add garlic to the skillet, adding a light spray of oil if needed, and cook about 1 minute. Reduce heat to medium-low; add broth and cream or milk. Bring to a gentle simmer.Stir in 1/3 cup Parmesan and capers. Simmer about 2 minutes. For a thicker sauce, quickly stir in the cornstarch slurry.Add lemon juice and simmer 1 minute. Return chicken to the pan and simmer gently for about 1 minute to coat and reheat.Serve with sauce over pasta, rice, steamed vegetables, or zucchini noodles. Garnish with extra capers, lemon slices, and parsley.Keep cookingRelated recipesMore in Main Dishes → Main DishesEasy Chicken Parmesan4 servings Main DishesCreamy Tuscan Chicken4 servings45 min Main DishesLemon Chicken with Lemon Butter Sauce Main DishesSkillet Lemon-Herb Chicken and Potatoes
