Mom’s Best Chicken Piccata is a recipe where the chicken simmers in a lemon-butter sauce for 12 minutes until it’s perfectly tender and juicy and practically melts in your mouth. Boneless, thinly sliced chicken cutlets are sauteed for a few minutes and simmered in a sauce made with wine, lemon juice, butter, capers and chicken broth. Cooked all in one skillet, juicy and full-flavor, and ready in about 30 minutes makes this the BEST chicken piccata ever!
Chicken Piccata is a crowd-pleaser and its zesty lemon flavor is delicious!
A classic dish, mom’s recipe for best chicken piccata definitely transforms everyday chicken cutlets into something spectacular! Healthy and tasty, combining fresh lemon juice, extra virgin olive oil, capers, chicken broth and white wine creates a rich and savory sauce with no fuss.
This recipe for chicken piccata will feed a family of 2 to 4, and I enjoy serving it with a side of our oven-baked parsnip fries. You can also serve it with oven steak fries, as a side along with a green salad to complete the meal.
First, it’s best to buy chicken cutlets at your local butcher, simply because they clean, pound and thinly slice them perfectly for you. You may pay a little more but it’s definitely worth it and shopping local supports your local butchers.
Keep in mind, packages of chicken cutlets from the supermarkets don’t come thoroughly cleaned and you will have to do some of the work; you even may have to slice them thinner yourself.
What makes this the Best Chicken Piccata?
Dusting the chicken cutlets with flour gives some added texture. The chicken retains its moisture while cooking, making them very tender and juicy. If you make chicken piccata without the flour, the chicken will turn out tough and even dry.
Then simmering the chicken with capers gives the sauce more flavor. There’s no need to add any additional salt to this recipe, at least I didn’t think so. The capers are salty enough to give this chicken piccata and its sauce a lot of depth in flavor.
Also, mom prefers to use fresh lemon juice with this recipe. The more lemon flavor the more we love it! So I chose to use 2 large lemons, rather than small ones.
When you try our Mom’s Best Chicken Piccata , you will see for yourself how tender and juicy it is. It practically melts in your mouth!
Also try our: Veal Piccata with Lemon. It’s made with thin slices of veal and it too is juicy and tender with every bite!
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Mom's Best Chicken Piccata
Recipe type: Dinner
Serves: 2 to 4
Mom's Best Chicken Piccata are made with boneless thinly sliced chicken cutlets sauteed for a few minutes and finished off with a lemon-butter sauce until the chicken cooks perfectly. Juicy and delicious, cooked all in one skillet and ready in 30 minutes makes this the BEST chicken piccata ever!
- 1 (16-ounces) package thin boneless chicken cutlets
- ¼ cup all-purpose flour, for dusting
- 1 garlic clove - thinly sliced
- 2 Tbsp. extra virgin olive oil, plus extra, if needed
- 3 Tbsp. unsalted butter - divided
- dash of crushed red pepper flakes
- 1 + ½ Tbsp. capers
- 2 lemons -divided (1 lemon juiced, and 1 lemon cut ¼-inch slices)
- ¼ cup white wine
- ¼ cup low-sodium chicken broth
- fresh chopped parsley, as garnish
- optional: salt and pepper to taste
- First, take chicken cutlets and cut each piece in half if they are too large. Then lightly sprinkle on top with some salt and black pepper.
- Take each piece of chicken (one at a time) and coat both sides with flour, and shake off excess flour. Set aside.
- In a large deep skillet, and on medium heat, heat 2 tablespoons of olive oil with 1 tablespoon of butter. Add in sliced garlic. When the oil is hot, add in the chicken pieces and saute the chicken for 1 to 2 minutes per side, or until golden. This takes about 5 minutes. The chicken will absorb some of the olive oil while cooking. Therefore, as you are sauteing the chicken, if you need to add more oil in the pan, then add an additional tablespoon while sauteing the chicken.
- Then remove each chicken cutlet as they are cooked, and transfer to a nearby plate.
- In the same skillet, pour in the wine, juice of one lemon, and a dash of crushed red pepper flakes. Scrape the bottom of the pan with a wooden spoon to deglaze the lemon sauce, about 1 minute. Add in 2 tablespoons of butter.
- Transfer the chicken back into the skillet,and pour in chicken broth and toss in the capers. COVER with a lid. Allow to sauce to come to a low boil, about 2 minutes. Lower the heat to lowest. Then top each chicken with thin slices of lemon and COVER again.
- Allow the chicken piccata to simmer for 8 to 10 minutes more. Turn off heat.
- Uncover and sprinkle with some freshly chopped parsley. And serve.
- Yields: 2 to 4 servings