Chicken Piccata
Ingredients:
- 2 chicken breasts, sliced or pounded thin
- Salt and black pepper
- 1/3 cup flour, for coating
- 2 tbsp avocado oil
- 1 tbsp butter
- 1/2 cup chicken broth
- 2 tbsp capers, drained
- 1 lemon, juiced
- 1 tbsp chopped parsley, for serving
Method:
Start Cooking- Slice or pound chicken breasts to an even thickness. Season both sides with salt and pepper.
- Dredge in flour and shake off the excess.
- Heat avocado oil and butter in a skillet over medium heat.
- Cook for 3–4 minutes per side until golden and cooked through.
- Remove and set aside.
- In the same pan, add chicken broth, lemon juice, and capers.
- Scrape up any browned bits from the pan.
- Simmer for 2–3 minutes until slightly reduced.
- Optional: add 1 tbsp butter and stir until the sauce is smooth and glossy.
- Return the chicken to the pan and spoon the sauce over the top.
- Simmer for 1–2 minutes to warm through.
- Top with parsley if using. Serve immediately. Bon appétit.
Notes:
- Slice or pound the chicken evenly so it cooks at the same rate and stays tender.
- Don’t overcrowd the pan, cook in batches if needed.
- Let the sauce simmer just enough to reduce slightly, it should stay light, not thick.
- Finish with butter for a smooth, balanced sauce.
- Add garlic for a deeper savory base.
- Use white wine instead of part of the broth for more depth.
- Add a splash of cream for a softer, richer sauce.
- Serve over pasta, rice, or mashed potatoes.
- Add spinach or asparagus to make it a full meal.
- Serve warm with something that can soak up the sauce.
- Pasta, rice, or crusty bread all work beautifully.
- A simple green salad on the side keeps it fresh and balanced.
Nutrition:
FROM THE PANTRY
Chicken piccata
WHY WE LOVE IT
The dish perfectly balances the richness of butter and savory chicken with the sharp acidity of lemon and the salty punch of capers, pairing beautifully with pasta, rice, or roasted vegetables.
A LITTLE STORY
The word “piccata” comes from Italian and refers to a classic way of preparing meat.
Traditionally made with veal, the dish evolved in the United States as cooks adapted it with chicken, which was more accessible and affordable.
DID YOU KNOW?
“Piccata” is a method, not just a dish.
It refers to thinly pounded meat, lightly coated in flour, then sautéed and finished with a simple sauce.
Capers add a unique salty, briny flavor that defines the dish. If you don’t have them, chopped green olives can work, or you can skip them and let the lemon and butter shine, as in some traditional versions.