Name: Easy Chicken Piccata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large chicken breasts; Salt & pepper (to taste); Flour (for dredging); 4 tablespoons butter (divided); 1 tablespoon olive oil; ¼ cup chicken broth (or dry white wine); 1 tablespoon lemon juice + zest of 1 lemon; 1 tablespoon brined capers (drained); ½ cup heavy/whipping cream; Garnish (optional) chopped parsley and/or freshly grated parmesan cheese; ¼ teaspoon garlic powder

👨‍🍳 Instructions

✨ Meez Magic · 7 steps → 13 actions

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Immersive step-by-step Cook Mode with timers.

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Slice the chicken breasts lengthwise (butterfly then cut in half) to make 4 thinner cutlets

Trim off any fat from the chicken

Season the chicken generously with salt, pepper, and garlic powder

Coat the chicken in flour

Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat

Once the pan is hot, cook the chicken pieces until golden, about 4-5 minutes per side

Transfer the chicken to a plate

Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet

Scrape up any browned bits from the pan

Stir in the cream and return the pan to the heat

Once it's bubbling again, add the chicken back into the pan

Cook until the chicken is cooked through and the sauce has reduced to your liking, turning down the heat if bubbling furiously and adding more broth if the sauce thickens too much

Garnish with freshly chopped parsley and/or parmesan cheese if desired

🎉

You're all done!

Enjoy your easy chicken piccata — and don't forget to share.

From Cook Mode

Tips as you cook

Gather IngredientsMise en place makes cooking easier
Butterfly ChickenKeep knife parallel to cutting board
Watch out · Trim FatA sharp knife makes trimming easier
Season ChickenSeason both sides evenly
Dredge in FlourShake off excess flour for a light coating
Heat Butter & OilWait until butter foams before adding chicken
Watch out · Cook ChickenDon't overcrowd the pan
Remove ChickenRest chicken while making the sauce

Swaps, storing and making ahead

Good to know

Swaps

No heavy cream? You can leave it out for a thinner, more traditional piccata sauce.

Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet over low heat until steaming hot, so the sauce doesn't break.