Skip to main content

This Chicken Piccata dish is the perfect weeknight meal with a prep time of just  minutes. Don’t let the quick prep fool you though, this dish is also tasty enough to serve to guests for a wonderful Sunday meal. Double the recipe and enjoy leftovers for lunch though the week!

Total Time:  Prep 15 Min.  Cook: 25 Min.   


  • 2 Skinless and boneless chicken breasts, butterflied and then cut in half

  • Sea Salt and Freshly ground black pepper

  • All-purpose flour, for dredging

  • 6 tablespoons unsalted butter

  • 5 tablespoons extra-virgin olive oil

  • 1/3 cup fresh lemon juice

  • ½ cup chicken broth

  • ¼ cup brined capers, rinsed

  • 1/3 cup fresh parsley, chopped


  1. Season chicken with salt and pepper.

  2. Dredge chicken in the flour and shake off excess.

  3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chick is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate.

  4. Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil. When the butter and olive oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner.

  5. Remove pan from heat and add chicken to the plate.

  6. Into the pan add the lemon juice, stock and capers. Return to the stove and bring to a boil, scraping up all the brown bits from the pan for extra flavour. Check for seasoning.

  7. Return all of the chicken to the pan and simmer for 5 minutes.

  8. Remove the chicken to a platter. Add remaining 2 tablespoons of butter to the sauce and whisk vigorously. Pour sauce over the chicken and garnish with parsley.

Enjoy this dish with a glass of Vin Bon White Riesling. (That is, of course, if you’re not enjoying those leftovers at work!)

Recipe courtesy of Giada De Laurentiis

Leave a Reply