Home›Recipes›Main Dishes›Chicken Piccata← Back to recipesMain DishesChicken PiccataPrep10 minCook20 minTotal30 min Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAan maaltijd of plan toevoegen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles aan boodschappenlijst toevoegenClear checks2 large boneless, skinless chicken breasts, halved horizontally to make 4 cutletsAan boodschappenlijst toevoegen2 tbsp (16 g) all-purpose flourAan boodschappenlijst toevoegen2 tbsp (10 g) finely grated ParmesanAan boodschappenlijst toevoegen1 tsp kosher saltAan boodschappenlijst toevoegenCracked black pepper, to tasteAan boodschappenlijst toevoegen1 tbsp (15 mL) olive oilAan boodschappenlijst toevoegen2 tsp (10 g) butter, or additional oilAan boodschappenlijst toevoegen2 tbsp minced garlicAan boodschappenlijst toevoegen1 1/4 cups (300 mL) chicken brothAan boodschappenlijst toevoegen1/2 cup (120 mL) half-and-half, heavy cream, evaporated milk, or whole milkAan boodschappenlijst toevoegen1/3 cup (30-35 g) finely grated ParmesanAan boodschappenlijst toevoegen2 tbsp capers, plus 2 tbsp more for garnishAan boodschappenlijst toevoegen1 tsp cornstarch mixed with 1 tbsp (15 mL) water, optionalAan boodschappenlijst toevoegen2-3 tbsp (30-45 mL) fresh lemon juice, about 1 lemonAan boodschappenlijst toevoegen2 tbsp chopped fresh parsleyAan boodschappenlijst toevoegenCooking-oil spray, as neededAan boodschappenlijst toevoegenInstructionsCombine 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
