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Chicken Piccata

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Quick-cooking chicken cutlets are a busy home cook’s best friend. While we love breaded cutlets, the process of breading them can take more time than we have on some nights. That’s when we do a quick dredge in flour and make this simple Chicken Piccata. A quick lemon-butter sauce and capers make simple cutlets taste special. If someone in your family doesn’t like capers, you can skip them. It’s not quite the same, but this will still be totally delicious.

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Chicken Scaloppine recipe | Didn't I Just Feed You podcast

Chicken Piccata

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  • Author: Stacie and Meghan
  • Total Time: 30 minutes
  • Yield: 4 to 6


2.5 lbs thinly sliced chicken cutlets

1 cup flour

2 ¼ teaspoons salt, divided

1 teaspoon ground black pepper

2 tablespoons olive oil, plus more as needed

3 tablespoon unsalted butter, divided

½ cup chicken broth

¼ cup fresh lemon juice

2 tablespoons capers
Fresh parsley, for garnish (optional)


  1. Pat chicken cutlets dry with paper towels; set aside. Place flour, 2 teaspoons salt, and ground pepper in a large, shallow bowl and use a whisk or fork to mix well. Dredge chicken cutlets through the seasoned flour, coating well and shaking off excess.
  2. Add 2 tablespoons olive oil and 1 tablespoon butter to a large saute pan set over medium-high heat. Once the butter has melted, add chicken cutlets, being careful not to overcrowd the plan. Only about half of the cutlets will fit in a 12-14” skillet, so you’ll cook them in two stages. Brown the chicken on one side for 3 minutes, flip, and brown on the other for another 3 minutes. Transfer to a serving platter, add another 1 tablespoon of butter to the skillet, and once it melts, cook the remaining chicken, 3 minutes on each side.
  3. Once you transfer the last of the chicken onto the serving plate, reduce the heat to medium-low and add the broth and lemon juice. Use a wooden spoon or silicone spatula to stir, scraping up any browned bits. Add the final tablespoon of butter, allow it to melt, and continue cooking the sauce for about 2 minutes or until it thickens to desired consistency. Remove from heat and pour the sauce over the chicken cutlets. Garnish with parsley, if using. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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