Flavorful Chicken Piccata Recipe

  • Author: Adapted from Giada
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half or two packages of chicken thighs pounded out very thinly
  • 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
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed


  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
  3. When butter and oil start to sizzle, add as many chicken pieces that will fit in the pan.
  4. Cook for 3-5 minutes until chicken is golden brown.
  5. When chicken is browned, flip and cook other side for 5 minutes.
  6. Remove and transfer to plate.
  7. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
  8. When butter and oil start to sizzle, add the other pieces of chicken and brown both sides in same manner.
  9. Remove pan from heat and add chicken to the plate.
  10. Into the pan add the lemon juice, stock and capers.
  11. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
  12. Once the liquid comes to a boil. return all the chicken to the pan and simmer for 5 minutes.
  13. Remove chicken to platter.
  14. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
  15. Pour sauce over chicken and garnish with parsley.


To make this paleo, omit dredging the chicken in flour or use almond flour as a substitute. Serve with roasted broccoli. If not paleo, serve with bread or over pasta.