Delicious pot of chicken piccata

Chicken Piccata

This bright, flavorful dish is easy enough to make for a delicious weeknight dinner. Full of lemony, briny, buttery flavor, it’s sure to quickly become a regular on your menu.

We love this simple chicken piccata recipe and hope you will too! Snap a photo of your beautiful finished dish and tag us on Instagram using @shiftsetgo and #shiftsetgo.


Serves: 4

Prep time: 10 minutes
Cook time: 20 minutes

Stage: 3

4 boneless, skinless chicken breasts (about 1 lb total)
Salt and black pepper, to taste
7 TBSP butter
1/4 cup capers, drained
Juice from 3 lemons
Zest of 3 lemons, divided use
1/2 cup chopped, fresh parsley


  1. Place 1 chicken breast between 2 sheets of plastic wrap. Using a meat mallet, or rolling pin, gently pound the chicken until it is approximately ½-inch thick. Season well with salt and pepper. Repeat with remaining chicken breasts.  
  2. Melt 2 TBSP of the butter in a large skillet set over a medium-high heat. Add the chicken to the pan (you don’t want to crowd the pan so you may need to cook in batches) and cook until nicely browned, about 4 minutes.  Flip chicken and cook second side until golden brown, about 4 minutes more. Remove chicken from pan, cover to keep warm, and set aside.  
  3. Add the remaining 5 TBSP of butter to the pan. Cook, stirring continuously, for about 2 minutes or until the butter is fully melted and has turned a golden-brown color. Be careful, it can burn quickly! 
  4. Add the capers and sauté for 1 minute. Add the lemon juice and half of the lemon zest, stirring to combine. Transfer the chicken and juices back to the skillet. Cook, flipping the chicken occasionally, for 3-4 minutes or until chicken is cooked through and the sauce has thickened slightly. Remove pan from heat.  
  5. To serve: Divide chicken among 4 serving plates. Top each with some of the sauce. Top each with the parsley and remaining lemon zest and serve. 

Make sure the chicken has space between each breast in the skillet to allow for browning. Overcrowding the pan will cause it to steam and not brown. If needed, cook only 2 breasts at a time to allow for sufficient spacing.

Once you place the chicken in the hot skillet do not move or touch it. Let it sit, untouched, the full 4 minutes (or longer if needed) in order to brown properly. You’ll know it’s ready to flip when it comes up easily from the pan. If chicken is stuck to the pan, it isn’t browned yet!

Nutrition Facts (per serving):
Calories: 323 
Total Fat: 23g 
Total Carbs: 2.5g 
Fiber: 0.5g 
Sugars: 0.5g 
Protein: 26g

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