Dylan Dreyer Chicken Piccata Recipe


Chicken piccata is a classic Italian dish that is both flavorful and satisfying. The combination of tender chicken, tangy lemon, and savory capers creates a delicious and refreshing meal. This recipe for Dylan Dreyer's chicken piccata is easy to follow and will surely impress your family and friends.

Prep time: 15 minutes Cook time: 20 minutes


  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers, drained
  • 1/4 cup chopped fresh parsley


  1. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
  2. In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
  3. In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the chicken broth, lemon juice, and capers. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.
  5. Reduce the heat to low and return the chicken breasts to the skillet. Simmer for an additional 2-3 minutes, or until the sauce has slightly thickened.
  6. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted and incorporated into the sauce.
  7. Garnish the chicken piccata with chopped fresh parsley and