Chicken Piccata with Chicken Broth
Chicken Piccata with Chicken Broth

Adding Depth of Flavor: Chicken Piccata with Chicken Broth


We provide a recipe for Chicken Piccata with chicken broth, which adds depth of flavor to the dish. The recipe includes instructions for preparing the chicken breasts, making the sauce with garlic, lemon juice, capers, and chicken broth, and serving the dish garnished with parsley.

Chicken Piccata with Chicken Broth
Chicken Piccata with Chicken Broth

We also suggest seasoning the chicken with salt and pepper for enhanced flavor and provide tips for making the recipe gluten-free or lighter.


Chicken Piccata is a classic Italian dish that is known for its tangy and savory flavor. The dish is made with chicken breasts that are dredged in flour and cooked in olive oil, then smothered in a lemon-caper sauce. In this blog post, we will explore how to add depth of flavor to Chicken Piccata by using chicken broth in the recipe.

If you want to enhance the flavors of your Chicken Piccata, seasoning it with salt and pepper will make a big difference. Be sure to season the chicken breasts before dredging them in flour and again after they are cooked. You can also season the sauce to taste with additional salt and pepper if needed.


To make Chicken Piccata with chicken broth, you will need the following ingredients:

  • 4 boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • Juice of 1 lemon
  • 2 tablespoons capers, drained
  • 2 tablespoons unsalted butter
  • Salt and pepper


Preparing the chicken breasts

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about ¼ inch. Season the chicken breasts with salt and pepper.

Dredging the chicken breasts in flour

Spread the flour on a plate and coat the chicken breasts in the flour, shaking off any excess.

Cooking the chicken breasts in olive oil

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Adding garlic to the pan

In the same skillet, add the garlic and cook for about 1 minute, or until fragrant.

Adding chicken broth to the pan

Add the chicken broth to the skillet and bring it to a simmer, scraping the bottom of the skillet to release any browned bits.

Adding lemon juice and capers

Add the lemon juice and capers to the skillet and stir to combine.

Reducing the sauce

Cook the sauce for about 5 minutes, or until it has reduced by half.

Adding butter to the pan

Remove the skillet from the heat and add the butter, whisking it until it has melted and the sauce is smooth.

Serving the chicken piccata

Place the chicken breasts on a serving platter and pour the sauce over the top. Garnish with chopped parsley and serve immediately.

Important Note

To make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Additionally, if you want to make this recipe lighter, you can omit the butter or use a smaller amount, and use a cooking spray instead of the olive oil.


By adding chicken broth to the recipe, you can give Chicken Piccata a richer, more complex flavor. The broth adds depth to the sauce and helps to balance out the tanginess of the lemon and capers. This recipe is easy to make and can be served with a variety of sides, such as pasta, rice, or roasted vegetables. Try making Chicken Piccata with chicken broth the next time you want to add some depth of flavor to your meal!

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