Chicken Piccata Recipe
This easy chicken piccata recipe features golden pan-fried chicken cutlets in a bright lemon-butter sauce with capers. Simple ingredients, big flavor!
Ingredients
- For the Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- ½ cup all-purpose flour for dredging
- 3 Tbsp olive oil
- 2 Tbsp unsalted butter
- For the Piccata Sauce:
- ½ cup dry white wine like Pinot Grigio or Sauvignon Blanc
- ¾ cup chicken broth
- 3 Tbsp fresh lemon juice about 1½ lemons
- 2 Tbsp capers drained and rinsed
- 3 Tbsp unsalted butter for that silky sauce finish
- 1 Tbsp all-purpose flour optional, for a thicker sauce
- To Garnish:
- Fresh parsley chopped
- Lemon slices for serving
Instructions
- Prepare the Chicken
- Slice each chicken breast in half horizontally, making two thin chicken cutlets per breast.
- Place between plastic wrap and gently pound to an even ½-inch thickness using a meat mallet or rolling pin.
- Season both sides with salt and pepper.
- Lightly dredge in flour, shaking off the excess.
- Pan-Fry the Chicken
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken (in batches if needed).
- Cook for 3–4 minutes per side, until golden brown and crisp.
- Transfer to a plate and tent with foil to keep warm.
- Deglaze and Make the Sauce
- Pour in the white wine, scraping up the brown bits with a wooden spoon.
- Simmer for about 2 minutes to cook off the alcohol.
- Add chicken broth, lemon juice, and capers.
- Let it bubble for 2–3 minutes until slightly reduced.
- Finish the Sauce
- Whisk in butter, one piece at a time, until melted and glossy.
- For thicker sauce, sprinkle in flour while whisking.
- Taste and adjust with extra lemon, butter, or salt as needed.
- Combine and Serve
- Return chicken cutlets to the pan, spooning sauce over them.
- Simmer 1–2 minutes until heated through.
- Garnish with fresh parsley and lemon slices.
- Serve hot over pasta, rice, or potatoes.
Notes
- Pound evenly: Thin chicken cooks faster and stays juicy.
- Don’t overcook: Chicken is done at 165°F internal temperature.
- Use fresh lemon juice: It brightens the sauce naturally.
- Deglaze the pan: Those brown bits make the sauce restaurant-quality.
- Balance flavors: Adjust butter or lemon for richness and acidity.
- Make ahead: Store in an airtight container up to 3 days; reheat gently with a splash of broth.
- Freezer-friendly: Freeze up to 2 months and thaw before reheating.
- Serving ideas: Serve over pasta, rice, or with crusty bread to soak up the lemony sauce.