Chicken Piccata

Name: Chicken Piccata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 1.5 lb Boneless Skinless Chicken Breast (About 2 large breasts); 0.5 cup All-Purpose Flour (For dredging); 1 tsp Salt (Or to taste); 0.5 tsp Black Pepper (Freshly ground); 4 tbsp Unsalted Butter (Cold and divided); 2 tbsp Olive Oil; 0.25 cup Dry White Wine (Such as Sauvignon Blanc or Pinot Grigio); 1 cup Chicken Broth (Low sodium recommended); 3 tbsp Lemon Juice (Freshly squeezed); 3 tbsp Capers (Drained and rinsed); 2 tbsp Fresh Parsley (Chopped, for garnish)

RATING

4.6/5(178)

TASTE SCORE

9/10

Tender, thin chicken cutlets pan-fried to a golden brown, then bathed in a bright, zesty sauce of lemon, butter, and capers. This classic Italian-American dish is impressively quick and perfect for a weeknight dinner.

PREP

15m

COOK

15m

SERVES

1 CUTLET WITH SAUCE

526 cal

SERVINGS

METHOD · 5 STEPS

Prepare the Chicken
1.Slice the chicken breasts horizontally to create 4 thinner cutlets. If they are very thick, you may get more.
2.Place each cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to an even 1/4-inch thickness. This ensures they cook quickly and evenly.
3.Pat the chicken cutlets completely dry with paper towels.
Dredge the Chicken
1.In a shallow dish, whisk together the all-purpose flour, salt, and black pepper.
2.Working one at a time, lightly coat each chicken cutlet in the flour mixture. Gently shake off any excess flour; a thin, even coating is all you need.
Pan-Fry the Chicken
1.In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat until the butter is melted and foaming.
2.Carefully place two chicken cutlets in the skillet, ensuring not to overcrowd the pan. Cook for about 2-3 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 74°C).
3.Transfer the cooked chicken to a plate and set aside. Repeat the process with the remaining chicken cutlets.
Create the Piccata Sauce
1.Reduce the heat to medium. Pour the white wine into the skillet to deglaze, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom of the pan. Let it simmer for about 1 minute until it has reduced by about half.
2.Stir in the chicken broth, fresh lemon juice, and capers. Bring the sauce to a simmer and let it cook for 3-4 minutes, allowing it to reduce and thicken slightly.
3.Remove the skillet from the heat. Add the remaining 2 tablespoons of cold butter and whisk continuously until it has melted completely, creating a smooth, emulsified sauce.
Combine and Serve
1.Return the cooked chicken cutlets to the skillet, nestling them into the sauce.
2.Spoon some of the sauce and capers over the top of each cutlet. Let them warm through for about 30 seconds.
3.Garnish generously with fresh parsley and serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the best flavor, always use freshly squeezed lemon juice. Bottled juice can have a metallic or overly acidic taste.
2
Do not overcrowd the skillet when frying the chicken. Cook in batches to ensure each piece gets a beautiful golden-brown crust.
3
The key to a silky, non-greasy sauce is to remove the pan from the heat before whisking in the final two tablespoons of cold butter. This creates a stable emulsion.
4
Patting the chicken completely dry before dredging helps the flour adhere better and results in a crispier coating.
5
Chicken Piccata is best served immediately over angel hair pasta, mashed potatoes, or with a side of steamed asparagus or spinach.

RECIPE VARIATIONS

Adapt it for your goals.

Protein Swap

For a more traditional dish, use veal scaloppine instead of chicken. Thinly pounded pork cutlets also work wonderfully.

Creamy Sauce

For a richer, more decadent sauce, add 2-3 tablespoons of heavy cream to the sauce along with the chicken broth.

Gluten Free

Gluten-Free

Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend for dredging the chicken.

Non Alcoholic

Non-Alcoholic

Omit the white wine and deglaze the pan with an equal amount of extra chicken broth plus 1 teaspoon of white wine vinegar or extra lemon juice to maintain the acidity.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Lean Protein

Chicken breast is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.

brain

Rich in B Vitamins

Chicken is a good source of B vitamins, particularly Niacin (B3) and Pyridoxine (B6), which are crucial for converting food into energy and supporting brain health.

immune

Contains Antioxidants

The fresh lemon juice provides a good dose of Vitamin C, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.

QUESTIONS?

Frequently asked questions

Chicken Piccata can be part of a balanced diet. It's high in lean protein from the chicken. However, the sauce is made with a significant amount of butter, making it higher in fat and calories. To make it healthier, you can reduce the amount of butter used.