Chicken Piccata Recipe

best chicken piccata in a non-stick caraway skillet with lemon slices.

5 from 1 vote

Tender chicken cutlets are lightly dredged in flour, pan-seared until golden, then finished in a bright lemon butter sauce with white wine and briny capers. This easy Chicken Piccata Recipe is ready in just 30 minutes but feels totally restaurant-worthy.

Prep Time10

Cook Time20

Total Time30

Course: Chicken

Cuisine: American, Italian

Diet: Low Lactose

Servings: servings

Author: Kellie

Cost: $15

Equipment

Large 12-inch skillet
Meat mallet or rolling pin
shallow dish
Instant Read Thermometer

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter divided
2 garlic cloves minced
1/2 cup dry white wine
3/4 cup chicken stock
3 tablespoons fresh lemon juice
2 tablespoons capers drained
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
Lemon wedges for serving

Instructions

Slice the chicken breasts in half horizontally to create thin cutlets. Pound lightly to an even 1/4-inch thickness, if needed. Season both sides with the salt and pepper.
Place the flour in a shallow dish. Lightly coat each chicken cutlet in flour, shaking off the excess.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches as needed to avoid overcrowding the pan.
Cook for 3-4 minutes per side, until golden brown and the thickest part of the chicken reaches 165°F. Transfer the chicken to a plate and keep warm.
Reduce the heat to medium. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant.
Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Simmer for 2-3 minutes, or until the wine is reduced by about half.
Stir in the chicken stock, lemon juice and capers. Simmer for 3-4 minutes, until the sauce is slightly reduced.
Reduce the heat to low. Stir in the remaining 2 tablespoons of butter, one tablespoon at a time, until melted and the sauce is silky and glossy. Stir in the lemon zest.
Return the chicken and any accumulated juices to the skillet. Spoon the lemon-caper sauce over the chicken and simmer for 1-2 minutes, just until warmed through.
Sprinkle with the fresh parsley and serve immediately with lemon wedges.

Notes

No wine: Replace the white wine with an equal amount of additional chicken stock. Add another teaspoon of fresh lemon juice at the end to brighten the sauce.
Use thin chicken cutlets: Thin, evenly sized cutlets cook quickly and evenly and are less likely to dry out. Aim for approximately 1/4-inch thickness.
Don't overcrowd the skillet: Cook the chicken in batches if needed. Crowding the pan causes the chicken to steam instead of developing a golden crust.
Don't skip the browned bits: When you add the wine, scrape up all those flavorful browned bits from the bottom of the skillet. They're one of the keys to a flavorful piccata sauce.
Add the butter over low heat: Lowering the heat before adding the final butter helps it melt smoothly into the sauce instead of separating and becoming oily.
For more lemon flavor: Stir in an additional tablespoon of fresh lemon juice just before serving.
Gluten-free option: Substitute a cup-for-cup gluten-free all-purpose flour for the regular flour.
Storage: Store leftover Chicken Piccata with the sauce in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently in a skillet over medium-low heat until warmed through. Add a splash of chicken stock if the sauce has thickened during refrigeration. Avoid overcooking, since the thin chicken cutlets can dry out quickly.
Freezing: Cool completely and freeze the chicken with the sauce in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

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