Bring the flavors of Italy to your table with this classic, much-loved Chicken Piccata. Perfectly tender, golden-brown chicken breasts are finished in a creamy pan sauce that is made bright and punchy with lemons and capers. A crave-worthy dish that is sure to impress but so easy to throw together, you couldn't mess it up even if you tried.
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 4to 6
Ingredients
For The Chicken
2-3boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4cupall-purpose flour
2-4Tablespoonsolive oil, or more as needed
1-2Tablespoonsunsalted butter
For The Piccata Sauce
1/2cupdry white wine
1/2cupchicken stock
3tablespoonslemon juice (see notes)
1/4cupcapers, optionalbut delicious
2Tablespoonsunsalted butter
1/4cupfinely chopped fresh parsley, for garnish
lemon slices, optional for serving
Instructions
Slice the chicken breasts in half horizontally. If necessary, pound them a little thinner (see notes). Pat chicken cutlets dry. Season on both sides with salt and black pepper.
Place the flour in a shallow bowl. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Working in batches, if necessary, sear the chicken until deep golden brown, about 3 to 4 minutes per side, (add more olive oil and butter between batches, if needed). Transfer the chicken pieces to a plate.
Add the wine and broth to the skillet and use a wooden spoon to scrape up any brown bits that stuck to the bottom of the pan. Simmer until mixture reduces by half, about 2 to 3 minutes. Stir in the lemon juice, capers and butter and cook until butter is melted and a smooth sauce forms, about 2 minutes more.
Return all the chicken pieces to the pan. Bring sauce to a simmer, spooning the sauce over the chicken to coat. Let it simmer for 3 to 5 minutes, or until sauce is silky and chicken is cooked through.
Transfer chicken pieces to a serving platter and top with sauce. Garnish with fresh chopped parsley and lemon slices. Serve immediately.
Notes
Lemon juice. The lemons I have been getting lately are very juicy. I can easily get 3 tablespoons from 1 lemon. That said, some lemons can be a lot less juicy so you may need two. Feel free to add more, or less, lemon juice to taste. Pound the chicken. If your chicken breasts aren't too thick, you can skip the pounding. Once halved, if the chicken pieces seem too thick give them a gentle pound; Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound lightly to 1/4-inch thickness using a meat mallet or rolling pin. To store: Leftover chicken piccata can be stored in an airtight container, along with any sauce, in the fridge for up to 4 days.
To freeze: This chicken piccata dish freezes well so you may want to make a double batch. Place cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months.