Chicken Piccata Recipe – Italian, American Special
This chicken piccata recipe is a beloved Italian-American classic, featuring pan-fried cutlets drenched in a bright lemon-caper chicken sauce enriched with buttery pan drippings. It’s a fabulously easy weeknight dinner that brings restaurant-style flair and zesty flavor to your table in just about 30 minutes.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Chicken Piccata Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (for dredging)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup dry white wine (or chicken broth for a non-alcoholic version)
- 1/4 cup capers, drained
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
How to make Chicken Piccata :
Prepare the Chicken:Place chicken breasts between two pieces of plastic wrap or parchment paper. Gently pound the chicken to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season both sides of the chicken with salt and pepper, then dredge the chicken in flour, shaking off the excess.
Cook the Chicken:Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 3-4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
Make the Piccata Sauce:In the same skillet, add the butter and let it melt, scraping up any browned bits from the bottom of the pan.
Add the lemon juice, white wine (or chicken broth), and chicken broth to the pan, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, reducing the sauce slightly.
Stir in the capers and cook for another minute.
Combine and Serve:Return the chicken to the skillet, spooning some of the sauce over the top. Simmer for another 2 minutes to heat the chicken through.
Remove from heat and sprinkle with fresh chopped parsley.
Serve the chicken with the sauce, and optionally garnish with lemon wedges.
Recipe Notes :
Truly quick to make—the thin-cut chicken sears fast, so focus on preparing sauce elements ahead for smooth timing.
Use thin-cut chicken—either butterfly or pound to even thickness for perfect doneness and better sauce absorption.
Delicious when served as a serve with pasta or rice dish—spoon the luscious sauce over noodles or a bed of rice to soak up every drop.
