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–+ servings

Chicken Piccata Recipe

Transform ordinary chicken into an extraordinary Italian-American classic with this authentic chicken piccata recipe. Tender cutlets are dredged in flour, pan-seared to golden perfection, and finished with a vibrant lemon-butter sauce studded with briny capers. Ready in just 35 minutes, this restaurant-quality dish is perfect for both weeknight dinners and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Italian, Italian-American
Servings 4 servings
Calories 335 kcal

Equipment

  • Large skillet
  • meat mallet
  • Sharp knife
  • Plastic wrap
  • plates for dredging

Ingredients
  

For the Chicken

  • 2 large boneless, skinless chicken breasts (about 2 pounds) butterflied into 4 cutlets
  • 1/2 cup all-purpose flour for dredging
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Piccata Sauce

  • 4 tablespoons unsalted butter divided
  • 3 tablespoons extra-virgin olive oil divided
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine such as Pinot Grigio
  • 1 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice from 1 large lemon
  • 3 tablespoons capers, drained
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup heavy cream optional, for creamy version

Instructions
 

  • Slice each chicken breast horizontally through the middle to create thin cutlets. Place between plastic wrap and gently pound to 1/4-inch thickness using a meat mallet.
  • Pat chicken dry with paper towels. Season both sides generously with salt and pepper. Place flour on a large plate and dredge each cutlet thoroughly, shaking off excess.
  • Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When the butter melts and begins to sizzle, add half the chicken cutlets.
  • Cook for 3-4 minutes per side until golden brown. Transfer to a plate and repeat with remaining chicken, adding more butter and oil as needed.
  • Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
  • Pour in white wine, scraping up the flavorful brown bits from the pan's bottom. Add chicken broth and lemon juice. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to reduce by half.
  • Lower heat and swirl in the remaining 2 tablespoons butter until melted and incorporated. Add capers and stir gently. For a creamier version, add heavy cream at this stage.
  • Return chicken to the pan and simmer for 2-3 minutes until heated through. Transfer to serving plates, spoon sauce generously over each portion, and sprinkle with fresh parsley.

Notes

For best results, use freshly squeezed lemon juice and serve immediately while the chicken is crispy and the sauce is hot. This dish pairs beautifully with angel hair pasta, mashed potatoes, or crusty Italian bread.

Nutrition

Calories: 335kcalCarbohydrates: 14gProtein: 3gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 47mgSodium: 607mgPotassium: 106mgFiber: 0.4gSugar: 1gVitamin A: 569IUVitamin C: 0.1mgCalcium: 21mgIron: 1mg
Keyword 30-minute meal, capers, chicken piccata, easy dinner, Italian chicken, lemon chicken, weeknight meal
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