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Chicken Piccata

Chicken Piccata

A bright, restaurant-worthy classic that comes together in under 45 minutes. Thin chicken cutlets are dredged in flour, pan-fried until golden, then finished in a silky lemon-butter-caper sauce. Tangy, buttery, and deeply satisfying — serve over pasta, rice, or with crusty bread to soak up every drop of that sauce.

4 servings · Prep 15 min · Cook 20 min · Total 35 min

Italian · Dinner · Main Course

Ingredients

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Main

  • 2 lb boneless skinless chicken breasts halved horizontally and pounded to ¼-inch thickness
  • 0.5 cup all-purpose flour for dredging
  • 0.75 tsp kosher salt plus more
  • 0.25 tsp black pepper freshly ground
  • 3 tbsp olive oil
  • 4 tbsp unsalted butter divided

Sauce

  • 4 cloves garlic minced
  • 0.5 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • Sauvignon Blanc
  • 0.5 cup chicken broth low-sodium
  • 3 tbsp fresh lemon juice from about 2 lemons
  • 1 tsp lemon zest
  • 3 tbsp capers drained and rinsed

Garnish

  • 2 tbsp fresh flat-leaf parsley chopped
  • 4 slice lemon thin rounds, for serving

Equipment

  • Stovetop
  • Aluminum Foil
  • Skillet
  • Plastic Wrap
  • Pie Dish
  • Paper Towel
  • Wooden Spoon
  • Meat Mallet
  • Plates
  • Knife
  • Pan
  • Tongs
  • Cutting Board
  • Grater
  • Citrus Juicer

Instructions

  1. Pat the @[Chicken Breast] dry with paper towels. Slice each breast in half horizontally to create thin cutlets, then place between two sheets of #[Plastic Wrap] and pound to an even ¼-inch thickness with a meat mallet. Season both sides generously with @[Salt] and @[Black Pepper]. Spread the @[All-Purpose Flour] in a shallow dish and dredge each cutlet, shaking off any excess.
  2. Heat ~[2 tablespoons] of @[Olive Oil] in a large #[Skillet] over ^[medium-high heat] until shimmering. Working in batches to avoid crowding, cook the cutlets for ~[3–4 minutes] per side until golden brown and cooked through (%[internal temp 165°F]). Transfer to a plate and tent loosely with #[Aluminum Foil]. Add the remaining ~[1 tablespoon] of @[Olive Oil] between batches as needed.
  3. Reduce the heat to ^[medium]. Add ~[1 tablespoon] of @[Butter] to the same #[Skillet] and sauté the @[Garlic] for about ~[30 seconds] until fragrant. Pour in the @[White Wine] and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about ~[2 minutes]. Add the @[Chicken Broth], @[Lemon Juice], and @[Lemon Zest], and simmer for ~[3–4 minutes] until the sauce reduces slightly. Stir in the @[Capers] and the remaining ~[3 tablespoons] of @[Butter], swirling the pan until the butter is fully melted and the sauce is glossy. Taste and adjust @[Salt] and @[Black Pepper].
  4. Return the @[Chicken Breast] cutlets to the #[Skillet], nestling them into the sauce. Spoon the sauce over the top and let everything warm together for ~[1–2 minutes]. Garnish with fresh @[Italian Flat-Leaf Parsley] and @[Lemon] slices. Serve immediately over pasta, rice, or with crusty bread.