Chicken Piccata
Updated March 06, 2023 
Editor's Note: When you think of making an Italian chicken piccata recipe, you might envision having to use a number of saucepans and skillets. Not so with this recipe for Chicken Piccata! This easy Italian recipe uses one skillet to create the crispy, crunchy dish that will quickly become part of your weeknight meals. Elegant as can be, this chicken recipe is perfect for a Sunday dinner with the family but is easy enough to make for dinner after a long day at work. You'll love the light and tangy taste of the recipe's sauce, too! You can easily serve this Italian chicken piccata recipe with a green salad and pasta for a dinner that's both hearty and satisfying. This easy chicken recipe is one you can count on, regardless of when you plan to make it.
Pounded thin and lightly breaded, this chicken is a cinch to cook — seared for a mere three minutes on each side, then simmered just three more in a bright sauce of lemon, wine, and butter.
Serves4 to 6
Cooking MethodPan-frying, Sauteeing
CostModerate
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe CourseMain Course
MealDinner
Taste and TextureButtery, Savory, Tangy
Ingredients
- 4 boneless, skinless chicken breast halves (about 2 pounds)
- Sea salt and freshly ground black pepper
- 1 cup all-purpose flour
- 3 to 4 tablespoons canola or safflower oil, plus more if needed
- 4 tablespoons unsalted butter
- 2 garlic cloves, smashed and minced
- 3 tablespoons capers, drained
- 1 lemon, thinly sliced into rounds
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
Are you looking for more easy chicken recipes? Then you'll want to take a look at this free eCookbook! You'll love shaking up your weeknight dinner menu when you use these 13 Easy Chicken Recipes for Dinner and Beyond
Instructions
-
Rinse the chicken and pat dry. Slice and pound the chicken into cutlets (see Creating Cutlets below). Season generously with salt and pepper to taste.
-
Place the flour in a shallow bowl, season with salt and pepper and stir to mix.
-
Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high heat until sizzling hot. Dredge both sides of each piece of chicken in the flour, pressing gently to help the flour adhere and shaking off any excess before placing in the skillet.
-
Sauté until golden brown around the edges, working in batches and careful not to overcrowd the skillet, about 3 minutes per side. Remove, place on a platter and cover loosely with foil to keep warm. Repeat with the remaining chicken, adding more oil, 1 tablespoon at a time, if needed. If the flour in the bottom of the skillet starts to get too dark, clean the skillet halfway through by removing it from the heat and carefully wiping the skillet dry with paper towels, but keep a little flour in the bottom of the skillet, as it will help your sauce thicken.
-
Add 1 tablespoon of oil to the same skillet and heat until sizzling hot. Add the garlic, capers and lemon slices and cook, stirring occasionally, about 1 minute. Add the wine, scraping up any brown bits from the bottom of the pan. Bring to a boil and cook until the wine reduces by half, about 3 minutes. Add the broth and lemon juice and continue to cook, stirring occasionally, until the sauce thickens. Reduce the heat to low and stir in the remaining butter to melt.
-
Add the chicken and any juices that have collected in the bottom of the platter back to the skillet with the sauce and heat through, about 3 minutes. Place the chicken back on the platter with the sauce poured over. Sprinkle with parsley and serve warm.
Creating Cutlets
Place a boneless, skinless chicken breast on a cutting board. Depending on the size of the breast, slice into 2 or 3 pieces, starting at the thickest end and cutting horizontally. Ideally, you will end up with cuts that are approximately 1/4 inch thick, which makes the pounding much easier. For extra ease, most butchers and specialty grocers sell cutlets.
Read NextPoached Chicken Thighs
2015 Sara Foster
Share This Recipe
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thanks for your comment. Don't forget to share!
kenziewood07 43526 50
Oct 17, 2018
I have always liked chicken piccata but like the woman who posted below, I have never tried to make it myself at home. I love the flavors and this looks so easy. One question. Would leaving out the capers make a big difference in the flavor? I always buy a jar of capers for a recipe, use a table spoon or two and then the jar sits in the fridge until the expiry date. So if it wont change the recipe greatly, can I leave them out?
KathrynAllison
May 31, 2018
I often order this dish at restaurants, but I've never tried to make it at home. This recipe has inspired me to give it a try! You really can't go wrong with lemon chicken.
Mark
Aug 02, 2017
I LOVE this chicken. That combination of lemon and capers with the chicken is really hard to beat )
Susan12345 3892510
May 26, 2016
I am unhappy because you took away the ability to block notes, etc. so I could make the recipe appear on one page. This one is 3 - no good for my recipe collection book.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
