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Chicken Piccata

Linda M. Harris
Chicken Piccata is a delicious Italian dish featuring tender chicken breasts cooked in a bright, tangy sauce made with lemon, capers, and white wine.
The chicken is pan-fried to a crispy golden brown and served with a rich, buttery sauce that perfectly balances tartness and saltiness.
This dish is simple to prepare and sure to impress anyone at the dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4 Servings
Calories 350 kcal

Equipment

  • 1 Large Skillet (10–12 inches)
  • 1 Meat mallet or rolling pin
  • 1 Shallow dish for dredging flour
  • 1 measuring cup (for liquids)
  • 1 Meat thermometer (optional but recommended)

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1 ½ pounds)
  • 1 teaspoon salt for seasoning
  • ½ teaspoon freshly ground black pepper for seasoning
  • 1 cup all-purpose flour for dredging
  • 2 tablespoons olive oil for frying
  • 2 tablespoons butter for the sauce
  • ¼ cup fresh lemon juice about 2 lemons
  • ¼ cup capers drained
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper.
  • Use a meat mallet or rolling pin to pound the chicken to an even thickness of about ½ inch.
  • Season both sides of the chicken with salt and pepper.
  • Dredge the chicken: In a shallow dish, pour in the flour.
  • Coat each chicken breast evenly with flour, shaking off the excess.
  • Cook the chicken: Heat olive oil in a large skillet over medium-high heat.
  • Once hot, add the chicken breasts and cook for 3-4 minutes on each side until golden brown and cooked through.
  • Remove the chicken from the skillet and set aside.
  • Make the sauce: In the same skillet, reduce the heat to medium and add butter.
  • Once melted, pour in the lemon juice and white wine, scraping the bottom of the pan to release brown bits.
  • Add the chicken broth and capers, stirring to combine.
  • Let the sauce simmer for 2-3 minutes until slightly thickened.
  • Combine the chicken and sauce: Return the chicken to the skillet, ensuring it's coated with the sauce.
  • Simmer for another 2 minutes, allowing the chicken to absorb some of the sauce.
  • Serve: Garnish with chopped parsley and serve immediately.

Notes

  • If you prefer a lighter dish, you can substitute the butter with olive oil in the sauce.
  • If you don’t have white wine, chicken broth or a splash of white vinegar can be used as a substitute.
  • For a gluten-free version, use a gluten-free flour blend for dredging the chicken.
  • Be sure to use fresh, high-quality lemons for the best flavor in the sauce.
  • The capers add a unique salty flavor to the dish; make sure they are drained well before adding them to the sauce.
Keyword Chicken Piccata