Chicken Piccata

Chicken Piccata features delicate, pan-fried chicken cutlets served with a bright, tangy sauce made from lemon, capers, and white wine. This classic Italian-American dish is both elegant and surprisingly quick to prepare.

Chicken Piccata
  • Prep time: 18 minutes
  • Cook time: 27 minutes
  • Total time: 45 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 2 boneless, skinless chicken breasts (about 1 lb total)
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp capers, drained
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Slice each chicken breast horizontally to create two thinner cutlets. Place cutlets between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.
  2. In a shallow dish, combine flour, salt, and pepper. Dredge each chicken cutlet in the seasoned flour, shaking off any excess.
  3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once butter is melted and sizzling, add two chicken cutlets to the pan (or as many as fit without crowding).
  4. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove cooked chicken to a plate and keep warm. Repeat with remaining chicken, adding more oil or butter if needed.
  5. Deglaze the skillet by pouring in the white wine (or chicken broth) and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Add the drained capers to the sauce and simmer for 2-3 minutes, allowing the sauce to reduce slightly.
  7. Remove skillet from heat. Stir in the remaining 1 tablespoon of butter until melted and emulsified, then stir in the chopped fresh parsley.
  8. Return the cooked chicken cutlets to the skillet, spooning the piccata sauce over them. Serve immediately.

Tips

  • Pound chicken cutlets to an even thickness for uniform cooking and tenderness.
  • Do not crowd the pan when cooking the chicken; cook in batches if necessary to ensure proper browning.
  • Use fresh lemon juice for the best, brightest flavor in the sauce.

Frequently Asked Questions

Can I use chicken thighs for chicken piccata?

While traditional piccata uses chicken breast, you can use boneless, skinless chicken thighs. They will need to be pounded thin like the breasts and may require slightly longer cooking times.

What can I substitute for white wine in the sauce?

If you prefer not to use white wine, you can substitute it with an equal amount of chicken broth. The flavor will be slightly less complex but still delicious.

How should I store and reheat leftover chicken piccata?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water if needed to loosen the sauce, until warmed through.