Chicken Piccata

Chicken Picatta with lemon and parsley on a black plate.

4.91 from 41 votes

Super easy, Chicken Piccata is a restaurant-quality dish you can make at home for a fraction of the price. It's lemony, garlicky, and loaded with flavor. Pair it with noodles or rice for a complete and delicious meal!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: chicken breast, chicken piccata

Servings: servings

Calories: 563kcal

Author: Chef Jenn

Ingredients

2 chicken breasts about 1 pound; butterflied horizontally, then cut into 2 pieces to make 4 total pieces.
1 shallots finely chopped
1/2 teaspoon salt
freshly cracked black pepper
1 cup all-purpose flour
6 tablespoons butter
4 tablespoons olive oil
⅓ cup lemon juice
½ cup wine
1 cup chicken broth
¼ cup capers
2 tablespoons fresh parsley

Instructions

Season the chicken breasts with a pinch of salt and a few grinds of black pepper.
Add the flour to a shallow dish and season the flour with the remaining salt and pepper. Then, dredge each piece of chicken in all-purpose flour, shaking off the excess. Ensure both sides are fully coated.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Add the chicken and cook until golden brown on both sides and mostly cooked through. Don't crowd the pan!
Remove the chicken from the skillet and set it aside. Repeat with the remaining chicken, adding another tablespoon of butter and 2 tablespoons of oil as needed.
Add the white wine to the skillet you cooked the chicken in and deglaze, letting the wine reduce for 2-3 minutes. Then add the chicken broth and lemon juice.
Reduce the heat and simmer for 2-3 minutes. Return the chicken to the pan and cook for 3-4 minutes or until the internal temperature of the chicken reaches 165 F. Transfer the chicken to a platter to keep warm.
Turn off the heat and stir in the capers, lemon and the remaining butter until the butter is melted and the sauce is silky.
Garnish with fresh parsley before serving and enjoy!

Notes

Chef Jenn's Tips

For an even cook, make sure your chicken breasts are of uniform thickness.
Don't skip the capers; they add a burst of flavor that's key to this dish.
If you're not a fan of wine, you can substitute it with extra chicken broth, but the wine adds a lovely depth of flavor.
Let the sauce simmer until it's just thick enough to coat the back of a spoon. This ensures a rich, velvety texture that's perfect for draping over the chicken. Alternatively, you can thicken the sauce with 1 teaspoon of cornstarch mixed with 2 tablespoons of water or chicken broth. Whisk this in and simmer to thicken.

Nutrition