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Chicken Piccata

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Chicken Piccata is a classic Italian-American dish featuring tender, pan-seared chicken cutlets in a tangy lemon-butter sauce with capers. It’s quick, elegant, and bursting with flavor.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1/4 cup capers, rinsed and drained
  • 2 tbsp chopped fresh parsley
  • 2 tbsp additional butter (for finishing sauce)

Instructions

  1. Place the flour, salt, and pepper in a shallow dish and dredge the chicken cutlets until evenly coated. Shake off excess flour.
  2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
  3. Reduce heat to medium and add garlic to the skillet. Sauté for 30 seconds until fragrant.
  4. Add wine (or broth) and lemon juice, scraping up any browned bits from the pan. Simmer for 2–3 minutes to reduce slightly.
  5. Stir in capers and the remaining 2 tbsp butter until sauce is silky.
  6. Return chicken to the skillet and spoon sauce over the top. Simmer for 2 more minutes to heat through.
  7. Sprinkle with fresh parsley and serve immediately with pasta, rice, or vegetables.

Notes

  • For a gluten-free version, use rice flour or a gluten-free flour blend for dredging.
  • Double the sauce if serving with pasta to soak up the extra flavor.
  • Chicken thighs can be used instead of breasts for a richer taste.

Nutrition

Find it online: https://ukfinda.com/chicken-piccata/