Description
Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets cooked in a flavorful sauce made with lemon juice, capers, garlic, and white wine or chicken broth. This easy stovetop recipe is perfect for a quick weeknight dinner and pairs wonderfully with pasta, mashed potatoes, or sautéed greens.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
Coating
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
Sauce
- 3 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 tablespoons capers, drained
Garnish (optional)
- 2 tablespoons chopped fresh parsley
- lemon slices
Instructions
- Prepare the Chicken: Place the chicken cutlets between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness if needed. In a shallow bowl, combine the flour, salt, and black pepper. Dredge each piece of chicken in the seasoned flour, shaking off any excess coating.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine or chicken broth and stir, scraping any browned bits from the bottom of the pan. Allow to simmer for 2 minutes to reduce slightly. Then add the chicken broth, fresh lemon juice, and capers. Let the mixture simmer for another 2 to 3 minutes until the sauce thickens a bit.
- Finish the Sauce and Reheat Chicken: Stir the remaining 1 tablespoon of butter into the sauce until melted and smooth. Return the cooked chicken cutlets to the skillet and spoon the sauce over them. Simmer for an additional 1 to 2 minutes to reheat the chicken and meld flavors.
- Garnish and Serve: Garnish the chicken piccata with chopped fresh parsley and lemon slices if desired. Serve immediately alongside pasta, mashed potatoes, or sautéed greens for a complete meal.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
- If using white wine, choose a dry variety such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- This dish is best served immediately to enjoy the silky texture of the fresh sauce.
- You can substitute chicken broth for the wine if you prefer a non-alcoholic version.
- Optional garnishes add fresh color and zest but can be omitted if not desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
