Chicken Piccata
4.9
(8)
![Chicken Piccata in a pan with capers sliced garlic and lemons.](https://cdn.statically.io/img/assets.epicurious.com/photos/660462d882e7f3a8fc8d8dd7/1:1/w_2560%2Cc_limit/Chicken-Piccata_RECIPE.jpg)
Chicken piccata is a classic Italian dish made from pounded flat chicken breasts dredged in all-purpose flour, pan-fried, and topped with a lemony white wine and caper sauce. While staying fairly true to tradition, this version leans into the quality that, in our humble opinion, unites all the best chicken piccata recipes: an ample amount of sauce, ideal for spooning over starchy sides like mashed potatoes, rice, or pasta. Built in the same pan where you cook the chicken cutlets, the sauce features an aromatic base of sliced garlic and briny capers, with a few glugs of flavorful chicken broth, a bit of buttery richness melted in, and a squirt of lemon juice to finish (adding the lemon juice at the end keeps it bright). Don’t forget the parsley garnish to add color and extra freshness.
File this piccata with your favorite chicken recipes—the quick cook time, a little more than half an hour, makes it a perfect weeknight dinner that you’ll likely return to again and again. And if you have leftovers, there’s nothing to fear as it reheats very well the next day.
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What you’ll need
Juice Squeezer
$26 At Amazon
12-Inch Stainless Steel Skillet
$220 $100 At Amazon
Tongs
$10 At Amazon
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Halve 1 medium lemon crosswise. Juice one half (you should have about 2 Tbsp. juice); thinly slice remaining half and remove seeds. Set juice and slices aside separately.
Step 2
Place ¾ cup (94 g) all-purpose flour in a shallow bowl. Working one at a time, place 4 small skinless, boneless chicken breasts (about 6-oz. each) between 2 sheets of plastic wrap and pound with a rolling pin (this works faster than a meat mallet) to about ¼" thick. Season all over with kosher salt and freshly ground pepper, then dredge in flour, shaking off excess; place on a plate.
Step 3
Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches if needed, cook chicken breasts until golden underneath, about 4 minutes. Turn over and cook on other side until nearly cooked through, 1–2 minutes. Transfer to a plate.
Step 4
Reduce heat to medium and add remaining 2 Tbsp. extra-virgin olive oil to same pan. Add 6 garlic cloves, thinly sliced, and 3 Tbsp. coarsely chopped drained capers and cook, stirring often, until slightly softened, 1–2 minutes. Add 1 cup dry white wine and simmer, stirring occasionally and scraping up any browned bits stuck to bottom of pan, until almost completely reduced, about 5 minutes.
Step 5
Increase heat to medium-high and add 1 cup low-sodium chicken broth or 1 cup water mixed with 1 tsp. chicken bouillon paste, 4 Tbsp. unsalted butter, cut into small pieces, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season with more pepper. Cook, stirring often, until butter is melted and sauce is combined, about 3 minutes. Stir in reserved lemon juice, then return chicken to pan. Cook, spooning sauce over chicken, until completely cooked through, about 3 minutes. Add lemon slices to pan and remove pan from heat. Top with chopped parsley just before serving.
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Reviews (8)
Back to TopSolid recipe. I like to serve over wilted fresh spinach.
Sooz
California
4/25/2024
This was great! I did what the other person suggested - I put this over plain linguini and it was perfect. Served with a side of roasted asparagus as well! This would be a great simple meal to serve guests - it looks beautiful. Will make again.
gloriast
Calgary, AB
4/22/2024
I made it exactly as written, except for cutting the recipe in half since there were just two of us. It was absolutely wonderful, served with fresh linguine and asparagus. The only thing I will change is to go lightly with the salt on the chicken before flouring it. The sauce has plenty of salt so just a pinch on each side will be enough. This is definitely going on the rotation for weeknight dinners.
Anonymous
Hershey, PA
4/21/2024
Great recipe! Gonna definitely try this out on weekends! Kudos
Anonymous
Amsterdam
4/19/2024
My chicken picatta go to recipe. I coat my chicken in lupin flour instead to make it gluten free.
Shireen
6/26/2024
The best part of this recipe is the bang for the buck! Short mis en place time and easy cooking for any age or level of expertise. The finished product has tartness under the sweetness of the creamy sauce that is delectable atop mashed potatoes. Easy peasy! And um…YUM!
Tom
Seattme
5/23/2024
easy and delicious!
Anonymous
5/18/2024