Chicken Piccata

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Photography Credit: Elise Bauer

Sometimes it amazes me how a simple combination of basic, on-hand ingredients can yield such delightful results.

Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.

It can be prepared in 20 minutes or less and is so easy and delicious it should be part of every home cook’s repertoire. It’s perfect for a quick midweek meal!

Chicken Piccata Recipe

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  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • 3 Tbsp grated Parmesan cheese
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
  • 2 Tbsp lemon juice
  • 1/4 cup brined capers
  • 2 Tbsp fresh chopped parsley

Method

1 Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.

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If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

2 Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

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3 Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.

Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.

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4 Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.

Whisk in the remaining 2 tablespoons of butter.

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Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

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Chicken Piccata

Showing 4 of 132 Comments

  • Flo

    I made this and Wow, so Good, Easy, so much quicker and tastier than my old version am making this again tomorrow for guests,,,,

  • Brittany

    Love this recipe! I did make a few modifications: I used 1/2 white wine, 1/2 c chicken broth, 1/4 c cream (added at the end) and 2 garlic cloves. Delicious! It has already gone into my “Go To” folder.

  • Kate

    This recipe is great! Skip the chicken rinse though, tests indicate this spreads any bacteria from the chicken to all around the sink which can result in a big ole salmonella party ;)

  • Bree

    Delicious and easy! It’s a staple in the rotation. Today I used chicken broth, and omitted the capers and parsley.

  • Priscilla

    I have to say this is one of our families favorites, used champagne just because we had left overs omitted the capers. So easy my family says fastest and one of the best meals ever. Thx for sharing. ☺

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