Chicken Piccata

Easy Chicken Piccata! Takes 20 minutes to make. Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon juice, capers, and stock or wine.

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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.

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.

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.

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.

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

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Chicken Piccata

Showing 4 of 138 Comments

  • Esther

    I finally tried this recipe and so happy I did, Not only was quick to prepare but an in and out of the kitchen type recipe. My husband is a picky eater so glad he loved this. It’s a keeper, thank you for sharing.

  • david

    Done it. Great recipe if for no other reason than its elegant minimalism – though there is the matter of the delightfully complex flavors that result.

  • Geri Edgren

    Just delicious! A great, easy recipe!

  • Rosemary

    What a delicious dish. I made it tonight and my family enjoyed it. Thanks, Elise! Rosemary

  • 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,,,,

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