Chicken Piccata

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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!

Updated from the recipe archive, first posted 2008.

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 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.

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2 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 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 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

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Showing 4 of 129 Comments

  • Pat

    Why do you rinse the chicken?

  • Dawn

    I just started a low FODMAP diet for IBS, and decided to adapt this recipe. The only change I made was to use King Arthur gluten-free multipurpose flour. The dish was totally delicious, although the coating on the chicken had a slightly “paste-like” texture. I think next time I will try superfine rice flour instead.

    My husband really enjoyed the dish too. Thanks Elise!

  • LJ Higginbotham

    I ate a local Italian restaurant a few months ago, and the method of cutting open the chicken breast and cooking it more quickly is one that I’ve really taken to heart. I makes the chicken quicker to cook while leaving it moist and juicy. I look forward to try your recipe – Thanks!

  • Simone

    Is it necessary to wash the chicken breasts before dredging them?

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