Chicken Piccata

BudgetQuick and EasyItalianChicken

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.

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!

How to make Chicken Piccata

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 153 Comments / Reviews

  • Paul

    Looks great! What do you use for the lemon juice? Thanks!

  • Tomoko

    Technical question. Sometimes, the crispy coating slips off the chicken after cooking. What is the reason? What can I do to avoid this unfortunate outcome? We love this dish and have had it for many years. Thank you for the recipe.

    xxxxxyyyyy

  • Amy

    This recipe is excellent and very easy to make. I used Arrowroot flour to make it gluten free and it came out delicious!

    xxxxxyyyyy

  • Denise

    I’ve made this a number of times and each time its heaven! tonight is rice pilaf with it and avocado salad. The only thing is I use chicken tenders and eliminate all that unnecessary cutting! otherwise perfecto!

    xxxxxyyyyy

  • Teresa

    I made this recipe and unfortunately the flour stuck to the pan because I floured the chicken in advance trying to save time. Even still, if I make this again I would coat the chicken in egg and Italian bread crumbs before frying. The sauce was great!

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