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

  • 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 tablespoons grated Parmesan cheese
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons butter
  • 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
  • 2 tablespoons lemon juice
  • 1/4 cup brined capers
  • 2 tablespoons 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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

236 Comments / Reviews

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Did you make it? Rate it!

  1. Aggie Johndon

    Fabulous. I serve over angel hair pasta.

  2. Michelle

    Super but you need to emphasize saving 1/2 the butter for the end!

  3. Mary

    Loved this recipe, will make more sauce next time…I made ancient grains that I heated in the pouch to go with it, simple.

    xxxxxyyyyy

  4. danielle

    Made this tonight! Perfect! Breading fell off a little so maybe an eggwash would help but otherwise glorious! Chicken finished cooking in oven for those who might be worried.

    xxxxxyyyyy

  5. Angela

    Made this tonight- sans white wine – and it was GREAT! Enjoyed by all at the table! And very quick and easy to make. I highly recommend this one! Inexpensive, easy and yummy…what more could one want? Thanks you Elsie Bauer for sharing this recipe! :)

    xxxxxyyyyy

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