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Chicken Piccata
Ingredients
- 2-4 boneless
skinless chicken breast halves, or 4-8 chicken cutlets, 1 1/2 pound total
- 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 fresh lemon juice
- 1/4 cup brined capers
- 2 tablespoons fresh chopped parsley
Directions
- 1
Prepare the chicken cutlets: 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 the cutlets: 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 the cutlets: 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 the stock (or wine), lemon juice, and capers: 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.
- 5
Whisk in the remaining butter: Whisk in the remaining 2 tablespoons of butter.
- 6
Serve immediately: Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Did you love the recipe? Leave us stars below!
Chicken Piccata
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Ratings & Reviews
Based on 154 ratings
Rating Breakdown
About this Recipe
Dreaming of a bright, tangy, and savory meal that comes together in a flash? This easy Chicken Piccata recipe delivers restaurant-quality flavors right in your own kitchen, perfect for any weeknight.
Why This Recipe Works
The beauty of this recipe lies in its simplicity and speed. By quickly browning flour-dredged chicken cutlets, you create a perfect base for a vibrant sauce that balances rich butter with zesty lemon, briny capers, and a savory hit of chicken stock or wine. It's a harmonious blend of textures and tastes that's undeniably satisfying.
What to Expect
You'll be treated to tender, golden-brown chicken enveloped in a luscious, shimmering sauce. Each bite offers a delightful contrast: the chicken is subtly crisp on the exterior and juicy within, while the sauce provides a burst of piquant lemon and salty capers. The delicate flavor of Parmesan cheese, integrated into the dredging flour, adds a layer of savory depth to the chicken itself. It’s a bright, comforting dish that feels gourmet without the fuss.
Customization & Variations
This recipe is incredibly versatile. You can use 2-4 full boneless, skinless chicken breast halves, or opt for 4-8 pre-sliced chicken cutlets to speed up cooking even further. For the sauce base, chicken stock works beautifully for a milder flavor, or you can choose a dry white wine like a Sauvignon Blanc to add an extra layer of complexity and acidity. If you're not a fan of capers, while they are a hallmark of piccata, you can reduce their quantity to your preference. A final sprinkle of fresh chopped parsley is essential for freshness and color.
Serving & Context
This quick and elegant dish is ideal for a satisfying weeknight dinner, pairing wonderfully with a simple green salad, pasta, or roasted vegetables. The fresh chopped parsley adds a final flourish of color and herbaceousness that brightens the entire plate.