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Chicken Piccata Recipe

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4.2 from 22 reviews

This classic Chicken Piccata recipe features tender chicken cutlets lightly coated in a parmesan flour mixture, sautéed to golden perfection, and served with a tangy lemon-caper butter sauce. Ready in just 30 minutes, this dish balances bright citrus flavors with savory richness, making it an elegant yet simple meal perfect for weeknight dinners or special occasions.

Ingredients

Chicken

  • 3 boneless, skinless chicken breasts
  • Salt and freshly ground pepper (to taste)
  • 3 tablespoons olive oil (divided)
  • ⅔ cup all-purpose flour
  • ½ cup grated parmesan cheese

Sauce

  • 8 tablespoons unsalted butter (cold, divided)
  • 1 large shallot (minced)
  • 2 cloves garlic (minced)
  • ½ cup dry white wine
  • ¼ cup lemon juice
  • ⅔ cup chicken broth
  • 2 tablespoons capers (or to taste)
  • ⅓ cup chopped parsley
  • 1 lemon (cut in half and sliced)

Instructions

  1. Prepare the chicken: Place the chicken breasts on a cutting board and slice them in half horizontally to butterfly. Then cut each butterflied breast into two cutlets.
  2. Pound the cutlets: Place a cutlet in a ziplock bag and gently pound it thin using a meat mallet or skillet bottom. Repeat with all cutlets to ensure even thickness.
  3. Season and oil: Season the cutlets with salt and freshly ground pepper. Drizzle olive oil over them and spread evenly with your hands to lightly coat each piece.
  4. Dredge the cutlets: In a bowl, mix all-purpose flour, grated parmesan, salt, and pepper. Coat each chicken cutlet evenly by dredging in this mixture.
  5. Sauté the chicken: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium-high heat. Brown the cutlets in batches for about 3 minutes per side until golden. Remove and keep warm if desired.
  6. Sauté shallot and garlic: In the same pan, stir in the minced shallot and garlic. Cook until softened and fragrant, about 2 minutes.
  7. Deglaze with wine: Pour in the dry white wine and scrape up the browned bits from the pan with a wooden spoon. Let the wine reduce by half, approximately 2 minutes.
  8. Add broth and lemon: Stir in chicken broth, lemon juice, 2 tablespoons cold butter, capers, and salt and pepper. Cook until the sauce reduces by half, around 5 minutes.
  9. Rewarm chicken: Return the chicken cutlets to the pan to warm through for a few minutes. Then transfer to a serving platter.
  10. Finish the sauce: Lower heat to medium-low, add the remaining butter and chopped parsley. Stir or whisk until the sauce thickens slightly without boiling. Adjust seasoning with salt and pepper.
  11. Plate and garnish: Pour the finished sauce over the chicken and garnish with lemon slices for a fresh, vibrant presentation.
  12. Serve immediately: Serve the chicken piccata hot for the best flavor and texture.

Notes

  • Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best sauce flavor.
  • Butter should be cold and added gradually to finish the sauce beautifully without breaking it.
  • Pounding the chicken thin ensures quick, even cooking and tenderness.
  • Keep cooked chicken warm in a low oven to maintain heat if preparing in batches.
  • Adjust the amount of capers according to your preference for tanginess.

Find it online: https://justsosavory.com/chicken-piccata-recipe/