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Chicken piccata - Image 3

Classic Chicken Piccata

Tender, pan-fried chicken cutlets smothered in a vibrant, buttery lemon and caper sauce. This classic Italian-American dish is elegant yet surprisingly simple to make on any weeknight.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 ounces each
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt plus more for seasoning
  • 1/2 tsp freshly ground black pepper
  • 4 tbsp unsalted butter divided
  • 2 tbsp extra virgin olive oil
  • 2/3 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 1 1/4 cups low-sodium chicken broth
  • 1/3 cup fresh lemon juice from 2-3 large lemons
  • 1/4 cup brined capers drained
  • 1/4 cup fresh parsley finely chopped, plus more for garnish
  • 1 lemon thinly sliced, for garnish

Equipment

  • Large skillet (12-inch recommended)
  • Meat mallet or rolling pin
  • Cutting board and sharp chef's knife
  • Tongs
  • Whisk
  • Citrus juicer
  • Wire rack (optional but helpful)

Method
 

  1. Prepare the chicken. Place one chicken breast on a cutting board. With your hand flat on top, carefully slice it horizontally into two even, thinner cutlets. Repeat with remaining breasts. Place each cutlet between two sheets of plastic wrap or parchment paper and gently pound to an even 1/4-inch thickness using a meat mallet or rolling pin. This ensures quick, even cooking.
  2. Dredge the chicken. On a large plate or shallow dish, whisk together the flour, 1 tsp salt, and pepper. Pat the chicken cutlets very dry with paper towels—this is crucial for a golden crust. Dredge each piece in the flour mixture, shaking off any excess. Place them on a wire rack while you heat the pan.
  3. Pan-fry the chicken. In a large skillet (stainless steel or cast iron works best), heat 2 tablespoons of the butter and the olive oil over medium-high heat until the butter foam subsides. Working in batches to avoid crowding, add the chicken. Cook for 3-4 minutes per side until deeply golden brown and cooked through. Transfer to a clean plate and tent loosely with foil.
  4. Deglaze and build the sauce. Reduce heat to medium. Pour the white wine into the hot skillet. Using a wooden spoon, scrape up all the flavorful browned bits (the fond) from the bottom of the pan. Let the wine simmer and reduce by half, about 2 minutes. This concentrates the flavor and cooks off the alcohol.
  5. Finish the lemon-caper sauce. Add the chicken broth, lemon juice, and drained capers to the skillet. Bring to a lively simmer and let it reduce by about one-third, 4-5 minutes. This step builds the sauce's body. Remove from heat and whisk in the remaining 2 tablespoons of cold butter, one piece at a time, until the sauce is glossy and slightly thickened. Stir in the chopped parsley.
  6. Serve immediately. Return the chicken cutlets and any accumulated juices to the skillet, turning to coat in the sauce. Alternatively, plate the chicken and spoon the sauce generously over the top. Garnish with lemon slices and extra parsley. Serve right away while hot.

Notes

Chef's Tips:
• For the crispiest crust, let the dredged chicken sit on a wire rack for 5 minutes before frying.
• The sauce will seem thin at first but will thicken beautifully as the butter emulsifies into it.
• Serve immediately; the crisp crust softens if it sits in the sauce too long.
Food Safety:
• Cook chicken to an internal temperature of 165°F (74°C).
• Do not leave cooked chicken at room temperature for more than 2 hours.