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Chicken Piccata Recipe

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4 from 14 reviews

Chicken Piccata is a classic Italian-American dish featuring tender, thinly pounded chicken breasts lightly coated in a seasoned Parmesan-flour mixture, pan-seared to a golden crust, and served with a tangy, buttery lemon-caper sauce. Perfectly balanced with garlic, white wine, and fresh parsley, this elegant yet easy stovetop recipe is ideal for a flavorful weeknight dinner.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Chicken:

  • 2 large boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup flour
  • ¼ cup Parmesan cheese (finely grated)
  • 1 teaspoon garlic powder
  • 3 Tablespoons olive oil
  • 1 Tablespoon salted butter

Sauce:

  • ½ cup dry white wine (like chardonnay or pinot grigio)
  • 4 cloves garlic (thinly sliced)
  • 2 Tablespoons capers (drained)
  • 1 cup chicken broth
  • 2 Tablespoons lemon juice
  • 2 Tablespoons cold salted butter
  • ¼ cup fresh parsley (roughly chopped)

Instructions

  1. Cut, Pound, Dredge, and Sear the Chicken: Cut each chicken breast into 3 thinner slices. Place the slices between saran wrap and gently pound with a meat tenderizer to about ¼ inch thickness. This helps the chicken cook evenly and become tender. Pat each piece dry, then dredge both sides in a mixture of flour, Parmesan cheese, garlic powder, salt, and pepper. Tap off any excess coating. Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken slices in batches, cooking 3-4 minutes per side until golden and crisp. Add more olive oil or adjust heat as needed. Remove the chicken and set aside.
  2. Prepare the Sauce: Carefully wipe out the skillet, leaving some browned bits for flavor. Add the white wine and sliced garlic to the skillet and set the heat to medium. Let the wine gently bubble and reduce for 4-5 minutes until only a small amount of liquid remains. Use a silicone spatula to scrape up browned bits from the pan, enhancing the sauce’s flavor. Stir in the capers, chicken broth, and 2 tablespoons lemon juice.
  3. Finish the Dish: Return the cooked chicken pieces along with any accumulated juices back into the skillet. Spoon the sauce over the chicken and partially cover the pan. Simmer for 3-5 minutes to allow the sauce to thicken slightly and the chicken to warm through. Reduce the heat to low, add 2 tablespoons cold butter, and swirl the pan to melt it into the sauce, creating a rich, silky finish. Spoon the sauce over the chicken once more before removing from heat. Garnish with roughly chopped fresh parsley and serve immediately, ideally alongside pasta such as Garlic Parmesan or Creamy Lemon Pasta.

Notes

  • Pounding the chicken thinly ensures quick, even cooking and tender results.
  • Use dry white wines like Chardonnay or Pinot Grigio for the sauce’s best flavor.
  • Do not skip scraping the browned bits from the pan while reducing the wine—this adds depth to the sauce.
  • Adjust butter quantity if a lighter sauce is preferred.
  • This dish pairs wonderfully with simple pastas or crusty bread to soak up the delicious sauce.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

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