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Chicken Piccata in a cast iron skilled garnished with lemon slices and parsley.
Chicken Piccata
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Tender chicken slathered in a buttery lemon sauce make this easy chicken piccata recipe equally suitable for busy weeknights or entertaining.

Course: Main Dish
Cuisine: Italian
Keyword: chicken piccata, lemon butter sauce
Servings: 4 Servings
Calories: 464 kcal
Ingredients
  • 2 lbs boneless, skinless chicken breasts (thin cut or butterflied and pounded thin)
  • 1/3 cup Wondra flour or all purpose flour
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp unsalted butter, divided
  • 1/3 cup dry white wine
  • 1 tsp lemon zest
  • 1 lemon, juiced (about 3 Tbsp)
  • 1/2 cup chicken stock
  • 1 1/2 Tbsp capers
  • 1/4 cup fresh parsley, minced
  • kosher salt and pepper
Instructions
  1. Season the chicken breasts on both sides with kosher salt and pepper and dredge in flour.

  2. Heat the olive oil and 1 Tbsp butter in a large saute pan until hot but not smoking.

  3. Lay the chicken breasts in the pan in a single layer and saute until golden brown on one side. Flip and continue cooking until golden brown and cooked through, about 3-4 mins each side depeneding on thickness. Adjust the heat to prevent burning and you'll likely need to cook in 2 batches so you don't crowd the pan. Add a little more oil to the pan if it's too dry.

  4. Remove the chicken to a plate and cover with foil to keep warm. Deglaze the pan with white wine, scrape up the browned bits from the bottom of the pan, and cook until reduced by half.

  5. Whisk in the lemon juice, lemon zest, and chicken stock. Reduce by a third and swirl in the remaining butter. Stir in the capers and parsley. Season with salt and pepper.

  6. Reduce the heat and add the chicken back the pan. Turn to coat and gently rewarm the chicken. Serve with sauce spooned over the top.

Recipe Notes
  • Thin cut chicken breasts work best for this recipe because they cook up quickly and the sauce to chicken ratio is optimal.
  • If you can't find thin cut chicken breasts, butterfly regular boneless, skinless chicken breasts and pound them thin.
  • Don't skip dredging the chicken in flour! The flour helps to give the chicken a gorgeous coating and color and the flour will help to thicken the sauce.
  • Have all of your ingredients prepped and ready to go as this recipe cooks quickly.
  • Mind the heat of your pan and be careful not to burn the chicken as you sear it. Reduce the heat if the chicken is getting too brown.
  • Err on the side of under-cooking the chicken slightly as it will finish cooking when you add it back to the sauce.
  • You're looking for a nappe consistency for this sauce, meaning it should coat the back of the spoon but not be too thick.
Nutrition Facts
Chicken Piccata
Amount Per Serving
Calories 464 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 169mg56%
Sodium 394mg17%
Potassium 917mg26%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 50g100%
Vitamin A 646IU13%
Vitamin C 10mg12%
Calcium 19mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.