If you’re like me, always on the lookout for a quick and delicious dinner solution, then Chicken Piccata might just become your new best friend. Not only does it come together in less than 30 minutes, but the lemony, tasty sauce is something my whole family, especially Sarah, absolutely loves.
Jump to:
Chicken Piccata is a classic Italian-American dish featuring tender chicken breasts in a zingy lemon-butter sauce dotted with capers. What I adore about this recipe is its adaptability and how it manages to feel light yet utterly satisfying.
Plus, the first time I made it was after a long day of ferrying Alex around Manhattan for soccer, it was the perfect, quick choice! If you’re exploring more Italian flavors, be sure to check out my gluten-free lemon crinkle cookies.
Why you’ll love this recipe
- Quick and easy: It’s ready in just 30 minutes, perfect for busy weeknights.
- Simple ingredients: You’ve likely got most of these at home already.
- Family-approved: Even picky eaters can’t resist the flavor!
- Versatile: Serve with mashed potatoes or pasta.
- Elegant yet simple: Feels fancy enough for guests, yet easy enough for a family dinner.
Ingredients
- 2 lbs chicken breasts skinless boneless
- kosher salt
- ground black pepper
- ¼ cup flour for dredging
- 2 tablespoon butter
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 tablespoon flour
- ⅓ cup dry white wine
- 2 lemons
- ½ cup chicken stock
- ¼ cup brined capers
- ¼ cup fresh parsley chopped
- mashed potatoes or pasta
Step-by-step instructions
- Cut chicken breasts horizontally into 2 cutlets. Season with salt and pepper. Dredge in flour, shaking off the excess.
- In a large skillet over medium-high heat, melt butter with olive oil. Add chicken and sauté for 3 minutes per side until browned. Work in batches to avoid overcrowding. Transfer to a plate and keep warm.
- Melt remaining butter in the pan, then whisk in flour to cook for 1 minute. Add wine, lemon juice, and chicken stock, stirring to combine and scraping up any browned bits. Stir in capers, season to taste.
- Return chicken to the pan, spoon sauce over, and simmer for 5 minutes.
- Serve over mashed potatoes or pasta, garnished with parsley and lemon slices.
Recipe tips & variations
- Feeling adventurous? Swap the wine with chicken broth if you prefer a non-alcoholic version.
- For a gluten-free alternative, consider using almond flour for dredging.
- If you run out of capers, olives can offer a similar briny kick.
- Remember, chicken cutlets cook quickly! Keep an eye on them to ensure they stay juicy.
Storage & reheating
To store leftovers, seal in an airtight container and refrigerate for up to 3 days. Reheat gently over low heat on the stove, adding a splash of broth to revitalize the sauce.
FAQs
What kind of wine works best for making chicken piccata sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal. They add depth without overwhelming the sauce. No worries if you’ve got just a splash left in the bottle, make it work!
Can I make chicken piccata without using capers?
Absolutely! If capers aren’t your thing, omit them. The dish will still have that delightful lemon-butter flavor we love.
How do I prevent the chicken from drying out while cooking piccata?
Avoid overcooking by maintaining a medium-high heat and ensuring your chicken is covered once it’s cooked. Keeping the sauce covered with the chicken also helps retain moisture.
What side dishes pair best with chicken piccata?
For sides, mashed potatoes or pasta work wonders by soaking up the sauce. If you’re after something lighter, a crisp green salad complements the dish beautifully.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Can't wait for you to try this Chicken Piccata! The simplicity and flavor make it a staple in our home, and I hope it becomes one in yours too. Let me know how it turns out, happy cooking!
Anna
Print
Chicken Piccata
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free option available
Description
A quick and delicious Chicken Piccata recipe featuring tender chicken breasts in a lemon-butter sauce with capers.
Ingredients
- 2 lbs chicken breasts skinless boneless
- to taste kosher salt
- to taste ground black pepper
- ¼ cup flour for dredging
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp flour
- ⅓ cup dry white wine
- 2 lemons
- ½ cup chicken stock
- ¼ cup brined capers
- ¼ cup fresh parsley chopped
- to serve mashed potatoes or pasta
Instructions
- Cut chicken breasts horizontally into 2 cutlets. Season with salt and pepper. Dredge in flour, shaking off the excess.
- In a large skillet over medium-high heat, melt butter with olive oil. Add chicken and sauté for 3 minutes per side until browned. Work in batches to avoid overcrowding. Transfer to a plate and keep warm.
- Melt remaining butter in the pan, then whisk in flour to cook for 1 minute. Add wine, lemon juice, and chicken stock, stirring to combine and scraping up any browned bits. Stir in capers, season to taste.
- Return chicken to the pan, spoon sauce over, and simmer for 5 minutes.
- Serve over mashed potatoes or pasta, garnished with parsley and lemon slices.
Notes
- Feeling adventurous? Swap the wine with chicken broth if you prefer a non-alcoholic version.
- For a gluten-free alternative, consider using almond flour for dredging.
- If you run out of capers, olives can offer a similar briny kick.
- Remember, chicken cutlets cook quickly! Keep an eye on them to ensure they stay juicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
