Chicken Piccata Recipe

Italian-American · Main course · 25 min total

A classic Italian-American dish featuring tender chicken breasts in a tangy lemon, butter, and caper sauce. This quick and easy recipe is perfect for a weeknight dinner that feels special.

Ingredients

• 4 boneless, skinless chicken breast halves (about 1.5 lbs total), pounded to 1/4-inch thickness
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup dry white wine (or chicken broth)
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley

Instructions

1. Season chicken breasts with salt and pepper. Dredge each piece in flour, shaking off excess.
2. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm.
3. Pour wine into the skillet, scraping up browned bits. Cook until reduced by half, about 1 minute.
4. Add chicken broth, lemon juice, and capers. Bring to a simmer and cook for 2 minutes.
5. Remove from heat and stir in remaining 1 tablespoon butter until melted and sauce is glossy.
6. Return chicken to the skillet, spoon sauce over top. Garnish with parsley and serve immediately.

Tips

• For a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce before adding the butter.
• Serve with pasta, rice, or crusty bread to soak up the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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