Description
Easy Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets cooked in a tangy lemon, caper, and white wine sauce. Ready in just 25 minutes, this flavorful and elegant meal is perfect for a quick weeknight dinner or a casual dinner party, served best over pasta, rice, or alongside fresh vegetables.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts (cut in half horizontally to make 4 cutlets)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
Cooking & Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 tablespoons capers, drained
Garnish
- 2 tablespoons chopped fresh parsley
- Lemon slices (optional, for garnish)
Instructions
- Season and Dredge Chicken: Season the chicken cutlets evenly with salt and black pepper on both sides. Coat each cutlet in the all-purpose flour, shaking off any excess to create a light crust.
- Heat the Pan: In a large skillet, warm the olive oil and 1 tablespoon of unsalted butter over medium-high heat until hot and shimmering.
- Cook Chicken: Add the floured chicken cutlets to the skillet and cook for 3–4 minutes on each side until they develop a golden brown crust and are cooked through. Remove them to a plate and keep warm.
- Deglaze the Skillet: Pour in the dry white wine, scraping the bottom of the pan to loosen any browned bits. Let it simmer for about 2 minutes to reduce slightly and concentrate the flavor.
- Add Broth and Lemon: Stir in the chicken broth, fresh lemon juice, and drained capers. Allow this mixture to simmer for another 3–4 minutes until the sauce thickens slightly.
- Finish the Sauce: Incorporate the remaining 1 tablespoon of unsalted butter into the sauce, stirring until melted to enrich and smooth out the flavor.
- Combine Chicken and Sauce: Return the chicken cutlets to the skillet, spooning the sauce over them. Let them warm through for 1–2 minutes so the flavors meld.
- Garnish and Serve: Sprinkle chopped fresh parsley on top and add lemon slices if desired. Serve immediately with your choice of pasta, rice, or vegetables for a delightful meal.
Notes
- For a gluten-free version, replace all-purpose flour with gluten-free flour or almond flour for dredging.
- If you prefer a non-alcoholic sauce, substitute dry white wine with extra chicken broth.
- Capers add a distinct briny flavor; rinse them if you want to reduce saltiness.
- Chicken breasts can be pounded thinner to ensure even cooking and tender texture.
- This dish pairs wonderfully with angel hair pasta or steamed green beans for a balanced meal.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
