Description
Looking for a tasty dinner idea? Try this easy Chicken Piccata recipe. Discover a delicious way to cook chicken tonight!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1½ pounds)
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- ⅓ cup fresh lemon juice (from approximately 2 lemons)
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- ¼ cup capers, drained
- ¼ cup fresh parsley, chopped
- Lemon slices for garnish
- 2 cloves garlic, minced (optional, for extra flavor)
Instructions
- Step 1: Prepare the Chicken Start by placing your chicken breasts on a cutting board and using a sharp knife to butterfly each breast horizontally, creating two thinner pieces. Place the chicken between sheets of plastic wrap and gently pound to about ¼-inch thickness using a meat mallet or heavy skillet. This ensures quick, even cooking and tender results. Pat the chicken dry with paper towels – this is crucial for achieving that beautiful golden crust on your **Chicken Piccata**.
- Step 2: Season and Dredge In a shallow dish, combine the flour, salt, and pepper, mixing well. Season both sides of the chicken cutlets lightly with additional salt and pepper. Dredge each piece in the flour mixture, shaking off any excess. The thin coating will create the perfect texture while helping to thicken the sauce later. Place the dredged cutlets on a clean plate, ready for cooking.
- Step 3: Cook the Chicken Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter melts and stops foaming. Working in batches if necessary to avoid overcrowding, add the chicken and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a warm plate and cover loosely with foil to keep warm.
- Step 4: Create the Sauce Reduce the heat to medium and add the minced garlic (if using) to the same pan, sautéing for 30 seconds until fragrant. Pour in the white wine and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes. Add the lemon juice and capers, stirring to combine, and simmer for another minute to meld the flavors of your **Chicken Piccata** sauce.
- Step 5: Finish and Serve Remove the pan from heat and swirl in the remaining 2 tablespoons of cold butter until melted and the sauce looks silky and slightly thickened. Return the chicken to the pan, turning to coat with the sauce, and sprinkle with fresh parsley. Serve your **Chicken Piccata** immediately, spooning additional sauce over the top and garnishing with lemon slices for that perfect presentation and bright flavor boost.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg