Fresh lemon juice and capers are featured in this delicious chicken piccata. Chicken cutlets are dredged in seasoned flour and sautéed in butter. Chicken stock, lemon juice, and capers magically transform the drippings into a fabulous tart and delicious sauce.
This is an easy dish to fix on a weeknight, and it’s elegant enough for a special meal. The chicken cooks quickly in 2 batches and the sauce mixture needs only a few minutes to reduce. Serve the chicken with spaghetti, angel hair pasta, or mashed potatoes. Spinach goes nicely with this, or serve it with a Caesar salad.
What is Chicken Piccata?
Chicken piccata is a classic Italian dish featuring chicken cutlets, lemon, butter, and capers. Wine is usually included in a recipe, but use extra chicken stock if you don’t cook with wine.
PrintChicken Piccata
Chicken piccata is a bright and flavorful dish that’s always a hit!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
- Category: Chicken
- Method: Skillet
- Cuisine: Italian
Ingredients
- 6 chicken cutlets, tenders, or 6 small boneless chicken breasts (2 pounds)
- 1/4 teaspoon kosher salt
- Dash freshly ground black pepper
- 1/2 cup flour
- 4 tablespoons olive oil
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoons drained capers
- 4 tablespoons butter, softened
- 2 tablespoons chopped parsley
Instructions
- Heat the oven to 200 F. This is to keep the chicken warm as you make the sauce.
- Sprinkle the chicken cutlets on all sides with salt and pepper. If using small chicken breasts pound them gently between sheets of plastic until 1/4-inch thick.
- Put the flour in a small bowl or plate and dredge the chicken, coating all sides.
- Heat 2 tablespoons of olive oil in a large, heavy skillet. When the oil is hot and shimmering but not smoking, add 3 of the chicken cutlets and cook for 2 to 3 minutes on each side. Remove to an oven-safe platter or pan and place in the oven to keep warm. Repeat with the remaining olive oil and chicken cutlets.
- Pour off any excess oil but don’t wipe the skillet. Add the wine to the skillet and place it back over medium heat. Cook, scraping up any browned bits, for 1 to 2 minutes or until it has reduced to a tablespoon or two. Add the chicken stock, lemon juice, and capers and bring to a simmer. Cook until the sauce is reduced and flavors are concentrated. Taste and adjust the seasonings.
- Remove the pan from the heat and add the butter, stirring until it has melted and thickened the sauce a bit. Add the parsley and spoon the sauce over the chicken.
- Serve hot with pasta or mashed potatoes.
