Chicken Piccata🍖 Main
This classic dish features delicate poultry cutlets cooked in a tangy caper and citrus butter sauce enhanced with white wine.
By Priya Patel, Recipe Curator
Italian cooking at its best is about simplicity, quality ingredients, and respect for technique. This chicken piccata follows that philosophy — a handful of good ingredients, treated well, creating something that tastes far more sophisticated than the effort involved. It is the kind of meal that makes an ordinary weeknight feel like a small celebration.
Take your time with each step and trust the process. The flavors build on each other as you cook, and rushing through will cost you the depth that makes this dish special. A little patience in the kitchen always pays off.
A crisp green salad and some warm, crusty bread are all you need alongside this dish to make a complete Italian-inspired meal. Open a bottle of wine that matches the weight of the food — a medium-bodied red for meaty sauces, a crisp white for lighter preparations.
Ingredients
- 4 boneless skinless chicken breasts (6 ounces each, about 1 1/2 lbs)
- 1/2 cup all-purpose flour
- 1 tsp lemon zest
- 2 tbsp olive oil (more as needed)
- salt to taste
- black pepper to taste
- 1/4 cup salted butter
- 1 1/2 tbsp all-purpose flour
- 1 cup chicken broth (or chicken stock)
- 1/2 fresh lemon juice (juiced, about 1 1/2 tablespoons)
- 1/2 cup dry white wine (or chicken broth)
- 3 tbsp capers (drained)
- 2 tbsp fresh parsley, chopped (additional for garnish)
- shredded Parmesan cheese (for garnish, optional)
Nutrition (Per 4 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
- Using a meat mallet, gently pound each chicken breast to ½-inch thick. See notes for larger chicken breasts.
- Combine the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast in the flour mixture, shaking off any excess.
- In a 10-inch skillet, heat the olive oil over medium-high heat. Cook the chicken in two batches for 4 to 5 minutes per side or until lightly browned and cooked through (165°F). Remove from the skillet and set aside to keep warm.
- Reduce the heat to medium and melt the butter in the same skillet. Whisk in the flour, scraping up any brown bits, and cook for 2 minutes.
- Gradually add the chicken broth, whisking until smooth after each addition.
- Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking occasionally.
- Add the chicken back into the skillet, and simmer in the sauce for 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
- Stir in the chopped parsley and serve.
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