Chicken Piccata🍖 Main

Name: Chicken Piccata
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 large boneless skinless chicken breasts; 1 tsp salt; 1/2 tsp pepper; 1/2 cup flour; 1/4 cup Parmesan cheese, finely grated; 1 tsp garlic powder; 3 tbsp olive oil; 1 tbsp salted butter; 1/2 cup dry white wine; 4 cloves garlic, thinly sliced; 2 tbsp capers, drained; 1 cup chicken broth; 2 tbsp lemon juice; 2 tbsp cold salted butter; 1/4 cup parsley, roughly chopped

This Lemon Chicken Piccata is a restaurant-quality meal that is easy to make at home! You will love this flavorful white wine sauce reduction sauce that has just the right amount of lemon and butter.

By Priya Patel, Recipe Curator

Prep: 25 minCook: 30 minServes: 4

italian mediterranean lemon white wine capers easy restaurant-quality

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There's something magical about the way lemon and butter transform simple chicken cutlets into an Italian-American classic that rivals any upscale trattoria. The beauty of this dish lies in its elegant simplicity—tender chicken bathed in a bright, tangy sauce punctuated by briny capers. It's perfect for a weeknight dinner when you want something special without spending hours in the kitchen, yet impressive enough to serve to guests with a side of pasta or roasted vegetables.

The secret to exceptional piccata is pounding your chicken uniformly thin, which ensures quick, even cooking and prevents dry, overcooked meat. Don't skip this step! That golden crust from the Parmesan-enhanced dredge creates texture and helps the sauce cling beautifully to each piece. When deglazing with wine, let it reduce properly—you want those concentrated flavors without excessive liquid that would dilute your sauce. The cold butter added at the end isn't just for richness; it creates that glossy, restaurant-style finish that makes the sauce coat the back of your spoon.

For a twist on tradition, try swapping the white wine for vermouth, which adds herbaceous notes that complement the lemon beautifully. If capers aren't your thing, thinly sliced artichoke hearts make a wonderful substitute. Serve this over angel hair pasta, creamy polenta, or alongside garlic-roasted green beans for a complete meal that'll have everyone asking for seconds.

Ingredients

For the Chicken

2 large boneless skinless chicken breasts
1 tsp salt
1/2 tsp pepper
1/2 cup flour
1/4 cup Parmesan cheese, finely grated
1 tsp garlic powder
3 tbsp olive oil
1 tbsp salted butter

For the Sauce

1/2 cup dry white wine
4 cloves garlic, thinly sliced
2 tbsp capers, drained
1 cup chicken broth
2 tbsp lemon juice
2 tbsp cold salted butter
1/4 cup parsley, roughly chopped

Nutrition (Per 4 servings)*

303

Calories

17g

Protein

16g

Carbs

17g

Fat

Fiber

1103mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Cut, Pound, Dredge, and Sear the Chicken

Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside.
Cut each chicken breast into 3 thinner slices. Place in between saran wrap and use a meat tenderizer to pound it very thin, about 1/4 inch thick. It will plump more once it's cooked so pounding thin is key.
Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
Heat 3 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Add a splash of olive oil and/or reduce heat as needed during cooking. Set the chicken aside on a plate and turn off heat when finished.

Prepare the Sauce

Carefully wipe the pan, but leave a few brown bits for added flavor.
Add the wine and garlic. Set heat to medium. Bubble gently for 4-5 minutes, until just a small amount of liquid remains. Use a silicone spatula to 'clean' any remaining brown flecks on the pan while the wine reduces. This will add flavor.
Add the capers, chicken broth, 2 tbsp lemon juice and stir to combine.

Add the Chicken back and Finish the Meal

Add the chicken along with any juices from the plate.
Spoon the sauce over the chicken and cover partially, cook for 3-5 minutes. The sauce will thicken slightly and become more flavorful.
Reduce heat to low. Add 2 tablespoons cold butter and let it melt into the sauce. Tilt the pan to distribute the sauce throughout and spoon it over the chicken again. Remove from heat.
Garnish with parsley and serve.