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Chicken Piccata Sliced pan-seared chicken breast served over spaghetti coated in lemon-caper sauce, garnished with fresh parsley and a lemon slice.

Chicken Piccata

A fast, elegant chicken piccata made with thinly pounded chicken cutlets pan-fried to golden perfection and coated in a silky lemon-butter-caper sauce. Tastes like your favorite Italian restaurant but comes together in just 30 minutes.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Keyword: Baked chicken piccata, Chicken piccata Milanese, Chicken piccata pasta, Chicken piccata side salad, Chicken piccata wiki, Chicken piccata with rice
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 410kcal
Cost: $16

Equipment

  • 1 Large heavy skillet (Stainless or cast iron; avoid nonstick for best browning)
  • 1 Meat mallet (Or use a heavy skillet)
  • 1 Shallow plate (For dredging flour)
  • 1 Tongs (For flipping chicken)
  • 1 Whisk (For emulsifying sauce)

Ingredients

For the Chicken

  • 4 boneless skinless chicken breasts - about 1.5 lbs, pounded to ½ inch
  • ½ cup all-purpose flour - for dredging
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon olive oil
  • 2 tablespoon butter

For the Piccata Sauce

  • ¾ cup dry white wine - or sub chicken broth
  • ½ cup fresh lemon juice - 2–3 lemons
  • ½ cup chicken broth
  • ¼ cup capers - drained
  • 4 tablespoon butter - cold cut into pieces
  • 2 tablespoon fresh parsley - chopped
  • — lemon slices - for garnish

For Serving Optional

  • — Steamed vegetables - optional
  • — Pasta - angel hair or linguine
  • — Rice or risotto
  • — Crusty bread

Instructions

  • Pound chicken evenly and dredge lightly in seasoned flour for proper browning.
    Four raw chicken breasts on parchment paper, evenly coated with a blend of spices and seasoning, ready to be cooked.
  • Pan-fry the floured chicken cutlets until golden on both sides and cooked through.
  • Add white wine and vigorously scrape the fond to build deep, concentrated flavor.
    A hand pours hot golden sauce from a metal ladle into a skillet filled with capers and herbs, creating a bubbling base for a lemon-caper pan sauce.
  • Stir in lemon juice, broth, and capers, then simmer together until slightly reduced.
    Golden seared chicken cutlets simmering in a skillet with capers, parsley, and lemon-butter sauce, creating a rich, glossy piccata mixture.
  • Emulsify butter off heat, coat chicken in the silky sauce, and serve immediately.
    Sliced pan-seared chicken breast served over spaghetti coated in lemon-caper sauce, garnished with fresh parsley and a lemon slice.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1chicken breast + sauce | Calories: 410kcal (21%) | Carbohydrates: 14g (5%) | Protein: 36g (72%) | Fat: 23g (35%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 135mg (45%) | Sodium: 830mg (36%) | Potassium: 510mg (15%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 530IU (11%) | Vitamin C: 16mg (19%) | Calcium: 26mg (3%) | Iron: 1.2mg (7%)
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