Chicken Piccata

Make restaurant-style chicken piccata at home in just 15 minutes. My simple, one-pan recipe features golden, crispy cutlets in a bright, lemon sauce. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 314kcal

Author Arman Liew

Ingredients

2 large chicken breasts or four chicken cutlets
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup unsalted butter
1/4 cup olive oil
4 cloves garlic minced
2/3 cup white wine
1 tablespoon capers
2 tablespoons lemon juice
2 teaspoons lemon zest

Instructions

Slice chicken breasts in half to leave you with four cutlets. Pound them lightly to get them even thickness.
Season the chicken with salt and pepper on both sides.
Place flour on a plate and dredge the chicken in it, shaking off any excess.
Heat the oil and two tablespoons of butter in a pan over medium-high heat until the butter melts. Working in batches, cook the chicken until deeply browned on both sides, about 2 to 3 minutes per side. Once the chicken is cooked, set it aside. You can use a meat thermometer to check that it reaches 155°F.
Add garlic to the pan and sauté for 10 seconds, then add white wine and simmer until it reduces by half. Add capers, lemon juice, lemon zest, salt, and pepper, and cook for about two minutes.
Add the remaining butter and swirl well until the butter melts. Return the chicken to the pan and simmer for 2 minutes. Remove from the heat and serve with some fresh parsley.

Video

Notes

Tips: Check out my recipe tips above for ideal doneness and for properly deglazing the pan for the sauce.
Leftovers: Keep in the fridge, covered, for up to 4 days or in the freezer for up to 3 months.

Nutrition