Chicken Piccata Recipe

This chicken piccata recipe delivers tender, thinly sliced chicken coated in a bright, buttery lemon caper sauce that tastes like a restaurant-quality Italian meal. It’s simple, elegant, and perfect for serving over pasta or with fresh vegetables.

Ingredients

• 4 (4-ounce) boneless, skinless chicken breast halves
• 1 ½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• ⅔ cup all-purpose flour
• 3 tablespoons olive oil, divided
• 3 tablespoons butter, divided
• ¼ cup dry white wine
• 3 tablespoons capers, rinsed and drained
• ¾ cup chicken stock
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• ¼ cup chopped fresh parsley

Directions

• Slice chicken breasts in half lengthwise and pound lightly to 1/2-inch thick. Season both sides with salt and pepper, then dredge in flour and shake off excess.
• Heat 2 tablespoons olive oil and 1 ½ tablespoons butter in a large skillet over medium-high. Add half the chicken and cook 2 ½–3 minutes per side until browned. Remove and repeat with remaining chicken.
• Lower heat to medium. Melt the remaining butter, then add wine and capers. Scrape browned bits and simmer for 2 minutes.
• Pour in chicken stock, lemon juice, and lemon zest. Simmer another 2 minutes.
• Return chicken to the skillet and cook 3–5 minutes, until sauce thickens slightly and chicken is cooked through.
• Remove from heat and top with chopped parsley.

Preparation Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 4 servings