Description
Chicken Piccata is a classic Italian-American dish featuring tender, pan-seared chicken breasts in a tangy lemon-butter and caper sauce. This recipe delivers a deliciously rich and flavorful meal that’s easy to prepare, using a bright white wine reduction combined with garlic and fresh parsley for a restaurant-quality dish at home.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup flour
- ¼ cup Parmesan cheese (finely grated)
- 1 teaspoon garlic powder
Cooking
- 3 Tablespoons olive oil
- 1 Tablespoon salted butter
Sauce
- ½ cup dry white wine (like chardonnay or pinot grigio)
- 4 cloves garlic (thinly sliced)
- 2 Tablespoons capers (drained)
- 1 cup chicken broth
- 2 Tablespoons lemon juice
- 2 Tablespoons cold salted butter
- ¼ cup fresh parsley (roughly chopped)
Instructions
- Prepare the chicken: Slice the chicken breasts in half horizontally to create four thin cutlets. Season both sides of each cutlet evenly with salt and pepper.
- Coat the chicken: In a shallow bowl, combine flour, grated Parmesan cheese, and garlic powder. Dredge each chicken cutlet in this mixture, making sure each piece is well coated on both sides. Shake off any excess.
- Sear the chicken: Heat olive oil and 1 tablespoon of salted butter in a large skillet over medium heat. Once hot, add the chicken cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer the cooked chicken to a plate and cover to keep warm.
- Make the sauce: In the same skillet, lower heat to medium-low and add the thinly sliced garlic. Sauté briefly until fragrant but not browned. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-5 minutes.
- Add remaining sauce ingredients: Stir in the drained capers, chicken broth, and lemon juice. Allow the sauce to simmer gently and reduce slightly for about 5-7 minutes to concentrate flavors.
- Finish the sauce and serve: Remove the skillet from heat and whisk in the cold salted butter pieces until the sauce becomes silky and emulsified. Return the chicken cutlets to the pan to coat them in the sauce and warm through for 1-2 minutes. Sprinkle freshly chopped parsley over the top before serving.
Notes
- This Lemon Chicken Piccata is a restaurant-quality meal that is easy to make at home!
- You will love this flavorful white wine reduction sauce that has just the right amount of lemon and butter.
- Use a dry white wine such as chardonnay or pinot grigio for the best flavor in the sauce.
- For juicier chicken, pound the cutlets to an even thickness before dredging and cooking.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 303 kcal
- Sugar: 1 g
- Sodium: 1103 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 48 mg
