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Perfect Chicken Piccata (Better Than the Restaurant)

Perfect Chicken Piccata

Tender pan-seared chicken cutlets finished in a buttery lemon-capers sauce with white wine. A quick, classic Italian-inspired dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Date Night, Dinner, Lunch, Main Course
Cuisine: Continental, Italian, Italian-American
Calories: 391
Ingredients Method Notes

Ingredients
  

  • 4 4-ounce boneless, skinless chicken breast halves
  • 1½ 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 such as Pinot Grigio
  • 3 tablespoons capers rinsed and drained
  • ¾ cup chicken stock
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup chopped fresh parsley

Method
 

  1. Slice chicken breasts lengthwise and pound to ½-inch thickness. Season both sides with salt and pepper.
  2. Dredge chicken lightly in flour, shaking off excess.
  3. Heat 2 tablespoons olive oil and 1½ tablespoons butter in a large skillet over medium-high heat until hot.
  4. Cook half the chicken until golden and released easily, about 2½–3 minutes per side. Remove and repeat with remaining chicken using the last tablespoon of oil.
  5. Reduce heat to medium. Add remaining butter to skillet, then pour in wine and capers. Scrape up browned bits and simmer 2 minutes.
  6. Add chicken stock, lemon juice, and lemon zest. Simmer another 2 minutes.
  7. Return chicken to skillet and simmer gently, turning occasionally, until cooked through and sauce thickens slightly, 3–5 minutes.
  8. Remove from heat and sprinkle with parsley. Serve immediately.

Notes

  • Chicken cutlets can be used to save prep time
  • Add extra stock if you prefer more sauce
  • Serve immediately for best texture and flavor