Quick Savory Chicken Piccata
A quick and easy chicken piccata recipe ready in 25 minutes featuring tender chicken cutlets in a tangy lemon-caper sauce, perfect for busy weeknights or unexpected guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound / 450g), sliced horizontally to thin cutlets
- ½ cup (60g) all-purpose flour
- Salt and black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- ½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio), optional but recommended
- ¾ cup (180ml) low sodium chicken broth
- Juice of 1 large lemon (about 3 tablespoons)
- 2 tablespoons drained capers
- 2 tablespoons fresh parsley, chopped
Instructions
- Slice the chicken breasts in half horizontally to create two thin cutlets each (about ½ inch / 1.3cm thick). Pat dry with paper towels and season both sides with salt and pepper.
- Place the all-purpose flour in a shallow bowl. Lightly coat each chicken piece in the flour, shaking off any excess.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once butter is melted and foaming, add chicken cutlets in a single layer. Cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Cook in batches if needed. Transfer chicken to a plate and tent with foil.
- Lower heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant, avoiding burning.
- Pour in ½ cup dry white wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
- Stir in ¾ cup chicken broth, lemon juice, and drained capers. Bring to a gentle simmer and cook 3-4 minutes until sauce reduces by about a third.
- Whisk in remaining 1 tablespoon butter until melted and sauce is glossy. Adjust seasoning with salt and pepper if needed.
- Return chicken cutlets to the pan, spoon sauce over them, and warm together for 1-2 minutes. Sprinkle with chopped fresh parsley before serving.
Notes
Pat chicken dry before dredging in flour for a better sear. Use medium-high heat to lock in juices. Watch garlic carefully to avoid burning. White wine adds depth but can be substituted with chicken broth and white wine vinegar. Let sauce reduce gently to concentrate flavors. Butter added at the end creates a silky sauce. For gluten-free, use chickpea or gluten-free flour. For dairy-free, substitute butter with extra olive oil.
Nutrition
- Serving Size: 1 chicken cutlet wit
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 1
- Protein: 30
Keywords: chicken piccata, quick dinner, lemon caper sauce, easy chicken recipe, weeknight meal, savory chicken, pan-seared chicken