A simple, classic Italian dish. Chicken, lemon, white wine and capers; a combination that will never go out of style.
Chicken piccata is one of those simple recipes, perfect for a quick weeknight dinner. I’m not usually a huge fan of boneless, skinless chicken breasts, but when’re they’re pounded thin, floured and pan-fried, there’s nothing not to love.
The acidity of the wine and lemon juice, and bite from the capers is perfectly balanced by the rich chicken broth and butter. I like to add shallots to this dish for additional flavor and sweetness, even though they might not be the most traditional.
It’s probably surprising to some that I didn’t serve this with pasta. I might be borderline pasta’ed-out to be honest, but I love piccata with rice to soak up all the juices. I actually boiled my rice in the chicken broth I had leftover from the sauce, and threw in a pat of butter for good measure.
Classic Chicken Piccata
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
I can’t think of anyone who doesn’t like Classic Chicken Piccata. Pounded chicken breasts, white wine, lemon and capers are the key ingredients to this easy, Italian meal.
Ingredients
- 1lb boneless, skinless chicken breast, butterflied, cut into 3 cutlets, pounded ⅓-1/2 inch thick
- ¼ cup flour
- 2 tbsp extra virgin olive oil
- 2 tbsp butter, divided
- 1 medium shallot, finely chopped
- 1 clove garlic, minced
- ¼ cup dry white wine
- ½ cup low sodium chicken broth
- 1 tbsp capers
- 1 tbsp lemon juice, plus lemon slices, for serving
- 2 tbsp chopped parsley
Instructions
- Dredge & fry chicken: Preheat a large sauté pan over medium-high heat. Pat chicken dry. Season with salt and pepper. Place flour in a large dish and season liberally with salt and pepper. Dredge chicken in flour, shaking off any excess. Add oil and 1 tablespoon of butter to the pan. Fry chicken cutlets 2-3 minutes per side or until browned and cooked through. Transfer to a platter and keep warm.
- Make sauce: Discard all but 1 tablespoon of oil in the pan. Add shallot and sauté over medium heat 2-3 minutes or until translucent. Add garlic and sauté 15-30 seconds. Add wine to the pan and simmer about 2-3 minutes. Stir in broth and simmer an additional 4-5 minutes or until slightly thickened. Stir in capers and lemon juice. Add in the remaining tablespoon of butter and swirl the pan until it’s emulsified. Stir in parsley.
- Serve: Spoon sauce over chicken. Serve with lemon slices and white rice or buttered angel hair pasta. Enjoy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pan fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 403
- Sugar: 1g
- Sodium: 152mg
- Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 37g
Chicken Piccata used to be a family fave, I really must make again soon. I can’t wait to try your recipe.
Hope you like it!!
I haven’t had Chicken Piccata for ages and it’s one of my favorites! I can’t wait to try your recipe.
Thanks so much, Marissa!! Hope you enjoy it 🙂
This looks lovely and yummy ♥
summerdaisy.net
Thanks, Summer!
This is one of my favourite Italian recipes. Your photos look stunning and the recipe sounds amazing!
Thanks so much! It’s one of my favorites, too!
Gorgeous plating and beautiful photography.
I really appreciate that! Thanks so much 🙂
One of my all-times favorites. Looks delicious! 🙂
Thanks so much, Ronit!