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    Home » Uncategorized

    Chicken Piccata

    Published: Aug 21, 2018 · Modified: Jul 11, 2021 by Tammy Circeo · This post may contain affiliate links · 3 Comments

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    Jump to Recipe Print Recipe
    Platter of Chicken Piccata garnished with Parsley

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Chicken Piccata is one of those dishes that sounds all fancy schmancy, but in reality, it couldn't be more simple or more delicious. There are few ingredients, it can be made in less than 30 minutes, AND it makes a beautiful presentation. All of these things make it a go-to dish for both weeknights and company!

    Raw chicken breasts cut in half horizontally and seasoned

    I always cut the chicken breasts in half horizontally and if I have enough time, I'll pound them even thinner. The key is to be sure they are about the same thickness so they cook evenly.

    I salt and pepper them generously, but the traditional method is to dredge them in flour and a gluten-free flour works really well. However, to keep it a "quick" weeknight dinner, I'll often skip the flour.

    Ingredients for Chicken Piccata measured out for cooking

    All of the ingredients lend to the full flavors of this simple dish … lemon juice, white wine, capers, and butter. The parsley is for garnish, but it also adds a really great flavor note.

    I always use a cast iron skillet to brown the chicken. I cook it nearly through, then put in a 200°F oven to keep it warm and gently finish cooking while I make the sauce.

    How to make the Chicken Piccata Sauce:

    Deglaze the pan with white wine, scraping up all the yummy bits and reduce the wine to about half. Add in the capers, and lemon juice and let it  warm. Turn the heat off and add the butter, stirring it around or swirling the pan to incorporate it in the wine and lemon juice. If you leave the heat on, you run the risk of the butter breaking and separating, which is not the point. You want a smooth, lovely sauce.

    Close up of Chicken Piccata floating in the buttery lemon sauce

    Remove the chicken from the oven, arrange in on a platter and pour the sauce over, with the capers down the center. Garnish with the parsley and dinner is served!

    Overhead shot of Chicken Piccata on vintage white platter

    How to serve Chicken Piccata

    I keep it simple by serving it with sautéed green beans or some zucchini. and sometimes, some roasted potatoes. It's really a quick, easy dinner that works both for a family weeknight meal or to serve to guests.

    Single plate with chicken piccata and sauteed green beans

    Other quick dinners you might enjoy:

    • Trout with Chanterelles
    • Cod with Tomato Wine Sauce
    • Boeuf Bourguignon á la Tammy
    • Honey Mustard Salmon
    • Zesty Orange Chicken

    Recipe

    Four pieces of chicken on a white platter with white wine lemon sauce and topped with capers and parsley

    Chicken Piccata

    Tammy Circeo
    So very simple and yet so delicious! Sauteed chicken with capers and a lemon butter sauce will make you look very accomplished in the kitchen!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Dinner
    Cuisine Italian
    Servings 4 servings

    Ingredients
      

    • 2 boneless skinless chicken breasts, cut in half horizontally and optionally pounded to ¼-inch thickness
    • salt and pepper to season
    • neutral oil such as avocado oil, to brown the chicken in
    • ½  cup white wine
    • 3 Tablespoons fresh lemon juice
    • 2 Tablespoons capers
    • 2 Tablespoons butter
    • 1 Tablespoon fresh parsley chopped

    Instructions
     

    • Season the chicken with salt and pepper. Heat a skillet over medium heat, add the oil, and cook the chicken in a single layer until golden, 2-3 minutes per side. The cooking time will vary depending on the thickness of the cutlet. Transfer the chicken to a baking dish and put in a 200°F oven to keep warm.
    • Pour the wine into the skillet and scrape up any bits while the wine is reducing. Add the lemon juice and capers. Turn off the heat, add the butter, and swirl until it is melted. Pour the sauce over the chicken. Garnish with parsley.

    Notes

    If you eat dairy free, you don't have to finish the sauce with the butter. It's an extra bit of luxury that is delicious and traditional, but you shouldn't let the fact that you don't eat dairy keep you from enjoying this dish! 
    Keyword chicken, chicken piccata
    Tried this recipe?Let us know how it was!
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    About Tammy Circeo

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    Comments

    1. Carolyn Ronco

      March 21, 2020 at 9:47 am

      Your recipes have been a godsend in this time of quarantine! I made the chicken piccata last night with whole grain pasta and fresh green beans “red style” (with tomatoes). The caper sauce was delicious. Thanks for posting— the directions, the pictures, the personal touches— all delightful! Thank you.

      Reply
      • Tammy Circeo

        March 22, 2020 at 12:20 am

        I'm so happy to hear it! I'm putting together a list of recipes that might be helpful during this time so I'm happy for your response and input! Seriously, so thankful!

        Reply
    2. Cheznana

      August 21, 2018 at 2:04 pm

      Looks absolutely delicious, Tammy.

      Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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