Savor the tangy and savory flavors of this Chicken Piccata! Thinly sliced chicken breasts are dredged in flour, pan-fried to a golden brown, and draped in a luscious lemon-butter and wine sauce with capers.
Piccata is a traditional method of preparing meat or fish by slicing, sautéing, and serving it in a rich lemon-caper butter sauce. This chicken version is perfect for a quick, delicious weeknight meal, ready in under 45 minutes.
Ingredients for Chicken Piccata
Chicken: We use boneless, skinless chicken breasts sliced horizontally. Alternatively, you can use chicken thighs, but adjust the cooking time accordingly.
White Wine: This recipe calls for dry white wine, known for its high acidity and crisp flavor. Suitable options include Pinot Grigio, Sauvignon Blanc, and Unoaked Chardonnay. If you prefer not to use wine, chicken stock is an excellent substitute.
Lemons: You’ll need two lemons. Juice one lemon to get about 1/3 cup (80 ml) of lemon juice, and slice the second lemon into five rounds, cutting each round in half.
Capers: Capers are the pickled flower buds of Capparis shrubs, typically stored in brine or salt. Rinse and drain them before use to reduce excess salt and highlight their distinctive flavor, a key element in piccata dishes.
Preparing the Chicken
Start by slicing each chicken breast in half. Place one hand on top of the chicken breast to hold it steady, then use a sharp knife to carefully slice horizontally through the middle, creating two thinner pieces.
Mix flour, salt, and pepper on a shallow plate. Dredge each chicken piece through the flour until thoroughly coated. Melt butter in a large skillet over medium heat and cook the chicken for 4-6 minutes per side until golden brown and reaching an internal temperature of 165°F (74°C). You may need to cook in batches, adding more butter as needed.
Transfer the cooked chicken to a clean plate and tent with aluminum foil to keep warm while you prepare the sauce.
Making the Chicken Piccata Sauce
Using the same skillet, melt a stick of butter over medium heat, scraping up any browned bits from the pan. Gradually add the wine, whisking continuously, then add the lemon juice and reduce the heat to medium-low. Simmer the sauce for about 10 minutes, allowing it to reduce by half.
Stir in the capers and lemon slices, whisking to combine. Return the chicken to the skillet, coating each piece with the sauce. Let the chicken simmer in the sauce for an additional 3-5 minutes. Serve the Chicken Piccata over rice or pasta, with extra sauce spooned on top. A side of roasted asparagus and some dinner rolls make excellent accompaniments.
Storing Chicken Piccata
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave. For freezer storage, place the chicken and sauce in separate containers. Thaw in the refrigerator overnight and reheat in the microwave before serving.
Ingredients
Chicken:
- 3 boneless, skinless chicken breasts, each sliced in half horizontally into two pieces
- ½ cup (60g) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2-3 tablespoons butter, plus more as needed
Sauce:
- ½ cup (1 stick, 110g) unsalted butter
- 1 cup (240ml) dry white wine or chicken stock
- 1 medium lemon, juiced (approximately ⅓ cup or 80 ml)
- 2 tablespoons capers, rinsed and drained
- 1 medium lemon, sliced into 5 rounds and halved
- 2 teaspoons chopped fresh parsley
Instructions
Chicken:
- On a medium-sized plate, mix together the flour, salt, and pepper.
- Dredge each piece of chicken in the flour mixture until fully coated. Set aside.
- In a large skillet over medium heat, melt the butter. Add the chicken and cook for 4-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). If necessary, cook in batches, adding more butter as needed.
- Remove the chicken from the skillet, place on a plate, and tent with foil to keep warm.
Sauce:
- In the same skillet over medium heat, add the butter, scraping up any browned bits from the pan.
- Slowly pour in the wine, whisking continuously.
- Add the lemon juice and reduce the heat to medium-low. Simmer until the sauce reduces by half, about 10 minutes.
- Add the capers and lemon slices, whisking to combine.
- Return the chicken to the skillet, coating it with the sauce. Let it simmer for an additional 3-5 minutes.
- Serve the chicken over rice or pasta, with the sauce spooned over the top.
