For a richer sauce, add a tablespoon of heavy cream at the end of the simmering process. If you don't have white wine, you can substitute chicken broth. Make sure not to overcook the chicken, as it can become dry. The internal temperature should reach 165°F (74°C). Garnish with a lemon wedge for an extra touch of brightness. Serve with a side of steamed asparagus or a simple green salad for a complete and balanced meal.
Easy Chicken Piccata
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS166
A classic Italian-American dish, Chicken Piccata, reimagined for the modern kitchen. Tender chicken cutlets are pan-fried to golden perfection, then bathed in a vibrant lemon-caper sauce that will awaken your taste buds. Quick, easy, and utterly delicious!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol96 mg
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Fiber5 g
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Protein31 g
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Saturated Fat8 g
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Sodium247 mg
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Sugar0 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Chicken: Slice chicken breasts horizontally to create 4 cutlets. Place each cutlet between two sheets of plastic wrap and pound to an even 1/4-inch thickness. (5 minutes)
02
Step
5 mins
Dredge the Chicken: Place flour on a plate and season with salt and pepper. Dredge each chicken cutlet in the flour mixture, ensuring both sides are fully coated. Shake off any excess flour. (5 minutes)
03
Step
2 mins
Cook the Chicken: Melt butter in a large skillet over medium heat. Add the dredged chicken cutlets to the skillet in a single layer, being careful not to overcrowd the pan. Season the tops with salt and pepper. (2 minutes)
04
Step
8 mins
Brown the chicken: Cook chicken until nicely browned, about 4 minutes per side. Ensure the chicken is cooked through. Transfer the cooked chicken cutlets to a plate and set aside, reserving the skillet drippings. (8 minutes)
05
Step
1 mins
Make the Sauce: Add white wine and lemon juice to the skillet, stirring to deglaze the pan and scrape up any browned bits from the bottom. (1 minute)
06
Step
5 mins
Simmer the sauce: Simmer the sauce over medium heat until it reduces slightly and thickens, about 5 minutes. Stir in the capers. (5 minutes)
07
Step
2 mins
Finish and Serve: Pour the lemon-caper sauce over the cooked chicken cutlets on the plate. Sprinkle with fresh parsley. Serve immediately over rice, pasta, or alongside your favorite vegetables. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Lula Murphy
Apr 8, 2025Quick, easy and delicious! Perfect for a weeknight meal.
Abigail Strosin
Mar 8, 2025I added a little bit of chicken broth to the sauce and it was perfect.
Loyal Upton
Feb 6, 2025The instructions were very clear and easy to follow. I especially appreciate the tips for making the sauce.
Karson Hirthe
Nov 29, 2024This is now a staple in my house. Thank you for sharing this amazing recipe!
Abdullah Wehner
Jul 16, 2024I subbed the white wine for chicken broth because I didn't have any wine on hand, still tasted great!
Avery Treutelrunte
Jun 20, 2024I made this for dinner last night and it was a huge hit. My husband said it was better than restaurant chicken piccata!
Kacey Boyer
Dec 13, 2023This recipe is fantastic! The chicken was so tender and the sauce was bursting with flavor.