Best Easy Chicken Piccata
This Italian-American classic delivers thin, golden-pan-fried chicken cutlets bathed in a bright, buttery lemon-caper sauce that comes together in under 30 minutes.
Equipment
- Large stainless steel or cast iron skillet - 12 inches / 30cm recommended for space to sear without steaming
- Meat mallet or rolling pin - For pounding the chicken thin
- Cutting board
- Sharp chef's knife
- Shallow bowl or plate - For dredging
- Paper towels - For patting chicken dry
- Tongs or a fish spatula - For flipping
- Microplane or fine zester - For lemon zest
- Citrus juicer or reamer
- Measuring cups and spoons
Ingredients
- 2 large boneless skinless chicken breasts - about 1 lb or 450g total
- Salt and freshly ground black pepper - to taste
- 1/2 cup all-purpose flour - 65g, for dredging
- 3 tablespoons olive oil - 45ml, divided
- 4 tablespoons unsalted butter - 56g, divided
- 3 cloves garlic - minced
- 1/2 cup dry white wine - 120ml, or chicken broth as substitute
- 1/2 cup low-sodium chicken broth - 120ml
- 3 tablespoons freshly squeezed lemon juice - 45ml, about 1 large lemon
- Zest of 1 lemon
- 3 tablespoons capers - 27g, drained and rinsed
- 2 tablespoons fresh flat-leaf parsley - finely chopped
Instructions
- Butterfly each chicken breast horizontally or slice in half to create 4 thinner pieces. Place between plastic wrap and pound to 1/4 inch (6mm) thickness. Pat dry with paper towels and season generously with salt and pepper.
- Place flour in a shallow bowl and season with salt and pepper. Dredge each cutlet in flour, shaking off excess. Set aside on a plate without stacking.
- Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken in batches without crowding, 3-4 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
- Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in wine and scrape up browned bits from the pan. Simmer for 2 minutes until reduced by half. Add chicken broth, lemon juice, and zest. Simmer for 2-3 minutes, then stir in capers.
- Reduce heat to low. Add remaining 3 tablespoons cold butter one at a time, swirling constantly until melted and sauce is silky. Do not boil. Taste and adjust seasoning with salt, pepper, or lemon juice.
- Nestle chicken cutlets back into the skillet, spoon sauce over each piece, and warm through for 1-2 minutes. Garnish with fresh parsley and serve immediately.
Notes
- Pound evenly: Uneven thickness causes some parts to overcook while others remain raw. Take time to pound everything to a consistent 1/4 inch.
- Pat dry: Moisture prevents a good sear. Press paper towels firmly on all surfaces before seasoning.
- Don't crowd: Cook in batches to maintain pan temperature. Crowding steams the chicken instead of browning it.
- Fresh lemon: Bottled lemon juice lacks brightness. Freshly squeezed is worth the extra minute.
- Deglaze properly: Scrape every bit of fond (browned bits) from the pan bottom when adding wine. This is where the sauce's flavor lives.
- Mount butter gently: Add butter off heat or over very low heat to prevent the sauce from breaking and becoming greasy.
- Taste as you go: Capers vary in saltiness by brand. Taste before adding extra salt.
- Substitutions: Replace wine with additional chicken broth for a non-alcoholic version. For gluten-free, use a 1:1 gluten-free flour blend.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months.
- Reheat gently: Warm in a skillet over medium-low with a splash of broth. Avoid high heat which can break the butter sauce.