Bright lemon-caper sauce over tender cutlets
Chicken Piccata
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 cutlets
Difficulty
Easy
Cost
Moderate
$$
Chicken Piccata
Bright lemon-caper sauce over tender cutlets
★4.6(5)
Thin chicken cutlets pan-seared golden and served in a buttery lemon-caper pan sauce. An Italian-American classic that comes together in 25 minutes.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Chicken piccata is the dish that proves great cooking does not require complicated techniques or exotic ingredients. Thin cutlets, a hot pan, and a quick sauce made from the fond, butter, lemon, and capers — that is all it takes to produce a restaurant-caliber plate.
The beauty of piccata lies in contrast: the crispy, lightly floured exterior against the silky lemon-butter sauce, the briny pop of capers cutting through the richness. It is Italian-American cooking at its most elegant and efficient.
Ingredients
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thick
- 1/2 cup all-purpose flour for dredging
- 3 tbsp olive oil
- 4 tbsp butter, divided
- 1/2 cup dry white wine
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- 1
Season chicken with salt and pepper, then dredge in flour, shaking off excess.
- 2
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Cook chicken for 3 minutes per side until golden. Remove to a plate.
- 3
Add white wine to the hot pan, scraping up the browned bits with a wooden spoon. Let it reduce by half, about 2 minutes.
- 4
Add lemon juice and capers. Simmer for 2 minutes until the sauce comes together.
- 5
Swirl in the remaining 2 tbsp of cold butter to create a glossy, emulsified sauce. Season with salt and pepper.
- 6
Return chicken to the pan, spoon sauce over the top, and garnish with fresh parsley. Serve immediately with pasta, rice, or crusty bread.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
White wineChicken broth + 1 tsp vinegar
For an alcohol-free version that still deglazes the pan nicely.
CapersChopped green olives
Olives provide a similar briny punch with a different texture.
ButterOlive oil
The sauce will not be as rich or glossy but it works for dairy-free needs.
Tips & Storage
Pro Tips
Pound chicken between plastic wrap to prevent tearing and ensure even thickness.
Use cold butter at the end — it emulsifies into the sauce better than room temperature butter.
Do not skip the flour dredge — it creates the crust and helps thicken the sauce.
Add the lemon juice off direct heat to prevent it from becoming bitter.
Storage
Store chicken and sauce together in an airtight container for up to 3 days.
Reheating
Gently reheat in a skillet over medium-low heat with a splash of chicken broth to loosen the sauce.
Nutrition Facts
Per serving (1 cutlet with sauce) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates12g
Fat18g
Fiber0g
Sugar1g
Sodium540mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I skip the wine?
- Replace with an equal amount of chicken broth plus 1 tsp white wine vinegar for a similar effect.
- What is the best wine to use?
- A dry white like Pinot Grigio or Sauvignon Blanc works perfectly. Avoid anything sweet or oaky.
- Can I make this gluten-free?
- Yes, swap the flour for a gluten-free blend or use cornstarch for dredging.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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