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Chicken Piccata

an easy, simple, quick, and classic chicken piccata recipe for when you want a delicious dinner on the table fast

Chicken Piccata is a classic. It’s an Italian-American dish that is often served at restaurants, and surprisingly, so easy to make at home. The lemony butter sauce is the star of the show – filled with shallot, garlic, capers, and white wine. Poured overtop of perfectly pan seared chicken breasts and you’ve got a match made in heaven! I love to serve this with a side of roasted potatoes and Nana’s Viral Crunchy Lemon Parmesan Salad.

The best part? It’s done in just one pan! All you have to do is fry the chicken, make your bright, rich, and tangy sauce, and dig in! That’s it – dinner is done in about 30 minutes.

How To Make My Chicken Piccata

Here’s a video of exactly how I made my Chicken Piccata! For another delicious dish, check out my Mediterranean Chicken & Potato Bake recipe.

Ingredients

  • 2 chicken breasts
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ¾ cup all-purpose flour
  • 4 tablespoons neutral oil, such as avocado
  • 2 tablespoons plus 1 stick unsalted butter, divided and cubed
  • 1 medium shallot, minced
  • 2 medium cloves garlic, grated
  • ½ cup freshly squeezed lemon juice (from about 3 to 4 medium lemons)
  • ¼ cup dry white wine (or chicken stock)
  • 2 tablespoons capers, strained and roughly chopped

Step-By-Step Recipe Method

  1. Slice each chicken breast in half lengthwise, leaving you with four pieces. Place one half in-between 2 pieces of plastic wrap and pound the chicken until it’s about 1/3-inch thick. Repeat this process with the remaining pieces. Season the chicken on both sides with salt and pepper.
  2. In a shallow dish, combine the flour, salt, pepper, garlic powder, and onion powder. Evenly coat the chicken breasts in the flour mixture and set them aside on a plate.
  3. Heat the oil in a large skillet over medium-high heat. Once shimmering, carefully add the chicken and cook until it becomes golden brown, about 3 minutes. Flip and repeat this process then set aside on a clean plate.
  4. Carefully discard any excess oil from the skillet. In the same skillet over medium-low heat, add 2 tablespoons of the butter along with the shallots and garlic. Cook, stirring constantly, until fragrant, 2 minutes.
  5. Add the lemon juice and white wine (or chicken stock) to the skillet and bring the mixture to a simmer and allow to cook for 2 minutes. Reduce the heat to medium-low and stirring constantly to emulsify, add in half of the cubed butter.
  6. Return the chicken to the skillet and cover with a lid. Cook until the chicken is cooked through and reaches an internal temperature of 165°, about 5 minutes. Remove the chicken from the skillet once again and set aside on a clean plate.
  7. Reduce the heat to low and add the remaining butter and capers into the skillet while stirring constantly until a smooth silky sauce is formed. Taste and adjust for seasoning if desired. To serve, plate the chicken and pour the sauce overtop.

Tip

Serve it up with some favorite sides: I love to serve this with Nana’s Viral Crunchy Lemon Parmesan Salad and roasted baby potatoes. To make the potatoes while you’re cooking the chicken: preheat your oven to 400°. Halve baby Yukon Gold or fingerling potatoes and place them into a large mixing bowl. Drizzle with some olive oil and generously season with kosher salt, freshly ground black pepper, and garlic powder. Place cut side down onto a lined sheet pan and bake until golden and crispy on the outside and tender on the inside, 20 to 30 minutes.

Print Recipe

What You'll Need:

2 chicken breasts
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
¾ cup all-purpose flour
4 tablespoons neutral oil, such as avocado
2 tablespoons plus 1 stick unsalted butter, divided and cubed
1 medium shallot, minced
2 medium cloves garlic, grated
½ cup freshly squeezed lemon juice (from about 3 to 4 medium lemons)
¼ cup dry white wine (or chicken stock)
2 tablespoons capers, strained and roughly chopped

Steps:

1. Slice each chicken breast in half lengthwise, leaving you with four pieces. Place one half in-between 2 pieces of plastic wrap and pound the chicken until it’s about 1/3-inch thick. Repeat this process with the remaining pieces. Season the chicken on both sides with salt and pepper.

2. In a shallow dish, combine the flour, salt, pepper, garlic powder, and onion powder. Evenly coat the chicken breasts in the flour mixture and set them aside on a plate.

3. Heat the oil in a large skillet over medium-high heat. Once shimmering, carefully add the chicken and cook until it becomes golden brown, about 3 minutes. Flip and repeat this process then set aside on a clean plate.

4. Carefully discard any excess oil from the skillet. In the same skillet over medium-low heat, add 2 tablespoons of the butter along with the shallots and garlic. Cook, stirring constantly, until fragrant, 2 minutes.

5. Add the lemon juice and white wine (or chicken stock) to the skillet and bring the mixture to a simmer and allow to cook for 2 minutes. Reduce the heat to medium-low and stirring constantly to emulsify, add in half of the cubed butter.

6. Return the chicken to the skillet and cover with a lid. Cook until the chicken is cooked through and reaches an internal temperature of 165°, about 5 minutes. Remove the chicken from the skillet once again and set aside on a clean plate.

7. Reduce the heat to low and add the remaining butter and capers into the skillet while stirring constantly until a smooth silky sauce is formed. Taste and adjust for seasoning if desired. To serve, plate the chicken and pour the sauce overtop.

Tip

Serve it up with some favorite sides: I love to serve this with Nana’s Viral Crunchy Lemon Parmesan Salad and roasted baby potatoes. To make the potatoes while you’re cooking the chicken: preheat your oven to 400°. Halve baby Yukon Gold or fingerling potatoes and place them into a large mixing bowl. Drizzle with some olive oil and generously season with kosher salt, freshly ground black pepper, and garlic powder. Place cut side down onto a lined sheet pan and bake until golden and crispy on the outside and tender on the inside, 20 to 30 minutes.

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