Chicken Piccata Recipe

Close up of chicken piccata in a skillet.

Course: Dinner

Cuisine: Italian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 610kcal

Author: Becky Hardin

This easy Chicken Piccata is a firm favorite in our house! Tender chicken breasts, dredged in flour, in a deliciously zesty and savory sauce - so good!

Step-by-step photos can be seen below the recipe card.

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Equipment

Cast Iron Skillet

Ingredients

1 cup all-purpose flour
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper to taste
6 tablespoons unsalted butter divided (¾ stick)
5 tablespoons olive oil divided
¼ cup diced onion
4 cloves garlic minced
¼ cup white wine
¾ cup low sodium chicken broth
1 lemon juiced and zested
3 tablespoons capers rinsed
Chopped fresh parsley for garnish
8 ounces cooked pasta (½ box)

Instructions

Line a plate with paper towels. Set aside.
Place flour in a shallow bowl or pie plate. Set aside.
1 cup all-purpose flour
Cut each chicken breast in half horizontally, for a total of 4 pieces of chicken. Use a meat mallet to pound each breast to an even ½-inch thickness. Season the chicken with salt and pepper.
Dredge each chicken breast in the flour, coat all sides, and shake off any excess.
2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
Melt 2 tablespoons of butter with 3 tablespoons of olive oil in a large skillet set over medium-high heat. Once sizzling, add 2 chicken breasts and cook for 3 minutes per side, until browned. Transfer to the prepared plate and repeat with remaining 2 chicken breasts.
6 tablespoons unsalted butter, 5 tablespoons olive oil
To the empty skillet, add the onion and garlic and sauté until fragrant, about 1-2 minutes.
¼ cup diced onion, 4 cloves garlic
Stir in the wine to deglaze the skillet. Allow the wine to reduce for 1 minute, then add the chicken broth, lemon juice and zest, and capers.
¼ cup white wine, ¾ cup low sodium chicken broth, 1 lemon, 3 tablespoons capers
Bring the mixture to a low boil. Add the remaining butter and whisk vigorously until melted.
Return the chicken to the skillet and simmer until warmed through, about 5 minutes. Serve chicken and sauce over pasta and garnish with parsley.
Chopped fresh parsley, 8 ounces cooked pasta

Video

Notes

A cast iron skillet is a great choice for homemade chicken piccata. If you don't have a cast iron skillet, a high-walled sauté pan or frying pan also work well.
If you don't have a meat tenderizer to flatten the chicken you can use a sturdy cup or rolling pin, in a pinch.
Use juice from a real lemon, it tastes so much better than from the bottle.

Storage: Store chicken piccata in an airtight container in the refrigerator for up to 3 days.

Nutrition