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A cooked chicken breast topped with capers, chopped herbs, and a light sauce, served on a round white plate over a gray stone surface—perfect for anyone seeking the best chicken piccata recipe.
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5 from 9 votes

Chicken Piccata

Made all in one pan - thin, pan-fried chicken cutlets finished in a bright, buttery lemon and caper sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner
Cuisine: Italian
Keyword: best chicken piccata recipe, Chicken Piccata, Chicken Piccata Recipe, easy chicken piccata recipe
Servings: 4 servings
Author: Sammy Montgoms

Equipment

  • 1 Large frying pan

Ingredients

  • 1/4 cup olive oil extra virgin
  • 1/4 cup unsalted butter
  • 2 large boneless skinless chicken breasts sliced in half to make 4 total
  • 1 shallot finely chopped
  • 3 garlic cloves minced
  • 1/3 cup capers drained
  • 3 tbsp fresh lemon juice
  • 1/2 cup dry white wine chardonnay
  • 1/2 cup all-purpose flour
  • 2 tbsp fresh parsley finely chopped
  • 1/2 tsp red pepper flakes optional
  • salt
  • pepper

Instructions

  • Begin by chopping your shallot, garlic and squeezing the juice from your lemon, as this recipe comes together quickly - you want everything to be ready.
  • Prepare your chicken.
    Take 2 large chicken breasts and either slice them in half to form 4 cutlets or butterfly them to have 2 large pieces.
    On a cutting board, place parchment paper under the sliced cutlets and more parchment on top.
    Using a meat mallet, pound them to about 1/4 inch thick. Then, season both sides of the chicken with salt and pepper.
  • On a plate, add the flour.
    Dredge each chicken cutlet in the flour, pressing gently on both sides, and shake off excess.
  • In a large frying pan over medium-high heat, add half the olive oil.
    Once hot, add the chicken and sear 2–3 minutes per side, until nearly cooked.
    Remove the chicken and set aside.
  • Reduce the heat to low-medium.
    Add the remaining olive oil, shallot, garlic, and red pepper flakes.
    Cook 2–3 minutes until softened.
    Add the capers, white wine, and lemon juice.
    Simmer and scrape any browned bits.
  • Whisk in the butter until the sauce thickens slightly, 1–2 minutes.
  • Return the chicken to the pan and bring it to a gentle simmer.
    Tilt the pan so the sauce pools to one side, then use a spoon to scoop up the sauce and baste it over the chicken until it’s fully cooked and warmed through.
  • Garnish with fresh parsley and serve immediately.

Nutrition

Calories: 382kcal | Carbohydrates: 16g | Protein: 15g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 479mg | Potassium: 314mg | Fiber: 1g | Sugar: 1g | Vitamin A: 636IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 2mg
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