Easy Chicken Piccata Recipe

4.93 from 14 votes

You won't believe how simple this Easy Chicken Piccata is to make. Juicy chicken breast paired with a zesty lemon and white wine caper sauce. Perfect for impressing your guests with minimal effort!

Prep Time15

Cook Time20

Total Time35

Course: Main Dishes

Cuisine: Italian

Servings: servings

Calories: 480kcal

Author: Andrea

Ingredients

For Dredging:

1/2 c. all-purpose flour
1/4 c. grated parmesan
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. paprika
4-6 boneless, skinless chicken breast cutlets
2 tablespoons olive oil
2 tbsp. unsalted butter

For the Piccata Sauce:

1 tbsp. white wine
1/2 c. chicken broth
2 tbsp. lemon juice
2 tbsp. unsalted butter
1/4 c. capers, brine drained
2 tbsp. freshly chopped parsley

Instructions

In a baking dish or pie dish, combine flour, parmesan, garlic powder, salt, pepper, and paprika. Whisk until combined.
Place chicken cutlets in the mixture and dredge them. They should be generously coated in the mixture. Transfer to a plate or parchment paper, and set aside.
In a large skillet set over medium heat, add the oil and butter. Once hot, add the chicken and brown on each side, about 4 minutes per side. Remove the chicken and transfer to a clean plate or piece of parchment paper.
To make the sauce, in the same skillet, add the wine. Cook for 30 seconds, then add the chicken broth to deglaze the pan. Scrape up any browned bits on the bottom of the pan. Let the liquid simmer until it reduces by half.
Add the lemon juice, remaining butter, and capers. Whisk to combine. If serving immediately, add the chicken back to the pan, spoon sauce over top, then serve. Or plate the chicken and spoon the sauce over top (to prevent it from getting too soggy). Garnish with fresh parsley.

Notes

To STORE Chicken Piccata leftovers, place them in an airtight container and refrigerate for up to 3 days. You can also FREEZE it for up to 2 months.

To REHEAT, thaw in the refrigerator if frozen, then warm in a skillet over medium heat until heated through, adding a splash of chicken broth if needed to maintain the sauce's consistency. Alternatively, you can reheat it in the microwave, covered, in 1-minute intervals, stirring occasionally.

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