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5 from 7 votes

Easy Chicken Piccata

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Author: Natalie

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 tbsp. olive oil
  • 2 tbsp. unsalted butter

For the 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, 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, capers. Whisk to combine. If serving immediately. Add 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.