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chicken piccata recipe

Chicken Piccata

A quick and flavorful dish featuring tender chicken cutlets in a zesty lemon-caper sauce, ready in just 20 minutes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 350 kcal

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • Kosher salt to taste
  • Ground black pepper to taste
  • 1/2 cup all-purpose flour (for dredging)
  • 1/4 cup extra virgin olive oil (plus a little extra for sauce)
  • 3 tablespoons ghee or unsalted butter
  • 1/3 cup fresh lemon juice (from about 2 lemons)
  • 1/2 cup dry white wine (or chicken broth)
  • 1/4 cup capers (rinsed and drained)
  • Fresh parsley (finely chopped, for garnish)

Instructions
 

  • Preheat your oven to 200°F and place a baking sheet inside.
  • Slice chicken breasts horizontally into two thin cutlets. Season with salt and pepper, then dredge in flour, shaking off excess.
  • Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 minutes per side until golden brown. Transfer to the warm oven.
  • In the same skillet, add more olive oil and ghee or butter. Stir until melted, then add lemon juice, white wine, and capers. Bring to a boil.
  • Return chicken to the skillet and reduce heat to low. Simmer for 4 to 5 minutes, spooning sauce over the chicken.
  • Remove from heat, garnish with fresh parsley, and serve with lemon wedges.

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Notes

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently to keep the chicken moist.
Keyword Chicken, Lemon