Chicken Piccata
Juicy chicken breast coated in a light parmesan crust, seared until golden, then finished with a bright lemon-butter sauce dotted with capers. The sharp citrus cuts through the richness, while the capers give a salty punch that makes each bite pop. This version balances tang and savoury depth so it’s fresh without being overly sour.
| Cuisine | American-Italian |
| Category | Main Dish |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 3 servings |
| Difficulty | Medium |
| Published | 8/21/2025 |
Instructions
- 1
Slice each chicken breast into 3 pieces and pound between sheets of cling wrap or baking paper to about 0.5 cm thickness.
- 2
Rub chicken with 1/2 tbsp olive oil so the coating sticks.
- 3
Mix flour, parmesan, salt, and pepper in a shallow bowl. Dredge chicken pieces, pressing lightly to help the coating adhere, then shake off the extra.
- 4
Warm olive oil in a large skillet over medium-high heat, add butter, and let it melt.
- 5
Cook chicken in batches for 3–4 minutes until golden. Flip and cook the other side for about 1 minute. Transfer to a plate and repeat with remaining pieces.
- 6
Pour off most of the fat from the skillet and wipe quickly with paper towel, leaving just a thin film.
- 7
On medium-high heat, add the wine and let it bubble briskly until reduced by half, about 3 minutes.
- 8
Add lemon juice and simmer briefly for 1 minute.
- 9
Lower heat, add cubed butter, and swirl until melted and glossy without foaming.
- 10
Stir in capers and parsley. Pour the sauce over the chicken and finish with extra parsley if you like.
Nutrition Information
| Calories | 358 |
| Protein | 33g |
| Carbohydrates | 5g |
| Total Fat | 19g |
| Saturated Fat | 8g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 7g |
| Trans Fat | 1g |
| Cholesterol | 122mg |
| Sodium | 800mg |
| Potassium | 616mg |
| Fiber | 1g |
| Sugar | 1g |
| Vitamin A | 365IU |
| Vitamin C | 6mg |
| Calcium | 30mg |
| Iron | 1mg |
Recipe Notes
If using tenderloins, there’s no need to slice; just pound to even thickness. Thighs also work once halved and flattened.
Grated parmesan helps the coating cling and adds extra savoury depth. Pre-grated store packs are fine if you don’t want to grate your own.
Choose a crisp white that isn’t sweet or heavily oaked. Chardonnay works well. For a no-wine option, swap with low-sodium chicken broth.
Capers packed in brine keep the balance of salt and acidity right. Salt-cured capers can overpower the sauce unless rinsed thoroughly.
A budget-friendly wine is all you need, since subtle complexities cook off during reduction.
Nutrition numbers assume a small amount of flour and butter is left behind in the pan after cooking.
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