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20-Minute Chicken Piccata

A classic Italian-American weeknight dinner featuring tender pan-seared chicken cutlets bathed in a bright, tangy lemon-butter and caper pan sauce.

20-Minute Chicken Piccata
Prep 10 min Cook 10 min Total 20 min Level Easy
Serves 4

Ingredients

Chicken & Dredge

  • 2 large Boneless, skinless chicken breasts — Halved horizontally to make 4 thin cutlets
  • 0.33 cup All-purpose flour — For dredging
  • 1 teaspoon Kosher salt — Divided
  • 0.5 teaspoon Black pepper — Freshly ground

Pan Sauce

  • 2 tablespoons Extra virgin olive oil
  • 3 tablespoons Unsalted butter — Cut into pieces, divided
  • 0.25 cup Dry white wine (optional) — Such as Pinot Grigio or Sauvignon Blanc
  • 0.5 cup Low-sodium chicken broth — Use 3/4 cup if omitting wine
  • 3 tablespoons Lemon juice — Freshly squeezed
  • 2 tablespoons Capers — Drained and rinsed
  • 2 tablespoons Fresh parsley — Chopped, for garnish

Instructions

  1. Place the chicken cutlets between two sheets of plastic wrap and pound to an even 1/4-inch thickness if necessary. Season both sides with salt and pepper.

    ~3 min
    Even thickness ensures the chicken cooks at the same rate.

  2. Place the flour in a shallow dish. Dredge the chicken cutlets in the flour, shaking off the excess so there is only a very thin, even coating.

    ~2 min
    Don't dredge the chicken until right before cooking, or it will become gummy.

  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering and the butter foams.

    ~2 min
    Using both oil and butter increases the smoke point while providing buttery flavor.

  4. Add the chicken cutlets in a single layer. Cook until golden brown and cooked through, about 3 minutes per side. Transfer the chicken to a plate and loosely tent with foil to keep warm.

    ~6 min
    Work in batches if your skillet isn't large enough to avoid overcrowding, which causes steaming instead of searing.

  5. Reduce the heat to medium. Add the white wine (if using) and chicken broth to the skillet. Scrape up any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half.

    ~3 min
    Those browned bits (fond) pack all the savory flavor for the sauce.

  6. Stir in the lemon juice and capers. Turn the heat to low and swirl in the remaining 2 tablespoons of butter until melted and the sauce thickens slightly.

    ~2 min
    Swirling cold butter in at the end (mounting) gives the sauce a glossy, rich finish.

  7. Return the chicken to the skillet along with any resting juices. Spoon the sauce over the chicken and simmer for 1 minute to reheat. Garnish with chopped parsley and serve immediately.

    ~2 min
    Serve over pasta, mashed potatoes, or alongside roasted asparagus.
Nutrition
360
Calories
35
Protein (g)
10
Carbs (g)
18
Fat (g)
6
Sat. Fat (g)
1
Fiber (g)
1
Sugar (g)
680
Sodium (mg)
115
Cholesterol (mg)
Equipment
  • Large skillet (stainless steel or cast iron)
  • Tongs
  • Meat mallet (optional)
  • Measuring cups and spoons
Tips & Storage
  • To make this gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour or almond flour.
  • If you don't have white wine, simply replace it with an equal amount of additional chicken broth.
  • Rinsing the capers is important to remove the harsh brine flavor and excess salt.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.
Tags
20-minute butter capers chicken comfort food dinner easy Italian-American lemon main course nut_free pan-sauce poultry quick saute savory skillet tangy weeknight wine

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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