Chicken Piccata

Chicken Piccata is a classic dinner dish! Tender chicken gets dredged in a flour mixture then lightly seared to golden brown perfection. Add it to a lemony, white wine caper sauce and serve it over pasta, rice, or even potatoes to impress your entire dinner table!

It’s perfect for an elegant dinner or a cozy weekend at home. Serve it with baked potatoes, garlic butter pasta, or homemade Italian bread.

Top down view of chicken piccata cooking in a skillet.

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Close up view of chicken piccata in a pan.

Chicken Piccata

5 from 3 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 Servings

Ingredients

  • 3 chicken breasts, split in half lengthwise
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, finely minced
  • 1 ½ cups dry white wine, or low sodium chicken broth
  • 2 lemons, juiced
  • 3 to 4 lemon slices
  • 2 to 3 tablespoons capers, drained and rinsed

Instructions
 

  • Slice the chicken in half lengthwise. Place a sheet of plastic wrap on top of the chicken breasts and pound the thicker sides so that all the chicken is the same thickness.
    3 chicken breasts
    Chicken breast and mallet on a cutting board.
  • Whisk the flour, salt and pepper together in a shallow bowl. Dredge each of the pieces of chicken in the flour mixture to fully coat them.
    1 cup all-purpose flour
    ½ teaspoon salt
    ½ teaspoon ground black pepper
    Chicken breast laying in flour.
  • Heat a large skillet over medium heat, and heat the olive oil and butter together. Add the chicken and cook for 3-4 minutes on each side or until a light golden color begins to form. (You may need to cook the chicken in 2-3 batches depending on the size of your skillet.) Once the chicken is cooked, remove it from the pan and set aside.
    2 tablespoons olive oil
    2 tablespoons butter
    Chicken sauteed in a saucepan.
  • To the same pan, add the garlic and cook just until it becomes fragrant, about 30 seconds.
    3 garlic cloves
    1 ½ cups dry white wine
    2 lemons
    3 to 4 lemon slices
    White wine mixed with lemon sauce whisked in a pan.
  • Next, add the wine, lemon juice and lemon slices and cook until the sauce starts to thicken significantly, about 5 minutes.
    Lemons and capers cooking in a pan.
  • Stir in the capers and cook for an additional 2-3 minutes or until the sauce is thickened to your liking.
    2 to 3 tablespoons capers
    Lemon caper sauce cooking in a pan.
  • Serve the chicken with pasta or rice, and pour the sauce on top. Garnish with freshly chopped parsley if desired.
    Top down view of chicken piccata with pasta on a plate.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 piece of chicken with sauce. Actual calories will vary.
 

*Storage:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: If you would like to freeze this dish, we recommend storing the sauce separately from the chicken. This dish will stay fresh in the freezer for up to 2 months. The breading on the chicken will lose it’s texture once frozen and thawed.
Thawing: Let the chicken and the sauce thaw in the fridge overnight before serving and then reheat them together.
Reheating: Simply reheat in the oven or in a pan on the stove until warmed through.

Nutrition

Serving: 1piece of chickenCalories: 256kcalCarbohydrates: 25gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 46mgSodium: 371mgPotassium: 389mgFiber: 3gSugar: 2gVitamin A: 159IUVitamin C: 49mgCalcium: 39mgIron: 2mg
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