a mouthwatering chicken dish that is cheesy, nutty, and GOOOOOOOOOOOOD!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (4 ounce) boneless, skinless chicken breast halves
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ⅔ cup all-purpose flour
- 3 tablespoons olive oil, divided
- 3 tablespoons butter, divided
- ¼ cup dry white wine, such as Pinot Grigio
- 3 tablespoons capers, rinsed and drained
- ¾ cup chicken stock
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup chopped fresh parsley
Instructions
- Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
- Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
- Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
- Remove from heat and sprinkle with parsley to serve.
- Dotdash Meredith Food Studios
- For even easier meal prep, use chicken cutlets instead of chicken breasts.
Reviews
I used to make Chicken Piccata all the time years ago, but I lost my cherished recipe. None of the recipes I tried came even close to what I remember my recipe tasting like, until this one. It is indeed perfect! This will be a regular in our recipe rotation.
This was sick! A lot easier than I used to make it (full breaded-aka flour, egg, breadcrumbs). Didn’t have Pinot so used Chardoney and dried parsley. Excellent. Couldn’t take finished pic because I was devoring it!
This is amazing. The only difference is I add a jar of marinated artichoke hearts, drained, and I don’t use the white wine. I just use chicken broth. My problem is what kind of White wine does everybody use because I never know what one to get if anybody can give me an answer it would be great. Thank you.
I added some sliced fresh mushrooms before adding the capers. As the chicken was completed, I placed the cooked portions onto a cookie sheet and put them in the oven at 250°. After I drain the pasta, I placed all of that into the liquid and stirred it well to coat the pasta with the sauce. definitely a restaurant quality meal. Everybody loved it.
I used chicken tenders and added shishito peppers and minced garlic when adding the capers and at the end when everything was simmering I added fresh baby spinach…delicious! I don’t like tomato pasta sauce but love pasta… this was perfect
I add artichoke hearts and kalamata olives
We found this to be very enjoyable. I didnt have any white wine, so I used a little ginger ale in place of it. The flavor was rich, and the chicken tender. i will make this again.
The only change I made was to thicken the sauce. I did not serve it with angel hair pasta, rather, on wild rice. I would definitely make this again. It was delicious.
I’ve made this a lot but I always add sliced mushrooms and artichoke hearts. I also but chicken cutlets. They’re already thin sliced.
I love chicken piccata and this is a very fine recipe and video. I prefer sherry over white wine (although not that great to drink lol) and I like sautéed mushrooms in the sauce. Also I don’t put the chicken back in the sauce because I like to retain the crispness of the fried cuts. Love it w mash potatoes and asparagus
The only change I made was to add just a bit (maybe a teaspoon) of cornstarch, just because I like my sauce just a tad thicker. It’s easy and comes out perfect…this is one of my go-to mid-week dinners.
Made it per recipe but did thicken sauce a bit. It’s now a regular dish at our house. Thank you for this recipe.
Made this with my grandson, and we loved it. Only change we made was slice lemons instead of zest. We will be having this again and alot.
Double sauce
Awesome recipe! I made it with lasagna! I followed every step! My family loved it! I’m on a strict gluten free diet, so I used gluten free flour, and it came out so delicious! Nicole! You are the best!
Best recipe I have ever tried. So easy and perfect. Definitely will make this next time I have people over.
This was my first time ever making chicken piccata. I added a little bit more lemon juice, and a few more capers because I like the extra tanginess. I served it over angel hair pasta. It was excellent and I will be making it again.
Soo good and easy. I did use cutlets, just easier. My husband loved it and will be a definite recipe for later. Love the tang from the lemon. I added slices of lemon instead of lemon zest.
This is almost identical to the recipe for Buca di Bepo’s Chicken Limone. It is a fabulous dish which serves well with pasta, potato or rice. A fresh side vegetable serves to enhance flavors. It’s a favorite in our house!
This is an excellent recipe for chicken piccata! I made it with chicken cutlets for ease of prep. Tangy and bright, it is my go to recipe!
I followed every step , it was easy and delicious my families loved it