Chicken Piccata
Chicken piccata is thin chicken cutlets dusted in flour, pan-fried until golden and served in a tangy sauce of lemon, white wine, capers and butter. The flour coating browns in the pan and leaves behind tasty bits that flavour the sauce, and swirling in cold butter at the end makes it silky instead of greasy.
By Priya Raman
Published
- Prep Time
- 15 mins
- Cook Time
- 20 mins
- Total Time
- 35 mins
- Servings
- 4 servings
How do you make Chicken Piccata?
Cut 2 large chicken breasts into 4 cutlets and pound to 1 cm. Season, dredge in flour and fry in olive oil and butter for 3-4 minutes per side, until golden and 74°C (165°F) inside. Deglaze the pan with 125 ml white wine, add 125 ml broth, 60 ml lemon juice and 2 tbsp capers, reduce, then swirl in 2 tbsp cold butter and parsley.
- Total time
- 35 mins
- Calories
- 390 per serving
- Protein
- 40 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-Frying
Ingredients
Chicken
Sauce
To serve
Equipment
Large skillet, about 30 cm (12 inch) · Meat mallet or rolling pin · Shallow dish · Instant-read thermometer
Quick Directions
Make the cutlets
Slice each chicken breast in half horizontally to make 4 cutlets.
Dredge in flour
Put the flour in a shallow dish.
Cook the chicken
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Make the sauce
Lower the heat to medium and add the garlic to the pan for 30 seconds.
Finish with butter
Take the pan off the heat and swirl in the cold butter a few cubes at a time until the sauce turns glossy and slightly thick.
Serve
Return the chicken and any juices to the pan and spoon the sauce over the top.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken piccata.
Make the cutlets
Slice each chicken breast in half horizontally to make 4 cutlets. Place them between sheets of plastic wrap and pound to an even 1 cm thickness. Pat dry and season both sides with the salt and pepper.
Dredge in flour
Put the flour in a shallow dish. Just before cooking, press each cutlet into the flour on both sides and shake off the excess so only a thin, even coat remains.
Cook the chicken
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. When the butter stops foaming, add 2 cutlets and cook for 3-4 minutes per side, until golden and the thickest part reads 74°C (165°F). Move to a plate, cover loosely with foil and repeat with the rest.
Make the sauce
Lower the heat to medium and add the garlic to the pan for 30 seconds. Pour in the wine and scrape up the browned bits, then simmer until reduced by half, about 2 minutes. Add the broth, lemon juice and capers and simmer for 3-4 minutes, until reduced by about a third.
Finish with butter
Take the pan off the heat and swirl in the cold butter a few cubes at a time until the sauce turns glossy and slightly thick. Stir in the parsley and taste for salt.
Serve
Return the chicken and any juices to the pan and spoon the sauce over the top. Garnish with lemon slices and serve right away with pasta, mashed potatoes or green beans.
Recipe Tips
- Dredge the chicken right before it goes in the pan. Flour left to sit absorbs moisture and turns gummy.
- Adding the final butter off the heat keeps the sauce creamy. Over high heat the butter melts into a greasy layer instead of thickening the sauce.
- Taste the sauce before adding extra salt. Capers and broth are already salty.
Variations
- No wine: use 250 ml chicken broth in total and add 1 tsp white wine vinegar with the lemon juice.
- Gluten-free: dredge the cutlets in rice flour or a gluten-free flour blend and check that the broth is gluten-free.
- Add 1 thinly sliced shallot with the garlic, or 125 g sliced mushrooms browned before the wine, for a deeper sauce.
Nutrition (per serving)
| Calories | 390 |
|---|---|
| Protein | 40 g |
| Carbs | 7 g |
| Fat | 20 g |
| Saturated fat | 7 g |
| Fibre | 0.5 g |
| Sugar | 1 g |
| Sodium | 740 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the chicken and sauce in an airtight container for up to 3 days.
- Freezer
- Freeze for up to 2 months. The butter sauce may look separated after thawing but comes back together when reheated.
- Reheat
- Reheat in a covered skillet over medium-low heat with a splash of broth, whisking the sauce, until the chicken is hot to 74°C (165°F).
Chicken Piccata FAQs
What is chicken piccata?
Chicken piccata is thin chicken cutlets that are dredged in flour, pan-fried and served in a sauce of lemon juice, butter, capers and usually white wine. It is a chicken version of the Italian veal piccata.
Can I make chicken piccata without wine?
Yes. Replace the wine with the same amount of chicken broth and add 1 tsp white wine vinegar for a little extra tang. The sauce will be slightly milder but still bright and lemony.
Why did the piccata sauce turn greasy?
The butter was added over heat that was too high, so it melted into fat instead of blending into the sauce. Take the pan off the heat and swirl in cold butter a few pieces at a time to keep it smooth and glossy.
Should I rinse capers?
Rinse capers packed in brine briefly to remove some of the salty liquid. Soak salt-packed capers in water for 10 minutes before using. Either way, add salt to the sauce only after tasting.
What goes well with chicken piccata?
Angel hair or linguine tossed in a little of the sauce is classic. Mashed potatoes, rice, roasted asparagus, green beans or a simple green salad also work well.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
