Crisp edges and juicy chicken combine with tangy lemon and briny capers.
It pairs well with pasta, rice, or steamed vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts (butterflied or pounded thin)
Salt & freshly ground black pepper
All‑purpose flour (for dredging)
Olive oil
Butter
White wine (or extra chicken broth)
Fresh lemon juice
Chicken broth (optional, depending on variation)
Capers (drained)
Fresh parsley (chopped)
Optional: heavy cream (for a richer sauce)
Directions
Butterfly the chicken breasts (or pound them) so they’re thin and even in thickness. Season both sides with salt and pepper.
Dredge the chicken pieces lightly in flour, shaking off the excess.
In a large skillet over medium‑high heat, add olive oil and a portion of the butter. Once hot, add the chicken and cook for about 4–5 minutes per side until golden and cooked through. Transfer the chicken to a plate and tent loosely.
Pour off excess fat, leaving the browned bits in the skillet. Add white wine (or a mix of wine + broth) and bring to a boil, scraping up the browned bits from the pan. Let it reduce by about half (2–3 minutes).
Stir in lemon juice, chicken broth (if using), and capers. Return the pan to medium heat.
If using cream, add it now and stir to combine. Let the sauce simmer until it thickens slightly.
Turn off the heat and whisk in the remaining butter until it melts and the sauce becomes silky.
Return the chicken to the pan, coat with the sauce, and let it heat through for 1–2 minutes.
Garnish with chopped parsley (and lemon slices, if desired). Serve immediately.
Servings and timing
Servings: 4
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes
Variations
Creamy version: Add heavy cream to the sauce after the wine reduction to make it richer.
No wine variation: Use all chicken broth instead of wine for a non‑alcohol version.
Add garlic or shallots: Sauté minced garlic or shallots after removing the chicken and before deglazing.
Capers quantity: Increase or reduce capers depending on how briny you want the sauce.
Storage/Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Gently warm in a skillet over low heat, adding a splash of broth or water if the sauce has thickened too much.
Freezing: Not ideal, as the sauce may separate upon thawing.
FAQs
How thin should I pound the chicken?
Aim for about ¼ to ½ inch thickness so it cooks quickly and evenly.
Can I skip dredging in flour?
The flour helps thicken the sauce and gives a bit of crust. You can skip it, but the sauce will be thinner.
Is wine necessary for the sauce?
No—you can substitute with extra chicken broth. But wine adds acidity and depth.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives a brighter, cleaner flavor, but bottled can work in a pinch.
Will the sauce curdle if I add cream?
If adding cream, reduce heat and stir constantly to prevent curdling.
How do I keep the chicken from overcooking?
Use thin cutlets and monitor cooking time. Remove chicken as soon as it’s cooked through.
Can I make this gluten‑free?
Yes. Use a gluten‑free flour or cornstarch for dredging and thickening.
What sides pair well?
Pasta tossed in olive oil, rice pilaf, steamed asparagus, or roasted potatoes.
Can I double the recipe?
Yes. Use a larger skillet or cook in batches so the chicken browns rather than steams.
Should I serve extra sauce?
Yes — spoon extra sauce over the chicken when serving for maximum flavor.
Conclusion
Quick Chicken Piccata is a perfect example of how a few simple ingredients can transform a plain chicken breast into something vibrant and elegant. The interplay between the buttery sauce, bright lemon, and briny capers makes it a standout dish that’s fast enough for weeknights yet special enough for guests. Give it a try—you’ll see how effortlessly delicious it is.
Quick Chicken Piccata is a classic Italian-inspired dish featuring thin chicken cutlets in a buttery, lemony pan sauce with briny capers. Elegant yet fast, it’s ready in under 30 minutes and perfect for both weeknights and special occasions.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian
Ingredients
4 boneless, skinless chicken breasts (butterflied or pounded thin)
Salt & freshly ground black pepper, to taste
1/2 cup all-purpose flour (for dredging)
2 tbsp olive oil
4 tbsp butter, divided
1/2 cup white wine (or chicken broth)
2 tbsp fresh lemon juice
1/2 cup chicken broth (optional, for more sauce)
2 tbsp capers, drained
2 tbsp fresh parsley, chopped
2 tbsp heavy cream (optional, for creamy version)
Instructions
Butterfly or pound chicken breasts to 1/4–1/2 inch thickness. Season both sides with salt and pepper.
Dredge lightly in flour, shaking off excess.
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove to a plate and tent with foil.
Pour off excess fat from skillet, leaving browned bits. Add white wine (or wine + broth), scraping the pan. Reduce by half, about 2–3 minutes.
Stir in lemon juice, chicken broth (if using), and capers. Simmer gently.
If making creamy version, stir in heavy cream and simmer until slightly thickened.
Remove from heat, whisk in remaining butter until sauce is silky.
Return chicken to pan, coat with sauce, and heat through 1–2 minutes.
Garnish with parsley and optional lemon slices. Serve immediately.
Notes
Add heavy cream for a richer sauce.Use all chicken broth if avoiding wine.For extra flavor, sauté garlic or shallots before deglazing.Adjust capers to taste depending on desired brininess.Serve with pasta, rice, or roasted vegetables.
