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Quick Chicken Piccata

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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.

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

  1. Butterfly or pound chicken breasts to 1/4–1/2 inch thickness. Season both sides with salt and pepper.
  2. Dredge lightly in flour, shaking off excess.
  3. 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.
  4. 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.
  5. Stir in lemon juice, chicken broth (if using), and capers. Simmer gently.
  6. If making creamy version, stir in heavy cream and simmer until slightly thickened.
  7. Remove from heat, whisk in remaining butter until sauce is silky.
  8. Return chicken to pan, coat with sauce, and heat through 1–2 minutes.
  9. 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.

Nutrition

Find it online: https://cookibly.com/quick-chicken-piccata/