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Chicken Piccata is one of those dishes that sounds all fancy schmancy, but in reality, it couldn't be more simple or more delicious. There are few ingredients, it can be made in less than 30 minutes, AND it makes a beautiful presentation. All of these things make it a go-to dish for both weeknights and company!
I always cut the chicken breasts in half horizontally and if I have enough time, I'll pound them even thinner. The key is to be sure they are about the same thickness so they cook evenly.
I salt and pepper them generously, but the traditional method is to dredge them in flour and a gluten-free flour works really well. However, to keep it a "quick" weeknight dinner, I'll often skip the flour.
All of the ingredients lend to the full flavors of this simple dish … lemon juice, white wine, capers, and butter. The parsley is for garnish, but it also adds a really great flavor note.
I always use a cast iron skillet to brown the chicken. I cook it nearly through, then put in a 200°F oven to keep it warm and gently finish cooking while I make the sauce.
How to make the Chicken Piccata Sauce:
Deglaze the pan with white wine, scraping up all the yummy bits and reduce the wine to about half. Add in the capers, and lemon juice and let it warm. Turn the heat off and add the butter, stirring it around or swirling the pan to incorporate it in the wine and lemon juice. If you leave the heat on, you run the risk of the butter breaking and separating, which is not the point. You want a smooth, lovely sauce.
Remove the chicken from the oven, arrange in on a platter and pour the sauce over, with the capers down the center. Garnish with the parsley and dinner is served!
I keep it simple by serving it with sautéed green beans or some zucchini. and sometimes, some roasted potatoes. It's really a quick, easy dinner that works both for a family weeknight meal or to serve to guests.
If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!
- 2 boneless skinless chicken breasts, cut in half horizontally and optionally pounded to 1/4-inch thickness
- salt and pepper to season
- neutral oil such as avocado oil, to brown the chicken in
- 1/2 cup white wine
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons capers
- 2 Tablespoons butter
- 1 Tablespoon fresh parsley chopped
- Season the chicken with salt and pepper. Heat a skillet over medium heat, add the oil, and cook the chicken in a single layer until golden, 2-3 minutes per side. The cooking time will vary depending on the thickness of the cutlet. Transfer the chicken to a baking dish and put in a 200°F oven to keep warm.
- Pour the wine into the skillet and scrape up any bits while the wine is reducing. Add the lemon juice and capers. Turn off the heat, add the butter, and swirl until it is melted. Pour the sauce over the chicken. Garnish with parsley.
- If you eat dairy free, you don't have to finish the sauce with the butter. It's an extra bit of luxury that is delicious and traditional, but you shouldn't let the fact that you don't eat dairy keep you from enjoying this dish!