This Chicken Piccata is one of my favorite weeknight dinners! Golden, thin chicken cutlets served in a silky butter lemon and capers sauce. This Italian-American classic is cooked in one pan, easy to make, and on the table in less than 30 minutes! Serve with something starchy to soak up every bit of the delicious sauce.
- 3 boneless, skinless chicken breasts
- Salt and freshly ground pepper, to taste
- 3 tablespoons olive oil, divided
- ⅔ cup all-purpose flour
- ½ cup grated parmesan cheese
- 8 tablespoons unsalted butter, cold, divided
- 1 large shallot, minced
- 2 cloves garlic, minced
- ½ cup dry white wine
- ¼ cup lemon juice
- ⅔ cup chicken broth
- 2 tablespoons capers, or to taste
- ⅓ cup chopped parsley
- 1 lemon, cut in half and sliced
Place the chicken breasts on a cutting board and, using a sharp chef's knife, slice them in half horizontally, "butteflying" them. Cut each butterflied chicken breast into two cutlets.
Place a cutlet in a ziplock bag and gently pound thin with a meat mallet or the bottom of a heavy skillet. Repeat with the remaining cutlets.
Season the chicken cutlets with salt and pepper, and drizzle some olive oil on them, spreading it with your hands so they are lightly coated.
Mix the flour, parmesan and a pinch of salt and pepper in a bowl. Dredge each chicken cutlet in this mixture, coating them evenly.
In a large sauté pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Working in batches if needed, brown the chicken cutlets until golden brown, about 3 minutes per side. Remove to a plate and, if desired, keep warm in a 225ºF oven.
Stir in the shallot and garlic, sautéing until softened and fragrant, about 2 minutes.
Pour in the white wine, using a wooden spoon to scrape all the browned bits from the bottom of the pan. Cook until reduced by half, about 2 minutes.
Pour in the chicken broth, lemon juice, 2 tablespoons butter, capers and a pinch of salt and pepper. Cook until reduced by half, about 5 minutes.
Return the chicken to the pan and let it warm back up for a couple of minutes. Remove to a serving platter.
Lower the heat to medium-low. Stir in the remaining butter and the parsley, stirring or whisking until the sauce thickens. Do not let it boil! Taste for seasoning and adjust salt and pepper as needed.
Pour the sauce on the chicken and garnish with the lemon slices.
Storage and Freezing
Leftovers will keep well in the fridge for up to 3-4 days. Alternatively, you can freeze it for 3 months! I like freezing the chicken and the sauce in separate containers.
*** For both methods, make sure to thaw the chicken overnight in the fridge if it’s frozen.
- Stove: Heat a skillet over medium heat and add a drizzle of olive oil, then add the leftover chicken and sauce to the pan and let it cook until warmed through, turning the chicken every now and then and adding a few splashes of chicken broth as needed to make it saucy again.
- Oven: Reheat in the oven, at 350ºF, covered in foil.
Serving: 1cutlet, Calories: 378kcal, Carbohydrates: 15g, Protein: 17g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 369mg, Potassium: 347mg, Fiber: 1g, Sugar: 1g, Vitamin A: 845IU, Vitamin C: 21mg, Calcium: 120mg, Iron: 2mg