A simple, classic Chicken Piccata recipe that’s incredibly easy to make! Serve with a fresh green salad and buttery grilled bread to soak up every last drop of the tangy, savory sauce.
- 1 Ib boneless, skinless chicken breasts
- ½ cup all-purpose flour
- Salt and black pepper, to taste
- 4 tbsp butter (European-style recommended)
- 2 tbsp olive oil
- ½ cup dry white wine
- 1 ½ cups chicken broth
- 1 large lemon, thinly sliced (reserve ¼ of the lemon for juicing)
- ¼ cup capers, drained
- Fresh parsley, chopped
Prepare the Chicken
Slice the chicken breasts in half horizontally to create four thin pieces. Place them between plastic wrap and pound to an even ½-inch thickness.
In a shallow bowl, mix the flour with a pinch of salt and pepper. Dredge the chicken in the seasoned flour, shaking off any excess.
Cook the Chicken
Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat.
Add the chicken and sear until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.
Make the Sauce
Pour the white wine into the skillet and let it bubble, scraping up any browned bits from the pan.
Add the chicken broth and lemon slices, allowing the sauce to simmer and reduce by half.
Stir in the capers, remaining 2 tablespoons butter, and any juice from the reserved lemon.
Bring it All Together
Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2–3 minutes.
Garnish with fresh parsley and serve immediately.
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