Servings
Font
Back
0 from 3 votes

Chicken Piccata

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 378 kcal
Course: Main Course
Cuisine: Italian , Italian-American Fussion

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Mix the flour, parmesan and a pinch of salt and pepper in a bowl. Dredge each chicken cutlet in this mixture, coating them evenly.
  5. 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.
  6. Stir in the shallot and garlic, sautéing until softened and fragrant, about 2 minutes.
  7. 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.
  8. 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.
  9. Return the chicken to the pan and let it warm back up for a couple of minutes. Remove to a serving platter.
  10. 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.
  11. Pour the sauce on the chicken and garnish with the lemon slices.
  12. Serve immediately!

Notes

  • 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.
  • Reheating
  • *** 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.

Nutrition Information

Serving 1cutlet Calories 378kcal (19%) Carbohydrates 15g (5%) Protein 17g (34%) Fat 26g (40%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 84mg (28%) Sodium 369mg (15%) Potassium 347mg (10%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 845IU (17%) Vitamin C 21mg (23%) Calcium 120mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 378

% Daily Value*

Serving 1cutlet
Calories 378kcal 19%
Carbohydrates 15g 5%
Protein 17g 34%
Fat 26g 40%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 84mg 28%
Sodium 369mg 15%
Potassium 347mg 7%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 845IU 17%
Vitamin C 21mg 23%
Calcium 120mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.