5.0 from 1,191 votes
Chicken Piccata Recipe
Chicken piccata has tender chicken breasts simmered in a lemony white wine sauce with capers.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 530 kcal
Course:
Main Course , Dinner
Cuisine:
Mediterranean , Italian , American
Ingredients
- 4 boneless skinless chicken breasts 6 ounces each, about 1 ½ lbs
- ½ cup all-purpose flour
- 1 teaspoon lemon zest
- 2 tablespoons olive oil more as needed
- salt and black pepper to taste
Sauce
- ¼ cup salted butter
- 1 ½ tablespoons all-purpose flour
- 1 cup chicken broth or chicken stock
- ½ fresh lemon juice juiced, about 1 ½ tablespoons
- ½ cup dry white wine or chicken broth
- 3 tablespoons capers drained
- 2 tablespoons chopped fresh parsley additional for garnish
- shredded Parmesan cheese for garnish, optional
Instructions
- Using a meat mallet, gently pound each chicken breast to ½-inch thick. See notes for larger chicken breasts.
- Combine the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast in the flour mixture, shaking off any excess.
- In a 10-inch skillet, heat the olive oil over medium-high heat. Cook the chicken in two batches for 4 to 5 minutes per side or until lightly browned and cooked through (165°F). Remove from the skillet and set aside to keep warm.
- Reduce the heat to medium and melt the butter in the same skillet. Whisk in the flour, scraping up any brown bits, and cook for 2 minutes.
- Gradually add the chicken broth, whisking until smooth after each addition.
- Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking occasionally.
- Add the chicken back into the skillet, and simmer in the sauce for 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
- Stir in the chopped parsley and serve.
Cup of Yum
Notes
- Chicken: If the chicken breasts are very large (over 7oz), cut them in half crosswise and pound to ½-inch thick if needed. It can be replaced with chicken thighs or
- Chicken: If the chicken breasts are very large (over 7oz), cut them in half crosswise and pound to ½-inch thick if needed. It can be replaced with chicken thighs or veal—adjust cooking time as needed.
- Sauce: Use fresh lemon juice for the best flavor. Capers can be replaced with finely chopped green olive if desired.
- Serving: I love chicken piccata with a thin pasta like linguini or angel hair pasta. It can also be served with mashed potatoes or rice. Serve with roasted asparagus, steamed broccoli, or roasted cauliflower pair well.
- Fresh minced garlic can be added to the butter in the skillet if desired.
Nutrition Information
Calories
530
(27%)
Carbohydrates
19g
(6%)
Protein
51g
(102%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.5g
Cholesterol
176mg
(59%)
Sodium
741mg
(31%)
Potassium
961mg
(27%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
609IU
(12%)
Vitamin C
27mg
(30%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 530
% Daily Value*
| Calories | 530 | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 51g | 102% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 176mg | 59% |
| Sodium | 741mg | 31% |
| Potassium | 961mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 27mg | 30% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.