Chicken Piccata
Chicken piccata made with crispy Parmesan-coated chicken and a bright lemon butter caper sauce. This version is intentionally extra saucy, making it perfect for serving over pasta or with crusty bread.
Servings: 4
Equipment
Ingredients
Chicken
- 1 ½ pounds Boneless Skinless Chicken Breasts
- ½ cup All Purpose Flour
- ¼ cup Parmesan Cheese freshly grated
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 3 tablespoons Olive Oil divided (plus more as needed)
- 1 tablespoon Unsalted Butter
Lemon Sauce
- 1 cup Dry White Wine
- 4 tablespoons Lemon Juice
- 4 tablespoons Unsalted Butter cubed
- ¼ cup Capers in brine, drained
- 3 tablespoons Fresh Parsley finely chopped
For Serving (optional)
- 8 ounces Pappardelle or other long pasta
- 1 tablespoon Unsalted Butter
Instructions
Chicken
- Prep the chicken: If using whole chicken breasts, slice each breast in half horizontally to create thinner cutlets. If the pieces are very large, cut them in half crosswise so they’re easier to handle. If using thin cut breasts, you may not need to slice. Place chicken between parchment or plastic wrap and pound to about ¼ inch thick so all pieces are even.
- Season and coat: Lightly drizzle the chicken with 1 tablespoon olive oil. In a shallow bowl, whisk together flour, Parmesan, salt, and pepper. Dredge each piece in the mixture, pressing to help the coating adhere and shaking off any excess.
- Cook: Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat. Cook chicken for 3 to 4 minutes on the first side until deeply golden. Flip and cook 1 to 2 minutes more, depending on thickness, until cooked through. Work in batches if needed, adding a little more oil if the pan becomes dry. Transfer to a plate.
Lemon Sauce
- Make the sauce: Reduce heat slightly. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until reduced by half, then stir in the lemon juice and simmer 1 minute more.
- Finish and serve: Lower the heat. Add the cubed butter and stir until melted and glossy. Stir in the capers and parsley. Return the chicken to the pan and spoon the sauce over the top. Serve immediately.
Optional: Serving with Pasta
- Cook the pasta: Cook 8 ounces pappardelle or another long pasta such as linguine or spaghetti to al dente according to package instructions. Reserve ½ cup pasta water.
- Toss with sauce: Before returning the chicken to the pan, remove about ¼ of the sauce and set aside for drizzling. Add the cooked pasta directly to the remaining sauce and stir in 1 tablespoon butter. Toss to coat, adding a splash of pasta water as needed to loosen.
- Finish: Nestle the chicken into the pasta and spoon the reserved sauce over the top before serving.
Notes
- Even thickness is key: Chicken should be about ¼ inch thick so it cooks quickly and stays tender. Thicker pieces will require slightly longer cook time.
- Thin cut breasts vary: Some thin cut chicken is still uneven in thickness.
- Capers: Use capers in brine, drained. If using salt-packed capers, rinse well before using.
- Wine substitution: A dry white wine such as Sauvignon Blanc or Pinot Grigio works best. Substitute chicken broth if preferred.
- Use fresh lemon juice: Freshly squeezed lemon juice gives the brightest flavor.
- Pasta pairing: This recipe is intentionally extra saucy and pairs especially well with pappardelle or other long pasta, which helps hold the lemon butter sauce.
- Nutrition note: Nutrition information does not include optional pasta.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 552kcal | Carbohydrates: 16g | Protein: 40g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1198mg | Potassium: 744mg | Fiber: 1g | Sugar: 1g | Vitamin A: 813IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 2mg
