Chicken Piccata Recipe

Prepare chicken

Slice the chicken breasts horizontally to make 2 thinner cutlets (about 4 cutlets total) or gently pound to 1/2-inch thickness between plastic wrap. Pat dry with paper towels.

Season both sides of each cutlet evenly with kosher salt and black pepper.

Place the all-purpose flour on a shallow plate and lightly dredge each cutlet, shaking off excess flour. Set aside on a clean plate.

Heat a large skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter foams and oil shimmers, add chicken cutlets in a single layer (work in 2 batches if necessary).

Cook cutlets 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked cutlets to a warm plate and tent with foil.

Lower heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. If there are brown bits, leave them — they add flavor.

Add the dry white wine to the pan to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Add the chicken stock and fresh lemon juice to the pan. Stir to combine and bring to a gentle simmer.

Add the drained capers and quartered marinated artichoke hearts. Simmer the sauce for 2–3 minutes to heat the artichokes and marry flavors.

Reduce heat to low. Whisk in the 2 tablespoons of cold unsalted butter, one piece at a time, swirling the pan or whisking to emulsify and slightly thicken the sauce (this creates a silky finish). Taste and adjust seasoning with a pinch of salt and more lemon if desired.

Return the cooked chicken cutlets to the skillet, spooning sauce over them. Warm through for 1–2 minutes, basting so the chicken is coated and heated evenly.

Stir in chopped fresh parsley into the sauce just before serving.

Transfer chicken to serving plates and spoon additional sauce, capers, and artichokes over each cutlet.

Garnish with lemon zest and fresh parsley leaves. Serve immediately with your choice of sides (e.g., pasta, roasted potatoes, or a simple salad).