Chicken Piccata Recipe

1. Prepare the chicken breasts

Slice each chicken breast horizontally to make two thinner cutlets (or place between plastic wrap and pound to 1/4-inch thickness). Pat dry with paper towels.

2. Season both sides of the cutlets with kosher salt and black pepper.

3. Set up a dredging station: place the flour in a shallow dish. In another shallow bowl, whisk together the eggs and 2 tablespoons water until combined.

4. Working one at a time, dredge each cutlet in the flour, shaking off excess, then dip in the egg wash, allowing excess to drip, then return to the flour for a light final coating. Shake off excess flour and set on a plate.

5. In a large skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the fat is hot and shimmering (but not smoking), add the cutlets in a single layer without crowding. Cook 3–4 minutes per side until golden brown and cooked through (internal temp 160–165°F). Work in batches if needed. Transfer cooked cutlets to a warm plate and tent with foil.

6. Reduce heat to medium. Add remaining 2 tablespoons unsalted butter to the skillet. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

7. Carefully pour in 1 cup dry white wine (or chicken broth) to deglaze the pan, scraping up browned bits with a wooden spoon. Bring to a gentle boil and let reduce for 3–4 minutes until slightly reduced.

8. Stir in 3 tablespoons fresh lemon juice and 2 tablespoons drained capers. Simmer 1–2 minutes to combine flavors.

9. Off the heat, whisk in the remaining 2 tablespoons unsalted butter, one small piece at a time, until the sauce is slightly thickened and glossy. Taste and adjust seasoning with a pinch of salt and pepper if needed.

10. Return the cooked chicken cutlets to the skillet, spooning sauce over them and heating through for 1–2 minutes. Sprinkle 2 tablespoons chopped fresh parsley over the chicken.

11. Transfer chicken piccata to a serving platter. Spoon additional sauce over the cutlets. Garnish with lemon slices or wedges and extra parsley as desired.

12. Serve immediately with pasta, mashed potatoes, or steamed vegetables to soak up the sauce.