Chicken Piccata Recipe

Prepare chicken breasts

Trim any excess fat from the chicken breasts. If breasts are large/thick, slice horizontally to make 12 cutlets (each breast yields 2 cutlets) or pound between plastic wrap to an even 1/2-inch thickness.

Season and dredge

Combine salt and pepper and sprinkle evenly over both sides of each cutlet. Place the flour in a shallow dish. Dredge each cutlet lightly in flour, shaking off excess.

Brown the chicken

In a large skillet (12-inch) over medium-high heat, add 3 tbsp unsalted butter and 3 tbsp olive oil. When butter is foaming and oil is shimmering, add chicken cutlets in a single layer without crowding (work in batches if necessary). Cook 2–3 minutes per side until golden brown and just cooked through (internal temp 160–165°F / 71–74°C). Transfer cooked cutlets to a warm plate and tent with foil.

Sauté garlic

Reduce heat to medium. In the same skillet, add remaining 3 tbsp unsalted butter. Add the minced garlic and sauté 30–45 seconds until fragrant; do not brown.

Deglaze

Carefully pour in the white wine (or substitute chicken stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Allow the wine to simmer and reduce by about half, 2–3 minutes.

Build sauce

Add 1 cup chicken stock and 1 cup fresh lemon juice to the skillet. Bring to a gentle simmer and cook 3–4 minutes to slightly reduce and meld flavors.

Add capers and finish with butter

Stir in 1/4 cup drained capers. Off the heat, whisk in the cold butter pieces a few at a time to emulsify the sauce and give it a glossy texture. Taste and adjust seasoning with additional salt and pepper if needed.

Return chicken to pan

Return the browned chicken cutlets and any accumulated juices to the skillet, spooning sauce over them. Simmer gently for 1–2 minutes to warm through and let flavors combine. Do not overcook.

Finish

Sprinkle 1/4 cup chopped fresh parsley into the sauce and stir. Remove from heat.

Arrange the chicken cutlets on a large warmed serving platter. Spoon sauce, capers, and parsley evenly over each piece. Garnish with lemon slices and parsley sprigs. Serve immediately alongside pasta, roasted potatoes, or steamed vegetables.

If catering and holding before service: keep sauce and chicken warm separately (in covered hotel pans at 140°F / 60°C) and combine just before plating to preserve sauce texture and chicken tenderness.