Chicken Piccata Recipe

Prepare chicken breasts

If using whole chicken breasts, slice each breast horizontally to make two thinner cutlets or place between plastic wrap and pound to an even 1/4-inch thickness. Pat dry with paper towels.

Season both sides of each cutlet with 1 tsp kosher salt and 1/2 tsp black pepper (distributed across all cutlets).

Set up a dredging station: place 1/2 cup flour in a shallow dish. In a second shallow dish whisk together 2 eggs and 2 tbsp milk or water until combined.

Working one at a time, lightly dredge each cutlet in flour, shaking off excess, dip into the egg wash, then return to the flour for a very light second coating (this gives a slight crust). Shake off excess flour.

In a large skillet over medium-high heat, add 2 tbsp olive oil and 2 tbsp unsalted butter. When the butter has melted and the fat is shimmering (about 1 minute), add chicken cutlets in a single layer without crowding — cook in batches if necessary.

Cook each cutlet 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 loosely with foil while you make the sauce. Reserve 1–2 tablespoons of pan fat in the skillet for the sauce; discard any excess.

If the skillet has more than 2 tbsp fat, remove excess leaving about 1 tbsp. Add 3 tbsp unsalted butter and 1 minced garlic clove to the hot skillet over medium heat; sauté garlic 30 seconds until fragrant but not browned.

Carefully pour in 1/2 cup dry white wine (or substitute 1/2 cup low-sodium chicken stock). Using a wooden spoon, scrape up any browned bits from the bottom of the pan (deglazing). Let the wine reduce about 2–3 minutes until slightly syrupy.

Add 1/2 cup low-sodium chicken broth and 3 tbsp fresh lemon juice. Stir to combine and let the sauce simmer gently 2–3 minutes to meld flavors.

Stir in 2 tbsp drained capers and season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or lemon if desired.

Off the heat, swirl in remaining reserved butter (about 0–1 tbsp leftover plus the 3 tbsp already added; if using cold butter add small cubes and whisk) to slightly thicken and gloss the sauce to finish (mountage). This should create a silky sauce.

Return the cooked chicken cutlets to the skillet, spooning sauce over them and warming 1–2 minutes so the chicken is heated through and coated in sauce. Sprinkle 2 tbsp chopped fresh parsley over top.

Transfer chicken to a serving platter or individual plates. Spoon extra sauce and capers over each cutlet.

Garnish with lemon wheels or wedges. Serve immediately with cooked pasta, rice, or mashed potatoes to catch extra sauce.