Chicken Piccata Recipe
Sautéed chicken breast with lemon, capers, and white wine sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredge in Flour
In a shallow dish, spread the all-purpose flour. Dredge each piece of chicken in the flour, shaking off the excess.
Cooking
- 3
Sauté the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the dredged chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4
- 5
Deglaze the Pan
Add the white wine to the skillet, scraping the bottom of the pan to release any flavorful bits. Let it simmer for about 2-3 minutes.
- 6
Add Broth and Lemon Juice
Pour in the chicken broth and fresh lemon juice, stirring to combine. Let the mixture simmer for an additional 3-4 minutes.
- 7
Finish the Sauce
Stir in the capers and return the chicken breasts to the skillet. Simmer for another 2 minutes, allowing the chicken to absorb the flavors.
- 8
Garnish and Serve
Sprinkle fresh parsley over the top before serving. Plate the chicken with sauce drizzled over it.