Chicken Piccata Recipe

Prep and pound

Trim any fat from the chicken breasts and place each breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound each breast to an even thickness about 1/4 to 1/2 inch thick (roughly 0.6–1.2 cm). This ensures quick, even cooking.

Season and dredge

Season both sides of each pounded breast with kosher salt and black pepper (divide the 1.5 tsp salt and 1 tsp pepper evenly). Place the flour in a shallow dish. In a second shallow dish, whisk the eggs with 2 tablespoons milk. Lightly dredge each breast in flour, shaking off excess, then dip into the egg wash, and set aside on a plate.

Cook the chicken

Heat 2 tablespoons olive oil and 3 tablespoons unsalted butter in a large skillet over medium-high heat until butter is foaming and oil shimmers. Add the chicken breasts in a single layer (work in two batches if needed) and cook 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a warm plate and tent with foil to rest while you make the sauce.

Sauté garlic

Reduce heat to medium. Add the minced garlic (2 cloves) to the skillet with the remaining fat; sauté briefly about 30 seconds until fragrant but not browned.

Deglaze and simmer

Carefully pour in 1/2 cup dry white wine (or 1/2 cup low-sodium chicken broth if avoiding alcohol) to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, approximately 2 to 3 minutes.

Build the sauce

Add 1/2 cup low-sodium chicken broth, 1/2 cup fresh lemon juice, and 2 tablespoons drained capers to the pan. Bring to a gentle simmer and cook 2 to 3 minutes to meld flavors.

Finish the sauce

Remove the skillet from heat and swirl in 2 tablespoons unsalted butter, one small piece at a time, to emulsify and slightly thicken the sauce. Taste and adjust seasoning with a pinch more salt and a few grinds of black pepper if needed. Stir in 2 tablespoons chopped fresh parsley.

Return chicken to pan

Return the cooked chicken breasts to the skillet, spooning the sauce over them and simmering on low for 1 to 2 minutes just to rewarm and allow flavors to marry.

Transfer chicken to a serving platter or individual plates. Spoon remaining lemon-caper sauce over each piece. Garnish with lemon slices and extra chopped parsley. Serve immediately alongside pasta, rice, or a simple salad.