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Close-up top-down view of pan-seared chicken cutlets in a translucent pale yellow lemon wine sauce in a white bowl. (Chicken Piccata Recipe)

Chicken Piccata Recipe: Golden Pan-Seared Perfection in 30 Minutes

This Chicken Piccata Recipe features thin, golden-brown chicken cutlets in a glossy lemon butter sauce with briney capers. A 30-minute restaurant-quality meal that is perfect for Pinterest-worthy weeknight dinners and easy entertaining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Chicken Piccata Components
  • 2 large chicken breasts butterflied and pounded thin
  • 1/2 cup all-purpose flour 65g
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil 30ml
  • 4 tbsp unsalted butter 56g, divided
  • 1/2 cup dry white wine 120ml
  • 1/4 cup fresh lemon juice 60ml
  • 3 tbsp whole green capers 45g
  • 3 thin lemon wheels seeds removed
  • 2 tbsp fresh parsley 10g, finely chopped

Equipment

  • 1 Large Skillet Stainless steel or cast iron is best for searing.
  • 1 Meat Mallet For pounding the chicken to an even thickness.

Method
 

Prep and Sear
  1. Butterfly and pound chicken cutlets to 1/4 inch thickness for even cooking.
  2. Dredge chicken in seasoned flour. Heat oil and half the butter; sear chicken until golden-brown, about 3 minutes per side.
Sauce and Finish
  1. Remove chicken. Deglaze the pan with wine and lemon juice, scraping up the fond.
  2. Reduce liquid by half. Whisk in cold butter, capers, and lemon wheels until glossy.
  3. Return chicken to pan to coat. Serve in a white bowl garnished with fresh parsley.

Notes

Use cold butter for a glossy emulsion.
Dry the chicken thoroughly before dredging for the best sear.