Easy Chicken Piccata

Close up of chicken piccata in a skillet.

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Tender, flour dredged chicken breasts are browned before building a simple lemon butter sauce made all in one pan. A final simmer brings the chicken and sauce together for a family friendly, flavorful meal in less than 30 minutes.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 330kcal

Ingredients

For the chicken

2 pounds chicken breast cut or pounded into thin cutlets
1/3 cup flour
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoons olive oil

For the sauce

1/2 cup dry white wine (or sub additional chicken broth)
5 tablespoons butter
4 cloves garlic minced
1/4 cup fresh lemon juice about 3 lemons worth
1/2 cup chicken broth
1/4 cup brined capers drained

Instructions

Combine the flour, garlic powder, salt and pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture to coat each side lightly.
Heat the olive oil over medium heat in a large heavy skillet.
Once hot, lay each cutlet flat in the pan being careful not to over crowd the pan. Cook for 3-4 minutes on the first side without flipping, then flip and cook 3 minutes on the other side. Remove from pan and repeat with any remaining chicken. Remove chicken and set aside. Reduce heat to low.
Chicken should be close to done, but may not be fully done. It will finish cooking as it simmers with the sauce in the last step.
I usually do 3-4 pieces of chicken at a time, in batches to keep enough space in the skillet.
Deglaze the pan with white wine, scraping any brown bits from the bottom as you stir, about 60-90 seconds
Add the butter to the pan, with garlic stir for about 1 minute or until it starts to simmer. Add the broth and lemon juice to the pan and continue stirring and scraping the browned bits from the bottom of the pan and stirring until smooth.
Bring sauce to a simmer and stir and add the capers.
Add the chicken back into the sauce and and simmer for about 4-8 minutes or until chicken is cooked through (165˚ internal temp.)

Notes

Substitutions: No white wine on hand? Simply use additional chicken broth in its place for a non-alcoholic version with the same great flavor.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

How to Freeze: Cool completely, then freeze in an airtight, freezer-safe container for up to 1 month.

How to Reheat: Warm gently in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce back up.

How to Scale: This recipe easily doubles or halves, just keep the chicken in a single layer and cook in batches so it sears instead of steams.

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