Chicken Piccata Recipe

Chicken Piccata ~ boneless chicken in lemon-caper, white wine sauce with artichokes. This easy, elegant meal goes stove to table in under 30 minutes.

I get asked a lot what my favorite recipe is on the blog. Up until now I’ve haven’t divulged it. Is it appropriate to name your favorite child, er recipe? Well, here goes:  Chicken Piccata ~ whipped up in under 30 minutes, elegant enough to entertain with but the best reason is the lemony, white wine sauce the chicken simmers in. 

Chicken is a great source of protein and makes an appearance at our house a lot because it easily taken on whatever seasonings or flavor you give it from this recipe to Chicken Dijon to Buffalo Chicken Mac and Cheese – all from the same source of meat.  

I’ve even included Chicken Piccata on the Easter menu next to the ham and Cheesy Potatoes and it disappeared. 

What’s in Chicken Piccata?

• boneless skinless chicken breasts
• Salt and pepper
• flour
• butter
• olive oil
• chicken stock
• dry white wine (pinot grigio or sauvignon blanc recommended)
• lemon
• capers
• artichoke hearts
• fresh parsley

How to make Chicken Piccata:

Add 3 tablespoons of the flour to a shallow dish or plate then slice the chicken breasts horizontally so you have thin cutlets.

Season them on both sides with salt and pepper then dredge the cutlets in flour.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium to medium-high heat. Add the chicken without overcrowding cooking until golden (about 3-4 minutes per side) then remove to a plate. The chicken may not be cooked through at the thickest point yet. 

Reduce the heat to low then add 2 tablespoons of butter and 2 tablespoons of flour. Stir to combine and cook 1 minute then add the wine to deglaze, scraping up any brown bits from the bottom of the skillet. 

When the wine starts to reduce, slowly pour in the chicken stock and the juice from 1/4 of the lemon then cook over medium heat letting the sauce thicken. Taste and adjust salt and pepper if needed and if you prefer a more lemony flavor, add the juice from another 1/4 of the lemon. 

Return the chicken to the skillet then fold in the drained capers and artichokes and cook 5-7 minutes (or until the chicken is cooked through), spooning some of the sauce over the chicken. Garnish with parsley and serve right away.

What goes with this dish?

The sauce really is perfect over almost anything but we prefer it with creamy mashed potatoes. It also goes well with rice, buttered noodles or angel hair pasta.

Enjoy!

If you make this Chicken Piccata recipe or any other on the blog then I’d love to hear from you with a comment or star rating in the recipe box.

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Chicken Piccata

Tender boneless chicken cutlets in a creamy lemon sauce with artichokes and capers. 

5 from 4 votes

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Course Main Course

Cuisine American

Servings 4

Calories

Ingredients

  

1x2x3x

• 1 pound boneless skinless chicken breasts
• 5 tablespoons flour divided
• Salt and pepper to taste
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 cup chicken stock
• 1/4 cup white wine pinot grigio or sauvignon blanc are good
• 1/4 to 1/2 lemon juiced (to taste)
• 3 tablespoons capers drained
• 6 ounces artichoke quarters drained
• 2 tablespoons fresh parsley chopped

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Instructions

 

• Add 3 tablespoons of the flour to a shallow dish or plate then slice the chicken breasts horizontally making thin cutlets.
• Season the cutlets on both sides with salt and pepper then dredge the cutlets in flour.
• Heat the olive oil and 1 tablespoon of butter in a large skillet over medium to medium-high heat. Add the chicken without overcrowding searing both sides to golden (about 3-4 minutes per side) then remove to a plate. The chicken may not be cooked through at this point.
• Reduce the heat to low then add 2 tablespoons of butter and 2 tablespoons of flour to the skillet. Stir to combine and cook 1 minute then add the wine to deglaze, scraping up any brown bits from the bottom of the skillet. 
• When the wine starts to reduce, pour in the chicken stock and juice from 1/4 of the lemon and cook over medium heat letting the sauce thicken. Taste and adjust salt and pepper if needed and if you prefer a more lemony flavor, add the juice from another 1/4 of lemon.
• Return the chicken to the skillet then fold in the drained capers and artichokes and cook 5-7 minutes (or until the chicken is cooked through), spooning some of the sauce over the chicken. Garnish with parsley and (optional lemon slices) then serve right away.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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