Chicken Piccata Recipe

overhead view of chicken piccata in skillet garnished with parsley

Dinner | February 6, 2020 | By

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. 

I’m a huge fan of artichokes and capers and if I was a good wife, I wouldn’t add them because my husband doesn’t really like them. But because I’m doing the heavy lifting, I add them anyway. Translation: I don’t have to share.

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 Chicken Piccata?

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!

pinterest pin for chicken piccata

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.

Do we share a love of easy, tasty recipes? LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest. 

chicken piccata ~ overhead closeup of chicken in sauce with artichokes and capers

Chicken Piccata

Tender boneless chicken cutlets in a creamy lemon sauce with artichokes and capers. 
PIN for later!
Print Recipe
CourseMain Course
CuisineAmerican
Servings4

Ingredients

  • 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

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 Facts
Chicken Piccata
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  1. Leave a Reply

    Mary
    March 23, 2016

    Chicken Piccata is one of my favorite dishes….love capers! This dish looks amazing. Pinned. It is so nice to pass on our favorite recipes. That is sharing love! Thank you for sharing. Happy Easter to you and your family!

    • Leave a Reply

      Bernie
      March 23, 2016

      Your kind words mean so much, Mary – thank you! Happy Easter to you and your family too!

  2. Leave a Reply

    Bette
    February 7, 2020

    Absolutely my favorite dish to order out. I’ve got to try this ’cause it looks very yummy! Great pictures and step by step too.
    Luv it.

    • Leave a Reply

      Bernie
      February 8, 2020

      Thanks you Bette! Yes definitely give it a try! It was always a restaurant favorite of mine too so I made a version with all the things I loved best from different restaurants. Could eat it almost every day!

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

shares