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–+ servings
image of a stunning top down mise en place shot showing the fresh ingredients for Chicken Piccata Style arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Chicken Piccata Style

A vibrant, tangy, and unapologetically buttery chicken dish that's ready in 30 minutes. This easy chicken piccata recipe balances acidity from fresh lemon with rich butter and salty capers for a comforting weeknight favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 2 large boneless skinless chicken breasts butterflied or pounded to 1/4 inch thick
Breading & Seasoning
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder mixed into flour
  • salt to taste
  • freshly cracked black pepper to taste
Cooking Fat
  • 2 tbsp olive oil divided
  • 3 tbsp butter cold, divided
Aromatics
  • 2 cloves garlic minced
  • 1 small shallot minced (optional)
Liquids & Acids
  • 1/3 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 1/2 cup chicken broth high-quality
  • 3 tbsp fresh lemon juice about 1 lemon
Key Ingredients
  • 2 tbsp brined capers drained
  • fresh parsley chopped for garnish
  • lemon slices for garnish

Equipment

  • skillet,
  • Meat Mallet
  • Wooden spoon

Method
 

  1. Prepare the Chicken: Butterfly or pound the chicken breasts into thin, even cutlets (scaloppine). Cover with plastic wrap and gently pound to about 1/4-inch thickness.
  2. The Dredge Station: In a shallow dish, mix flour with garlic powder, salt, and pepper. Dredge each chicken cutlet, shaking off excess. Lightly coat for crispy texture.
  3. The Sizzle: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter foams, sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
  4. Build the Pan Sauce: Reduce heat to medium. Add more oil if needed. Sauté garlic (and shallots if using) for 30 seconds until fragrant. Pour in wine to deglaze the pan, scraping up browned bits. Let it reduce by half.
  5. Simmer and Finish: Add chicken broth, lemon juice, and capers. Simmer for 2–3 minutes. Remove pan from heat and whisk in remaining 2 tablespoons cold butter for a creamy emulsified sauce.
  6. Combine and Serve: Return chicken to the pan to warm through and coat in sauce. Garnish with fresh parsley and lemon slices before serving immediately.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 32gFat: 16gSaturated Fat: 6gCholesterol: 100mgSodium: 520mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 120IUVitamin C: 20mgCalcium: 40mgIron: 1.8mg

Notes

Pat chicken dry before dredging for better browning. To make gluten-free, use measure-for-measure gluten-free flour. For dairy-free, substitute vegan butter or extra olive oil. Can be served over pasta, mashed potatoes, or with crusty bread.
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