Ingredients

2 large boneless skinless chicken breasts

1 teaspoon salt

½ teaspoon pepper

½ cup flour

¼ cup Parmesan cheese (finely grated)

1 teaspoon garlic powder

3 Tablespoons olive oil

1 Tablespoon salted butter

½ cup dry white wine (like chardonnay or pinot grigio)

4 cloves garlic (thinly sliced)

2 Tablespoons capers (drained)

1 cup chicken broth

2 Tablespoons lemon juice

2 Tablespoons cold salted butter

¼ cup fresh parsley (roughly chopped)

Instructions

Step 1: Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside.

Step 2: Cut each chicken breast into 3 thinner slices. Place between plastic wrap and gently pound using a meat tenderizer until about ¼ inch thick. This helps the chicken cook evenly and stay tender.

Step 3: Pat the chicken slices dry and dredge each side in the flour mixture, tapping off any excess flour.

Step 4: Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, or until a golden crust forms. Add a splash of olive oil or lower the heat if needed to avoid burning. Set the cooked chicken aside on a plate.

Step 5: Carefully wipe out the skillet, leaving some brown bits for flavor. Add the white wine and garlic to the pan and simmer gently over medium heat for 4-5 minutes until the liquid reduces to just a small amount. Use a spatula to scrape the pan and incorporate browned bits into the sauce.

Step 6: Stir in the capers, chicken broth, and lemon juice, combining well.

Step 7: Return the chicken to the pan along with any juices from the plate. Spoon sauce over the chicken, cover partially, and cook for 3-5 minutes to allow the sauce to thicken and the chicken to absorb flavor.

Step 8: Reduce heat to low, add the cold butter, and let it melt slowly into the sauce. Tilt the pan to distribute the sauce evenly and spoon it over the chicken once more. Remove from heat.

Step 9: Garnish with fresh parsley and serve immediately. This dish pairs wonderfully with garlic Parmesan pasta or creamy lemon pasta.

Tips & Variations

For extra tenderness, make sure to pound the chicken slices evenly to about ¼ inch thickness before cooking.

Use a dry white wine like Chardonnay or Pinot Grigio for best flavor, or substitute with chicken broth if preferred.

Capers add a lovely briny bite, but you can reduce the amount if you prefer a milder taste.

To keep the crust crispy, avoid overcrowding the pan when searing the chicken; cook in batches if necessary.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used but they may require slightly longer cooking times and won’t need to be pounded as thin.

What can I serve with Chicken Piccata?

This dish pairs beautifully with pasta, mashed potatoes, steamed vegetables, or a fresh green salad for a complete meal.

Dinner

Classic Chicken Piccata with Lemon, Capers, and Parsley Recipe

Introduction