Description
This classic Chicken Piccata recipe features tender, thinly pounded chicken breasts dredged in a flavorful Parmesan and garlic powder crust, pan-seared to a golden perfection, and finished in a tangy lemon, caper, and white wine sauce. This elegant yet simple dish brings a perfect balance of savory, bright, and buttery flavors, making it ideal for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Chicken and Coating
- 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
Cooking Fat
- 3 Tablespoons olive oil
- 1 Tablespoon salted butter
Sauce
- 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
Garnish
- ¼ cup fresh parsley (roughly chopped)
Instructions
- Cut, Pound, Dredge, and Sear the Chicken: Combine flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Cut each chicken breast into 3 thinner slices. Place slices between saran wrap and pound them thinly to about ¼ inch thickness. Pat the chicken dry, then dredge each side in the flour mixture, tapping off any excess. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side until golden and crusted, adjusting heat and adding olive oil as needed. Set cooked chicken aside on a plate and turn off heat when done.
- Prepare the Sauce: Carefully wipe out the pan, leaving some brown bits for flavor. Add white wine and sliced garlic to the pan, set heat to medium, and gently bubble for 4-5 minutes until the liquid reduces to a small amount. Use a silicone spatula to scrape and incorporate the browned bits into the sauce for extra flavor. Add capers, chicken broth, and lemon juice, stirring to combine.
- Add the Chicken and Finish Cooking: Return the seared chicken along with any accumulated juices on the plate to the pan. Spoon sauce over the chicken and cover partially. Cook for 3-5 minutes on medium heat, allowing the sauce to thicken and flavors to meld. Reduce heat to low, then add cold butter to the sauce, letting it melt and enrich the sauce. Tilt the pan and spoon the sauce over the chicken again to coat evenly. Remove from heat.
- Garnish and Serve: Sprinkle freshly chopped parsley over the chicken and sauce. Serve immediately, ideally paired with Garlic Parmesan Pasta or Creamy Lemon Pasta to complement the bright, buttery sauce in this dish.
Notes
- For even cooking and tender results, pounding the chicken thinly is critical before dredging and searing.
- Use dry white wine like Chardonnay or Pinot Grigio for the best depth of flavor in the sauce.
- Leaving some browned bits in the pan while preparing the sauce adds richness and complexity.
- The cold butter added at the end helps thicken and enrich the sauce for a velvety finish.
- This dish pairs beautifully with pasta, rice, or crusty bread to soak up the flavorful sauce.
- Adjust salt cautiously since capers and Parmesan add salty notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Chicken Piccata, Italian chicken recipe, lemon caper chicken, pan-seared chicken, easy chicken dinner, garlic parmesan chicken, white wine sauce chicken
