Lemon Chicken Piccata cooks in just 25 minutes with tender chicken and a bright lemon-white wine caper sauce. It's a quick weeknight dinner that tastes like something from your favorite Italian restaurant.
Chicken Piccata With White Wine: Simple Technique, Big Flavor
I love having this Lemon Chicken Piccata as an easy dinner I can rely on when evenings get busy. It cooks fast, the cleanup is simple, and it still feels like a restaurant-style meal right at home. It always brings a little brightness to the table, which is exactly what I want after a long day.
Whether I'm making it just for myself or setting the table for guests, this Chicken Piccata With White Wine always feels like a treat. It's a simple stovetop dish that looks special and never fails to impress, especially when there's warm bread or pasta to enjoy with it.
Why You'll Love My Recipe
- Quick and Easy: You can make it in about 25 minutes, so it's great for busy days.
- Amazing Sauce: The white wine sauce is buttery, tangy from the lemon, and salty from the capers, a perfect balance of flavors.
- Impressive but Simple: It looks and tastes fancy, making it perfect for guests or a special dinner without too much effort.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them
- Chicken & Seasoning: I like using chicken breasts because they cook up tender and soak in all the sauce flavors. A little salt and pepper go a long way in bringing out their taste.
- For the Coating: A light dusting of flour gives the chicken that delicate crust and helps the sauce thicken just right. Searing it in extra virgin olive oil adds richness and that lovely golden color.
- For the Sauce: Shallot, garlic, white wine, chicken stock, and lemon juice come together to create a bright, savory base that's full of depth. The capers add that perfect tangy pop.
- Butter & Parsley: Butter melts into the sauce for a silky texture, and a sprinkle of fresh parsley at the end adds color and a clean, herby note.
How to Make Chicken Piccata
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prep the Chicken: Pound the chicken breasts to an even ½-inch thickness, season with salt and pepper, and lightly coat in flour, shaking off any excess.
2. Sear Until Golden: Heat extra virgin olive oil in a skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
3. Build the Sauce: In the same skillet, sauté shallot and garlic for 1-2 minutes, then add white wine, capers, and chicken broth. Let it simmer and reduce by half, then stir in lemon juice.
4. Finish and Serve: Lower the heat and swirl in butter until creamy. Return the chicken, spoon over the sauce, simmer briefly, and finish with chopped parsley before serving.
What to Serve with Chicken Piccata
This juicy chicken piccata is one of my go-to recipes because it's so simple and packed with flavor! I love pairing it with ciabatta or garlic bread to soak up all this delicious white wine sauce.
My Tips for Recipe Success
Balance the Flavors: If the sauce feels too tangy, I like to add a little extra butter or even a pinch of sugar to smooth it out. It's all about finding that perfect balance.
Keep the Heat Low: I always keep the heat gentle when finishing the sauce; it keeps the butter from separating and helps everything blend into that smooth, silky texture.
Storage: If I have any leftovers, I let the chicken cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days and tastes just as good when gently reheated.
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Recipe
Lemon Chicken Piccata
Ingredients
- 3 Large Chicken Breasts - Boneless skinless
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper - Freshly ground
- 60 g Flour - For dredging
- 4 tablespoon Extra Virgin Olive Oil
For the Piccata Sauce:
- 1 Small Shallot - Finely chopped
- 2 Cloves Garlic - Minced
- 120 ml Dry White Wine
- 240 ml Chicken Broth
- 2 tablespoon Lemon Juice
- 40 g Capers
- 75 g Unsalted Butter
- 2 tablespoon Fresh Parsley - Chopped
Instructions
- Start by pounding the chicken breasts to an even thickness, about ½ inch (1.3 cm) thick. Season both sides of the chicken breasts with salt and black pepper. Dredge the chicken breasts in flour, shaking off any excess.
- Heat extra virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the chopped shallot and minced garlic, sautéing for about 1-2 minutes until fragrant.
- Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon or spatula. Let the wine reduce for about 2 minutes until slightly thickened.
- Add the capers and pour in the chicken broth. Simmer the mixture and reduce it by half. Stir in the lemon juice and let the sauce simmer for another 2-3 minutes to reduce slightly.
- Reduce the heat to low and swirl in the unsalted butter, a few pieces at a time, until melted and the sauce is creamy.
- Return the chicken breasts to the skillet, spooning some of the sauce over the chicken. Simmer gently for another minute or so to heat the chicken through and allow it to absorb some of the flavors. Sprinkle chopped fresh parsley over the chicken piccata just before serving.
- Serve the chicken piccata hot with extra sauce drizzled over the top if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Andy says
Amazing chicken piccata! So easy and flavorful. The lemon sauce is perfect. Will definitely make again!