Chicken Piccata Skillet

About This Recipe

Chicken piccata is a trattoria classic built entirely around one skillet and a fast pan sauce. Thin chicken cutlets are dredged in flour and seared until golden, then set aside while the same pan builds a sauce from white wine, lemon juice, capers, and butter — all deglazed from the browned bits left behind.

Ingredients

Serves 4

• 4chicken breasts(halved and pounded thin)
• 0.5 cupall-purpose flour
• 4 tbspunsalted butter(divided)
• 3 tbspolive oil
• 0.5 cupdry white wine
• 0.33 cupfresh lemon juice
• 0.5 cupchicken stock
• 3 tbspcapers(drained)
• 2 tbspfresh parsley(chopped)
• 1 tspfine sea salt
• 0.5 tspblack pepper

Instructions

1. 1

   Dredge the chicken

   Season cutlets with salt and pepper, then dredge in flour, shaking off the excess.

2. 2

   Sear until golden

   Heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat. Sear cutlets 3 minutes per side until golden brown, then transfer to a plate.

   Work in batches so the pan stays hot and the chicken browns instead of steaming.

3. 3

   Deglaze with wine

   Add the white wine to the hot pan, scraping up the browned bits, and let it reduce by half, about 2 minutes.

4. 4

   Build the sauce

   Stir in the lemon juice, stock, and capers. Simmer for 3-4 minutes until slightly thickened.

5. 5

   Finish and serve

   Return the chicken to the pan, swirl in the remaining 2 tbsp butter, and simmer 2 minutes to reheat. Scatter with parsley and serve immediately.

Variations

• •

  Swap chicken for thin veal cutlets for a more traditional version of the dish.

• •

  Add sliced mushrooms to the pan after searing the chicken for an earthier sauce.

• •

  Use chicken thighs instead of breast for a richer, more forgiving cut.

Storage

Refrigerate for up to 2 days; reheat gently in a skillet with a splash of stock so the sauce doesn't break.

Frequently Asked Questions