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Prep time: 25 mins | Cook time: 30 mins | Total time: 55 mins | Servings: 4 people

Enjoy a restaurant-quality meal with lush chicken in a flavorful sauce with the perfect measure of lemon and butter. This chicken piccata is a simple and quick weeknight meal that you can easily make at home.



3 tbsp olive oil

1 tbsp salted butter

2 large boneless skinless chicken breasts

½ c. flour

1 tsp garlic powder

¼ c. Parmesan cheese, finely grated

1 tsp salt

½ tsp pepper


2 tbsp cold salted butter

4 cloves garlic, thinly sliced

½ c. dry white wine, like chardonnay or pinot grigio

2 tbsp capers, drained

1/4 c. fresh parsley, roughly chopped

1 c. chicken broth

2 tbsp lemon juice

How to make Chicken Piccata

Step 1: On a large plate, mix the Parmesan cheese, garlic powder, salt, and pepper. Set aside.

Step 2: Into 3 thinner pieces, slice each chicken breast. Put them between saran wrap and pound to about 1/4-inch thickness using a meat tenderizer.

Step 3: Pat dry the chicken, then coat all sides with the flour mixture, tapping the excess off.


Step 4: In a large skillet, heat 3 tbsp olive oil and 1 tbsp butter over medium-high heat. Once the butter has melted, add the chicken in batches to the hot skillet and sear each side for about 3 to 4 minutes or until they formed a golden crust. As needed during cooking, add a splash of olive oil and/or decrease the heat.

Step 5: On a plate, transfer the cooked chicken and set it aside.


Step 6: Wipe the pan, leaving only a couple of brown bits for added flavour.

Step 7: Pour in the wine and add the garlic. Adjust the heat to medium and let the mixture gently bubble for about 4 to 5 minutes until only a slight amount of liquid remains. Deglaze the pan using a silicone spatula while the wine reduces.

Step 8: To the sauce, add the capers along with the chicken broth and 1 tbsp lemon juice. Mix well.

Finish the Meal:

Step 9: Return the chicken to the pan along with the juices from the plate.

Step 10: Over the chicken, spoon the sauce to partially cover them. Continue to cook for another 3 to 5 minutes until the sauce has slightly thickened.

Step 11: Adjust the heat to low, then add 2 tbsp cold butter to the pan. Let it melt into the sauce, tilting the pan to dispense the sauce throughout. Then, spoon the sauce again over the chicken.

Step 12: Take the pan off the heat when done and serve the chicken piccata right away garnished with some parsley. Enjoy!

Nutrition Facts:

Calories: 303kcal, Carbohydrates: 16g, Protein: 17g, Fat: 17g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 1103mg, Potassium: 355mg, Fiber: 1g, Sugar: 1g, Vitamin A: 478IU, Vitamin C: 14mg, Calcium: 101mg, Iron: 2mg


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