Chicken piccata, with its tender chicken, tangy lemon sauce, and briny capers, is a beloved classic in Italian cuisine. In this recipe from Epicurious, we’ll walk you through how to create the perfect chicken piccata, complete with a flavorful sauce that’s ideal for drizzling over your favorite starches. Whether you’re cooking for a busy weeknight or hosting a special dinner, this dish is sure to impress with its simplicity and deliciousness.

Chicken piccata is a dish that perfectly balances savory, tangy, and briny flavors, making it a favorite among Italian food enthusiasts. This recipe stays true to tradition while adding a generous amount of sauce, perfect for spooning over mashed potatoes, rice, or pasta. Let’s dive into the details of crafting this delightful dish.

Ingredients:

• 4 small skinless, boneless chicken breasts (about 6-oz. each)
• 6 garlic cloves, thinly sliced
• 3 Tbsp. coarsely chopped drained capers
• 1 cup low-sodium chicken broth or 1 cup water mixed with 1 tsp. chicken bouillon paste
• 1 medium lemon
• ¾ cup (94 g) all-purpose flour
• 4 Tbsp. unsalted butter, cut into small pieces
• 5 Tbsp. (or more) extra-virgin olive oil, divided
• 1 cup dry white wine
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• Freshly ground pepper
• Chopped parsley (for serving)

Directions:

1. Begin by halving 1 medium lemon crosswise. Juice one half to obtain about 2 tablespoons of juice. Thinly slice the remaining half, removing any seeds, and set aside the slices separately.
2. Place ¾ cup of all-purpose flour in a shallow bowl. Take each of the 4 small skinless, boneless chicken breasts, about 6 ounces each, and place them between two sheets of plastic wrap. Using a rolling pin, pound the chicken breasts until they are approximately ¼ inch thick. Season the chicken with kosher salt and freshly ground pepper, then dredge them in the flour, shaking off any excess. Place the coated chicken breasts on a plate.
3. Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Working in two batches, cook the chicken breasts until they are golden underneath, approximately 4 minutes. Flip them over and cook on the other side until nearly cooked through, about 1-2 minutes. Transfer the cooked chicken to a plate.
4. Reduce the heat to medium and add the remaining 2 tablespoons of extra-virgin olive oil to the same skillet. Add the thinly sliced garlic cloves and coarsely chopped drained capers, cooking and stirring often until slightly softened, about 1-2 minutes.
5. Pour in 1 cup of dry white wine and simmer, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the wine is almost completely reduced, approximately 5 minutes.
6. Increase the heat to medium-high and add 1 cup of low-sodium chicken broth (or the water mixed with chicken bouillon paste), 4 tablespoons of unsalted butter (cut into small pieces), 1 teaspoon of kosher salt, and more pepper to taste. Cook and stir often until the butter is melted and the sauce is well combined, about 3 minutes. Stir in the reserved lemon juice.
7. Return the cooked chicken to the pan, spooning the sauce over the chicken, and cook until the chicken is completely cooked through, approximately 3 minutes. Add the lemon slices to the pan and then remove it from the heat. Just before serving, top the dish with chopped parsley for a burst of freshness.

Side Dish Suggestions:

Creamy mashed potatoes: The velvety texture of mashed potatoes pairs perfectly with the tangy sauce of chicken piccata.

Lemon herb rice: Cook fluffy white rice with a hint of lemon zest and fresh herbs like parsley or thyme for a fragrant side dish.

Buttered linguine: Toss al dente linguine with melted butter and a sprinkle of grated Parmesan cheese for a simple yet delicious accompaniment to your chicken piccata.

Chicken piccata is a delightful dish that brings together the vibrant flavors of lemon, capers, and tender chicken breasts. With its quick cook time and simple preparation, it’s a perfect option for both busy weeknights and special occasions.

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