Description
This Chicken Piccata recipe features tender chicken breasts coated in a crispy parmesan crust, cooked to golden perfection, and served with a tangy lemon-caper sauce. The dish combines bright citrus flavors with savory capers and fresh parsley, making it a classic Italian-inspired entrée that’s quick to prepare and perfect for a weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 450g / 16oz chicken breast (2 large pieces), skinless boneless
- 4 tbsp flour (substitute cornflour/cornstarch for gluten-free)
- 2 1/2 tbsp parmesan, finely grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp olive oil (for drizzling on chicken)
Cooking Fats
- 2 1/2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tbsp unsalted butter, cut into 1.5cm / 1/2″ cubes
Sauce
- 2/3 cup dry white wine
- 2 tbsp fresh lemon juice
- 3 tbsp capers in brine, drained
- 1 1/2 tsp parsley, finely chopped (plus extra for garnish)
Instructions
- Prepare Chicken: Cut each chicken breast into 3 pieces. Place each between two pieces of cling wrap or paper and pound with a meat mallet until about 1/2 cm (0.2″) thick for even cooking and tenderness.
- Season and Coat: Drizzle the chicken pieces with 1/2 tbsp olive oil and rub onto both sides. In a shallow dish, mix together the flour, finely grated parmesan, salt, and pepper. Dredge each chicken piece in the mixture, pressing gently to adhere, then shake off any excess coating.
- Cook Chicken: Heat 2 1/2 tbsp olive oil in a large skillet over medium-high heat. Add 1 tbsp unsalted butter and allow it to melt. Place 3 pieces of coated chicken in the skillet and cook for 3-4 minutes until golden brown on the bottom. Flip and cook the other side for 1 minute. Remove chicken to a plate and repeat with remaining pieces.
- Prepare Sauce Base: Pour out excess fat from the skillet, leaving a thin coating, and wipe the pan quickly with paper towels to remove most residue but keep flavor.
- Simmer Wine: Return skillet to medium-high heat and add the dry white wine. Let it simmer rapidly for about 3 minutes until the liquid reduces by half, concentrating the flavor.
- Add Lemon: Stir in fresh lemon juice and let it simmer for 1 minute to blend flavors.
- Finish Sauce: Reduce heat to low and add the cubed 2 tbsp unsalted butter. Swirl the pan gently to melt the butter without causing the sauce to foam. The sauce should become glossy, translucent, and slightly thicker in consistency.
- Add Capers and Parsley: Stir in the drained capers and 1 1/2 tsp finely chopped parsley. Mix well to incorporate.
- Serve: Plate the crispy parmesan chicken and spoon the lemon-caper sauce generously over the top. Garnish with additional parsley if desired to add freshness and color.
Notes
- Use skinless, boneless chicken breasts for tenderness and even cooking.
- Grated parmesan in the flour coating adds a flavorful, crispy crust.
- The dry white wine used should be suitable for cooking and can be substituted with chicken broth in a pinch.
- Capers add a signature briny tang that balances the lemon sauce.
- Ensure butter is added off high heat to prevent the sauce from breaking or foaming excessively.
- For gluten-free version, replace flour with cornflour or cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Keywords: Chicken Piccata, Lemon Chicken, Capers, Italian Recipe, Parmesan Crusted Chicken, Easy Dinner, Skillet Chicken, Quick Chicken Recipe
