Save to Pinterest The first time I made chicken piccata was on a Tuesday night after a friend mentioned it at work. I had lemons aging on the counter and chicken in the fridge, so I gave it a shot. Now it is the meal I make when I want something impressive but absurdly quick.
I once served this to my sister who claimed she hated capers. She ate everything on her plate and then asked what those delicious little bursts of saltiness were. Now she asks for this recipe every time she visits.
Ingredients
- 2 large boneless, skinless chicken breasts: Slice them horizontally to make four thin cutlets so they cook evenly and stay tender
- ½ teaspoon salt and ¼ teaspoon black pepper: Season generously before dredging to build flavor from the inside out
- ½ cup all-purpose flour: Creates that golden crust and helps thicken the sauce slightly
- 2 tablespoons olive oil: Prevents butter from burning over higher heat
- 1 tablespoon unsalted butter: Adds richness to the chicken while it sears
- 3 cloves garlic, minced: Fresh garlic matters here. Jarred garlic can turn bitter in this quick sauce
- ½ cup dry white wine or chicken broth: Deglazes the pan and adds acidity. Pinot Grigio works beautifully
- ⅓ cup fresh lemon juice: About two lemons worth. Fresh is nonnegotiable for that bright punch
- ¼ cup capers, drained and rinsed: These salty little berries are the soul of piccata
- ½ cup low-sodium chicken broth: Extends the sauce without overwhelming the delicate flavors
- 2 tablespoons unsalted butter: Finishes the sauce with gloss and velvety richness
- 2 tablespoons fresh parsley, finely chopped: Adds color and a fresh herbal finish
- 12 ounces spaghetti or linguine: Long noodles catch the sauce better than short pasta
- Salt for pasta water: The water should taste like the sea. It is your only chance to season the pasta itself
Instructions
- Get the pasta going first:
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it but reserve half a cup of that starchy water. It is liquid gold for fixing sauce consistency later.
- Prep the chicken cutlets:
- Slice each chicken breast in half horizontally so you end up with four thin pieces. Season both sides with salt and pepper then dredge them lightly in flour. Shake off the excess. You want a thin coating not a thick breading.
- Sear the chicken:
- Heat olive oil and one tablespoon butter in a large skillet over medium-high heat. Add chicken cutlets and cook for three to four minutes per side until golden brown and cooked through. Move them to a plate and cover loosely with foil.
- Build the sauce base:
- In the same skillet add the minced garlic and let it sizzle for thirty seconds. Pour in the white wine and use a wooden spoon to scrape up all those browned bits from the bottom. That is where the flavor lives.
- Add the brightness:
- Pour in the lemon juice add the capers and chicken broth. Let everything simmer for two or three minutes until the sauce reduces slightly. The whole kitchen should smell like lemons and garlic by now.
- Finish it with butter:
- Lower the heat and whisk in the remaining butter until melted and the sauce looks glossy. Return the chicken to the pan and spoon some sauce over the top. Let it warm through for a minute.
- Bring it all together:
- Add the drained pasta right into the skillet and toss gently to coat everything in that buttery lemon sauce. If it looks too thick add a splash of that reserved pasta water to loosen it up.
- Plate and garnish:
- Twist some pasta onto each plate top with chicken and spoon extra sauce over everything. Sprinkle with parsley and add a lemon slice if you want it to look pretty.
Save to Pinterest This was the first meal I cooked for my partner when we started dating. They still talk about that dinner mostly because I burnt the garlic slightly and pretended it was part of the rustic charm.
Choosing the Right Wine
Pinot Grigio or Sauvignon Blanc work best because they are dry and crisp. Avoid oaky Chardonnay as it can make the sauce taste heavy. If you do not drink wine use extra chicken broth and add a teaspoon of white wine vinegar for acidity.
Getting the Perfect Sear
Crowding the pan steams the chicken instead of searing it. Work in batches if your skillet is small. You should hear a satisfying sizzle the moment the meat hits the pan. If you do not the pan is not hot enough yet.
Make It Yours
This recipe adapts beautifully to what you have on hand or need to avoid. The core is the lemon and caper combination but everything else can shift.
- Swap in chicken cutlets or pounded thin turkey breast
- Use gluten-free flour blend and GF pasta if needed
- Add artichoke hearts with the capers for extra texture
Save to Pinterest This is one of those dishes that makes you feel like you actually know what you are doing in the kitchen. Simple ingredients clever technique absolutely stunning results.
Recipe Frequently Asked Questions
- → Can I substitute white wine with another ingredient?
Yes, dry white wine can be replaced with chicken broth for a milder flavor while maintaining moisture in the sauce.
- → What type of pasta works best with this dish?
Spaghetti or linguine complements the sauce well, but angel hair pasta is a lighter alternative worth trying.
- → How can I make this dish gluten-free?
Use gluten-free flour for dredging the chicken and select gluten-free pasta varieties to keep it suitable for gluten-sensitive diets.
- → What is the role of capers in the sauce?
Capers add a briny, tangy note that balances the richness of butter and chicken, enhancing the sauce's depth.
- → How should I know when the chicken is cooked properly?
Cook chicken cutlets for 3–4 minutes per side until golden brown and juices run clear, ensuring they are cooked through.