Zesty Lemon Chicken Piccata with Parsley and White Wine
Equipment
- Large skillet or sauté pan A heavy-bottomed stainless steel or nonstick skillet is perfect for searing chicken and building the sauce.
- Tongs For flipping the chicken with ease.
- Meat mallet or rolling pin Optional, but helpful if you want to pound your chicken cutlets evenly.
- Zester or microplane For that optional lemon zest.
- Measuring cups & spoons To keep everything balanced.
- Knife and Cutting Board For prepping your parsley, lemons, and chicken.
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts, halved horizontally (to make 4 cutlets)
- Salt and freshly ground black pepper
- ½ cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Piccata Sauce
- ⅓ cup dry white wine like Sauvignon Blanc or Pinot Grigio
- 1 cup low-sodium chicken broth
- ⅓ cup freshly squeezed lemon juice from about 2 lemons
- 2 tablespoons capers rinsed and drained
- 2 tablespoons unsalted butter for finishing
- ¼ cup fresh flat-leaf parsley finely chopped
Optional Add-ins
- 1 teaspoon lemon zest for extra brightness
- A pinch of crushed red pepper flakes if you like a bit of heat
Instructions
Prep the Chicken
- Start by slicing your chicken breasts horizontally to create 4 even cutlets. Lightly season both sides with salt and pepper. If you want thinner pieces, gently pound them to about ½-inch thickness.
Dredge and Sear
- Dredge the cutlets in flour, shaking off the excess. In your large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken and sear until golden brown on both sides, about 3–4 minutes per side. Remove and set aside on a plate.
Build the Sauce
- In the same pan (don’t clean it—you want all those flavorful browned bits!), pour in the white wine and deglaze the skillet, scraping up any fond. Let it simmer for a minute or two until reduced slightly.
Add the Flavor
- Stir in chicken broth, lemon juice, and capers. Bring to a simmer and let the sauce cook down for about 4–5 minutes until slightly thickened.
Return the Chicken
- Place the chicken back into the skillet and spoon the sauce over it. Let it simmer gently for another 3–4 minutes so the flavors meld and the chicken heats through.
Finish with Butter and Parsley
- Turn off the heat. Stir in the remaining butter and chopped parsley. Give it a taste—adjust seasoning if needed.
Serve Immediately
- Plate your chicken cutlets and spoon the luscious lemony sauce all over. Add a sprinkle of parsley and a twist of black pepper to finish.