There’s something undeniably comforting about a good lemon chicken piccata. That tangy, buttery sauce infused with white wine, capers, and fresh lemon juice clings lovingly to tender, golden chicken. Add a handful of parsley to brighten everything up, and you’ve got a dish that dances on your taste buds with every bite. This isn’t just your average weeknight meal—this is comfort food with flair. Whether you’re already a fan of chicken piccata easy recipes or trying to jazz up your repertoire of chicken cutlet recipes easy enough for a Tuesday night, this version with fresh parsley and a splash of white wine elevates it to something truly special.
Zesty Lemon Chicken Piccata with Parsley and White Wine
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
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.
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
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.
Perfect Pairings
Lemon Chicken Piccata begs to be served with something that can soak up that bright, briny sauce. Here are some excellent pairings:
- Starches: Serve over al dente angel hair pasta (hello, chicken piccata pasta!), creamy mashed potatoes, or even a light couscous to keep things Mediterranean.
- Veggies: Roasted asparagus, garlic-sautéed spinach, or steamed green beans offer a lovely contrast to the sauce.
- Wine: Pair it with the same dry white wine you used in the sauce. A crisp Sauvignon Blanc or a slightly oaked Chardonnay will balance the acidity beautifully.
- Bread: Don’t forget a crusty baguette or ciabatta—because no one should let that sauce go to waste.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs offer a richer flavor and remain juicy even after pan-searing. Just keep in mind that they may take a minute or two longer to cook through.
2. What other proteins work well with this sauce?
You’re in luck—piccata sauce is incredibly versatile. It pairs beautifully with shrimp piccata, fish piccata (try tilapia or sole), and even veal piccata recipes. For something more inventive, pork piccata is gaining popularity and offers a savory twist.
3. Is there a dairy-free option for the sauce?
Yes! You can use olive oil instead of butter, or opt for a plant-based butter substitute. The sauce will still have that bright lemony punch, even if it’s a little less creamy.
4. Can I make this ahead of time?
The chicken can be seared in advance, and the sauce made separately. When you're ready to serve, simply reheat both gently in a skillet. Just be careful not to overcook the chicken when reheating.
5. How does this differ from Giada Chicken Piccata or other popular versions?
Giada Chicken Piccata typically includes a touch more butter and may be served with pasta more often. This recipe focuses on the clean contrast of lemon and wine, allowing fresh parsley and capers to shine. It’s definitely a chicken piccata easy approach without sacrificing depth of flavor.
