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Chicken Piccata

This easy homemade Chicken Piccata - thin boneless chicken breasts served in a sauce of lemon juice, butter, capers, white wine, shallots, and garlic - is incredibly delicious and ready in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Calories: 390kcal
Author: Michelle / Now Cook This!


  • 2 (8 to 10 ounces each) boneless skinless chicken breasts, about 1 to 1¼ pounds total
  • salt, to taste
  • black pepper, to taste
  • ¼ cup all-purpose flour
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 2 tablespoons finely diced shallots
  • 1 clove garlic, minced
  • ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup chicken broth or stock, I use a mixture of water and a roasted chicken base
  • ¼ cup freshly-squeezed lemon juice
  • ¼ cup capers, drained and rinsed
  • 1 to 2 tablespoons fresh chopped parsley


  • Cut each chicken breast in half horizontally, making 4 thinner cutlets total.
  • One at a time, place each cutlet between 2 pieces of plastic wrap; using the smooth side of a meat mallet, gently pound them to an even thickness of about ½ inch.
  • Season the chicken with salt and pepper.
  • Place the flour in a shallow bowl or on a plate; lightly dredge each piece of chicken in the flour, coating both sides and shaking off any excess.
    You probably won't use all of the flour; discard whatever is left.
  • In a large skillet (I use a 12-inch skillet), heat 2 tablespoons of the butter and the olive oil over medium-high heat.
  • Add the chicken to the skillet; cook until are nicely golden-brown (about 2 to 3 minutes per side).
    The chicken will not be cooked through at this point; we are just looking to get some color in this step. It will finish cooking in the sauce later.
  • Remove the chicken from the skillet to a plate; set aside.
  • Reduce the heat to medium-low. Add the shallots and garlic; cook, stirring constantly for 1 to 2 minutes just until the shallots begin to soften and the garlic is fragrant.
    Be very careful not to burn the garlic, as it will become bitter. Watch the heat and adjust it as needed. You could even remove the pan from the heat for a minute or two to cool it down if you need to.
  • Add the wine and deglaze the skillet by scraping up any browned bits from the bottom of the pan.
  • Increase the heat and bring to a simmer; simmer for 1 to 2 minutes or until the wine has reduced by about half.
  • Add the chicken broth, lemon juice and capers; bring back up to a simmer.
  • Return the chicken to the pan; gently simmer just until the chicken is cooked through (internal temperature of 165°F), about 4 to 5 minutes.
  • Add the remaining 2 tablespoons of butter to the pan and stir until it has melted into the sauce. Taste the sauce and add salt and pepper if needed.
  • To serve: spoon some of the sauce over each piece of chicken and sprinkle with chopped fresh parsley. Serve immediately.

Recipe Notes

  • If you don't want to deal with cutting the breasts in half, just get chicken breast cutlets instead.
  • Love chicken thighs? You could absolutely use boneless skinless thighs instead of breasts (you might need to cook them just a little longer).
  • Be very careful not to overcook the chicken; those thin cutlets will cook quickly, and you don't want them to end up tough and dry. Since all stoves perform differently, the cooking times given are just guidelines.
  • Use wine that you would enjoy drinking (I don't use cooking wine because it can be overly salty and not have the best flavor).
  • Don't have any shallots? Finely dice some onion instead.
  • Store any leftovers in an airtight container in the refrigerator up to 3 to 4 days.
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