Quick meals don’t get any tastier than Chicken Piccata. The bright flavor of the buttery lemon-white wine sauce tastes like something you can only enjoy when dining out. In fact, for years chicken piccata was one of my favorite dishes to order when we ate at our favorite local Italian eatery. I knew I had to make it myself at home, so I did. After mastering it, I was hooked. It’s very simple to prepare and such a treat to serve restaurant quality dishes in your own kitchen.
Preferably with a side of pasta to soak up every drop of the amazing lemon sauce. Although not a traditional ingredient in the breading, I add panko breadcrumbs to the flour dredge to give it the crunch that we really enjoy. A simple yet beautiful dish to serve any day of the week. See also Bundt Pan Lemon Thyme Chicken and Red Potatoes and Chicken Cakes and Remoulade Sauce.
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Helpful Kitchen Items:
- 4  oz chicken breasts
- garlic salt and black pepper
- 1/2 cup all-purpose flour plus 2 Tbsp divided
- 1/4 cup Panko breadcrumbs
- 4 Tbsp butter divided
- olive oil
- 3/4 cup chicken broth plus additional as needed
- 1/3 cup white wine [see Cook's note]
- 1 medium lemon juice and zest
- 2 Tbsp capers drained
- 2 Tbsp chopped Italian parsley
- Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season the chicken on both sides with garlic salt and freshly ground black pepper.
- Mix together 1/2 cup all-purpose flour and 1/4 cup panko bread crumbs.
- Dredge the chicken lightly on all sides.
- Over medium- high in a large skillet heat a few drizzles of olive oil with 2 Tbsp butter. Brown the chicken cooking for approximately 2-3 minutes on each side or until cooked through and the juices run clear. If the chicken is thicker, cook longer if thinner, cook for slightly less time. Add additional oil if needed when turning the chicken.
- Remove to a platter and keep warm.
- Mix the remaining 2 Tbsp butter with 2 Tbsp all-purpose flour to form a paste.
- Over medium-high heat add the chicken broth, white wine, lemon juice and zest to the same pan scraping the brown bits from the bottom of the pan.
- Whisk in the butter-flour paste and cook until the sauce begins to thicken. Lower the heat and simmer for around 2-3 minutes to cook the flour and allow the lemon juice and wine to mellow. Taste and adjust the seasonings adding more garlic salt and black pepper to your taste. If you like the sauce thinner, add additional chicken broth at this point.
- Add the capers and chopped parsley.
- Serve the sauce drizzled over the chicken pieces.
- Garnish with lemon slices and additional parsley, if desired.
If desired, you may omit the wine and use all chicken broth instead. In that case, add 2 Tbsp white wine vinegar to the sauce.