My chicken piccata is a fast, stovetop dinner anyone can make: lightly seared chicken, a splash of white wine, briny capers, and a lemon-forward pan sauce that comes together in one skillet. The pan sauce is bright and balanced with a rich, buttery finish. Ready in 30 minutes. Serves 4.
Chicken piccata is a childhood favorite of mine: tender chicken simmered in white wine, lemons and salty capers – it’s absolutely delicious.
The preparation requires little effort, and if your ingredients are well organized (a tip my mom taught me), this meal will take 30 minutes to get on the table. I also use half the amount of butter found in traditional recipes giving it a light and fresh update.
Try serving it with couscous or my personal favorite: instant cracked wheat and baby spinach. I cook the grains in chicken stock for extra flavor; the residual heat wilts the greens making it the perfect bed for this juicy dish.
Tips:
- To save on time, you can purchase thinly sliced chicken cutlets instead of regular sized chicken breasts. Or to save a couple bucks, simply slice them yourself.
- If you cannot find cracked wheat, try using couscous, rice or another grain of your choice.
- To make this gluten free, substitute with gluten free flour where applicable.
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Chicken Piccata With White & Capers
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
Description
My chicken piccata is a fast, stovetop dinner anyone can make: lightly seared chicken, a splash of white wine, briny capers, and a lemon-forward pan sauce that comes together in one skillet. The pan sauce is bright and balanced with a rich, buttery finish that coats each piece!
Ingredients
Chicken
- 1 1/2 lbs. thinly sliced chicken cutlets
- 1/2 c. flour + 1 teaspoon, divided
- 2 tbsp. olive oil, divided
- 2 tbsp. butter, divided
- 1/4 c. shallots, diced
- 2 garlic cloves, finely minced or crushed with a garlic press
- 1/4 c. white wine
- 1 1/2 c. low- sodium chicken stock or broth
- 2 lemons
- 2 tbsp. brined capers, rinsed
- 1/2 tsp salt
- freshly ground black pepper
Garnish
- lemon slices
- 3 tbsp. roughly chopped flat-leaf parsley
Cracked wheat + spinach
- 1 1/2 c. instant bulgur wheat
- 3 c. low-sodium chicken stock or broth
- 1 tbsp. olive oil
- 1x 14 oz. bag baby spinach
Kitchen notes:
- You will need a large, 12- inch skillet. Alternatively, brown the chicken in batches or use two pans if you’re comfortable multitasking.
Substitutions:
- Couscous and Jasmine rice make excellent quick-cooking side dish options.
Instructions
- Bring a large pot of chicken stock to a boil. Add the bulgur wheat. Remove from the heat, and keep covered for about 20-25 minutes or until tender (drain any extra liquid if necessary). Add the olive oil and 2 handfuls of spinach. As you begin to stir, the residual heat will wilt the greens. Add the rest of the spinach and keep warm until ready to serve.
- Add 1/2 c. flour to a shallow bowl; add the remaining 1 teaspoon to a separate bowl for the sauce.
- Season the chicken on both sides with salt and pepper.
- Dredge the cutlets in flour shaking off any excess as you go. Transfer to a plate.
- In a large 12-inch skillet, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat. Add the chicken and brown on both sides, about 3 minutes per side. Work in batches or use two separate pans. Transfer the chicken to a plate and cover with foil to keep warm. Note: it is important to monitor the heat so that the flour does’t burn. This will impart a bitter flavor to the sauce.
- While the chicken is cooking, prep the rest of your ingredients. Dice the shallots, mince or crush the garlic, open the white wine, rinse your capers, chop your parsley, and slice the lemons for garnish. If you use this time wisely, the dish will come together quickly in the end.
- To make the pan sauce, reduce the heat to low. Add 1 teaspoon of oil to the pan. Saute the shallots until soft, but not colored, about 1 minute.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.
- Add the chicken stock and bring to a boil. To thicken the sauce, add a splash of stock to the reserved teaspoon of flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly, until the sauce is slightly thickened.
- Reduce the heat to a simmer. Stir in the remaining 1 tablespoon of butter.
- Add the juice of half a lemon and sprinkle with capers.
- Return the chicken and any accumulated juices to the pan.
- Taste the dish; season with extra lemon juice, salt and pepper if desired.
- To serve, transfer the chicken to a serving platter and spoon the sauce over the top.
- Garnish with lemon slices and fresh parsley.
- Serve with bulgur wheat and spinach on the side.
Comments
Nancy Pounds says
I have been using this recipe for several years now and my family loves it. It is simply outstanding, with easy to follow instructions. Thank you so much!!!
Emilie Raffa says
You are very welcome! Thanks for your feedback. It’s one of our favorites too!
MontessoriVal says
Chicken Piccata has always been a family favorite. I want to make it for a dinner party of 10. I have only 1 skillet with which to work for initial browning.
Can I adapt the recipe to finish off in the oven, since I will be working with a lot of chicken? Thanks!
Anjelica Foreman says
I made this dish last night! I was thoroughly impressed ! This dish is incorporates some of my favorite flavors; capers and lemonw. This was way better than the resturaunt versions and it’s devious without the cream. I will be making this again ! I was doing my tasty food dance lol
Emilie says
Hi Anjelica! I love when that happens! Yay! So glad you liked it. I have to say, this is one of my most popular recipes so I put it in my book too!
http://www.amazon.com/The-Clever-Cookbook-Strategies-Stress-Free/dp/1624142168
Roberta says
This looks so good! Thanks for the tips to make it Gluten free. I shared this on pinterest.
Renee says
Just wanted to say I made this and it’s so good!!! Didn’t make the salad part but we ate extra chicken instead :D
Thank you for such a great recipe that’s easy to follow and turns out like the picture!!
Emilie says
Yay! Renee, this is fantastic! Thank you so much for taking the time to leave feedback. I really appreciate it :)
Erin says
This will be on the menu for tonight! Healthy comfort food is exactly what I’m always on the lookout for since my husbands tends to lean to the comfort side and myself to the healthy side. This looks like a great combo of both!
Emilie says
Hi Erin!
I just made this again last night for dinner ;) We have the same situation in our house; my husband likes comfort food and I like healthy. Hence the reason for this blog!
If you’ve never made this before, here’s a great tip: while the chicken is browning, use that time to prep the rest of the dish (shallots, wine, garnish etc). It comes together quickly in the end and this way you’ll be prepared. I mention this in the actual recipe itself but it never hurts to say it again.
Happy Cooking!
Kevan Smith says
This recipe looked so good I had to try it. It took about an hour to make and it ended up looking just like the pictures. That never happens!
I couldn’t believe how good it tasted and that I actually could make something that good.
Thanks for the great recipes and website!
Kevan
Karen says
I love, love how you made this classic so fresh and vibrant! Sharing this for sure. Keep up the beautiful work Emilie.
Emilie says
Hello Karen! Thank you!
I grew with chicken piccata. Depending on who made it, the recipe wold vary slightly… sometimes mushrooms, sometimes capers, sometimes beef stock. And I always loved it. Still do. That’s why I was inspired to share my updated, lighter version we eat weekly. Honestly, I think the sauce is my favorite part. With bread of course!
Thanks again for taking the time to stop by and comment, Karen. I really appreciate it!
PS- I’m a big fan of your delicious recipes ;)
Lisa says
Oh boy, was this good! I was a little apprehensive, since my husband isn’t a bit chicken piccata fan, but he went back for seconds on this and finished it off! Served mine tonight over forbidden (black) rice with a side of broccoli. The sauce on the leftover rice will be delicious for lunch tomorrow ;) Thank you, Emilie, for another new favorite. Can’t wait to make this for company!
Andrea Dusina says
Delicious! My kids loved it too. Thank you!
Emilie says
Oh good! So happy to hear that you liked it- especially the kids (that’s always a plus). Thanks for taking the time to stop by and comment :)
Jocelyn (Grandbaby Cakes) says
Wow that looks superb! Seriously perfect!!!
Emilie says
Thanks! It’s quite a tasty meal ;)
Amanda says
It’s my 30th birthday and I made this for dinner. I didn’t want the fuss with the hurried dinner of going out to eat with a 15 month old, etc. My husband entertained our son and I cooked; I wouldn’t have it any other way. This was so delicious. I will make it again and again. Light (yet still filling), refreshing (not the heavy cold weather food), seemingly gourmet (but so easy!) and an excellent warm “pick me up” dish. We paired it with a Bogle Chardonnay. You’re welcome. :)
Thank you for the delicious recipe. Can’t wait to try more!
Emilie says
Hi Amanda! Happy birthday!!! Thank you so much for your kind compliments :)
I totally know what you mean by not wanting to go out to the ‘hurried’ dinner with kids. I have a 2 & 4 year old and it’s always crazy, not matter what. But that’s why we have wine, right?
When I read your comment, I couldn’t help but smile. I’m so glad that you and your family enjoyed this recipe. And I really appreciate you taking the time to stop by and give your feedback as well! Thanks again! :)
Kelly @ Inspired Edibles says
I will be picking up the ingredients for this delightful recipe later this week – cannot wait!! (my boys have never been caper fans but I’m hoping the lemon flavor will overtake them ;-) and they will discover a new love. Try and try again, right?). Such a beautiful recipe. Thanks for sharing this one – x.
Barbara Bamber | justasmidgen says
This is a recipe I always order when I find it on the menu.. now I’ll have to try this for dinner this week. I’m crazy about lemons these days and have no idea why.. but I know for sure I’ll love this! Thanks for sharing!xx
Barbara Bamber | justasmidgen says
Oh, dear.. it’s late.. why did I think there was lemon in this? Crazy me.. but there’s white wine which I’m also loving so it’s all good:D I’ll let you know how it goes! xx
Karen @ The Tasty Bite says
I love Chicken Piccata and this version served with spinach and bulgar wheat on the side seems so satisfying! Can’t wait to try it out!