Easy Chicken Piccata Recipe

Piccata has a reputation for being a restaurant dish, which is a little unfair — it's really just chicken, a pan sauce, and good timing. Once you've made it once, it becomes one of those recipes you can pull together on a Tuesday without looking at the recipe again.

What You'll Need

Serves 4. Prep: 10 minutes. Cook: 20 minutes.

• 4 boneless, skinless chicken breasts
• ½ cup all-purpose flour
• Salt and black pepper
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• ⅓ cup dry white wine (or chicken broth, if you'd rather not open a bottle for a splash)
• ½ cup chicken broth
• Juice of 1 lemon, plus 2-3 thin lemon slices
• 3 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped

How to Make It

1. Prep the chicken. Slice each chicken breast horizontally into two thinner cutlets. Place between two sheets of plastic wrap and pound to an even ½-inch thickness — this is what makes piccata cook fast and evenly. Season both sides with salt and pepper, then dredge lightly in flour, shaking off the excess.

2. Sear the chicken. Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Working in batches so you don't crowd the pan, cook the cutlets 3 minutes per side, until golden brown and cooked through. Transfer to a plate and tent with foil.

3. Build the pan sauce. Add the white wine to the same skillet, scraping up the browned bits from the bottom — that's where most of the flavor is. Let it bubble for a minute, then add the chicken broth, lemon juice, and capers. Simmer for 3 to 4 minutes, until slightly reduced.

4. Finish the sauce. Remove the pan from the heat and whisk in the remaining 2 tablespoons of butter until it melts into the sauce and turns glossy. Taste and adjust the lemon and salt.

5. Bring it together. Return the chicken to the pan, spoon the sauce over the top, and add the lemon slices. Warm through for a minute, sprinkle with parsley, and serve.

A Few Notes

Pounding the chicken thin isn't optional — it's the difference between a cutlet that cooks through in three minutes and one that's dry on the outside before it's done in the middle.

If you skip the wine, use chicken broth in its place; the dish will be slightly less complex but still works. Serve over angel hair pasta, with a simple green salad, or just with crusty bread to catch the sauce — all three are good calls.