Can I make chicken piccata without wine?

Absolutely! Substitute the same amount of chicken broth plus an extra teaspoon of lemon juice. You'll miss some of the depth that wine provides, but it will still be delicious.

Why did my sauce break or become greasy?

This usually happens when the heat is too high when adding the butter. Make sure to reduce the heat to low and gently swirl the butter in rather than stirring vigorously. The key is patience.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work beautifully. Pound them as directed, though they may need an extra minute of cooking time. They'll add a deeper flavor to the dish.

How do I know when the chicken is done?

Since the pieces are thin, they cook quickly. Look for golden brown color on the outside and cook just until the juices run clear when pierced with a knife. For perfect results, use an instant-read thermometer—165°F (74°C) is the magic number.

Chicken Piccata with Capers Recipe

Name: Chicken Piccata with Capers Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 450g / 16oz chicken breast (2 large pieces), skinless and boneless; 4 tbsp flour (substitute cornflour/cornstarch for gluten-free); 2 1/2 tbsp parmesan, finely grated; 1/2 tsp salt; 1/4 tsp pepper; 2 1/2 tbsp olive oil; 1 tbsp / 15g unsalted butter; 2 tbsp / 30g unsalted butter, cut into 1.5cm / 1/2″ cubes; 2/3 cup dry white wine (substitute low sodium chicken stock/broth for non-alcoholic version); 2 tbsp fresh lemon juice; 3 tbsp capers in brine, drained; 1 1/2 tsp parsley, finely chopped, plus more for garnish

Description

Chicken Piccata is a classic Italian-inspired main course featuring tender chicken breasts coated in crispy parmesan and flour, then pan-fried and served with a bright, tangy lemon and caper butter sauce. It’s a delicious, restaurant-quality meal that’s surprisingly easy and quick to prepare at home.

Ingredients

Units Scale

Chicken

450g / 16oz chicken breast (2 large pieces), skinless and boneless
4 tbsp flour (substitute cornflour/cornstarch for gluten-free)
2 1/2 tbsp parmesan, finely grated
1/2 tsp salt
1/4 tsp pepper
2 1/2 tbsp olive oil
1 tbsp / 15g unsalted butter

Lemon Sauce

2 tbsp / 30g unsalted butter, cut into 1.5cm / 1/2″ cubes
2/3 cup dry white wine (substitute low sodium chicken stock/broth for non-alcoholic version)
2 tbsp fresh lemon juice
3 tbsp capers in brine, drained
1 1/2 tsp parsley, finely chopped, plus more for garnish

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Instructions

Prepare and Pound Chicken: Cut each chicken breast into 3 pieces. Place each piece between 2 sheets of cling wrap or parchment paper and pound to 1/2 cm (0.2 inch) thickness.
Season Chicken: Drizzle the chicken with 1/2 tbsp olive oil and use your fingers to coat both sides evenly.
Bread Chicken: In a shallow dish, combine flour, parmesan, salt, and pepper. Coat each chicken piece in the mixture, pressing to adhere and shaking off excess.
Pan Fry Chicken: Heat olive oil (about 2 tbsp) in a large skillet over medium-high heat. Add 1 tbsp butter to melt. Place 3 pieces of chicken in the skillet and cook for 3-4 minutes until golden. Flip and cook the other side for 1 minute. Remove to a plate and repeat with remaining chicken pieces.
Deglaze Skillet: Pour out and discard excess fat from the skillet. Wipe it quickly with a paper towel (no need to clean completely).
Make Lemon Sauce: On medium-high heat, add white wine (or chicken broth) to the skillet. Let it simmer rapidly until reduced by half (around 3 minutes). Add lemon juice and simmer for 1 minute more.
Finish Sauce: Reduce heat to low, then add the cubed butter. Swirl the pan to melt the butter gently without making it foamy. The sauce should be glossy, translucent, and slightly thickened.
Add Capers and Parsley: Stir capers and parsley into the sauce. Immediately serve the chicken topped with the lemon caper sauce. Garnish with extra parsley if desired.

Notes

Servings: Using 2 large chicken breasts (450g/16oz) makes about 3 servings. With 2 smaller breasts, serves 2 people.
You can substitute chicken tenderloin (no need to cut) or skinless boneless thighs (cut in half, then pound).
Use finely grated or store-bought sandy parmesan.
Choose any dry white wine that’s not too woody or sweet. Chardonnay works well. For a non-alcoholic option, use low-sodium chicken broth.
Don’t use expensive wine; the distinct flavors are lost in cooking.
Capers in brine are best rather than dry, salty capers.
Nutrition is calculated assuming 2 tbsp fat and 1.5 tbsp flour/parmesan are discarded after cooking.

Nutrition

Serving Size: 1/3 of recipe
Calories: 358
Sugar: 1g
Sodium: 800mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 5g
Fiber: 1g
Protein: 33g
Cholesterol: 122mg