Chicken Piccata
Pounded chicken cutlets seared until golden and finished in a lemon, caper, and butter pan sauce.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 35 min.
- Serves 2 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
This Chicken Piccata recipe takes 35 min and makes 2 servings. Boneless breasts are split and pounded to an even quarter inch so the cutlets cook through before the outside dries out.
Helpful guides
Instructions
Halve each breast horizontally so you have 4 thin cutlets, then pound them between two sheets of plastic wrap to an even 1/4 inch. Even thickness is what keeps the thin edges from drying out before the thick centers cook through.
Stir the flour, salt, and pepper on a plate and dredge each cutlet, pressing so the coating sticks, then shake off the excess. The thin layer browns fast and thickens the sauce later.
Heat the oil and 1 tablespoon of the butter in a wide skillet over medium-high until the butter foams. Cook the cutlets 2 to 3 minutes per side, in two batches if needed, until golden and 165 degrees F in the center, then move them to a plate.
Pour the wine into the hot pan and scrape up the browned bits with a wooden spoon, then add the broth and boil 3 to 4 minutes, until the liquid reduces by about half and starts to look syrupy.
Pull the pan off the heat, swirl in the remaining 2 tablespoons of cold butter until the sauce is glossy, then stir in the lemon juice and capers. Adding butter off the heat is what keeps the sauce from breaking.
Return the cutlets and any juices to the pan and turn them once in the sauce over low heat for 1 minute. Plate with lemon slices, scatter the parsley, and spoon the extra sauce over the top.
Troubleshooting — fixes, not repeats
- If the coating slides off in the pan, the cutlets were wet or the pan was not hot enough. Pat them dry, dredge just before cooking, and let the butter finish foaming before the first cutlet goes in.
- If the sauce tastes flat, it needs salt, acid, or both rather than more butter. Taste after the capers go in, then add lemon juice a teaspoon at a time.
- If the butter sauce looks oily, the pan was still too hot when it went in. Pull the pan off the burner and swirl in cold butter a piece at a time.
- If the cutlets feel dry, they cooked past 165 degrees F. Pound them evenly, sear over medium-high rather than high, and pull them at temperature.
Make it your way
- Chicken marsala follows the same method with 3/4 cup of dry marsala in place of the wine and broth and sliced mushrooms cooked in the pan first.
- A piccata-style sauce also works with thin pork cutlets, which need about 2 minutes per side to reach 145 degrees F.
- For a lemon-forward version, add a teaspoon of lemon zest with the juice, and for a richer sauce, stir in 2 tablespoons of heavy cream after the butter.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gently in a covered skillet over medium-low heat with a tablespoon of broth until steaming and 165 degrees F.
FAQ
Why is my chicken piccata soggy?
Steam trapped under a lid or a sauce that was too thin is the usual cause. Sear the cutlets uncovered in a wide pan so moisture escapes, and reduce the wine and broth until it coats a spoon before the butter goes in.
Can I use chicken thighs?
Yes. Boneless, skinless thighs work without pounding, though they take 4 to 5 minutes per side to reach 165 degrees F. Trim the loose fat so it does not smoke, and expect a slightly richer sauce from the darker meat.
What can I use instead of wine?
Use 1/2 cup of chicken broth with 1 tablespoon of lemon juice or white wine vinegar in place of the wine, and reduce it the same way. The sauce will be a little less complex but still balanced.