Chicken Piccata
Tender pan-fried chicken cutlets in a bright, buttery lemon and caper sauce with white wine. Fast, elegant and full of zing.
By Priya Hollis, Head of Shop & Product
Published October 4, 2025
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Level
- Easy
Chicken piccata is a twenty-minute weeknight dinner that tastes like a night out. Thin cutlets are lightly floured and seared, and that flour does double duty, browning the chicken and gently thickening the sauce.
The sauce is all about balance. White wine and broth reduce with garlic, then fresh lemon juice and briny capers bring the brightness. Cold butter whisked in at the very end, off the heat, turns it glossy and emulsified instead of greasy.
Do not skip the lemon slices simmered in the sauce; they soften and add a lovely floral bitterness. Serve over angel hair pasta or with roasted asparagus and crusty bread to catch every drop.
- Ready in 35 minutes
- Bright lemon caper sauce
- Pantry-friendly ingredients
Ingredients
Directions
Pat the cutlets dry and season both sides with the salt and pepper.
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