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Easy Chicken Piccata

Easy Chicken Piccata

Impress your family with this Easy Chicken Piccata! Not only is it easy to make it's healthy and delicious!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 380kcal
Author Nicole Crocker


Meat tenderizer
Sharp knife


  • 2 Pounds Boneless skinless chicken breast ,cut into 4 thin filets
  • 1/2 Cup All-purpose flour ,divided
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Freshly ground black pepper
  • 4 Tablespoons Olive oil ,divided
  • 3 Shallots ,finely chopped
  • 4 cloves Garlic ,minced
  • 1/2 Cup Dry white wine
  • 3/4 Cup Low sodium chicken broth ,divided
  • Juice from one lemon
  • 1/4 Cup Capers ,drained
  • 3 Tablespoons Coarsely chopped fresh flat-leaf parsley ,for garnishing


  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl and set aside. Place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
  • Heat 2 tablespoons of oil in a large skillet over medium high heat and swirl to coat. Add chicken to pan and sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
  • Heat remaining 2 tablespoon oil in pan and swirl to coat. Add shallots to pan and sauté for 3 minutes, stirring frequently. Add garlic and sauté for 1 minute, stirring constantly. Add wine and bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup of broth to reserved 1 teaspoon flour and stir until smooth. Add remaining 1/2 cup broth to the pan and bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture and cook 1 minute or until slightly thickened, stirring frequently. Remove from heat and stir in lemon juice and capers. Return chicken to the skillet and use a spoon to pour sauce over each piece. Sprinkle with parsley and serve.


Click here for the link to the skillet I use to make this recipe.


Calories: 380kcal | Carbohydrates: 18g | Protein: 51g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1000mg | Potassium: 1006mg | Fiber: 1g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 9.7mg | Calcium: 39mg | Iron: 2.4mg