Description
Ina Garten’s Chicken Piccata is a crispy, flavorful dish featuring tender chicken cutlets in a buttery lemon-caper sauce. Ready in just 20 minutes, this classic American recipe combines perfectly pan-fried chicken with a bright, tangy sauce made from fresh lemon juice, capers, and white wine, delivering a restaurant-quality meal that’s easy to make at home.
Ingredients
Scale
Chicken and Coating
- 2 large boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- ½ cup seasoned breadcrumbs
For Cooking
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
Sauce
- ½ cup dry white wine (or chicken broth as a non-alcoholic substitute)
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup capers, drained
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prep the Chicken: Slice each chicken breast in half horizontally, then pound each piece to about ¼-inch thickness between two pieces of plastic wrap. Season both sides generously with kosher salt and freshly ground black pepper.
- Dredge the Cutlets: Set up a dredging station with three shallow bowls: one with flour, one with a whisked mixture of egg and water, and one with seasoned breadcrumbs. First, coat each chicken cutlet in flour, shaking off excess. Next, dip it into the egg mixture, ensuring it’s fully coated. Finally, press the cutlet into the breadcrumbs until evenly coated.
- Pan-Fry the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, place the breaded chicken cutlets in the skillet and cook for 3 to 4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Transfer the cooked chicken to a plate and keep warm.
- Make the Lemon-Caper Sauce: Deglaze the skillet by pouring in the white wine (or chicken broth), scraping up any browned bits from the bottom of the pan. Stir in fresh lemon juice and capers, then simmer the sauce for about 2 minutes to meld the flavors. Whisk in the remaining 2 tablespoons of butter until the sauce becomes smooth and glossy.
- Combine and Serve: Return the chicken cutlets to the pan with the sauce, spooning the sauce over each piece to coat thoroughly. Sprinkle chopped fresh parsley on top for a bright finish, and serve the chicken piccata hot with your preferred sides.
Notes
- You can substitute chicken broth for white wine to make a non-alcoholic version with great flavor.
- To keep the breading crispy, avoid overcrowding the skillet and ensure the oil is fully heated before adding chicken.
- Use a meat mallet and plastic wrap or parchment paper to pound the chicken evenly and prevent tearing.
- Make this recipe gluten-free by replacing all-purpose flour and seasoned breadcrumbs with gluten-free alternatives.
- Butter enriches the sauce, while olive oil helps achieve a high smoke point for perfect browning of the chicken.
- Leftovers store well in an airtight container refrigerated for up to 3 days—reheat gently in a skillet to preserve texture.
- Freeze cooked chicken (without sauce) for up to 2 months; thaw overnight and reheat with freshly made sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Keywords: Chicken Piccata, Ina Garten, Lemon Chicken, Capers, Pan-Fried Chicken, Classic American Dinner
