Italian-American · Dinner

Chicken piccata

Name: Chicken piccata
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 4 cutlets; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup all-purpose flour; 2 tablespoons extra-virgin olive oil; 5 tablespoons unsalted butter, divided and chilled; 1/3 cup dry white wine; 3/4 cup low-sodium chicken stock; 3 tablespoons fresh lemon juice; 2 tablespoons brined capers, rinsed and drained; 1/4 cup chopped flat-leaf parsley

Thin golden chicken cutlets in a bright, glossy lemon-caper pan sauce balanced with wine, stock, butter, and parsley.

About 45 minTotal

About 40 minActive

$$Cost

EasyDifficulty

Makes 4 servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 4 cutlets
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter, divided and chilled
1/3 cup dry white wine
3/4 cup low-sodium chicken stock
3 tablespoons fresh lemon juice
2 tablespoons brined capers, rinsed and drained
1/4 cup chopped flat-leaf parsley

Instructions

Pound cutlets between sheets of parchment to an even 1/4 inch. Season with salt and pepper, then dust lightly with flour and shake off every loose patch.
Heat oil and 1 tablespoon butter in a over medium-high. Sauté cutlets without crowding until golden and the center reaches 165°F, 2 to 3 minutes per side. Transfer to a warm plate for 5 minutes.
Lower heat to medium. Add wine, scrape up the fond, and reduce by two-thirds. Add stock and capers and simmer until reduced to about 2/3 cup, 4 to 6 minutes.
Remove from heat and whisk in lemon juice, then the remaining 4 tablespoons cold butter one piece at a time until glossy. Fold in parsley, taste for salt and acidity, and spoon over—not undercook—the rested chicken.

United StatesItalian American restaurant and home cooking

From the table

About this recipe

Chicken piccata is an Italian American restaurant classic descended from Italian scaloppine preparations. In Italy, piccata is more traditionally associated with veal; the familiar American chicken version keeps the thin cutlet and bright pan-sauce structure while using capers and lemon prominently.

Chicken piccata is an Italian-American restaurant classic descended from Italian scaloppine; in Italy, piccata is more traditionally associated with veal. Thinness makes browning and doneness happen together. Reducing wine and stock before adding lemon and cold butter prevents a watery, aggressively sour, or broken sauce. This Kwilt version follows the reviewed household adaptation: Build the Italian-American restaurant form around its strongest repeated technique signals, with explicit sauce sequencing and a food-safe chicken endpoint.

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