This easy Chicken Piccata recipe has only 7 ingredients, comes together in one pan, and is packed with all the flavor you'd expect from the classic dish!
Once the butter is melted and begins to shimmer/crackle, add the chicken.
Brown the chicken for 3-4 minutes per side, until the internal temperature reaches 165°F. Remove chicken from the skillet and set aside on a foil-tented plate.
Add the white wine (or chicken stock), lemon juice, and capers to the pan, and lightly scrape the bottom of the pan to deglaze.
1 cup white wine, 3 tablespoons freshly squeezed lemon juice, 4 tablespoons capers
Add the remaining 3 tablespoons of butter and allow them to melt. Reduce to a simmer and allow to cook for 5 minutes until slightly thickened.
6 tablespoons unsalted butter
Return the chicken to the skillet and baste it in the piccata sauce. Allow to simmer until chicken is heated through.
Video
Notes
Cut the chicken breasts in half for better portions and to help them cook more quickly and evenly.
The chicken should only take about 6-8 minutes total to cook.
Properly cooked chicken should reach an internal temperature of 165°F before consuming.
After cooking the chicken, tent it with foil to keep it warm while you finish the recipe.
Storage: Store chicken piccata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.