Chicken Piccata

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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 2 servings
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1 cup plus 1 tablespoon all-purpose flour

2 tablespoons paprika

Kosher salt and freshly ground black pepper

Two 6-ounce chicken cutlets

1/4 cup extra-virgin olive oil, plus more for the grill

1 cup dry white wine

1 tablespoon capers, drained

1/2 vegetable bouillon cube

1 lemon, sliced into two 1/2-inch-thick rounds

2 sprigs thyme, for garnish


  1. Whisk together 1 cup of the flour with the paprika and some salt and pepper in a large bowl. Dredge the chicken lightly in the flour mixture, shaking off any excess.
  2. Heat a medium skillet over medium-high heat. Add 1/4 cup olive oil and heat until it starts to shimmer. Sear the cutlets on both sides until browned, 1 1/2 to 2 minutes per side. Remove the chicken to a plate and set aside.
  3. Place the skillet back over medium heat and stir in the remaining 1 tablespoon flour. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Bring to a simmer and cook until slightly reduced, 1 to 2 minutes. Stir in the capers and bouillon cube, then add in the seared chicken and any juices and 1/4 cup water. Simmer, flipping the chicken halfway through, until the sauce is reduced slightly and the chicken is cooked through, about 3 to 4 minutes
  4. Heat a grill pan over medium-high heat. Drizzle the pan with olive oi and grill the lemons until caramelized, about 2 minutes per side. Serve the piccata sauce over the chicken and garnish with the grilled lemons and thyme sprigs.
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