Uncle Larry Adventures

Italian Classics · Italian-American

More italian main course recipes

Chicken Piccata

Thin chicken cutlets seared and finished in a lemon, white wine, caper and butter pan sauce.

Chicken Piccata

Lemon and capers, weeknight speed

Chicken piccata in a pan with lemon slices and capers

The short version

Thin chicken cutlets seared and finished in a lemon, white wine, caper and butter pan sauce.

Prep
10 min
Cook
15 min
Total
25 min
Serves
4 servings

Ingredients

  • 4 chicken cutlets, pounded ¼ inch thick
  • Flour for dredging
  • 3 tablespoons olive oil
  • ½ cup dry white wine
  • Juice of 1½ lemons plus slices
  • ¼ cup capers, rinsed
  • 4 tablespoons cold butter
  • Parsley, salt, pepper

Instructions

  1. 01

    Dredge and sear. Season and flour the cutlets, then sear in olive oil 2–3 minutes per side until golden. Remove.

  2. 02

    Deglaze. Add the wine and lemon juice, scraping the pan, and reduce by half.

  3. 03

    Capers. Add capers and lemon slices, simmer 1 minute.

  4. 04

    Mount the butter. Off the heat, swirl in cold butter a piece at a time until the sauce is glossy.

  5. 05

    Return and serve. Slide the chicken back in to warm through, shower with parsley and serve immediately.

Larry’s rule: Cold butter, no heat. Boiling the sauce after the butter goes in breaks it.

Nutrition (estimated, per serving)

Serving
1 serving (about 310 g)
Calories
475 calories
Protein
40 g
Carbs
10 g
Fat
31 g
Saturated fat
13 g
Fibre
1 g
Sugar
1 g
Sodium
470 mg
Cholesterol
155 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/chicken-piccata).

Before you cook

What to know about Chicken Piccata

What it is

Chicken Piccata is a main recipe rooted in the generous Italian-American table. This version makes 4 servings in 25 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: dredge and sear, then deglaze, then capers. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 4 chicken cutlets, pounded ¼ inch thick — builds the savory foundation and carries flavor through the dish.
  • Flour for dredging — provides the recipe's main structure, so its cooking time and texture matter.
  • 3 tablespoons olive oil — builds the savory foundation and carries flavor through the dish.
  • ½ cup dry white wine — brings acidity and aroma that balance richer ingredients.

Smart substitutions

For an alcohol-free version, use unsalted stock plus a small squeeze of lemon; it will not taste identical, but it restores moisture and acidity.

Make ahead and leftovers

Complete the advance work described in the method, refrigerate promptly, and reheat gently so the main ingredient does not dry out.

What to serve with it

  • Serve with roasted vegetables, bitter greens or a simple salad.
  • Add crusty bread when the pan sauce deserves to be saved.

Questions Larry gets asked

How long does chicken piccata take to make?
About 25 min start to finish — roughly 10 min of prep and 15 min of cooking. That yields 4 servings.
What do you need to make chicken piccata?
8 ingredients, starting with 4 chicken cutlets, pounded ¼ inch thick, Flour for dredging, 3 tablespoons olive oil. The full list with quantities is on this page.
How do you start chicken piccata?
Dredge and sear: Season and flour the cutlets, then sear in olive oil 2–3 minutes per side until golden. Remove.
How do you know when chicken piccata is done?
Return and serve. Slide the chicken back in to warm through, shower with parsley and serve immediately.
What is the most common mistake with chicken piccata?
Cold butter, no heat. Boiling the sauce after the butter goes in breaks it.
Can you make chicken piccata ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

What to pour with it

Drink pairings for Chicken Piccata

Lemon and capers echo anything citrus in the glass.

See the full Italian beverage menu →

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Grissini Torinesi

Hand-rolled Turin breadsticks, crisp end to end.

Try this recipe

Piadina Romagnola

Griddled flatbread for squacquerone and prosciutto.

Next watch

The Spa Day

Sally books a couples' spa day for a little peace and quiet. Larry settles in for a trim — and walks out of the salon with a full blond explosion, sprinting down the hallway like a man who lost a bet with a leaf blower.

Quick answer

How do you grill sausage and peppers?

Set up two heat zones. Grill Italian sausages over indirect heat for 10 to 12 minutes, then finish over direct heat for 3 to 4 minutes to crisp the casing. Cook peppers and onions in a grill basket over direct heat for 10 to 12 minutes, tossing twice.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.