Easy Chicken Piccata Recipe

This delicious chicken piccata recipe comes together in under 30 minutes and is the perfect date night meal to serve up.
Ingredients for this recipe:
• 2 7-9 ounce boneless skinless chicken breasts
• ½ cup all-purpose flour
• 3 tablespoons olive oil
• 1 peeled small diced shallot
• 2 finely minced cloves of garlic
• ¼ cup white wine
• ¼ cup capers
• juice of ½ lemon + 1 tablespoon
• 1 stick unsalted butter, cut into pads
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Slice the chicken breasts in half width wise.
2. Place them in between 2 large pieces of plastic wrap or in a large plastic zip bag and gently pound them with a mallet until they are about a ½” thick. Set aside.
3. Add the flour to a bowl and season very well with salt and pepper and mix together.
4. Coat the chicken breasts on both sides in the flour and pat off any excess flour. Set on a plate.
5. Add the olive oil to a large frying pan over high heat. Once the oil begins to very lightly smoke add in the chicken breasts and immediately turn the heat down to medium.
6. Cook for 4-5 minutes or until browned and halfway cooked through and flip over.
7. Turn the heat down to low and cook for a further 4-5 minutes or until cooked throughout.
8. Remove the chicken breasts and set aside.
9. Add the shallots and garlic to the pan where the chicken was cooked and saute for 1 to 2 minutes or until very lightly browned over low to medium heat.
10. Add in the wine, capers and juice of ½ lemon and cook until the liquid is almost gone or about 1-2 tablespoons are left.
11. Remove from the heat and add in the butter and swirl the pan in a circular motion until completely melted.
12. Finish with parsley, 1 tablespoons of lemon juice, salt and pepper and pour over the cooked chicken breasts and serve.
CHEF NOTES:
Make Ahead: You can precook the chicken but you will not be able to make the sauce ahead of time as it will break.
How to Store: Keep covered in the refrigerator for up to 4 days.
How To Freeze: Cover and keep frozen for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
How To Reheat: You can place the chicken in the sauce back into a pan and heat over low heat until hot.
If your sauce breaks add some cold heavy cream to help emulsify it back together.
You actually do not need to flour the chicken ahead of time if you’d like to keep this gluten-free.
You can absolutely use a spoon or whisk to mix in the butter to the sauce at the end.
Try pounding out the chicken in a plastic zip bag 2 at a time if that is easier.

[@ElJefe78_]

Chef Billy, I’ve seen a lot of videos on how to make this, but your recipe is the one I always use when I make this and it’s a hit every single time. Thank you for this!

[@juliapizzolato21]

I do something really similar but I replaced capers with artichoke hearts. It's sooo good!

[@donnabarker1554]

Artichoke hearts & capers take it to a whole different level...😋

[@HeronCoyote1234]

My best friend and I took a couple of days off to head to the beach. The first night we had dinner at a seafood restaurant. Of course we had chicken piccata. One giant chicken breast served on linguini, with a gorgeous lemon/small caper/butter sauce. We like to try and duplicate restaurant meals at home. Your recipe sounds perfect.

[@schmittie79]

I wanted to make this tonight for wifey, came here to your channel first choice. You never disappoint! Thanks so much 😊

[@psychologicallyspeaking]

dude, you are a great teacher. this is broken down so elegantly. i appreciate the tips on when to turn down the heat, as that's always an issue for me working with my ancient stovetop. the sear on those breasts is divine! also I never thought about "not" stirring the butter at the end. i always do and have never had a problem but it's interesting to know that can cause it to break. thank you!

[@darcyshannon7656]

The sauce was the best! I added a little more Riesling with 4 cloves or garlic and without shallots. I made some linguine as a side. I kept the chicken in a 245 degree oven to keep warm while I made the sauce. I loved your easy to follow instructions. Thanks for a delicious recipe!!

[@nicolew8321]

Tried this tonight and it was absolutely amazing tasted just like from a restaurant. Im already am plotting when to put it back on the menu.

[@ChefBillyParisi]

Great job!

[@Zisjejk]

Anything with lemon 🍋 I love ! Thank u Billy !

[@gthangguthrie3213]

The BEST Chicken Piccata recipe I’ve ever made! Thank you for sharing! ❤️

[@z.b9791]

The worst decision I could have made was to watch every one of your videos while fasting 🤤

[@ChefBillyParisi]

Oh geez that’s brutal! Well here’s to hoping it ends soon for you!

[@HeronCoyote1234]

I watch cooking videos during Yom Kippur. Also, after dental surgery.

[@stephenschoenbaechler8655]

I just made this for dinner. It was so, so good. Thanks for this!

[@chewy7943]

Another great vid Cheers from Australia 🇦🇺 👍🏽

[@ChefBillyParisi]

Thanks my friend!

[@ronshawver6880]

Nice job Chef! Obviously, the garlic and shallot isn't "authentic", but I'm sure it's good. I thicken slightly with a little cornstarch slurry at the very end, although my 19 yr. old daughter prefers it without. lol Again, nice job. I'm all about the whole stick of butter, but I make enough for 3. I usually go to almost a "brown butter" while making the sauce, but there's a fine line there. Carry on Chef! Wonderful!

[@CherylBieber-fi4hx]

I thank you with my whole heart. It was delicious and easy watching your video. ❤

[@noluvomaki8892]

I love your cooking so much, I'll definitely try this

[@ChefBillyParisi]

So kind, thank you!

[@ceooflonelinessinc.267]

@@ChefBillyParisi Yeees dude, pleas keep your explanation up and techniqued!

[@almarys1089]

Loved it tasted great 👌

[@Motok101]

Thank you, I really love all your videos. And learned a lot of cooking tips.

[@ChefBillyParisi]

Love to hear this, thanks so much for watching!

[@natashacarse6173]

I am so happy I found your channel! I have been looking for a Traditional recipes all over the place. Your clean modern kitchen is so amazing. You will have millions of followers in no time. Thank you for your hard work in preparing these videos us.

[@ChefBillyParisi]

Thanks so much for the kind words.

[@samyu2971]

I've been making chicken piccata the wrong way all this time! Thanks, chef, for this recipe!

[@ChefBillyParisi]

Really? What were you doing differently?

[@samyu2971]

@@ChefBillyParisi You added the butter and lemon off the heat while I added the lemon early on and reduced the sauce. no wonder the lemon flavor seemed more sour/bitter the way I made it.

[@yolandavaldez5256]

Mr.P I will try this recipe looks delicious thank you God Bless 🙏

[@barbaramiller5625]

What a Terrific recipe and wonderful tips! I’m so glad I found your channel!

[@mariadeperino6097]

I just discovered you! Love your food! Look forward to your videos.

[@melhicks1540]

Thanks a lot! I will cook this on Sunday

[@johannaottervanger9576]

Magnificent and I only made it once bc I live alone….next time I cook for 3 and make my son learn Billy’s easy recipe ***

[@ChezJohn]

Omg! That looks insane Chef. Thanks so much for sharing this. It is added to my arsenal for sure. 😁

[@ChefBillyParisi]

Thanks for watching!

[@johnnyangel9163]

@@ChefBillyParisi You don't reinsert the chicken in the sauce?

[@Ambercharese]

I love this video! You have a super easy style to follow topped with awesome tips like how to actually attempt a Beurre blanc sauce which I never knew! I think my attempt was a strong 7 due to the ease of your instruction. I will definitely look for more of your recipes! What knives do you suggest to own??

[@michaelfrietsch8246]

Thanks chef!

[@HeronCoyote1234]

Could you show what it looks like to break the sauce/butter, so we know what to watch out for? Thank you.

[@ritapolus2374]

Good job

[@garyrebholz4139]

Lemon rinsing through the hands also cleans any jewelry you're wearing!

[@jacksonfl]

Trying your version tonight!

[@jmirvinggbooks]

Looks awesome! 😀🙌☺️ Just subbed to you today! 🙌😀

[@ChefBillyParisi]

Thank you kindly.

[@jimmierandall9571]

I don’t have any white wine, what happens if I use Rose?

[@vidbox44]

I love that you wear gloves when working with raw chicken. I take a lot of flack for it, but don’t care. I cannot deal with meat hands!

[@ChefBillyParisi]

Yeah I got way more flack for not wearing them than I do for wearing them so it was an easy decision.

[@tadeuszoltarzewski]

Yes I agree 👏but I would only cut my chicken on a plastic board not wood as the juices sink into the wood. We have to be so careful in UK🇬🇧 due to cross contamination. Maybe USA 🇺🇸don't have this problem with your 🐔. Can't wait to make this dish. Thank you Chef. Love from Rosie O from a rainy Devon England 💖👏😍

[@billbufford]

Hi chef! Would you use this same recipe for veal piccata? Pork medallions?

[@ChefBillyParisi]

Yup

[@sweetiris60]

Any sides suggestions with this chicken recipe?

[@JC-dq8un]

I did it. I followed the butter trick. It didn’t break. Wish I can post pictures

[@KurtOrtner]

Is it too difficult to add a recipe print button? Many other chefs online make their recipes printable so it is doable.

[@ChefBillyParisi]

print from YT? Never heard that. All of my recipes on here are over at www.billyparisi.com

[@DianaRodriguez-ym2bl]

Making it this weekend but need to know what to pair with.... Pasta? Or rice or potatoes or some kind?

[@ChefBillyParisi]

Pasta, polenta, risotto, you name it.

[@Zisjejk]

Can I use onions 🧅 I don’t have shallots

[@frasersgirl4383]

Now I know why my sauce always broke! I never moved the pan off the heat!!

[@ChefBillyParisi]

That’s the trick

[@starlightzz1480]

Omg im so making this. What can I make with this???

[@staggerwing3767]

How long do those gloves last in the landfill?

[@kellygilbert-rios6319]

Hi chef, my daughter asked for this dish for her birthday dinner this evening. The guest list is at 8 adults. How do I work this out ??? Oh my word, I’m a little worried. It’s the timing of everything. Help please 😎

[@nourmattoussi9594]

Chef Billy, with what can I replace the wine?

[@ChefBillyParisi]

maybe a little chicken stock or more lemon juice

[@MelinaMarie2012]

Just subscribed!! Has anyone ever said you sound like Remy from Ratatouille? 💀

[@elzadieray]

You had me a less than 30 minutes!!

[@ChefBillyParisi]

Hah, you got it bro!

[@wronghandshooter]

Shouldn't you add the chicken back to the sauce to heat it up. My wife always says the chicken isn't hot enough if you don't put it back in the pan

[@ChefBillyParisi]

You could if you want. The chicken resting for a few minutes outside of the pan is good.

[@michaelmcphee2930]

I cook this regularly and retain the sauce from time befire and add it when chicken is finished.

[@Jerzidi9]

What’s a commie?

[@ChefBillyParisi]

Commis, a French culinary term

[@Jerzidi9]

I just made Chicken Piccata! OMG easy and (ok I watched the video 8 times!) soooo delicious.

[@leesagrrl]

I like to make virtually this same sauce but with a little more Wine, and added chicken Stock to use it with Pasta.