Chicken Piccata

By Chef Nathan Guggenheimer

This recipe delivers the elegance of a restaurant quality meal to your table at home...

10 min prep time

35 min cook time

Serves 2

Why we like it

Chicken Piccata is an American-Italian dish that elicits the elegance many think can only be enjoyed at a restaurant.

By following the steps below, you’ll impress anyone at your own table with an incredibly balanced, fork-tender, delicious meal.

Whether you're preparing a weeknight dinner or celebrating a special occasion, complement your Chicken Piccata with fresh linguine, zucchini noodles, or alongside mashed potatoes.

We also recommend a glass of crisp, citrusy Sauvignon Blanc or a light, refreshing Pinot Grigio.


2 servings

Preparation Notes

To prepare delicious Chicken Piccata, begin with butterflied chicken breasts.

Lay the breast flat on a cutting board, and with a sharp knife, make a horizontal cut along the thicker side, being careful not to cut all the way through.

Open up the breast like a book, then, using a mallet or rolling pin, gently pound it to an even ½-inch thickness.

Butterflying ensures a mouthwatering, tender, and evenly cooked chicken breast!

Making the recipe

  1. Step 1


    • Set up your dredging station with a medium-sized bowl, and two large plates.
    • Crack, then beat the eggs into the bowl.
    • On one of the plates, combine the flour, parmesan cheese, salt, and pepper.
    • Lightly season the chicken breast with salt and pepper on both sides. 
    • Dip the chicken into the beaten egg, letting any excess egg drip off back into the bowl.
    • Dredge the chicken onto the plate with flour/parmesan mixture and coat both sides evenly, pressing the flour onto the chicken in order to adhere. 
    • Transfer the coated chicken to another clean plate.
    Next step
  2. Step 2


    • Heat the canola oil in a large skillet over medium-high heat.
    • Working in batches, when the oil begins to shimmer, lay one butterflied chicken breast at a time into the pan away from your body, and cook until golden brown, about 4 minutes each side.
    • Remove the chicken from the skillet, and allow to rest on a paper-towel lined plate.
    Next step
  3. Step 3

    Build The Sauce

    • Remove about half of the oil from the skillet, then stir in the minced garlic, onion, chili, fresh oregano. Continue to sauté until fragrant, about a minute.
    • Add the capers, melted butter, white wine, roasted garlic, chicken stock and simmer for 5-6 minutes, allowing it to reduce slightly.
    • Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan.
    • Stir in the cold knobs of butter (aka Monté au Beurre), to create a rich, silky sauce.
    • Reserve ¾ of the sauce from the pan.
    Next step
  4. Step 4


    • To serve, transfer the chicken to a clean plate along with your preferred side, then top with some generous spoonfuls of the sauce and garnish with freshly grated parmesan, lemon zest, and, for an extra touch, a drizzle of herb oil.