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Quick Chicken Piccata (Ready in 15 Min!)

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Chicken Piccata, an impressive yet simple Italian recipe, makes dinner sorted in just 15 min!
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  • 2 skinless boneless chicken breasts (or chicken cutlets)
  • 4 tablespoon all purpose flour for dredging
  • 4 tablespoon butter
  • 2 tablespoon extra-virgin olive oil
  • 3 tablespoon fresh lemon juice
  • 60 ml dry white wine or chicken stock
  • 1 tablespoon capers well washed
  • 4 lemon slices
  • 1 shallot finely minced
  • a handful of fresh parsley or thyme chopped
  • sea salt and freshly-cracked black pepper to taste


  • Pound the chicken breasts with a meat tenderiser, or use chicken cutlets.
  • Season the chicken generously with salt and pepper. Dredge them in flour and shake off excess.
  • In a large skillet melt half of the butter with the extra-virgin olive oil, over medium heat.
  • Add the chicken slices to the skillet and cook for about 3 to 4 minute per side until golden. Remove the chicken from the skillet and set aside in a warm place.
  • Adjust the heat to very low. Add lemon juice, chicken stock or wine, capers, lemon slices and shallots, and scrape well up the brown bits from the pan.
  • Return the skillet to medium heat and bring to a boil. Season to taste, add the chicken back to the skillet and simmer for about 5 minutes.
  • Remove the chicken and place into a serving plate. Add the remaining butter to the sauce and whisk for about a minute until it has a nice, silky texture.
  • Pour the sauce over the chicken and garnish with parsley or fresh thyme leaves. Season with freshly-cracked black pepper and serve.