Recipe: Quick Chicken Piccata

This is one of those rare occasions when I cook with boneless, skinless chicken breasts. I am not usually a big fan (of the taste/texture) except for when it comes to a super easy dish like this that gets two thumbs up from the whole family! FYI – If you plan to serve this chicken piccata over pasta or rice, consider doubling the sauce!

Quick Chicken Picatta from 100 Days of #RealFood


3.6 from 10 reviews
Quick Chicken Piccata
Serves: 3 to 4
Quick Chicken Piccata Yield: 3 to 4 servings
  • 1 pound boneless, skinless chicken breasts
  • Salt & pepper
  • ¼ cup whole-wheat flour
  • 1 tablespoon olive oil (+ more if necessary to prevent a "dry" pan)
  • ½ cup white wine
  • ¼ cup lemon juice (from about 2 lemons)
  • Capers and parsley (optional garnish)
  1. Trim the fat off the chicken breasts and slice in half longways so you have 4 pieces total. Cover with plastic wrap and pound the chicken on both sides with a meat tenderizer. Season the chicken with salt and pepper and dredge in the flour until all sides are covered (I like to spread the flour out on a plate to do this).
  2. Heat the olive oil in a skillet over medium heat. Sauté the chicken until brown on the outside and no longer pink on the inside, about 4 to 5 minutes per side. Remove the chicken and keep warm on a plate covered with foil while you make the sauce.
  3. Pour the wine and lemon juice into the pan (still on medium heat). Scrape the brown bits off the bottom and cook for several minutes until reduced by half. Pour the sauce and desired garnishes over top of the chicken. Serve warm with pasta or rice ...and veggies of course!
We recommend organic ingredients when feasible.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. Megan |

      Very good! I served over whole wheat penne with steamed carrots on the side. I added a little grated pecorino romano cheese. Next time I will double the sauce part as it seemed we didn’t quite have enough. Already had the chicken breasts sauteed from a package we opened and used the other night. That made it even quicker and easier!

    2. |

      Once you’ve got learned principles how to bake chicken breasts you can actually add any spices and other flavors in their eyes, The breasts will probably be great tasting. I get information from click here

    3. Martha Nethers |

      This was Amazing!!!! I posted a photo of my creation on FB and my friends all want to come over for dinner now!
      It was yummy, yummy, yummy!

    4. Brooke Hoffman |

      We loved this recipe, but used apple juice instead of the white wine

    5. |

      i loved this if you like baking chicken then this is the reipe for you!

    6. Audrey |

      Chicken Piccata just isn’t the same without cappers, butter and cream and parmesan cheese. I made those modifications. It helps to thicken the sauce and of course adds so much more flavor.

      I cant fairly rate the recipe since I, for the most part, did my own thing.

    7. Kim |

      The amount of lemon juice in this recipe is way too much and it overpowers everything else in the dish. I had to add 2 tsp. of baking soda to reduce the acidity before it was palatable. Next time I make this, I will add the lemon juice a tablespoon at a time until I get the “just right” amount.

    1 2 3 4

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe (optional):