Uploaded March 2026 | Updated September 2026, 2 weeks ago
This Chicken piccata recipe is a restaurant dish that's just BEGGING for you to make it at home. Crispy cutlets, bright lemon-caper sauce, and done in under 30 minutes. Check out the Stainless Collection and my other favorite cookware from Made In by using my link - madein.cc/0326-brian
Full recipe with detailed technique notes on the blog — brianlagerstrom.com/recipes/chicken-piccata
▶️WATCH NEXT:
SHRIMP SCAMPI PASTA: youtu.be/8fQcu6ZwlQg?si=X0ToryLhQGjy0I0C
CHICKEN PARMESAN: youtu.be/R7xAJkoQL5k?si=ya2Nbtd96o4bhQ2C
🔪MY GEAR:
12" FRYING PAN: amzn.to/4uKjV8O
MICROPLANE: amzn.to/4dwqs0A
CUTTING BOARD: amzn.to/341OgnD
HALF SHEET PAN: amzn.to/41SQxy1
HALF SHEET WIRE RACK: amzn.to/41tasDT
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
INGREDIENTS:
▪2 boneless, skinless chicken breasts
▪Salt
▪AP flour (for dredging)
▪Olive oil
▪25g (2½ tbsp) garlic, finely minced
▪30g (3 tbsp) capers, drained
▪3g (1 tsp) AP flour (for sauce)
▪200g (¾ cup + 2 tbsp) white wine, preferably Chardonnay
▪100g (7 tbsp) chicken stock
▪10g (2 tsp) lemon juice
▪75g (5 tbsp) unsalted butter, cold, cut into tablespoon-sized cubes
▪5g (2 tbsp) flat-leaf parsley, chopped
▪Lemon zest (½ lemon)
▪Pinch of salt to finish
INSTRUCTIONS:
1. Slice each breast in half horizontally, then pound each piece into a ¼"-thick cutlet.
2. Season both sides with salt and pepper. Rest 5–10 minutes.
3. Dredge in flour, rest 5 minutes, then dredge again right before cooking. The double coat gives you a crispier crust that holds the sauce.
4. Fry cutlets in a 12" pan over medium-high heat in olive oil, about 3 minutes per side, pressing down with a spatula for the first 15–20 seconds. Pull and set aside. Wipe out excess oil and dark bits.
5. Return pan to medium-low. Add capers, cook 1 minute until they soften and take on a little color.
6. Add garlic with a touch more oil. Cook 90 seconds on medium-low — keep it moving, this can burn fast.
7. Sprinkle in 3g flour, stir to combine.
8. Add white wine, scrape the pan, and reduce until nearly dry — about 90 seconds. You'll know it's ready when your spatula leaves a wide trail.
9. Add chicken stock, reduce by 50%, about 2–3 minutes.
10. Off heat: add lemon juice, then whisk in cold butter a few pieces at a time until the sauce is glossy and smooth.
11. Stir in parsley and lemon zest. Taste for salt. Spoon over cutlets and serve immediately.
Full recipe with detailed technique notes on the blog — brianlagerstrom.com/recipes/chicken-piccata
This Chicken piccata recipe is a restaurant dish that's just BEGGING for you to make it at home. Crispy cutlets, bright lemon-caper sauce, and done in under 30 minutes. Check out the Stainless Collection and my other favorite cookware from Made In by using my link - madein.cc/0326-brian
Full recipe with detailed technique notes on the blog — brianlagerstrom.com/recipes/chicken-piccata
▶️WATCH NEXT:
SHRIMP SCAMPI PASTA: youtu.be/8fQcu6ZwlQg?si=X0ToryLhQGjy0I0C
CHICKEN PARMESAN: youtu.be/R7xAJkoQL5k?si=ya2Nbtd96o4bhQ2C
🔪MY GEAR:
12" FRYING PAN: amzn.to/4uKjV8O
MICROPLANE: amzn.to/4dwqs0A
CUTTING BOARD: amzn.to/341OgnD
HALF SHEET PAN: amzn.to/41SQxy1
HALF SHEET WIRE RACK: amzn.to/41tasDT
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
INGREDIENTS:
▪2 boneless, skinless chicken breasts
▪Salt
▪AP flour (for dredging)
▪Olive oil
▪25g (2½ tbsp) garlic, finely minced
▪30g (3 tbsp) capers, drained
▪3g (1 tsp) AP flour (for sauce)
▪200g (¾ cup + 2 tbsp) white wine, preferably Chardonnay
▪100g (7 tbsp) chicken stock
▪10g (2 tsp) lemon juice
▪75g (5 tbsp) unsalted butter, cold, cut into tablespoon-sized cubes
▪5g (2 tbsp) flat-leaf parsley, chopped
▪Lemon zest (½ lemon)
▪Pinch of salt to finish
INSTRUCTIONS:
1. Slice each breast in half horizontally, then pound each piece into a ¼"-thick cutlet.
2. Season both sides with salt and pepper. Rest 5–10 minutes.
3. Dredge in flour, rest 5 minutes, then dredge again right before cooking. The double coat gives you a crispier crust that holds the sauce.
4. Fry cutlets in a 12" pan over medium-high heat in olive oil, about 3 minutes per side, pressing down with a spatula for the first 15–20 seconds. Pull and set aside. Wipe out excess oil and dark bits.
5. Return pan to medium-low. Add capers, cook 1 minute until they soften and take on a little color.
6. Add garlic with a touch more oil. Cook 90 seconds on medium-low — keep it moving, this can burn fast.
7. Sprinkle in 3g flour, stir to combine.
8. Add white wine, scrape the pan, and reduce until nearly dry — about 90 seconds. You'll know it's ready when your spatula leaves a wide trail.
9. Add chicken stock, reduce by 50%, about 2–3 minutes.
10. Off heat: add lemon juice, then whisk in cold butter a few pieces at a time until the sauce is glossy and smooth.
11. Stir in parsley and lemon zest. Taste for salt. Spoon over cutlets and serve immediately.
Full recipe with detailed technique notes on the blog — brianlagerstrom.com/recipes/chicken-piccata
