chicken piccata white wine recipe

Written ByJenny Smyth Posted on
chicken piccata white wine recipe
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The Best chicken piccata white wine recipe

I have been making chicken piccata for my family for years, and this white wine version has become a staple in our home. The combination of tender chicken breasts in a bright, tangy sauce with capers and white wine is just perfect for busy weeknights or special dinners. My kids love the way the lemon and wine create a light, flavorful sauce that coats the chicken without being too heavy.

This recipe is a classic Italian American dish that comes together quickly in one skillet. The chicken is pounded thin, dredged in flour, and pan fried until golden brown. Then you deglaze the pan with white wine, which lifts up all those browned bits from the bottom and creates a rich, savory base for the sauce.

The capers add a salty, briny pop that balances the acidity of the lemon juice. What I appreciate most about this dish is how healthy it feels. Chicken breast is lean and high in protein, and the sauce uses minimal butter and oil.

The white wine and lemon juice keep the calories low while packing in flavor. It is a great way to get a restaurant quality meal on the table without spending hours in the kitchen. My family asks for this recipe again and again, especially when we have guests over.

It looks impressive on the plate but is actually simple to make. Serve it with pasta, rice, or a side of steamed vegetables for a complete meal that everyone will enjoy.

Chicken Piccata with White Wine

Chicken Piccata with White Wine

4.9 from 1918 votes

Tender chicken breasts in a bright lemon and white wine sauce with capers. This classic Italian American dish is quick to make and full of flavor.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 1.5 pounds)
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Sauce

1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
1/2 cup low sodium chicken broth
1/4 cup fresh lemon juice (from about 2 lemons)
3 tablespoons capers drained
2 tablespoons unsalted butter cold and cut into pieces
2 tablespoons fresh parsley chopped

👨‍🍳Directions

1Place one chicken breast between two sheets of plastic wrap.
2Pound with a meat mallet or rolling pin until it is about 1/4 inch thick.
3Repeat with the remaining chicken breasts.
4In a shallow dish, mix the flour, salt, and black pepper.
5Dredge each chicken breast in the flour mixture, shaking off any excess.
6Set the coated chicken aside on a plate.
7Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat.
8When the butter is melted and sizzling, add two chicken breasts to the skillet.
9Cook for 3 to 4 minutes per side until golden brown and cooked through.
10The internal temperature should reach 165 degrees F.
11Transfer the cooked chicken to a plate and repeat with the remaining chicken.
12Reduce the heat to medium and pour the white wine into the skillet.
13Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
14Let the wine simmer for 1 to 2 minutes until it reduces slightly.
15Add the chicken broth, lemon juice, and capers to the skillet.
16Bring the sauce to a simmer and cook for 2 to 3 minutes until it thickens slightly.
17The sauce should coat the back of a spoon.
18Remove the skillet from the heat and whisk in the remaining 2 tablespoons of cold butter, one piece at a time, until the sauce is smooth and glossy.
19Return the chicken to the skillet, spoon the sauce over the top, and garnish with fresh parsley.
Serve immediately.

🔧Equipment

Large skillet
Meat mallet or rolling pin
Shallow dish for flour
Tongs
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 35g

📝Notes

For the best flavor, use a dry white wine that you would enjoy drinking. Do not skip pounding the chicken thin, as it ensures even cooking and a tender texture. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in during the last minute of simmering.

Watch Video Of How Chicken Piccata with White Wine Works

Storing leftover chicken piccata is easy. Place the chicken and sauce in an airtight container and keep it in the fridge for up to 3 days.

When you are ready to reheat, warm it gently in a skillet over low heat with a splash of chicken broth to loosen the sauce. This method keeps the chicken tender and the sauce smooth.

For serving ideas, this dish pairs beautifully with angel hair pasta, mashed potatoes, or a simple side of steamed green beans. You can also serve it over rice or with crusty bread to soak up every drop of the lemon wine sauce.

It is a versatile recipe that works for a quick family dinner or a more formal gathering, and I always feel good about putting it on the table.

❓ Frequently Asked Questions About Chicken Piccata with White Wine

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless skinless chicken thighs. They will be juicier and more forgiving if you cook them a bit longer. Just pound them to an even thickness and adjust the cooking time as needed, since thighs may take a few extra minutes to reach 165 degrees F.

2. What type of white wine is best for chicken piccata?

Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Avoid sweet wines like Riesling or Moscato, as they will make the sauce too sugary. The wine should be something you would drink, because the flavor concentrates in the sauce.

3. Can I make chicken piccata without wine?

Yes, you can substitute the white wine with additional chicken broth and a splash of white wine vinegar or lemon juice. Use about 1/2 cup of broth and 1 tablespoon of vinegar to mimic the acidity. The flavor will be slightly different but still delicious.

4. How do I store and reheat leftover chicken piccata?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of broth or water if the sauce has thickened too much. Avoid microwaving, as it can make the chicken rubbery.

5. Can I freeze chicken piccata?

Yes, you can freeze the cooked chicken and sauce together in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. The sauce may separate slightly, but whisking it while reheating will bring it back together.

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