Giada De Laurentiis' Classic Chicken Piccata with Lemon Caper Sauce
Golden pan-seared chicken cutlets bathed in a glossy white wine, fresh lemon, briny caper, and cold butter pan sauce in 25 minutes.
- Chicken breasts stay remarkably tender and juicy by cooking in just 3 minutes per side.
- Vibrant citrus and briny caper pan sauce that cuts through rich butter.
- Elegant enough for a dinner party, yet fast enough for Tuesday night.
Chicken piccata is an Italian-American classic. When comparing Giada's version to Alton Brown's, Giada's heavier use of fresh lemon juice and dry white wine created superior brightness.
The key culinary technique is swirling in cold butter off the heat at the very end: this monter au beurre creates a velvety emulsion that clings to the crispy chicken.
Giada De Laurentiis' Classic Chicken Piccata with Lemon Caper Sauce
In our test kitchen showdown between two Food Network titans, Giada De Laurentiis' Chicken Piccata emerged as the definitive winner. Her technique of pounding chicken breasts extra-thin, dredging in light flour, and finishing the lemon-wine pan sauce with cold cubed butter creates an irresistible, silky glaze.
Ingredients
- 2 large boneless skinless chicken breasts (halved horizontally to make 4 thin cutlets)
- 1/2 cup all-purpose flour for dredging
- 3 tbsp extra-virgin olive oil & 3 tbsp unsalted butter (divided)
- 1/3 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or chicken broth
- 1/3 cup freshly squeezed lemon juice
- 3 tbsp briny capers, drained and rinsed
- 1/4 cup fresh flat-leaf parsley, finely chopped
- Kosher salt and freshly cracked black pepper
Directions
Pound & Dredge Chicken
Place chicken cutlets between plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness. Season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.
Pan Sear Cutlets
Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Sear chicken cutlets for 3 minutes per side until golden brown and cooked through (165°F). Transfer to a warm plate.
Deglaze Pan with Wine & Lemon
Add white wine, lemon juice, and capers to the hot skillet, scraping up any browned bits from the bottom. Simmer for 3 minutes until liquid reduces by half.
Swirl Butter & Serve
Remove skillet from heat. Whisk in remaining 2 tablespoons cold butter until sauce turns glossy and emulsified. Pour sauce over chicken cutlets and scatter with fresh parsley.
💡 CHEF'S PRO TIPS
- Always use cold butter to finish the pan sauce; warm butter will separate into oil instead of creating a creamy emulsion.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
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Hands down the best chicken piccata recipe on the internet. Perfectly balanced tartness and rich sauce.