Easy Skillet Chicken PiccataEasy Skillet Chicken Piccata
Easy Skillet Chicken Piccata
Easy Skillet Chicken Piccata
Bright, herbal, citrusy and piquant—it’s surprising that piccata still feels like cozy comfort food. The bright flavors of lemon, parsley, and white wine along with the heartiness of breaded, pan-fried chicken make this the perfect spring meal. Best of all, it’s on the table in half an hour.
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Recipe - Quarry
Easy Skillet Chicken Piccata recipe
Easy Skillet Chicken Piccata
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 lb boneless skinless chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
1 tablespoon water
1 cup Italian-style panko breadcrumbs
2 tablespoons butter
2 tablespoons olive oil
1/4 cup capers
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
Chopped parsley, if desired
Lemon wedges, if desired
Directions
  1. Slice chicken breasts in half horizontally. Place each chicken breast between plastic wrap and gently pound until about 1/4 inch thick. In shallow dish, mix flour, salt, and pepper. In another shallow dish, beat egg and water. In a third shallow dish, place breadcrumbs. Coat chicken in flour mixture, dip in egg mixture, then coat with panko.
  2. In a 12-inch nonstick skillet, heat butter and oil over medium. Cook chicken in a single layer (in two batches if needed), 8-10 minutes each, turning once, until chicken is no longer pink in center (165 °F in center). Remove from skillet; cover to keep warm.
  3. Stir capers, lemon juice, and wine into drippings in skillet; heat to boiling. Pour over chicken. Sprinkle with parsley and serve with lemon wedges.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 lb boneless skinless chicken breasts
Essential Everyday Boneless Chicken Breast
Essential Everyday Boneless Chicken Breast, 3 Pound
$5.99$2.00/lb
1/4 cup all-purpose flour
Essential Everyday Flour, All-Purpose
Essential Everyday Flour, All-Purpose, 5 Pound
$2.99$0.60/lb
1/2 teaspoon salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
1/4 teaspoon pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
1 egg, slightly beaten
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$2.19$0.18 each
1 tablespoon water
Cub Drinking Water, Purified
Cub Drinking Water, Purified, 1 Gallon
$1.39$1.39/gal
1 cup Italian-style panko breadcrumbs
2 tablespoons butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
2 tablespoons olive oil
Essential Everyday Olive Oil, Extra Virgin
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
1/4 cup capers
Reese Capers, Capote
Reese Capers, Capote, 3.5 Fluid ounce
$2.99$0.85/fl oz
2 tablespoons fresh lemon juice
Produce Lemon
Produce Lemon, 1 Each
$0.99
2 tablespoons dry white wine
Holland House Cooking Wine, White
Holland House Cooking Wine, White, 16 Fluid ounce
$3.89$0.24/fl oz
Chopped parsley, if desired
Fresh Parsley
Fresh Parsley, 1 Each
$1.49
Lemon wedges, if desired
Produce Lemon
Produce Lemon, 1 Each
$0.99

Directions

  1. Slice chicken breasts in half horizontally. Place each chicken breast between plastic wrap and gently pound until about 1/4 inch thick. In shallow dish, mix flour, salt, and pepper. In another shallow dish, beat egg and water. In a third shallow dish, place breadcrumbs. Coat chicken in flour mixture, dip in egg mixture, then coat with panko.
  2. In a 12-inch nonstick skillet, heat butter and oil over medium. Cook chicken in a single layer (in two batches if needed), 8-10 minutes each, turning once, until chicken is no longer pink in center (165 °F in center). Remove from skillet; cover to keep warm.
  3. Stir capers, lemon juice, and wine into drippings in skillet; heat to boiling. Pour over chicken. Sprinkle with parsley and serve with lemon wedges.