Quick Chicken Piccata



When it comes to quick and elegant meals, this Quick Chicken Piccata recipe is a top contender. Laced with lemon and simmered in white wine, this stovetop entree is bursting with flavor and easy to make. Whether you’re looking for a simple weeknight dinner or a dish to impress your guests, this recipe has got you covered. Just pair it with some veggies and bread, and you’ve got yourself a wonderful meal. Let’s dive into the details of this delightful recipe.


Quick Chicken Piccata

This Quick Chicken Piccata recipe is a super easy and elegant dish that features chicken breasts coated in a flavorful flour mixture and simmered in a lemon and white wine sauce. It is a perfect combination of tangy and savory flavors that will satisfy your taste buds.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 1/4 cup all-purpose flour
  • 1/4 cup butter cubed
  • 1/2 teaspoon salt
  • 1/4 cup white wine or chicken broth
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 4 boneless skinless chicken breast halves 4 ounces each
  • Minced fresh parsley optional


  • In a shallow bowl, mix flour, salt, and pepper.
  • Pound chicken breasts with a meat mallet to a thickness of 1/2 inch.
  • Dip chicken in the flour mixture, coating both sides and shaking off any excess.
  • In a large skillet, heat butter over medium heat.
  • Brown the chicken on both sides.
  • Add the white wine to the skillet and bring it to a boil.
  • Reduce the heat and let it simmer, uncovered, until the chicken is no longer pink, about 12-15 minutes.
  • Drizzle the chicken with lemon juice.
  • Optional: Sprinkle with minced fresh parsley.
  • Serve the Quick Chicken Piccata with your choice of side dishes and enjoy!


This recipe can be easily adjusted to serve a larger or smaller number of people.
If you’re looking for a gluten-free alternative, you can use a gluten-free flour blend instead of all-purpose flour.
For an extra burst of flavor, you can add capers to the sauce.

Leave a Comment

Recipe Rating