The BEST Chicken Piccata Recipe

Prepare a seasoned flour coating by mixing flour and parmesan cheese in a shallow dish. Generously season chicken with salt and pepper, then carefully coat each piece in the flour mixture, shaking off excess.

Heat butter and oil in a large skillet over medium-high heat (375°F). Carefully place two chicken pieces in the pan, cooking until golden brown and fully cooked, approximately 3-4 minutes per side. Transfer to a warm plate.

Add additional butter and oil to the skillet, then cook remaining chicken pieces until evenly browned. Remove and set aside with the first batch.

Reduce heat and sauté minced garlic for 30 seconds until fragrant. Pour in white wine, scraping pan to release caramelized bits, and simmer until wine nearly evaporates.

Add chicken stock, lemon juice, and capers to the skillet. Boil for 6 minutes, reducing liquid and concentrating flavors. Taste and adjust seasoning as needed.

If sauce appears thin, quickly whisk cornstarch with water and stir into the simmering liquid to thicken. Gently return chicken to the pan, spooning sauce over each piece.

Simmer for 5 minutes to reheat chicken and allow flavors to meld. Garnish with fresh parsley and optional parmesan cheese before serving immediately.