Chicken Piccata from “The Bear”
Inspired by Hulu’s hit show The Bear, this chicken piccata recipe is bright, buttery, and slightly spicy — perfectly balanced with lemon, capers, and white wine. A quick, elegant weeknight dish that comes together in under 15 minutes!
Equipment
- large skillet
- meat mallet or rolling pin
- tongs
- whisk
- measuring cups and spoons
Ingredients
- 2 boneless, skinless chicken breasts
- 1 shallot or 1/2 white onion, chopped
- 1 clove garlic, minced
- 1 1/2 tbsp capers
- 1/3 cup white wine
- 1 lemon (half to cook, half for finishing)
- 1/2 cup hot chicken stock
- 4 tbsp cold butter, divided
- 2 tbsp neutral oil
- to taste salt and black pepper
- for garnish chopped fresh parsley
- for serving “The Bear” Herby Mash
Instructions
- Slice each chicken breast in half crosswise from thick to thin, creating four even pieces. Place between parchment or plastic wrap and pound to about 4mm thick.
- Season both sides of the chicken with salt and pepper.
- Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and cook 2–4 minutes on the first side until golden brown. Flip and cook 1–2 minutes more. Transfer to a plate and keep warm.
- In the same pan, add 2 tablespoons of butter. Once melted, stir in chopped shallot (or onion), minced garlic, and capers. Sauté 2–3 minutes until lightly caramelized.
- Add lemon slices and cook 2 minutes. Pour in white wine and cook until reduced by half, stirring occasionally.
- Stir in hot chicken stock, then whisk in the remaining 2 tablespoons of cold butter until sauce is smooth and slightly thickened.
- Season sauce with salt, pepper, and a squeeze of fresh lemon juice. Stir in chopped parsley. Return chicken to the pan to warm through.
- Serve hot over Herby Mash or pasta, spooning sauce over each portion.
Notes
For best results, use high-quality butter and fresh lemon juice. Don’t overcook the chicken — it should be thin, golden, and juicy. Serve with the show’s signature Herby Mash or simple pasta to soak up the sauce. You can substitute shallots with white onion if needed.