Made with tender chicken breasts enveloped in a rich and tangy lemon caper sauce, this Chicken Piccata recipe comes together in under 30 minutes to deliver a classic Italian dish with impressive flavor.
Just like my recipes for Creamy Chicken Marsala and Shrimp Scampi, this recipe for Chicken Piccata delivers restaurant-quality results in under 30 minutes.
Thanks to the salty brine of the capers and the bright acidic notes of the lemon, Chicken Piccata delivers an incredibly flavorful meal yet it comes together with minimal effort and minimal ingredients. It is the perfect meal to make at home when you want an impressive flavorful chicken dinner, yet you don't want to spend hours in the kitchen.
Notes on Ingredients
- Chicken: For this recipe, boneless, skinless chicken breasts are the classic choice. You can purchase thinly sliced chicken breast cutlets, or you can cut regular chicken breasts lengthwise to form chicken cutlets.
- Wine: Dry white wine adds flavor and acidic notes to the simple sauce. You want to select a dry white wine like Chardonnay or Pinot Grigio.
- Capers: You can find jarred Capers by pickles in any grocery store.
- Lemon: Only FRESH lemon juice--this is not the time to use jarred lemon juice, as the flavor will not be the same.
- Butter + Oil: For searing the chicken, it is best to use a combination of butter and oil. The butter gives the dish richness, while the oil helps the butter from burning while searing the chicken.
Recipe Modifications
- Dairy-Free Chicken Piccata: Sear the chicken in olive oil, instead of a combination of oil and butter. Feel free to add 1 tablespoon of dairy-free butter to give the dish a rich finish, just keep in mind that dairy-free butter has added sodium, so you may want to cut back on seasoning the sauce with additional salt.
- Gluten-Free Modification: Skip dredging the chicken in flour and pan-sear the chicken in just olive oil and butter. Prepare the sauce as directed and coat the chicken in sauce. Remove the chicken from the skillet and thicken the sauce by whisking together 1 tablespoon cornstarch with 3 tablespoons of water. Add to the sauce and simmer until slightly thickened. Add in the butter and serve with the chicken.
- Omit the Wine: If you don't care to cook with alcohol, simply use additional chicken stock.
How to Make Chicken Piccata
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare Chicken Cutlets. One of my favorite money-saving tips, is to use full-sized chicken breasts and cutting them into chicken cutlets. It just takes a couple of minutes and will save you several dollars per pound.
- Cut each breast in half lengthwise so you end up with thin, evenly-sized chicken cutlets that are no thicker than ½ inch.
- If your chicken cutlets are still thicker than ½ inch thick, place them between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until they are no thicker than ½ inch thick.
Coat the Chicken with Flour. Dredging your chicken in seasoned flour, will help thicken the sauce and add a nice crust to the chicken.
Sear the Chicken. Pan-fry the chicken in a combination of oil and butter until golden on each side. keep in mind you may need to work in batches, as you don't want to overcrowd your skillet. Once the chicken is golden on each side, remove it to plate to make the piccata sauce.
Prepare Piccata Sauce. To make the pan sauce, add the wine and scrape up the browned bits from the bottom of the pan, which adds great flavor to the sauce. Add in the lemon juice, capers, and a dash of salt and pepper, and bring to a simmer.
Finish Cooking the Chicken. Once the piccata sauce is simmering, add the chicken back to the skillet and simmer for just a couple of minutes, or to warm through and coat with the sauce.
Finish the Piccata Sauce. I recommend removing the chicken to a serving platter and whisking in a tablespoon of butter to finish the sauce. This adds incredible richness to the dish and slightly thickens the sauce. Pour the piccata sauce over the chicken before serving.
Serving Suggestions
Chicken Piccata is traditionally served with angel hair pasta to soak up the additional sauce. I love to add a side of roasted vegetables, like Roasted Asparagus or Roasted Broccoli or a salad, like Greek Salad or Caesar Salad. To really make your meal feel like you are dining at an Italian restaurant, start dinner with Homemade Italian Bread and Italian Bread Dipping Oil. Yum!
Storage Instructions
- Refrigerate: Allow the chicken to cool and then transfer the chicken piccata to an airtight container and store it in the refrigerator for up to 3 days.
- Reheat: I find it is best to reheat the leftover chicken piccata in a dry skillet over low heat. This will help the chicken to stay tender and moist. Feel free to take a shortcut and reheat the chicken and piccata sauce on a heat-safe plate covered with a damp paper towel in the microwave in 60-seond intervals until heated through.
More Quick & Easy Chicken Recipes
If you tried this recipe for Chicken Piccata, I would love for you to leave a comment and rating below.
Chicken Piccata
Ingredients
- 3 boneless skinless chicken breasts or 6 thin chicken cutlets
- salt and pepper to taste
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter divided
- 3 tablespoons extra-virgin olive oil divided
- ⅓ cup fresh lemon juice
- ½ cup dry white wine or chicken stock
- ¼ cup brined capers rinsed and drained
- ⅓ cup fresh parsley chopped
Instructions
- Cut chicken breasts in half cross-wise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper. If your chicken cutlets are still thicker than ½ inch thick, place between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until they are no thicker than ½ inch thick.
- In a shallow dish, mix together the flour with ½ teaspoon each of salt and pepper. Dredge the chicken cutlets in the flour mixture, shaking off excess. Place the coated chicken on a plate to prepare for searing.
- In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
- Once the oil is sizzling, add 3 of the chicken cutlets to the pan, being careful not overcrowd the skillet. Saute the chicken until golden brown, about 2 to 3 minutes per side.. Set the chicken aside onto a CLEAN plate. Add an additional 1 tablespoon of oil and 1 tablespoon of butter to the skillet and saute the remaining chicken. Once browned, remove the chicken and place them on the plate with the first batch of seared chicken.
- Add the wine or stock into the skillet, and scrape up the browned bits from the bottom of the pan. Add in the lemon juice and capers and a dash of salt and pepper (omit salt if using stock instead of wine) and bring to a simmer, this should only take a minute or two.
- Return the chicken to the pan and simmer for 3 minutes, or until the chicken is heated through and cooked to an internal temperature or 165 degrees F. Remove the chicken to a serving dish.
- Add the remaining 1 tablespoon of butter into the cooking sauce and whisk vigorously. Turn off the heat immediately.
- Serve the sauce over chicken and garnish with parsley and fresh slices of lemon if desired.
Lori Patton
Oh my goodness, this recipe is delicious! I like your easy writing style of direction and that the ingredients are usually already in my kitchen. This piccata was much less overwhelming than others I’ve read.
Kristen Chidsey
I am so thrilled to hear you found this recipe easy to follow 🙂