If you’re looking for a dish that’s easy enough for a weeknight dinner yet elegant enough for a special occasion, Chicken Piccata is the perfect choice! This Italian-inspired recipe features thinly sliced chicken breasts that are lightly dredged in flour, pan-seared until golden brown, and served in a bright, buttery lemon caper sauce.
The best part? It comes together in just 30 minutes, making it a fantastic go-to meal when you want something impressive without spending hours in the kitchen.
Why You’ll Love This Chicken Piccata Recipe
✅ Quick & Easy – Ready in just 30 minutes with minimal prep.
✅ Bright & Flavorful – The lemony caper sauce adds a tangy, savory kick.
✅ Perfect for Any Occasion – Elegant enough for guests, yet simple enough for a family dinner.
✅ Versatile Serving Options – Pairs well with pasta, rice, or veggies.
✅ Restaurant-Quality at Home – Tastes just as good as an Italian restaurant classic!
What Is Chicken Piccata?
Chicken Piccata is an Italian-American dish that features lightly breaded chicken cooked in a tangy, buttery lemon sauce with capers. The name “piccata” refers to a method of cooking where meat is sautéed and served with a lemon-based sauce. Traditionally made with veal in Italy, the chicken version has become a popular staple in American kitchens.
The balance of bright citrus, rich butter, and briny capers creates a sauce that’s both light and indulgent at the same time.
Ingredients You’ll Need
This Chicken Piccata recipe uses simple, fresh ingredients to create a flavorful dish.
For the Chicken
- Boneless, skinless chicken breasts – Sliced into cutlets for even cooking.
- Salt & black pepper – Essential for seasoning.
- All-purpose flour – Lightly coats the chicken for a golden crust.
- Olive oil – Used to sear the chicken and develop rich flavor.
For the Lemon Caper Sauce
- Unsalted butter – Adds richness and a silky texture.
- Fresh lemon juice – Brings bright acidity to balance the richness.
- Dry white wine or chicken broth – Enhances the sauce with depth and flavor.
- Capers – Adds a briny, slightly salty contrast to the lemon butter sauce.
- Fresh parsley – Used for garnish to add freshness and color.
- Lemon slices – A beautiful finishing touch for presentation.
How to Make Chicken Piccata
This recipe is quick and simple, with just a few easy steps!
Step 1: Prepare the Chicken
- Slice each chicken breast in half horizontally to create four thin cutlets.
- If they are thicker than ½ inch, pound them to an even thickness using a meat mallet or rolling pin.
- Season both sides of the chicken with salt and pepper.
Step 2: Dredge in Flour
- Place ½ cup of flour in a shallow bowl.
- Dredge each piece of chicken lightly in the flour, shaking off any excess.
Step 3: Sear the Chicken
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the chicken and cook for 4-5 minutes per side, until golden brown.
- Transfer the chicken to a plate and set aside.
Step 4: Make the Lemon Caper Sauce
- Add lemon juice, white wine (or chicken broth), and capers to the skillet.
- Stir, scraping up any browned bits from the bottom of the pan.
- Cook for 2 minutes, allowing the flavors to meld.
Step 5: Simmer the Chicken
- Return the chicken to the pan and let it simmer in the sauce for a few minutes until the internal temperature reaches 165°F (75°C).
Step 6: Finish with Butter & Garnish
- Remove the chicken from heat and stir in the remaining tablespoon of butter to give the sauce a glossy finish.
- Garnish with chopped fresh parsley and lemon slices before serving.
Tips for the Best Chicken Piccata
🔥 Pound the Chicken Evenly – Ensures even cooking and tender, juicy results.
🍋 Use Fresh Lemon Juice – Avoid bottled juice for the best flavor.
🧈 Don’t Skip the Butter – It adds richness and helps create a silky sauce.
🍷 Wine or Broth? – White wine adds depth, but chicken broth works as a great alternative.
🥄 Scrape the Pan – Those browned bits add tons of flavor to the sauce!
What to Serve with Chicken Piccata
Chicken Piccata is a versatile dish that pairs beautifully with a variety of sides:
🍝 Pasta – Serve with angel hair, spaghetti, or linguine for a classic pairing.
🥦 Steamed Vegetables – Asparagus, green beans, or zucchini add a fresh contrast.
🥗 Light Salad – A simple arugula or mixed greens salad with balsamic vinaigrette.
🥔 Mashed or Roasted Potatoes – Perfect for soaking up the delicious sauce!
🍚 Rice or Quinoa – A great gluten-free option.
Storage & Leftovers
🥡 Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
🔥 Reheat: Warm gently in the microwave or in a skillet over low heat.
❄️ Freeze: Not recommended, as the sauce may separate when thawed.
FAQs About Chicken Piccata
Q: Can I make Chicken Piccata ahead of time?
A: Yes! You can prepare the sauce and sear the chicken in advance, then combine and reheat when ready to serve.
Q: What can I use instead of capers?
A: If you don’t have capers, try chopped green olives for a similar briny flavor.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless thighs work well but may require a slightly longer cook time.
Q: How can I make this dish dairy-free?
A: Swap out the butter for olive oil or a dairy-free alternative.
Final Thoughts
Chicken Piccata is an easy, restaurant-quality meal that’s bursting with fresh lemon flavor, buttery richness, and a savory caper sauce. Whether you’re serving it for a quick weeknight dinner or a special occasion, this dish is sure to impress!
Try it tonight and enjoy a classic Italian favorite in just 30 minutes! 🇮🇹✨
Short Version
Chicken Piccata
Ingredients
- 2 boneless skinless chicken breasts (or 4 chicken cutlets, about 1.5 pounds total)
- Salt and pepper to taste
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- ¼ cup fresh lemon juice
- ½ cup dry white wine or chicken broth
- 3 tablespoons capers
- 2 tablespoons chopped fresh parsley
- Lemon slices for serving
Instructions
- Slice the chicken breasts in half horizontally to create 4 thin cutlets. If they are thicker than ½-inch or uneven in thickness, pound them with a meat mallet or rolling pin to an even thickness, no thicker than ½-inch. (Cover the chicken with plastic wrap, parchment paper, or place it in a zip-top bag before pounding to prevent splattering.)
- Season both sides of the chicken cutlets with salt and pepper.
- Place the flour in a shallow bowl or baking dish. Dredge each piece of chicken in the flour, shaking off any excess.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, about 4-5 minutes per side. The chicken should be nearly cooked through but not fully done. Transfer to a clean plate. (If browning the chicken in two batches, add an extra 1-2 tablespoons of olive oil as needed.)
- Add the lemon juice, white wine (or chicken broth), and capers to the skillet. Stir, scraping up any browned bits from the bottom of the pan, and cook for 2 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Return the chicken to the pan and simmer in the sauce until the internal temperature reaches 165°F. Transfer to a serving plate.
- Add the remaining 1 tablespoon of butter to the skillet, whisking for 1 minute. Remove from heat and drizzle the sauce over the chicken. Garnish with chopped fresh parsley and lemon slices. Serve immediately.
Notes
To reheat, warm gently in the microwave or place the chicken and sauce in a covered dish and heat in a 350°F oven until hot.
