Chicken Piccata
This easy Chicken Piccata recipe is a quick, restaurant-quality meal that’s ready in around 35 minutes! It features perfectly browned chicken breasts served with a tangy lemon caper sauce that everyone will love.
What is Chicken Piccata?
It’s an Italian-inspired dish made by dredging chicken breasts in flour, pan-searing them, and serving them with a fresh lemon and caper sauce. It’s a quick, easy, and elegant meal that pairs beautifully with pasta, rice, or mashed potatoes.
This dish is a favorite in our house. John has been ordering it in restaurants for well over 20 years, and now I make it at home for special dinners. It’s an easy Italian chicken recipe that comes together quickly without stepping foot outside the house.
For more easy chicken recipes, be sure to check out our creamy mushroom chicken, lemon chicken, and chicken and noodles.
Can I make it without wine?
Absolutely! If you prefer not to use wine, substitute with low-sodium chicken broth. We actually show chicken broth in our photos but use white wine often.
Can I make it with chicken thighs?
While traditional chicken piccata uses chicken breasts or cutlets, you can use chicken thighs if that’s preferred. Make sure to pound them thin and adjust the cooking time slightly, as thighs may take a bit longer to cook through.
How to Make Chicken Piccata from Scratch
Begin by slicing the chicken breasts in half lengthwise. If you’re able to find chicken cutlets, skip this step and go straight to dredging.
Place the chicken in between two sheets of plastic wrap and use a meat mallet to pound the thicker sides until they’re an even thickness. This helps the chicken cook evenly.
In a shallow bowl, whisk together the flour, salt, and pepper. Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated. Shake off any excess.
Heat the olive oil and butter in a large skillet over medium heat. Add the chicken and sear for 3-4 minutes on each side until golden brown. Cook in batches if needed, adding more oil and butter as necessary. Transfer the cooked chicken to a wire rack over paper towels or a waiting plate.
Using the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in the white wine (or chicken broth), lemon juice, and lemon slices. Let the sauce simmer for 5 minutes until it thickens slightly.
Stir in the capers and let the sauce cook for an additional 2-3 minutes. If you want a thicker sauce, let it simmer for a bit longer.
Return the chicken to the skillet, spooning the sauce over the top to coat. Serve over pasta, rice, or mashed potatoes, and garnish with fresh parsley if desired.
Tips
Tips
- Rest on a wire rack: After cooking, transfer the chicken to a wire rack over paper towels to keep it from getting soggy.
- Double the sauce: The lemon caper sauce is delicious! Make extra if you want more to pour over pasta or potatoes.
- Season well: Season the chicken before dredging it in flour to give the dish more flavor.
Storage
- Refrigerator: Store leftover chicken piccata in an airtight container for up to 3 days. To prevent the chicken from getting soggy, keep the sauce and chicken in separate containers.
- Freezer: Freeze the cooked chicken piccata for up to 2 months. Let it cool completely before freezing. Reheat it in the oven at 350°F until warmed through.
- Reheating Tips: For best results, reheat the chicken in the oven to maintain its texture, and warm the sauce separately on the stovetop.
Ingredients
- 1 pound boneless skinless chicken breasts, or chicken cutlets
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- 1 ½ cups dry white wine, or low-sodium chicken broth
- 2 lemons, juiced
- 3 to 4 lemon slices
- 2 to 3 tablespoons capers, drained and rinsed
Instructions
- If you are using chicken cutlets, skip this step and go to step #2. Slice the chicken breasts in half lengthwise. Place the chicken in between two sheets of plastic wrap and use a meat mallet to pound the thicker sides until they’re an even thickness.1 pound boneless skinless chicken breasts
- In a shallow bowl, whisk together the flour, salt, and pepper. Coat each piece of chicken in the flour mixture, shaking off any excess.1 cup all-purpose flour½ teaspoon salt¼ teaspoon ground black pepper
- Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes on each side, or until golden brown. If necessary, cook in batches. Remove the chicken and set aside.2 tablespoons olive oil2 tablespoons unsalted butter
- Using the same skillet, sauté the minced garlic for about 30 seconds, until fragrant. Add the white wine (or chicken broth), lemon juice, and lemon slices. Simmer for 5 minutes, allowing the sauce to thicken.3 garlic cloves1 ½ cups dry white wine2 lemons3 to 4 lemon slices
- Stir in the capers and cook for another 2-3 minutes until the sauce reaches your desired consistency.2 to 3 tablespoons capers
- Return the chicken to the skillet and coat with the sauce. Serve over pasta, rice, or potatoes, and garnish with freshly chopped parsley if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 piece of chicken with sauce. Actual calories will vary.
- See our nutrition disclaimer.
- To keep the chicken crispy, transfer it to a wire rack set over paper towels while you prepare the sauce.