Chicken Piccata is a classic favorite dinner dish! Tender chicken is dredged in a flour mixture that is then lightly seared to golden brown perfection. Simmered in a white wine caper sauce with the perfect balance of lemon tang and savory flavors, serve it over pasta, rice, or even potatoes to impress your entire dinner table!
Pair this Chicken Piccata with a side of Lemon Linguine with Asparagus that’s bursting with lovely citrus flavor, or our savory Roasted Garlic and Olive Oil Spaghetti. Switch things up and serve a side of our rich Parmesan Risotto with your chicken for a seriously mouthwatering combination. Then serve a decadent Chocolate Lava Cake or a batch of Chocolate Truffles for dessert.
Chicken Piccata
Chicken Piccata is one of those dishes that may sound fancy and difficult to make, but it couldn’t be easier! It’s so easy, this dinner can actually be made in about half an hour.
While tender, crispy, golden chicken is mouthwatering, the sauce is what really sells this dish. Bursts of lemon flavor paired with white wine, butter, garlic, and of course that bold, salty flavor of capers is a combination that would impress any dinner guest.
How to Make Chicken Piccata
- Begin by slicing your chicken breasts in half lengthwise. Place a sheet of plastic wrap on top of the chicken breasts and pound the thicker sides so that all the chicken is the same thickness.
- Whisk the flour, salt, and pepper together in a shallow bowl. Dredge each of the pieces of chicken in the flour mixture to fully coat them.
- Next, heat a large skillet over medium heat, and add the olive oil and butter together. Place your chicken into the skillet and cook for about 3-4 minutes on each side or until a light golden color begins to form. Depending on the size of your skillet, you may need to cook the chicken in batches so as not to crowd the pan and allow for even cooking.
- Once the chicken is cooked, remove it from the pan and set aside.
- To the same pan, add the garlic and cook just until it becomes fragrant. Typically about 30 seconds. Then add the white wine, lemon juice, and lemon slices and cook until the sauce starts to thicken significantly, about 5 minutes.
- Stir in the capers and cook for an additional 2-3 minutes or until the sauce is thickened to your liking.
- Serve the chicken piccata with pasta or rice and pour the sauce over top. Garnish with freshly chopped parsley and enjoy!
Tips and Variations
- Make sure the chicken is all the same thickness otherwise it will not cook at the same time.
- If your sauce isn’t thick enough to your liking, you can make a roux of butter and flour to add to the sauce.
- Red pepper flakes add a touch of spice to the dish upon serving.
- Garnish with freshly grated parmesan to take the recipe to a new level of flavor.
What is chicken piccata?
What’s the difference between chicken piccata and chicken francese?
What is a good side dish for chicken piccata?
Roasted Brussel Sprouts
Frozen Roasted Veggies
Seasoned Rice
White Wine
Roasted Asparagus
Dinner Rolls
Storage and Reheating
Refrigerator: Store leftover Chicken Piccata in an airtight container for up to 3 days in the fridge.
Freezer: If you would like to freeze this dish for meal prepping or convenience, it is recommended the sauce be stored separately from the chicken. The sauce doesn’t include cream of any kind so it will freeze quite well. Let the chicken and the sauce thaw in the fridge overnight before serving and then reheat them together. This dish will stay fresh in the freezer for up to 2 months.
Reheating: Simply reheat in the microwave or in a pan on the stove until warmed through.
More Of Our Favorite Chicken and Pasta Recipes:
Don’t forget to check out our Chicken Piccata web story!
Chicken Piccata
Chicken Piccata - Tender chicken is dredged in a flour mixture that is then lightly seared to golden brown perfection, then simmered in a lemony white wine caper sauce.
Ingredients
- 3 chicken breasts, split in half lengthwise
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, finely minced
- 1 ½ cup white wine or low sodium chicken broth
- 2 lemons, juiced
- 3-4 lemon slices
- 2-3 tablespoons capers, rinsed and drained
Instructions
- Slice the chicken in half lengthwise. Place a sheet of plastic wrap on top of the chicken breasts and pound the thicker sides so that all the chicken is the same thickness.
- Whisk the flour, salt and pepper together in a shallow bowl. Dredge each of the pieces of chicken in the flour mixture to fully coat them.
- Heat a large skillet over medium heat, and heat the olive oil and butter together. Add the chicken and cook for 3-4 minutes on each side or until a light golden color begins to form. (You may need to cook the chicken in 2-3 batches depending on the size of your skillet.)
- Once the chicken is cooked, remove it from the pan and set aside.
- To the same pan, add the garlic and cook just until it becomes fragrant, about 30 seconds. Next, add the wine, lemon juice and lemon slices and cook until the sauce starts to thicken significantly, about 5 minutes.
- Stir in the capers and cook for an additional 2-3 minutes or until the sauce is thickened to your liking.
- Serve the chicken with pasta or rice, and pour the sauce on top. 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. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:
Yield: 6 Serving Size: 1 piece of chickenAmount Per Serving: Calories: 316Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 368mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 22g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.