Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets in a tangy, buttery lemon-caper sauce. It’s elegant enough for guests but quick and easy enough for a weeknight dinner—bursting with fresh flavor in every bite.
Why You’ll Love This Recipe
Chicken Piccata is simple, vibrant, and incredibly flavorful. The lightly breaded chicken is pan-fried until golden, then simmered in a zesty sauce made with lemon juice, capers, and butter. It’s a bright, savory dish that feels fancy but requires minimal ingredients and time. Serve it over pasta, rice, or with roasted vegetables for a complete, satisfying meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (sliced in half lengthwise or pounded thin)
- All-purpose flour (for dredging)
- Salt and black pepper
- Olive oil
- Unsalted butter
- Garlic, minced (optional)
- Chicken broth or dry white wine
- Fresh lemon juice
- Capers, drained
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish, optional)
directions
- Season chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off the excess.
- In a large skillet, heat olive oil and a tablespoon of butter over medium-high heat.
- Add the chicken and cook for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- In the same skillet, add garlic (if using) and sauté briefly.
- Pour in the chicken broth (or wine) and lemon juice, scraping up any browned bits. Simmer for 3–5 minutes to reduce slightly.
- Stir in capers and the remaining butter. Return chicken to the pan and spoon sauce over it.
- Simmer for 2 more minutes, then garnish with parsley and lemon slices before serving.
Servings and timing
Serves 4
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes
Variations
- Use chicken thighs instead of breasts for a richer flavor.
- Add a splash of cream for a creamy piccata sauce.
- Serve with angel hair pasta, mashed potatoes, or sautéed spinach.
- Include artichoke hearts or mushrooms for added texture and flavor.
- For a gluten-free version, use a gluten-free flour blend for dredging.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce.
Microwaving works too but may slightly dry out the chicken—cover and heat in short intervals.
FAQs
What does “piccata” mean?
“Piccata” refers to a preparation method where meat is sliced, sautéed, and served in a lemon-butter-caper sauce.
Can I make Chicken Piccata ahead of time?
Yes, you can prepare it a day in advance. Store the chicken and sauce separately for best texture.
Is Chicken Piccata very lemony?
It has a bright lemon flavor, but you can adjust the amount of lemon juice to taste.
Can I skip the capers?
Yes, but they add a unique tangy, briny note. Green olives can be a good substitute.
What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemony sauce perfectly.
Can I make this without wine?
Absolutely—use chicken broth instead for an alcohol-free version.
Do I have to flour the chicken?
Flouring helps create a light crust and slightly thickens the sauce, but you can skip it for a lighter version.
Can I freeze Chicken Piccata?
It’s best fresh, but you can freeze the cooked chicken and sauce separately. Thaw overnight and reheat gently.
What side dishes go well with Chicken Piccata?
Pasta, rice, steamed vegetables, or a fresh green salad all pair well.
Can I double the sauce?
Yes! Simply double the broth, lemon juice, capers, and butter if you like extra sauce for pasta or rice.
Conclusion
Chicken Piccata is a classic, no-fuss dish that delivers bold flavor with just a few fresh ingredients. With its tangy lemon-caper sauce and tender pan-seared chicken, it’s a recipe that feels both comforting and refined. Perfect for weeknights or entertaining, it’s a must-try favorite that belongs in every home cook’s rotation.
Print
Chicken Piccata
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
Chicken Piccata is a bright and zesty Italian-American classic featuring pan-seared chicken breasts in a lemony butter sauce with capers. This dish is quick enough for a weeknight but elegant enough for entertaining—especially when served over pasta or with roasted veggies.
Ingredients
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2 boneless, skinless chicken breasts (cut in half horizontally to make 4 thin cutlets)
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Salt and black pepper, to taste
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1/2 cup all-purpose flour (for dredging)
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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1/2 cup dry white wine or chicken broth
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1/4 cup fresh lemon juice (about 1-2 lemons)
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1/4 cup brined capers, rinsed
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2 tablespoons chopped fresh parsley
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Optional: Lemon slices, for garnish
Instructions
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Season both sides of chicken cutlets with salt and pepper. Dredge lightly in flour, shaking off the excess.
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In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
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Add chicken and cook 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
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In the same skillet, add wine (or broth) and lemon juice. Bring to a simmer, scraping up any browned bits from the pan.
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Stir in capers and the remaining 1 tablespoon of butter. Simmer for 2–3 minutes to slightly reduce.
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Return chicken to the pan and spoon sauce over the top. Simmer for 1–2 minutes more.
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Garnish with parsley and lemon slices. Serve hot.
Notes
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Serve with angel hair pasta, mashed potatoes, or roasted vegetables.
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For extra richness, add a splash of cream to the sauce.
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Chicken thighs can be used instead of breasts for a juicier variation.