Why You’ll Love This Recipe
Chicken Piccata is a classic Italian-American dish featuring tender chicken breasts sautéed until golden, then simmered in a tangy, buttery lemon-caper sauce. It’s quick to prepare, full of zesty flavor, and perfect for a weeknight dinner or a special occasion. The balance of savory, tart, and salty makes it irresistible.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breastsflour (for dredging)olive oilbuttergarlic (optional)chicken brothfresh lemon juicecapersparsley (for garnish)salt and pepper
directions
Slice the chicken breasts in half horizontally to create thinner cutlets.
Season both sides of the chicken with salt and pepper, then dredge lightly in flour.
Heat olive oil and some of the butter in a large skillet over medium-high heat.
Add the chicken and cook for 3-4 minutes per side, until golden and cooked through. Remove and set aside.
Lower the heat and add a bit more butter to the skillet. Sauté minced garlic if using.
Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Stir in capers and let the sauce simmer for 2-3 minutes to reduce slightly.
Return the chicken to the pan and spoon sauce over the top. Simmer for another 2 minutes.
Sprinkle with chopped parsley and serve immediately.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use boneless chicken thighs for a juicier texture.
Add white wine along with the broth for a more complex flavor.
Stir in a splash of cream at the end for a richer sauce.
Serve with pasta, rice, or mashed potatoes to soak up the sauce.
Add a few slices of lemon to the skillet while simmering for extra citrus aroma.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals to avoid drying out.
FAQs
What is Chicken Piccata?
Chicken Piccata is a sautéed chicken dish with a tangy sauce made from lemon juice, capers, and broth.
Can I make it ahead of time?
Yes, cook the chicken and store it separately from the sauce. Reheat together just before serving.
Do I need to use capers?
Capers add a signature briny flavor, but you can omit them or substitute with chopped green olives.
Is this dish gluten-free?
Use a gluten-free flour blend for dredging to make it gluten-free.
Can I freeze Chicken Piccata?
It’s best enjoyed fresh, but you can freeze it. Thaw overnight in the fridge and reheat gently.
What’s the best side dish?
Angel hair pasta, steamed vegetables, or roasted potatoes pair well.
Can I make it without butter?
Use only olive oil, but butter adds richness to the sauce.
What can I use instead of chicken broth?
Vegetable broth or white wine are good alternatives.
How do I keep the chicken from drying out?
Don’t overcook—sauté just until golden and cooked through.
Can I double the recipe?
Yes, just use a larger skillet and cook the chicken in batches.
Conclusion
Chicken Piccata is a flavorful, elegant dish that’s surprisingly easy to make. With its buttery lemon-caper sauce and tender chicken, it’s a guaranteed crowd-pleaser. Whether you’re entertaining guests or looking for a delicious dinner in under 30 minutes, this recipe is a must-try.
Print
Chicken Piccata Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Entrée/Main Course
- Method: Pan-fry
- Cuisine: Italian-American
- Diet: Low Fat
Description
Chicken Piccata is a zesty, flavorful Italian-American dish featuring pan-fried chicken cutlets topped with a tangy lemon-butter and caper sauce.
Ingredients
- 4 boneless, skinless chicken breasts (halved and pounded thin)
- ½ cup all-purpose flour (for dredging)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- ½ cup dry white wine or low-sodium chicken stock
- 1 cup low-sodium chicken stock
- 2 tbsp capers, drained
- 2 tbsp fresh lemon juice (about 1 large lemon)
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- Slice and pound chicken breasts to about ¼ inch thick. Season with salt and pepper.
- Dredge chicken cutlets in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Cook chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Deglaze the skillet with wine or stock, scraping up browned bits. Simmer for 5–6 minutes.
- Add remaining stock, capers, and lemon juice. Simmer for another 2–3 minutes.
- Lower heat and whisk in remaining butter until the sauce thickens slightly.
- Return chicken to the skillet and heat through, spooning sauce over the top.
- Garnish with parsley and serve immediately.
Notes
- Use chicken tenders for quicker prep.
- Substitute wine with more chicken stock for a non-alcoholic version.
- Serve over pasta or mashed potatoes for a full meal.
- Store leftovers in the fridge for up to 3 days.