Chicken Piccata is a classic Italian-American dish that features tender, pan-seared chicken cutlets in a bright, buttery lemon-caper sauce. It’s a timeless recipe that delivers elegant flavor with minimal effort, making it a perfect choice for both weeknight meals and special occasions.
Why You’ll Love This Recipe
This Chicken Piccata recipe offers a perfect balance of tangy lemon, briny capers, and rich buttery sauce over golden-browned chicken. It’s quick to prepare, requires simple ingredients, and pairs beautifully with pasta or vegetables. The dish feels refined yet is incredibly easy to make, making it a go-to for impressing guests or indulging in a restaurant-quality meal at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 large boneless, skinless chicken breasts (cut horizontally into 4 thinner cutlets)
Salt and pepper, to taste
1/2 cup all-purpose flour (for dredging)
3 tbsp olive oil
3 tbsp unsalted butter (divided)
1/2 cup dry white wine or chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1/4 cup capers, rinsed and drained
1 lemon, thinly sliced (optional, for garnish)
2 tbsp chopped fresh parsley
Cooked pasta (spaghetti, linguine, or angel hair), for serving
Directions
- Prepare the chicken: Slice each chicken breast horizontally to create 4 thin cutlets. Season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken cutlets in batches for 3–4 minutes per side, or until golden and fully cooked through. Transfer to a plate and cover to keep warm.
- Make the sauce: In the same skillet, add the white wine (or chicken broth) and lemon juice. Scrape up any browned bits from the bottom of the pan. Bring to a simmer.
- Add capers: Stir in the capers and let the sauce simmer for 2–3 minutes to blend the flavors.
- Finish the sauce: Reduce the heat to low and stir in the remaining 2 tablespoons of butter until the sauce is glossy. Return the chicken cutlets to the pan and spoon the sauce over them to coat.
- Serve: Plate the chicken with lemon slices for garnish and a sprinkle of chopped parsley. Serve with pasta, drizzling extra sauce over the top.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Gluten-free: Use gluten-free flour or cornstarch for dredging.
Alcohol-free: Substitute the white wine with chicken broth for a non-alcoholic version.
Lighter version: Use less butter and olive oil, or skip dredging the chicken to reduce fat content.
Add vegetables: Serve with sautéed spinach, steamed asparagus, or roasted vegetables alongside the chicken.
Lemon herb twist: Add fresh thyme or rosemary for an herbal note.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce. Avoid microwaving to preserve the texture of the sauce and chicken.
FAQs
What is Chicken Piccata?
Chicken Piccata is a dish made with thin chicken cutlets, pan-fried and served in a lemon-butter sauce with capers.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used. Pound them to even thickness for best results.
What type of wine should I use?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid sweet wines.
Can I make this dish ahead of time?
You can prepare the chicken and sauce in advance. Reheat gently before serving and prepare pasta fresh.
How do I know when the chicken is done?
Chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
Is the flour necessary?
Flour helps create a light crust on the chicken and slightly thickens the sauce, but you can skip it for a lighter version.
Can I freeze Chicken Piccata?
It’s best served fresh, but you can freeze the cooked chicken and sauce for up to one month. Thaw and reheat gently.
What pasta goes best with Chicken Piccata?
Angel hair, linguine, or spaghetti are excellent choices. Rice or mashed potatoes also pair well.
What can I use instead of capers?
If you don’t have capers, try chopped green olives or a touch of anchovy paste for a similar briny flavor.
How do I avoid overcooking the chicken?
Thin cutlets cook quickly, so monitor closely and remove them from heat as soon as they are cooked through.
Conclusion
Chicken Piccata is a timeless, elegant dish that comes together quickly and delivers bold flavor with minimal effort. The combination of lemon, capers, and butter creates a vibrant sauce that enhances the golden-browned chicken, making it a perfect main course for both weeknight dinners and special occasions. Serve it with pasta or vegetables and enjoy a restaurant-worthy meal at home.
PrintChicken Piccata Recipe
Chicken Piccata is a bright and flavorful Italian-American dish made with tender chicken cutlets sautéed until golden and served in a tangy lemon-butter caper sauce. It’s quick to prepare and perfect served over pasta for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéed
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 2 large boneless, skinless chicken breasts (cut horizontally into 4 thinner cutlets)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1/2 cup dry white wine or chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, rinsed and drained
- 1 lemon, thinly sliced (optional, for garnish)
- 2 tbsp chopped fresh parsley
- Cooked pasta (spaghetti, linguine, or angel hair), for serving
Instructions
- Season the chicken cutlets with salt and pepper. Lightly dredge them in flour, shaking off the excess.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sauté the chicken in batches for 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and keep warm.
- In the same pan, add white wine (or chicken broth) and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add the capers and let the sauce simmer for 2–3 minutes.
- Reduce heat to low and stir in the remaining 2 tbsp butter to finish the sauce.
- Return the cooked chicken to the pan and spoon the sauce over the cutlets to coat.
- Serve the chicken with lemon slices and a sprinkle of chopped parsley. Plate with cooked pasta and drizzle with extra sauce.
Notes
- For best results, pound chicken to even thickness before cooking.
- Use chicken broth instead of wine for an alcohol-free version.
- Serve immediately to enjoy the crispy edges of the chicken.
- Pairs well with a side of steamed vegetables or a crisp salad.
- Adjust lemon juice to taste depending on desired tartness.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg