Easy Chicken Piccata Recipe
Easy Chicken Piccata is the kind of recipe you turn to when you want something fast, fabulous, and packed with bright, zippy flavor. Lightly floured chicken cutlets cook up golden in minutes, then get bathed in a tangy lemon-caper sauce that’s buttery, briny, and impossible to resist. Whether you’re looking for a quick dinner for busy weeknights or a dish to impress your guests with minimal effort, this easy chicken piccata delivers big on elegance and taste—and the results always feel a little special.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t need anything fancy to create magic with this easy chicken piccata—all the ingredients are simple and purposeful. Each one brings a little something to the table, from crisp-coated chicken to that iconic, tangy sauce that sets this dish apart. Here’s what you need, and why you need it:
- Chicken Breasts: Slicing these in half means thinner cutlets that cook evenly and stay juicy, soaking up all that sauce.
- All-Purpose Flour: Gives the chicken a gorgeous golden crust and helps thicken the sauce.
- Salt: Essential for bringing out all the flavors—seasoning makes a difference.
- Black Pepper: Adds a gentle heat and robust flavor to balance the lemony brightness.
- Olive Oil: Helps the chicken brown beautifully and brings classic Mediterranean flavor.
- Unsalted Butter: Divided for sautéing and for swirling in at the end to make the sauce silky and rich.
- Garlic: Just enough to infuse the sauce with mouthwatering aroma and depth.
- Dry White Wine or Chicken Broth: Deglazes the pan and builds the foundation for the sauce—wine adds complexity, but broth keeps it family-friendly.
- Low-Sodium Chicken Broth: For a lighter sauce that still packs savory punch, and lets the lemon shine through.
- Fresh Lemon Juice: The signature tang of piccata—fresh is a must for that clean, bright flavor.
- Capers: The briny, slightly floral pop that makes chicken piccata what it is; rinse to mellow their flavor.
- Fresh Parsley: A finishing touch of color and freshness to cut through the richness.
- Lemon Slices (optional): For that eye-catching, restaurant-worthy finishing flair.
How to Make Easy Chicken Piccata
Step 1: Prep the Chicken
Start with two large, boneless chicken breasts and slice them horizontally for four even pieces. Place each piece between two sheets of plastic wrap and gently pound them to about 1/2-inch thickness. This extra minute of effort means the chicken cooks quickly, evenly, and stays super tender.
Step 2: Dredge for a Perfect Crust
Combine flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet in the mixture, coating both sides, and gently shake off the excess. This coating not only creates a golden exterior, it also subtly thickens the sauce later—and there’s no mess left behind.
Step 3: Sear the Chicken
Heat olive oil and one tablespoon of the butter in a large skillet over medium-high heat. Once hot and shimmering, place the chicken in the pan and cook undisturbed for 3–4 minutes per side. Aim for a deep golden crust and juicy interior. Once cooked through, transfer the chicken to a plate and set aside.
Step 4: Build the Sauce
Lower the heat to medium, add the minced garlic, and let it sizzle for 30 seconds, just until fragrant (don’t let it brown). Pour in the wine or chicken broth, scraping up all those delicious browned bits from the bottom of the pan. Add in the rest of the chicken broth, fresh lemon juice, and capers. Simmer for 3–4 minutes—you’ll see the sauce reduce and thicken slightly.
Step 5: Finish and Serve
Reduce the heat and swirl in the remaining two tablespoons of butter for a luxurious, velvety sauce. Slide the chicken back into the pan, turning to coat in all the zesty goodness. Sprinkle everything with fresh parsley and, if you like, a few slices of lemon for a pop of color. Your easy chicken piccata is now ready to turn dinner into an occasion.
How to Serve Easy Chicken Piccata
Garnishes
Fresh parsley is non-negotiable—it brightens up the plate and adds a delicate flavor that perfectly offsets the richness of the sauce. For a dash of restaurant drama, tuck a few thin lemon slices alongside or on top. If you love extra briny tang, a sprinkle of extra rinsed capers makes this easy chicken piccata truly sing.
Side Dishes
This dish begs to be served with something to soak up that amazing sauce. Go classic with buttery angel hair or linguine, or try mashed potatoes for maximum comfort. Steamed green beans, asparagus, or roasted broccoli bring a crisp bite and a splash of color to the plate, keeping the meal fresh and balanced.
Creative Ways to Present
Turn easy chicken piccata into party fare by slicing the chicken and serving it over toasted crostini with a drizzle of sauce for a quick appetizer. You can also pile the chicken atop a plate of warm orzo, or tuck it into a crusty baguette for a next-level sandwich. The lemon-caper sauce works beautifully with almost anything it touches, so don’t be afraid to get creative.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover easy chicken piccata, let it cool to room temperature, then refrigerate in an airtight container. The flavors deepen overnight—just store the chicken and sauce together to keep the meat juicy and infused with all that lemony goodness.
Freezing
Yes, you can freeze easy chicken piccata for up to two months. Place cooled chicken and sauce in a freezer-safe, tightly sealed container. For best results, thaw overnight in the refrigerator before reheating, so the sauce stays smooth and the chicken tender.
Reheating
The best way to reheat this dish is gently on the stovetop over low heat, adding a splash of water or chicken broth to loosen the sauce if needed. Avoid microwaving for too long, as this can dry out the chicken and separate the sauce. Stir occasionally and warm just until heated through for best flavor and texture.
FAQs
Can I make easy chicken piccata gluten free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free flour blend. The results will be every bit as delicious, and the crust will still crisp up beautifully.
What’s the best wine to use in the sauce?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay (unoaked) works best in easy chicken piccata. If you prefer to skip the wine, chicken broth delivers great flavor without the alcohol.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a flavorful substitute. Just be sure to pound them to an even thickness for the quickest, most even cooking.
Do I have to use fresh lemon juice?
For the best-tasting easy chicken piccata, always opt for freshly squeezed lemon juice. Bottled juice just doesn’t have the same clean, natural brightness that makes this dish sing.
How do I keep the chicken from drying out?
Thin, evenly pounded cutlets are the secret to juicy chicken. Don’t overcook and pull the chicken off the heat as soon as it’s golden and cooked through. Resting the chicken in the sauce for a moment before serving also helps lock in moisture.
Final Thoughts
If you’re craving a vibrant dinner that’s equal parts cozy and craveable, you have to give easy chicken piccata a try. It comes together swiftly, never fails to impress, and brings restaurant-level flavor right to your home table—no complicated steps required. Grab your ingredients and whip up this weeknight wonder as soon as you need something special in a hurry!
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Easy Chicken Piccata Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic Italian-American dish, Easy Chicken Piccata is a flavorful and satisfying meal that comes together quickly on the stovetop. Tender chicken breasts are coated in a tangy lemon-caper sauce, perfect for serving over pasta or alongside vegetables.
Ingredients
Chicken:
- 2 large boneless, skinless chicken breasts, halved horizontally
Flour Mixture:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish (optional)
Instructions
- Prepare the Chicken: Pound chicken breast halves to 1/2-inch thickness. Combine flour, salt, and pepper in a dish. Dredge chicken in flour mixture.
- Cook the Chicken: Heat oil and 1 tablespoon butter in a skillet. Cook chicken until golden brown. Set aside.
- Make the Sauce: Cook garlic, deglaze with wine or broth. Add remaining broth, lemon juice, capers. Simmer and stir in 2 tablespoons butter.
- Finish and Serve: Return chicken to the pan, coat with sauce. Garnish with parsley and lemon slices. Serve hot.
Notes
- For extra richness, add a splash of cream to the sauce.
- This dish pairs well with pasta, mashed potatoes, or steamed vegetables.
- If you prefer a milder flavor, reduce the amount of lemon juice slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast half with sauce
- Calories: 320
- Sugar: 1 g
- Sodium: 610 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
