Chicken Piccata Recipe
If you’re craving a weeknight dinner that’s full of bright, zesty flavors and feels a little bit fancy without any fuss, Chicken Piccata is the answer. This Italian-American classic combines tender chicken cutlets with a buttery, lemony sauce studded with briny capers. It’s the kind of dish that feels like a treat, yet comes together in just about 30 minutes. Every bite is a perfect balance of savory, tangy, and rich flavors—trust me, you’ll want to make Chicken Piccata part of your regular dinner rotation!
Ingredients You’ll Need
Chicken Piccata is all about letting a handful of simple, fresh ingredients shine. Each one plays a starring role, from the juicy chicken to the tangy lemon and the burst of salty capers that bring everything to life.
- Chicken breasts: Halved horizontally for thin cutlets—they cook faster and stay tender.
- All-purpose flour: Lightly coats the chicken, giving it a delicate crust that soaks up all that incredible sauce.
- Salt and black pepper: Essential seasonings that keep the flavors balanced and savory.
- Olive oil: Helps brown the chicken and adds that signature Mediterranean touch.
- Unsalted butter: Divided for sautéing and finishing the sauce—it’s the secret to that silky, glossy finish.
- Garlic: Minced fresh for a gentle aromatic kick in the sauce.
- Dry white wine or chicken broth: Either will deglaze the pan, lifting up all those flavorful browned bits.
- Chicken broth: Adds savory depth to the sauce, making it rich but not heavy.
- Fresh lemon juice: The star ingredient! It delivers the signature tang that makes Chicken Piccata irresistible.
- Capers: Little pops of saltiness that cut through the richness and brighten every bite.
- Fresh parsley (optional): A sprinkle adds color and a touch of freshness.
- Lemon slices for garnish (optional): For an extra hit of citrus and a pretty finish.
How to Make Chicken Piccata
Step 1: Prep and Pound the Chicken
Start by slicing your chicken breasts in half horizontally to create four thin cutlets. If they’re a little uneven, place them between two sheets of plastic wrap and gently pound them out to about 1/2-inch thickness. This ensures the chicken cooks quickly and evenly, and every bite is juicy and tender.
Step 2: Dredge the Chicken
In a shallow bowl, combine the flour with salt and pepper. Dredge each cutlet in the seasoned flour, making sure to coat both sides, then shake off any excess. This light coating helps the chicken get beautifully golden and gives the sauce something to cling to.
Step 3: Sear the Chicken
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the mixture is hot and shimmering, add your floured chicken cutlets. Cook them for 3 to 4 minutes per side until they’re deeply golden and just cooked through. Transfer the chicken to a plate and keep it warm—you’re about to build the magic sauce!
Step 4: Make the Lemon-Caper Sauce
Reduce the heat to medium and add the minced garlic to the same pan. Sauté for just about 30 seconds, stirring constantly so it doesn’t burn. Pour in the wine (or chicken broth), scraping up any flavorful browned bits stuck to the pan. Let it simmer for 2 minutes, then add the chicken broth, lemon juice, and capers. Continue simmering for another 2 to 3 minutes until the sauce is slightly reduced and smells incredible.
Step 5: Finish and Serve
Turn off the heat and stir in the remaining tablespoon of butter to make the sauce silky and lush. Slide the chicken back into the pan, spooning the sauce generously over each piece. Let everything simmer together for just a minute or two to meld the flavors. Top with chopped parsley and lemon slices if you like, and serve that beautiful Chicken Piccata right away while the sauce is glossy and fresh.
How to Serve Chicken Piccata
Garnishes
A sprinkle of chopped fresh parsley and a few thin lemon slices really make Chicken Piccata pop on the plate. The green and yellow accents bring color and a burst of freshness, making the dish as gorgeous as it is flavorful.
Side Dishes
This dish loves company! Serve Chicken Piccata over a tangle of angel hair pasta to soak up the sauce, or pair it with creamy mashed potatoes for a comforting twist. Sautéed greens like spinach or broccolini are also perfect for a lighter, veggie-packed meal.
Creative Ways to Present
If you want to impress, try serving Chicken Piccata in individual shallow bowls, spooning extra sauce over each cutlet, and finishing with a flourish of parsley and capers. Or, for a family-style vibe, arrange the chicken on a platter, pour over the sauce, and let everyone dig in together—rustic and inviting!
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Piccata in an airtight container in the refrigerator. It will keep well for up to three days, making it a fantastic option for meal prep or next-day lunches.
Freezing
Chicken Piccata can be frozen, but the sauce may separate a bit upon reheating. To freeze, place the cooled chicken and sauce in a freezer-safe container or zip-top bag, and freeze for up to one month. Thaw overnight in the fridge before reheating for best results.
Reheating
For the juiciest results, reheat Chicken Piccata gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Microwave reheating works in a pinch, but be careful not to overcook the chicken so it stays tender.
FAQs
Can I make Chicken Piccata gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free alternative. Rice flour or a gluten-free all-purpose blend works beautifully and keeps the chicken crisp.
What’s the best wine to use for the sauce?
A dry white wine such as Sauvignon Blanc or Pinot Grigio is ideal for Chicken Piccata, as it adds depth without overpowering the bright lemon flavor. If you prefer not to use wine, chicken broth is a great substitute.
Are capers necessary for Chicken Piccata?
Capers are traditional and add a signature briny punch, but if you don’t have them or aren’t a fan, you can leave them out or substitute chopped green olives for a similar effect.
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well. Just pound them to an even thickness and follow the same steps. The flavor will be a bit richer and more succulent.
How do I keep the chicken from drying out?
The key is not to overcook the chicken. Thin cutlets cook quickly, so keep an eye on them and remove them as soon as they’re golden and cooked through. Finishing them in the sauce for just a minute or two helps keep them juicy.
Final Thoughts
Once you try this Chicken Piccata, I know it’ll become one of those recipes you reach for again and again. It’s simple enough for a busy weeknight, yet elegant enough to serve for special occasions. Give it a try—you deserve a meal this bright and delicious!
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Chicken Piccata Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets cooked in a flavorful sauce made with lemon juice, capers, garlic, and white wine or chicken broth. This easy stovetop recipe is perfect for a quick weeknight dinner and pairs wonderfully with pasta, mashed potatoes, or sautéed greens.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
Coating
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (divided)
Sauce
- 3 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 tablespoons capers, drained
Garnish (optional)
- 2 tablespoons chopped fresh parsley
- lemon slices
Instructions
- Prepare the Chicken: Place the chicken cutlets between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness if needed. In a shallow bowl, combine the flour, salt, and black pepper. Dredge each piece of chicken in the seasoned flour, shaking off any excess coating.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine or chicken broth and stir, scraping any browned bits from the bottom of the pan. Allow to simmer for 2 minutes to reduce slightly. Then add the chicken broth, fresh lemon juice, and capers. Let the mixture simmer for another 2 to 3 minutes until the sauce thickens a bit.
- Finish the Sauce and Reheat Chicken: Stir the remaining 1 tablespoon of butter into the sauce until melted and smooth. Return the cooked chicken cutlets to the skillet and spoon the sauce over them. Simmer for an additional 1 to 2 minutes to reheat the chicken and meld flavors.
- Garnish and Serve: Garnish the chicken piccata with chopped fresh parsley and lemon slices if desired. Serve immediately alongside pasta, mashed potatoes, or sautéed greens for a complete meal.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
- If using white wine, choose a dry variety such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- This dish is best served immediately to enjoy the silky texture of the fresh sauce.
- You can substitute chicken broth for the wine if you prefer a non-alcoholic version.
- Optional garnishes add fresh color and zest but can be omitted if not desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
