Name: Chicken Piccata Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts (or 2 large breasts halved lengthwise); Salt and black pepper to taste; ½ cup all-purpose flour (for dredging); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic, minced; ½ cup dry white wine or chicken broth; ¾ cup chicken broth; ¼ cup fresh lemon juice (about 2 lemons); ¼ cup capers, drained and rinsed; 2 tablespoons unsalted butter (for finishing); 2 tablespoons chopped fresh parsley (optional); Lemon slices for garnish

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Tender chicken, a bright lemony sauce, and those irresistibly briny capers: Chicken Piccata is the sort of weeknight dinner that feels like a restaurant treat, but it’s genuinely simple enough to make at home in under 40 minutes. With its golden, pan-seared chicken cutlets and that tangy, buttery sauce pooling over everything, this classic Italian-American dish manages to be both elegant and incredibly comforting. Every bite offers layers of vibrant flavor and just the right pop from the capers—it’s no wonder Chicken Piccata is a forever favorite in so many kitchens!

Ingredients You’ll Need

Every ingredient in this Chicken Piccata recipe has a starring role, creating that delicate balance of savory, tangy, and rich. You probably have most of them already, and a quick trip to the store will handle the rest. Here’s why each one matters:

Chicken breasts: For the most tender results, use boneless, skinless pieces and pound them evenly for quick, even cooking.
Salt and black pepper: Essential for brightening up the meat and every layer of the dish.
All-purpose flour: A light dredge ensures the chicken browns beautifully and helps the sauce cling to each bite.
Olive oil: Lends subtle flavor and helps brown the chicken without burning.
Unsalted butter: Adds luxurious richness—use part for cooking, and a finishing bit for the glossiest sauce.
Garlic: Fragrant and savory, it infuses the sauce with classic Italian warmth.
Dry white wine or chicken broth: For deglazing and creating that irresistible, tangy base (wine gives a more complex flavor, but broth is lovely too).
Chicken broth: Adds savory depth and body to the sauce.
Fresh lemon juice: The true backbone of Chicken Piccata—gives the dish its signature, puckery brightness.
Capers: These little green gems burst with salty, briny flavor and totally make the dish.
Chopped fresh parsley: Optional, but it brings a beautiful, fresh pop of color and flavor at the end.
Lemon slices for garnish: Makes every plate look sunny and invites that extra squeeze of fresh lemon just before serving.

How to Make Chicken Piccata

Step 1: Prep the Chicken

Start by laying your chicken breasts between two sheets of plastic wrap or parchment and gently pound them to an even ½-inch thickness. This not only helps the chicken cook quickly and evenly but ensures each cutlet stays juicy and tender. Season generously on both sides with salt and black pepper—seasoning now sets up the flavor for everything that follows. Dredge each breast lightly in all-purpose flour and shake off any excess. This quick step is the secret to that beautifully golden crust and how the sauce clings to every piece.

Step 2: Sear the Chicken

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering. Place the floured chicken breasts in the pan (don’t crowd them—work in batches if you need to) and let them cook undisturbed for about 3 to 4 minutes per side. You’re looking for that irresistible golden crust and fully cooked chicken. Once done, set the chicken aside on a plate while you make the sauce.

Step 3: Build the Sauce

Lower the heat to medium. Toss the minced garlic into the same skillet and sauté for about 30 seconds, scraping up any golden bits left by the chicken. Carefully pour in the white wine (or extra chicken broth, if you prefer), stirring and scraping to deglaze the pan. The aroma at this point is absolute magic! Add in the remaining chicken broth, fresh lemon juice, and those briny capers. Bring everything to a simmer and let it bubble gently for 4 to 5 minutes until slightly reduced and fragrant.

Step 4: Return Chicken & Finish the Sauce

Gently nestle the cooked chicken back into the skillet, turning to coat each piece with that lovely, tangy sauce. Let everything simmer for another 3 minutes, spooning sauce over the chicken as it bathes in all that citrusy goodness. Turn off the heat and swirl in the remaining 2 tablespoons of butter for a glossy, restaurant-style finish. That shimmering, luscious sauce is what makes Chicken Piccata unforgettable.

Step 5: Garnish and Serve

Transfer the chicken breasts to plates or a serving platter, spooning plenty of sauce over the top. Sprinkle everything with the fresh parsley and tuck a few lemon slices alongside for color and that extra burst of brightness. Serve right away while the sauce is silky and the chicken is perfectly tender.

How to Serve Chicken Piccata

Garnishes

A sprinkle of chopped fresh parsley over Chicken Piccata adds not just color but a hint of freshness that lifts the whole dish. Don’t forget a few thin lemon slices—they don’t just look beautiful; they invite diners to add even more citrus zing right at the table. If you love that classic Italian restaurant touch, a dusting of freshly ground black pepper on top never hurts!

Side Dishes

The tangy sauce from Chicken Piccata is absolutely made for being soaked up, so pair it with something that’ll do the job—think angel hair pasta, fluffy rice, or buttery mashed potatoes. For a pop of green, steamed green beans, sautéed spinach, or a simple arugula salad with a lemony vinaigrette are all fabulous choices. Crusty bread to mop up the extra sauce is always welcome, too!

Creative Ways to Present

For a dinner party spin, slice the chicken breasts and arrange them fanned out on a platter with the sauce drizzled over. Mini chicken cutlets can be served as elegant appetizers, perched atop crostini with a dollop of sauce and a caper or two. Or, tuck the finished chicken and sauce into warm pita bread with arugula for a surprising, Mediterranean-inspired sandwich lunch.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Piccata keeps very well in an airtight container in the refrigerator for up to 3 days. Store the chicken and sauce together if you can, so the flavors continue mingling and the chicken stays moist.

Freezing

If you want to freeze your Chicken Piccata, let it cool completely first. Place the chicken and sauce into a freezer-safe container or bag, trying to minimize air inside. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, warm the sauce and chicken gently in a skillet over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. Avoid microwaving if you can—it tends to dry out the chicken and softens that gorgeous crust, but in a pinch, use short bursts and check often.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will bring even more flavor and juiciness to your Chicken Piccata. Just be sure to adjust the cooking time, as thighs may take a bit longer to cook through.

Is Chicken Piccata gluten-free?

As written, the recipe calls for dredging the chicken in all-purpose flour. However, you can easily swap in your favorite gluten-free flour blend, rice flour, or even cornstarch for a gluten-free option.

What can I substitute for capers?

If you don’t have capers, try chopped green olives for a similar briny kick, or just skip them for a simpler lemon-butter chicken. The capers, though, give Chicken Piccata its signature savory tang.

Can this be made without wine?

Yes! If you’d rather avoid wine, simply use extra chicken broth when deglazing the pan. The overall flavor will still be vibrant and delicious.

What side dishes go best with Chicken Piccata?

Light, starch-based sides like angel hair pasta, roasted potatoes, or steamed rice are classic choices. For veggies, opt for something green and simple, such as sautéed green beans, asparagus, or garlicky broccoli to balance the bright sauce.

Final Thoughts

Chicken Piccata is the type Main Course. Give it a try soon, and don’t be surprised if it becomes a new family favorite. Can’t wait for you to taste that unforgettable combination of lemon, butter, and capers!

Chicken Piccata Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A classic Chicken Piccata recipe featuring tender chicken breasts in a savory lemon-caper sauce. This dish is easy to prepare and bursting with vibrant flavors that make it a perfect choice for a quick and delicious dinner.

Ingredients

Scale

Chicken Piccata:

4 boneless, skinless chicken breasts (or 2 large breasts halved lengthwise)
Salt and black pepper to taste
½ cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter

Lemon-Caper Sauce:

3 cloves garlic, minced
½ cup dry white wine or chicken broth
¾ cup chicken broth
¼ cup fresh lemon juice (about 2 lemons)
¼ cup capers, drained and rinsed
2 tablespoons unsalted butter (for finishing)
2 tablespoons chopped fresh parsley (optional)
Lemon slices for garnish

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Instructions

Pound the chicken breasts: Pound the chicken breasts to an even thickness, about ½ inch. Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
Cook the chicken: In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Add the chicken and cook 3–4 minutes per side, or until golden and cooked through. Remove and set aside.
Prepare the sauce: In the same skillet, add garlic and cook for 30 seconds. Deglaze the pan with white wine or chicken broth, scraping up any browned bits. Stir in the remaining chicken broth, lemon juice, and capers. Bring to a simmer and cook for 4–5 minutes, until slightly reduced.
Combine and finish: Return the chicken to the pan and simmer for another 3 minutes, spooning the sauce over the top. Turn off the heat and stir in the final 2 tablespoons of butter until the sauce is glossy.
Serve: Garnish with parsley and lemon slices. Serve immediately over pasta, rice, or mashed potatoes.