Chicken Piccata delivers a perfect balance of bright lemon, briny capers, and rich, buttery sauce over tender chicken. It’s a quick, elegant dish that feels fancy but is simple enough for a weeknight. This classic Chicken Piccata recipe uses a few high-quality ingredients for maximum flavor with minimal fuss.
Love Chicken Piccata? So do we! If you're into Chicken Recipes or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Piccata
- Fast & impressive: Ready in 30 minutes with restaurant-quality elegance.
- Tangy, savory dance: Lemon and capers create a bright, deeply satisfying sauce.
- Incredibly versatile: Pairs beautifully with pasta, potatoes, or roasted vegetables.
- Pantry-friendly: Uses staples you likely already have on hand.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680 g total)
- 1/2 cup (60 g) all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 cup (240 ml) low-sodium chicken broth
- 1/4 cup (60 ml) fresh lemon juice (from about 2 large lemons)
- 1/4 cup (35 g) capers, drained
- 3 tbsp fresh parsley, chopped
- 2 tbsp cold unsalted butter, cut into small pieces
- Lemon slices for garnish (optional)
Tools: A large skillet (stainless steel or cast iron works best), a meat mallet or heavy pan, a sharp knife, and a whisk.
Notes: Don’t skip the wine—it adds crucial acidity. Always use fresh lemon juice for vibrant flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound that chicken thin and even. This is the single most important step for perfect piccata. An even thickness ensures the chicken cooks through at the same rate, preventing dry, overcooked edges and a raw center. It also creates more surface area for that delicious, crispy crust.
- Don’t be shy with the seasoning. Season your flour and season your chicken directly. The flour coating is your first layer of flavor, and since you’re working with a relatively simple sauce, well-seasoned chicken makes all the difference in the world.
- Get your pan properly hot. You want to hear a definite sizzle when the chicken hits the oil. A hot pan is what gives you a beautiful golden-brown sear without the chicken steaming and becoming soggy. If the chicken sticks, it’s not ready to flip—it will release naturally when a crust has formed.
- Have all your sauce ingredients measured and ready. Once you start making the sauce, things move quickly. Having your wine, broth, lemon juice, and capers prepped and within arm’s reach (this is your *mise en place*) will make the process smooth and stress-free.
How to Make Chicken Piccata
Step 1: Prepare the Chicken. Place the chicken breasts on a cutting board and carefully slice each one in half horizontally to create two thinner cutlets. Place one cutlet at a time between two pieces of plastic wrap or inside a large zip-top bag. Using the flat side of a meat mallet or the bottom of a heavy skillet, gently pound the chicken until it’s an even ¼-inch thickness. This might feel a little therapeutic—just don’t go overboard and tear it!
Step 2: Dredge the Chicken. In a shallow dish, whisk together the flour, salt, and pepper. Pat each chicken cutlet dry with a paper towel—this helps the flour stick better. Dredge each piece thoroughly in the seasoned flour, shaking off any excess. You want a light, even coating, not a thick, pasty one. Set the coated cutlets on a clean plate.
Step 3: Cook the Chicken. Heat the olive oil and 2 tablespoons of butter in your large skillet over medium-high heat. When the butter has melted and the foam subsides, carefully add the chicken cutlets. You may need to work in batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. You’ll notice the edges turning opaque. Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
Step 4: Build the Sauce. Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant—be careful not to burn it! Pour in the white wine to deglaze the pan, using your whisk to scrape up all those delicious browned bits from the bottom. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
Step 5: Finish the Sauce. Stir in the chicken broth, fresh lemon juice, and capers. Bring the sauce to a lively simmer and let it cook for another 3-4 minutes, allowing it to reduce and thicken slightly. You’re looking for a sauce that will lightly coat the back of a spoon. Turn off the heat. Now, whisk in the cold butter, one piece at a time, until the sauce becomes glossy and emulsified. Stir in the chopped parsley. Taste and adjust seasoning with more salt or pepper if needed.
Step 6: Serve Immediately. Return the cooked chicken cutlets to the skillet, spooning the sauce over the top to coat them thoroughly. Alternatively, you can plate the chicken and pour the sauce over it. Garnish with extra parsley and a few thin lemon slices for a beautiful presentation. Serve right away while everything is hot and the sauce is at its silky best.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze chicken and sauce separately for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of broth to re-emulsify sauce.
Serving Suggestions
Complementary Dishes
- Lemon Parmesan Orzo — The creamy, cheesy orzo soaks up the piccata sauce beautifully, and the lemon in the orzo echoes the flavors in the chicken.
- Garlic Mashed Potatoes — A fluffy, buttery mound of mashed potatoes creates the ultimate comfort food base for that tangy, rich sauce to pool into.
- Simple Arugula Salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a fresh, crisp contrast to the rich main course.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes are a natural pairing that will highlight the lemon and capers in the dish without overpowering them.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles are refreshing and the lemon garnish continues the theme, cleansing the palate between bites.
Something Sweet
- Lemon Sorbet — A scoop of bright, tart sorbet is the perfect palate-cleansing finish that feels light and refreshing after the savory main course.
- Classic Tiramisu — The coffee-soaked ladyfingers and rich mascarpone cream offer a delicious, decadent contrast to the zesty flavors of the piccata.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan when searing the chicken. If you put too many cutlets in the pan at once, the temperature drops dramatically. Instead of searing, the chicken will steam, resulting in a pale, soggy crust rather than a golden-brown, crispy one. Cook in batches for the best results.
- Mistake: Burning the garlic. Garlic cooks in a flash. If you add it to a screaming hot pan and walk away, it will turn bitter and acrid in seconds, ruining your entire sauce. Add it off the direct heat for a moment if needed, and stir constantly.
- Mistake: Adding the butter to the sauce while the heat is still on high. The key to a glossy, emulsified sauce is whisking in cold butter off the heat. If the pan is too hot, the butter will simply melt and separate, creating an oily, broken sauce instead of a velvety one.
- Mistake: Skipping the deglazing step. Those browned bits stuck to the bottom of the pan (the *fond*) are pure flavor gold. When you add the wine and scrape them up, you’re incorporating all that delicious, savory depth into your sauce. Don’t let it go to waste!
Expert Tips
- Tip: Use a zip-top bag for pounding. This is my favorite little hack. Place the chicken inside a gallon-sized zip-top bag, seal it almost all the way (leaving a small corner open for air to escape), and then pound. It contains the mess completely and prevents any chicken juice from splattering.
- Tip: Let the chicken rest after pounding. If you have an extra minute, let the pounded cutlets sit for 5-10 minutes after dredging in flour. This allows the flour to hydrate and form a better seal during cooking, which can lead to an even crispier crust.
- Tip: Brown your butter for a nutty twist. Before adding the oil in Step 3, cook the 2 tablespoons of butter over medium heat until it turns a golden brown and smells nutty. Then proceed with the recipe. This adds an incredible, deep flavor dimension to the entire dish.
- Tip: Finish with a fresh squeeze. Right before serving, squeeze a little extra fresh lemon juice over the plated dish. This last-minute hit of bright, uncooked acidity makes the flavors pop and really wakes up the whole plate.
FAQs
Can I make this without wine?
Absolutely! You can substitute the white wine with an equal amount of additional chicken broth. For the best flavor, add a tablespoon of fresh lemon juice to the broth to mimic the acidity that the wine provides. The sauce will still be delicious, though it might lack a tiny bit of the complexity that the wine contributes.
What can I use instead of capers?
If you’re not a fan of capers, you can try chopped green olives for a similar briny, salty punch. Another option is to use chopped cornichons or even a few chopped pepperoncini. They won’t taste exactly the same, but they’ll provide that necessary acidic and salty counterpoint to the rich butter and chicken.
How do I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat with a splash of chicken broth or water. The sauce may have separated a bit, but the added liquid and gentle heat will help bring it back together. Avoid the microwave, as it can make the chicken rubbery.
Can I use chicken thighs instead of breasts?
You can, but the cooking time will be longer. Use boneless, skinless thighs and pound them to an even ¼-inch thickness. Because thighs have more fat, they can withstand a slightly longer cook time without drying out, but keep an eye on them. The richer flavor of the thighs pairs wonderfully with the piccata sauce.
Why did my sauce turn out oily?
This usually happens if the heat was too high when you added the final butter, causing it to “break” or separate. To fix a broken sauce, remove it from the heat and whisk in a teaspoon of cold water or broth. The shock of the cold liquid can sometimes help re-emulsify the fats. Next time, make sure the heat is off entirely before whisking in that cold butter.
Chicken Piccata
Make the best Chicken Piccata in 30 minutes! Tender chicken in a tangy lemon caper sauce. Perfect for weeknights. Get the easy recipe now!
Ingredients
For the Chicken & Dredge
-
2 large boneless, skinless chicken breasts (about 1.5 lbs / 680 g total)
-
1/2 cup all-purpose flour (60 g)
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
3 tbsp olive oil
-
2 tbsp unsalted butter
For the Sauce
-
2 cloves garlic (minced)
-
1/2 cup dry white wine (120 ml, like Sauvignon Blanc or Pinot Grigio)
-
1 cup low-sodium chicken broth (240 ml)
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1/4 cup fresh lemon juice (60 ml, from about 2 large lemons)
-
1/4 cup capers (35 g, drained)
-
3 tbsp fresh parsley (chopped)
-
2 tbsp cold unsalted butter (cut into small pieces)
-
Lemon slices (for garnish (optional))
Instructions
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Place the chicken breasts on a cutting board and carefully slice each one in half horizontally to create two thinner cutlets. Place one cutlet at a time between two pieces of plastic wrap or inside a large zip-top bag. Using the flat side of a meat mallet or the bottom of a heavy skillet, gently pound the chicken until it’s an even ¼-inch thickness.01
-
In a shallow dish, whisk together the flour, salt, and pepper. Pat each chicken cutlet dry with a paper towel. Dredge each piece thoroughly in the seasoned flour, shaking off any excess. Set the coated cutlets on a clean plate.02
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Heat the olive oil and 2 tablespoons of butter in your large skillet over medium-high heat. When the butter has melted and the foam subsides, carefully add the chicken cutlets. You may need to work in batches to avoid overcrowding the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.03
-
Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Pour in the white wine to deglaze the pan, using your whisk to scrape up all those delicious browned bits from the bottom. Let the wine simmer and reduce by about half, which should take 2-3 minutes.04
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Stir in the chicken broth, fresh lemon juice, and capers. Bring the sauce to a lively simmer and let it cook for another 3-4 minutes, allowing it to reduce and thicken slightly. Turn off the heat. Now, whisk in the cold butter, one piece at a time, until the sauce becomes glossy and emulsified. Stir in the chopped parsley. Taste and adjust seasoning with more salt or pepper if needed.05
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Return the cooked chicken cutlets to the skillet, spooning the sauce over the top to coat them thoroughly. Alternatively, you can plate the chicken and pour the sauce over it. Garnish with extra parsley and a few thin lemon slices for a beautiful presentation. Serve right away.06
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