Get ready to fall in love with this classic chicken piccata recipe. Imagine tender, juicy chicken cutlets, pan-fried to golden perfection and swimming in a bright, zesty lemon butter sauce studded with briny capers. It looks and tastes like a fancy restaurant dish, but it’s one of the easiest and fastest weeknight dinners you can make. This foolproof recipe is ready in under 30 minutes, delivering a truly unforgettable meal with minimal effort. You’re going to want to make this again and again!
What Makes This The BEST Chicken Piccata Recipe?
There are many chicken piccata recipes out there, but this one is designed for pure success. We focus on a few key techniques that guarantee perfectly tender chicken and a balanced, luscious sauce every single time. We don’t just tell you what to do; we explain why it works. This is more than a recipe; it’s your guide to mastering a classic Italian-American dish that will dazzle your family and friends.
What is Chicken Piccata?
Chicken Piccata is a beloved Italian-American dish. The word “piccata” refers to the method of preparing meat (usually veal or chicken) by slicing it thin, dredging it in flour, and pan-frying it. The true star, however, is the signature sauce: a simple but elegant pan sauce made with lemon juice, butter, white wine, and capers. The result is a dish that is rich yet light, savory, and wonderfully tangy.
Key Ingredients for Perfect Piccata
The beauty of this dish lies in its simple, high-impact ingredients. You don’t need a long shopping list to create incredible flavor. Here’s what you’ll need:
Simple ingredients combine to make an incredibly flavorful dish.
Boneless, Skinless Chicken Breasts: We’ll pound these into thin cutlets for quick, even cooking and maximum tenderness.
All-Purpose Flour: This creates a light, golden-brown crust and helps to slightly thicken the pan sauce.
Butter & Olive Oil: Using a combination of both gives you the rich flavor of butter with the higher smoke point of olive oil, preventing the butter from burning.
Dry White Wine: A splash of something like a Pinot Grigio or Sauvignon Blanc deglazes the pan, adding a complex layer of flavor. If you prefer to skip it, no problem! See the substitutions section below.
Chicken Broth: This forms the savory base of our sauce. Use a low-sodium version to better control the saltiness.
Fresh Lemon Juice: This is non-negotiable! Freshly squeezed lemon juice provides the signature bright, tangy flavor that bottled juice just can’t replicate.
Capers: These little flower buds add a pop of salty, briny flavor that cuts through the richness of the butter. Be sure to drain them first.
Fresh Parsley: A sprinkle of fresh parsley at the end adds a touch of color and fresh, herbaceous flavor.
How to Make Chicken Piccata (Step-by-Step)
Follow these simple steps and you’ll have a restaurant-worthy dinner on the table in no time. The whole process is incredibly quick and satisfying!
Step 1: Prepare the Chicken
Slice the chicken breasts in half horizontally to create four thinner cutlets. Place a cutlet between two pieces of plastic wrap and use a meat mallet or a heavy pan to pound it to an even ¼-inch thickness. This step is crucial for ensuring the chicken cooks quickly and stays tender. Season both sides generously with salt and pepper.
Step 2: Dredge in Flour
Place the all-purpose flour in a shallow dish. Press each chicken cutlet into the flour, coating both sides evenly. Gently shake off any excess flour. This thin coating is what gives the chicken its beautiful golden crust.
Step 3: Pan-Fry the Chicken
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Once the butter is melted and foamy, carefully place two chicken cutlets in the pan. Be sure not to crowd the pan! Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and repeat with the remaining two cutlets. Set the plate aside.
Step 4: Make the Lemon Caper Sauce
Reduce the heat to medium. Add the white wine to the hot skillet to deglaze, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. Let it simmer for about 30 seconds. Pour in the chicken broth and fresh lemon juice, bringing the mixture to a simmer. Let it cook for 3-4 minutes, allowing the sauce to reduce slightly.
Step 5: Combine and Serve
Stir the remaining 3 tablespoons of butter and the drained capers into the sauce. Allow the butter to melt completely. Return the cooked chicken to the skillet, spooning the sauce over each piece. Let it warm through for about a minute. Garnish with fresh parsley and serve immediately.
The perfect view of a quick and elegant weeknight dinner.
Chef’s Tips for Restaurant-Quality Results
Unlock the secrets to the perfect chicken piccata with these simple but effective tips.
Don’t Skip Pounding: Pounding the chicken ensures it is an even thickness, which is the key to it cooking quickly and evenly without drying out.
Don’t Crowd the Pan: Cooking the chicken in two batches gives it space to brown properly and develop a nice crust. Overcrowding will steam the chicken instead of frying it.
Use Fresh Lemon Juice: The flavor of freshly squeezed lemon juice is so much brighter and more potent than bottled. It truly makes the sauce shine.
Scrape The Brown Bits: Those “fond” bits stuck to the bottom of the pan after frying the chicken are packed with flavor! Deglazing the pan with wine or broth is essential for a rich sauce.
Finish with Butter: Adding the remaining butter at the end of the sauce-making process makes it glossy, rich, and slightly creamy.
Serving Suggestions
This easy chicken piccata recipe is incredibly versatile. The bright, savory sauce is perfect for spooning over a variety of sides. Some of our favorite pairings include:
Pasta: Serve over angel hair or linguine to soak up every last drop of the sauce.
Mashed Potatoes: Creamy mashed potatoes are a perfect bed for the chicken and sauce.
Rice: Simple steamed rice or a flavorful rice pilaf works wonderfully.
Roasted Vegetables: Roasted asparagus, broccoli, or green beans add a healthy and delicious component.
For a truly classic meal, pair it with other Italian-American favorites. It shares a similar cooking style with the equally delicious Chicken Marsala.
Variations & Substitutions
One of the great things about this recipe is how easily it can be adapted. Here are a few common variations:
Chicken Piccata Without Wine
No wine? No problem! Simply substitute the white wine with an equal amount of additional chicken broth. You may want to add an extra squeeze of lemon juice at the end to boost the acidity.
Gluten-Free Chicken Piccata
To make this recipe gluten-free, simply dredge the chicken in a gluten-free all-purpose flour blend instead of regular flour. The rest of the ingredients are naturally gluten-free.
Can I use chicken thighs?
While chicken breasts are traditional, you can absolutely make this with boneless, skinless chicken thighs. They won’t need as much pounding, just enough to even them out. The cooking time may be slightly longer, so use a meat thermometer to ensure they reach an internal temperature of 165°F.
Storing and Reheating Leftovers
Store any leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat until warmed through. Avoid the microwave, as it can make the chicken rubbery and the sauce separate.
The Best Chicken Piccata Recipe
FL Recipes
Chicken Piccata Recipe (The Best & Easiest!)
This classic Chicken Piccata recipe features tender, pan-fried chicken cutlets in a bright, zesty lemon butter and caper sauce. A restaurant-quality meal ready in under 30 minutes!
Place each chicken cutlet between two pieces of plastic wrap and pound to an even ¼-inch thickness. Season both sides generously with salt and pepper.
Place the flour in a shallow dish. Press each chicken cutlet into the flour to coat both sides, shaking off any excess.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Cook the chicken in batches for 2-3 minutes per side, until golden brown and cooked through. Remove to a plate.
Reduce heat to medium. Add the white wine to the skillet to deglaze, scraping up any browned bits. Simmer for 30 seconds. Add the chicken broth and lemon juice. Simmer for 3-4 minutes to reduce slightly.
Stir in the remaining 3 tablespoons of butter and the drained capers until the butter is melted. Return the chicken to the pan, spooning the sauce over the top to warm through. Garnish with fresh parsley and serve immediately.
Nutrition
Calories: 485kcalProtein: 45gFat: 28gFiber: 1g
Notes
Tip 1: Don't overcrowd the pan when frying the chicken; cook in two batches if necessary for the best golden-brown crust. Tip 2: For a saucier dish, you can increase the chicken broth and lemon juice slightly. Tip 3: Fresh lemon juice is key! The flavor is much brighter and more authentic than bottled juice.
Both are similar Italian-American dishes, but the key difference is in the dredging process. For Chicken Piccata, the chicken is dredged in flour. For Chicken Francese, the chicken is first dredged in flour and then dipped in an egg batter before frying, resulting in a richer coating.
You can easily make chicken piccata without wine. Simply replace the 1/4 cup of white wine with an equal amount of low-sodium chicken broth. Adding an extra squeeze of fresh lemon juice at the end will help replicate the acidity the wine provides.
Chicken piccata is incredibly versatile. It pairs wonderfully with angel hair pasta or linguine to soak up the sauce, creamy mashed potatoes, simple rice, or roasted vegetables like asparagus and broccoli.
The most important step is to pound the chicken to an even ¼-inch thickness. This ensures it cooks very quickly and evenly. Also, be careful not to overcook it; 2-3 minutes per side is usually all it takes for thin cutlets.
While chicken piccata is best served immediately for optimal texture, you can make it ahead. Store the chicken and sauce in an airtight container in the fridge. Reheat gently in a skillet over low heat until warmed through. Avoid the microwave.
Craving More Chicken Dinners?
We hope you love this easy chicken piccata recipe as much as we do! It’s a testament to how simple ingredients can create an extraordinary meal. If you enjoyed this dish, you’ll love exploring other quick and flavorful chicken recipes like our creamy Chicken Alfredo or this zesty one-pan Chicken Scampi (coming soon). We love seeing your creations, so please leave a comment below or tag us on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
