This chicken piccata recipe turns a handful of pantry staples into a bright, buttery, restaurant-quality dinner in under 40 minutes.
Thin chicken cutlets get a light flour coating, a quick sear, and then a tangy lemon caper pan sauce that pulls the whole dish together.
It’s the kind of meal that looks fancy enough for guests but comes together on a random Tuesday with things you probably already have in the fridge.
I make this on repeat because it hits every note I want from a weeknight dinner.
It’s fast, it’s satisfying, and the sauce alone is reason enough to keep capers stocked in your pantry.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
This dish pairs wonderfully with a bowl of Chicken Piccata Pasta Recipe if you want to turn the classic version into a heartier one pan meal.
Why You’ll Love This Chicken Piccata Recipe
Chicken piccata gives you all the flavor of a special occasion dinner without any of the fuss.
The sauce comes together in the same pan you cooked the chicken in, so cleanup stays simple and every bit of flavor from the browned chicken ends up in the sauce.
- Ready in about 40 minutes, start to finish
- Uses one skillet for both the chicken and the sauce
- Bright, tangy sauce balances rich butter with fresh lemon
- Works with pantry staples plus a few specialty ingredients
- Easily doubled for a crowd or halved for a smaller dinner
- Naturally low carb on its own, before you add pasta or rice
If you like the sound of a tart, buttery sauce, you’ll probably also enjoy my White Wine Chicken Piccata Recipe, which leans even further into the wine flavor.
Ingredients
Most of what you need for chicken piccata is already sitting in your kitchen.
The only ingredients worth seeking out fresh are the capers and a good bottle of dry white wine, since both play a starring role in the sauce.
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all purpose flour
- 3 tablespoons grated parmesan cheese
- 3 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup low sodium chicken broth
- 1/4 cup fresh lemon juice, about 2 lemons
- 3 tablespoons brined capers, drained and rinsed
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- Lemon slices, for garnish
Every one of these ingredients earns its place in the final sauce, which is part of what makes chicken piccata such a satisfying dish to cook.
I originally picked up a lot of these pan sauce habits while working out my Marsala Sauce Recipe, which uses a similar deglazing technique.
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few reliable basics that make the process faster and more consistent.
A good heavy skillet is the one piece of equipment that genuinely changes the outcome here, since it sears the chicken evenly and helps the pan sauce reduce properly.
- Meat mallet, for pounding the chicken to an even thickness
- Large stainless steel skillet, 12 inches or larger
- Shallow dish, for dredging the chicken in flour
- Citrus juicer, for getting the most juice out of your lemons
- Kitchen tongs, for flipping and moving the chicken
- Instant read meat thermometer, to check doneness without guessing
- Cutting board and sharp knife
- Whisk, for smoothing out the sauce
Read Also: Creamy White Wine Mushroom Chicken
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make chicken piccata, based on years of making this dish on repeat in my own kitchen.
1. Heavy Bottomed Stainless Steel Skillet
A skillet with a thick, heavy bottom heats evenly and holds its temperature when you add cold chicken to the pan, which means better browning and a better fond for your sauce.
I’ve had mine for years and it still browns chicken just as well as day one. It’s worth the investment if you cook pan sauces often.
2. Non Pareil Capers in Brine
Small, tightly packed non pareil capers have a punchier, more concentrated flavor than the larger varieties, and they distribute more evenly through the sauce.
A little jar lasts a long time and turns any butter pan sauce into something special. I always keep a jar in the fridge door.
3. Microplane Citrus Zester
If you want to add a little lemon zest to brighten the sauce even further, a sharp microplane makes it effortless and keeps you from grating into the bitter white pith.
It’s a small tool that gets used constantly in my kitchen, not just for this recipe.
4. Adjustable Meat Mallet
A good meat mallet with both a flat side and a textured side makes pounding chicken cutlets to an even thickness quick and mess free.
Even thickness is the difference between chicken that cooks evenly and chicken with dry edges and an undercooked center.
This same skillet and mallet combo comes in handy again if you ever try my Chicken Milanese Recipe, which uses a nearly identical pounding and searing technique.
Step-by-Step Instructions: How to Make Chicken Piccata
1. Prepare the Chicken Cutlets
- Place one chicken breast between two sheets of plastic wrap or inside a large zip top bag.
- Using the flat side of a meat mallet, pound the chicken to an even thickness of about 1/4 to 1/2 inch.
- Work from the center outward so the whole cutlet ends up the same thickness, which helps it cook evenly.
- Repeat with the remaining chicken breasts. If your breasts are very thick, slice them in half horizontally first to create two thinner cutlets before pounding.
- Pat the cutlets dry with paper towels and season both sides generously with salt and pepper.
2. Season and Dredge the Chicken
- In a shallow dish, whisk together the flour and grated parmesan cheese until evenly combined.
- One at a time, place each chicken cutlet in the flour mixture and turn to coat both sides completely.
- Shake off any excess flour so you’re left with a thin, even coating rather than a thick, clumpy one.
- Set the dredged cutlets on a plate or wire rack while you heat the pan, so the coating has a moment to set.
3. Sear the Chicken Cutlets
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat until the butter is melted and just beginning to foam.
- Add two of the chicken cutlets to the pan, being careful not to overcrowd the skillet.
- Cook for 3 to 4 minutes on the first side, until deeply golden brown, then flip and cook another 3 to 4 minutes on the second side.
- The chicken should reach an internal temperature of 165°F when checked with a meat thermometer.
- Transfer the cooked cutlets to a plate and tent loosely with foil to keep warm.
- Repeat with the remaining chicken cutlets, adding a little more oil to the pan if needed.
4. Build the Piccata Pan Sauce
- Reduce the heat under the skillet to medium and add the minced shallot.
- Cook for about 1 minute, stirring often, until softened and fragrant.
- Add the garlic and cook for another 30 seconds, just until fragrant, taking care not to let it burn.
- Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
- Let the wine simmer for 2 to 3 minutes, until it has reduced by about half.
5. Finish the Sauce with Butter and Capers
- Add the chicken broth and lemon juice to the pan and bring the mixture to a gentle simmer.
- Stir in the drained capers and let the sauce simmer for another 2 to 3 minutes, until it starts to thicken slightly.
- Reduce the heat to low and whisk in the remaining 2 tablespoons of butter, a little at a time, until the sauce turns glossy.
- Taste the sauce and adjust the seasoning with a little extra salt, pepper, or lemon juice if needed.
6. Return the Chicken to the Pan and Serve
- Nestle the cooked chicken cutlets back into the skillet, spooning the sauce over the top of each piece.
- Let everything warm together for 1 to 2 minutes over low heat.
- Sprinkle with the chopped parsley and arrange a few lemon slices over the top for garnish.
- Serve immediately while the sauce is warm and glossy.
You might also enjoy: Creamy Lemon Chicken Pasta Recipe
Tips for The Best Chicken Piccata
A few small details make a big difference between good chicken piccata and great chicken piccata.
Getting the chicken evenly thin and the sauce properly reduced are the two things I pay closest attention to every time I make this.
- Pound the chicken to an even thickness so every piece cooks at the same rate
- Don’t skip patting the chicken dry, since excess moisture keeps it from browning well
- Use a light hand with the flour coating so the sauce doesn’t turn gloppy
- Let the wine actually reduce before adding the broth, since this builds real depth of flavor
- Add the butter off direct heat so the sauce stays smooth instead of separating
- Rinse the capers if you find brined ones too salty for your taste
This same low and slow butter finishing technique is one I lean on constantly in my Creamy Lemon Chicken Pasta Recipe as well.
Serving Suggestions
Chicken piccata is versatile enough to serve alongside almost anything, which is part of why it’s stayed a family favorite in my house for years.
I usually let the sauce guide the side dish, since it pairs beautifully with anything that can soak up a little extra lemon butter.
- Angel hair or spaghetti tossed with a little olive oil and parsley
- Buttery mashed potatoes or roasted baby potatoes
- A simple arugula salad with shaved parmesan
- Steamed green beans or sauteed asparagus
- Crusty bread for mopping up the extra sauce
- A light risotto for a more indulgent dinner
For something a little different, this chicken also works beautifully spooned over Lemon Chicken And Rice Recipe style rice for double the citrus flavor.
Variations of Chicken Piccata
Once you have the basic technique down, chicken piccata is easy to riff on depending on what you have on hand or what you’re in the mood for.
None of these changes the core method, they just shift the flavor profile a little.
- Swap chicken for thin pork cutlets or white fish fillets
- Add sliced mushrooms to the sauce for an earthier flavor
- Stir in a splash of heavy cream at the end for a richer, creamier sauce
- Use chicken thighs instead of breasts for a slightly richer bite
- Add a pinch of red pepper flakes for a little heat
- Finish with extra lemon zest for a brighter, more citrus forward sauce
If a creamier sauce sounds appealing, you’ll likely enjoy my Lemon Herb Chicken And Potatoes too, since it leans on a similar citrus and herb combination.
Storage and Reheating
Chicken piccata keeps well and actually reheats nicely, as long as you’re gentle with the heat so the sauce doesn’t break.
Store leftovers in an airtight container in the refrigerator for the best texture and flavor.
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat gently in a skillet over low heat, adding a splash of chicken broth if the sauce has thickened too much
- Avoid microwaving on high power, since it can cause the sauce to separate
- Freeze cooked chicken and sauce together in a freezer safe container for up to 2 months
- Thaw frozen chicken piccata overnight in the refrigerator before reheating
- Add a fresh squeeze of lemon juice after reheating to brighten the flavor back up
Read Also: Garlic Butter Chicken Breast Recipe
Nutritional Facts
These values are approximate and will vary depending on the exact ingredients and brands you use.
Per serving, based on 4 servings total, chicken piccata is a relatively lean main dish once you set aside any pasta or side dishes.
- Calories: approximately 420 per serving
- Protein: approximately 38 grams
- Total Fat: approximately 24 grams
- Carbohydrates: approximately 10 grams
- Sodium: approximately 480 milligrams
- Fiber: less than 1 gram
For another lean, protein forward chicken dinner, check out my Chicken Alfredo Pasta Recipe for a comparison in a richer, creamier direction.
Health Benefits of Key Ingredients
Beyond how good it tastes, chicken piccata actually leans on a handful of ingredients with real nutritional upside.
The lean protein and bright, acidic sauce make this a dish that feels indulgent without being heavy.
- Chicken breast is a lean source of protein that supports muscle repair and keeps you full longer
- Lemon juice provides vitamin C and adds bright flavor without extra sodium
- Capers are low in calories and contain antioxidant plant compounds
- Garlic has long been associated with heart healthy benefits
- Fresh parsley adds a dose of vitamin K along with fresh flavor
- Olive oil contributes heart healthy monounsaturated fats
If you’re building out a rotation of lighter chicken dinners, my Greek Lemon Chicken And Potato Bake Recipe follows a similar lemon forward approach.
FAQs About Chicken Piccata
1. What does piccata actually mean?
Piccata is an Italian word that roughly translates to sliced, sauteed, and served in a sauce.
It describes a cooking method rather than one single dish, which is why you’ll see piccata made with chicken, veal, pork, and even fish.
2. Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well in this recipe and tend to stay a little more forgiving if slightly overcooked.
Just pound them to an even thickness the same way you would with chicken breasts.
3. What can I use instead of capers?
If you’re not a fan of capers, chopped green olives make a reasonable substitute with a similar briny flavor.
You can also simply leave them out and add a bit more lemon juice for extra brightness.
4. Can I make chicken piccata ahead of time?
You can dredge and even sear the chicken a few hours ahead, then finish the sauce and reheat everything together right before serving.
The sauce itself is best made fresh, since it can separate slightly if reheated too many times.
5. What should I serve with chicken piccata?
Pasta, mashed potatoes, rice, and a simple green salad are all classic pairings that let the lemon caper sauce shine.
Crusty bread on the side is also a great way to make sure none of that sauce goes to waste.
Chicken Piccata
Ingredients
- 4 boneless, skinless chicken breasts about 2 pounds total
- Salt and freshly ground black pepper to taste
- 1/2 cup all purpose flour 60g
- 3 tablespoons grated parmesan cheese 15g
- 3 tablespoons extra virgin olive oil 45ml
- 4 tablespoons unsalted butter divided, 56g
- 1 small shallot finely minced
- 2 cloves garlic minced
- 1/2 cup dry white wine 120ml
- 1/2 cup low sodium chicken broth 120ml
- 1/4 cup fresh lemon juice about 2 lemons, 60ml
- 3 tablespoons brined capers drained and rinsed
- 2 tablespoons fresh parsley chopped, plus more for garnish
- Lemon slices for garnish
Equipment
- Meat mallet For pounding the chicken to an even thickness
- Large stainless steel skillet 12 inches or larger
- Shallow dish For dredging the chicken in flour
- Citrus juicer For getting the most juice out of your lemons
- Kitchen tongs For flipping and moving the chicken
- Instant-read meat thermometer To check doneness without guessing
- Cutting board and sharp knife
- Whisk For smoothing out the sauce
Method
- Place one chicken breast between two sheets of plastic wrap or inside a large zip top bag. Using the flat side of a meat mallet, pound the chicken to an even thickness of about 1/4 to 1/2 inch.
- Pat the cutlets dry with paper towels and season both sides generously with salt and pepper.
- In a shallow dish, whisk together the flour and grated parmesan cheese until evenly combined. One at a time, place each chicken cutlet in the flour mixture and turn to coat both sides completely, shaking off any excess.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat until the butter is melted and just beginning to foam. Add two of the chicken cutlets to the pan, being careful not to overcrowd the skillet.
- Cook for 3 to 4 minutes on the first side, until deeply golden brown, then flip and cook another 3 to 4 minutes on the second side. The chicken should reach an internal temperature of 165°F.
- Transfer the cooked cutlets to a plate and tent loosely with foil to keep warm. Repeat with the remaining chicken cutlets, adding a little more oil to the pan if needed.
- Reduce the heat under the skillet to medium and add the minced shallot. Cook for about 1 minute, stirring often, until softened and fragrant. Add the garlic and cook for another 30 seconds, just until fragrant, taking care not to let it burn.
- Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine simmer for 2 to 3 minutes, until it has reduced by about half.
- Add the chicken broth and lemon juice to the pan and bring the mixture to a gentle simmer. Stir in the drained capers and let the sauce simmer for another 2 to 3 minutes, until it starts to thicken slightly.
- Reduce the heat to low and whisk in the remaining 2 tablespoons of butter, a little at a time, until the sauce turns glossy. Taste the sauce and adjust the seasoning with a little extra salt, pepper, or lemon juice if needed.
- Nestle the cooked chicken cutlets back into the skillet, spooning the sauce over the top of each piece. Let everything warm together for 1 to 2 minutes over low heat.
- Sprinkle with the chopped parsley and arrange a few lemon slices over the top for garnish. Serve immediately while the sauce is warm and glossy.
Nutrition
Notes
- Pound the chicken to an even thickness so every piece cooks at the same rate.
- Don’t skip patting the chicken dry, since excess moisture keeps it from browning well.
- Use a light hand with the flour coating so the sauce doesn’t turn gloppy.
- Let the wine actually reduce before adding the broth, since this builds real depth of flavor.
- Add the butter off direct heat so the sauce stays smooth instead of separating.
- Rinse the capers if you find brined ones too salty for your taste.
- Swap chicken for thin pork cutlets or white fish fillets for a variation.
- Add sliced mushrooms to the sauce for an earthier flavor, or stir in a splash of heavy cream at the end for a richer sauce.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth if the sauce has thickened too much.
- Freeze cooked chicken and sauce together in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Chicken piccata is one of those recipes that proves a handful of simple ingredients can add up to something that tastes a lot more impressive than the effort it took.
The lemony, buttery sauce alone is worth keeping this recipe in your regular rotation.
Give it a try this week and let me know how it turns out in the comments below.
If you make it, I’d love to see it, so feel free to share a photo with me when you make it.
Recommended:
- Lemon Herb Baked Chicken
- Creamy Lemon Chicken Skillet
- Lemon Butter Shrimp Pasta Recipe
- Garlic Parmesan Sauce
- Italian Marinara Sauce Recipe
