This easy Chicken Piccata recipe delivers a bright, restaurant-quality meal in about 35 minutes. Tender, lightly browned chicken breasts are finished with a tangy lemon and caper sauce that pairs perfectly with pasta, rice, or mashed potatoes. It’s quick, elegant, and ideal for weeknights or a simple dinner party.
What is Chicken Piccata?
Chicken Piccata is an Italian-inspired dish that starts with thin chicken cutlets or pounded chicken breasts dredged in flour and pan-seared until golden. The chicken is then served with a bright sauce made from lemon, white wine (or chicken broth), butter, garlic, and capers. The result is a balanced plate of savory, buttery flavor cut by fresh lemon acidity and the salty pop of capers.
This recipe is simple to make at home and produces the same bright flavors you expect from a good restaurant version without the fuss. It’s especially nice with long pasta tossed in the sauce, steamed rice, or creamy mashed potatoes to soak up every last drop.
Other easy chicken ideas to try include creamy mushroom chicken, lemon chicken, and classic chicken and noodles.
Common Questions
Can I make it without wine?
Yes. If you prefer not to cook with wine, substitute low-sodium chicken broth for an equally flavorful base. The broth keeps the sauce savory and lets the lemon and capers shine.
Can I make it with chicken thighs?
You can use boneless, skinless chicken thighs, but pound them to an even thickness so they cook evenly. Thighs may require slightly longer cooking time and will have a richer flavor than breast meat.
How to Make Chicken Piccata from Scratch
Start by halving the chicken breasts lengthwise or using prepared cutlets. If using whole breasts, place each breast between two pieces of plastic wrap and gently pound the thicker areas with a meat mallet until the pieces are an even thickness. Even thickness ensures uniform cooking.
Season the chicken and dredge each piece in a shallow bowl of flour seasoned with salt and pepper. Shake off excess flour so the coating is light and will crisp in the pan.
Heat olive oil and butter in a large skillet over medium heat. Add the chicken and sear 3–4 minutes per side until golden and cooked through. Work in batches if needed and keep the cooked chicken warm on a wire rack so it stays crisp.
In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Add white wine or chicken broth, fresh lemon juice, and lemon slices. Simmer the mixture for about 5 minutes so the alcohol cooks off (if using wine) and the liquid reduces slightly into a flavorful pan sauce.
Stir in drained capers and let the sauce simmer another 2–3 minutes. If you prefer a thicker sauce, simmer a little longer or swirl in an extra tablespoon of butter to enrich and slightly thicken the sauce.
Return the seared chicken to the skillet and spoon the sauce over each piece to coat. Finish with a sprinkle of chopped fresh parsley and serve immediately over your chosen starch so the sauce is absorbed and enjoyed.
Serve the dish hot, with extra sauce served on the side for anyone who wants more tang and moisture on their plate.
Tips
- Keep it crispy: Transfer cooked chicken to a wire rack set over paper towels so steam doesn’t make the crust soggy.
- Make extra sauce: The lemon-caper sauce is delicious on pasta or potatoes — double it if you want more.
- Season well: Salt and pepper the chicken before dredging to ensure the meat is well seasoned all the way through.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. To keep the chicken from getting soggy, store the sauce separately.
- Freezer: Freeze cooked chicken and sauce for up to 2 months. Cool completely before freezing and reheat in a 350°F oven until warmed through.
- Reheating tips: Reheat the chicken in the oven or under the broiler to recover some crispness; warm the sauce gently on the stovetop and pour over when serving.
More Chicken Recipes
- Chicken Caprese
- Chicken Pot Pie
- Chicken Mushroom Fettuccine
- Tuscan Chicken Pasta
Like this recipe?
If you tried it, please leave a rating and a comment — feedback helps others find a great weeknight dinner idea.
Chicken Piccata
What You’ll Need
- 1 pound boneless skinless chicken breasts, or chicken cutlets
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- 1 ½ cups dry white wine or low-sodium chicken broth
- Juice of 2 lemons
- 3–4 lemon slices
- 2–3 tablespoons capers, drained and rinsed
How to Make It
- Prep the chicken: If using whole breasts, slice each breast in half lengthwise or pound between plastic wrap to an even thickness.
- Dredge: In a shallow bowl, whisk together flour, salt, and pepper. Coat each chicken piece, shaking off excess flour.
- Sear: Heat olive oil and butter in a large skillet over medium heat. Cook chicken 3–4 minutes per side until golden. Work in batches if necessary and reserve chicken on a wire rack.
- Make the sauce: In the same skillet, sauté garlic about 30 seconds. Add wine or broth, lemon juice, and lemon slices. Simmer 5 minutes until the sauce reduces slightly.
- Finish: Stir in capers and cook 2–3 more minutes. Return chicken to the pan, spoon the sauce over top, and serve with parsley if desired.
Suggested Equipment
- 12-inch skillet
Notes
- To keep the chicken crispy while finishing the sauce, place cooked pieces on a wire rack set over paper towels.
- Calories shown in nutrition are estimates and will vary based on ingredients and portion size.