Chicken Piccata Recipe
Looking for an easy, delicious Chicken Piccata Recipe that brings bright lemon flavor and savory capers to your table? This Italian cuisine classic, with tender chicken cutlets, a splash of white wine, and a pat of butter, comes together in under 30 minutes—perfect for weeknight dinners or a cozy Sunday supper.
Full Recipe Introduction
Chicken Piccata Recipe is a light, tangy dish hailing from Italian cuisine’s coastal regions, where lemons ripen early and capers are as common as olive oil. What makes this recipe special is its balance of bright citrus and briny capers, all enveloped in a silky butter-lemon sauce. I first fell in love with it during a spring break in Amalfi, where the local trattoria served it over al dente spaghetti—pure bliss! Back home in Ohio, I tweaked the method to fit busy schedules: pound the chicken thin, pan-sear it quickly, then finish with a splash of dry white wine and fresh lemon juice. It’s lean protein dressed up like a restaurant entrée, with fewer calories than your average creamy chicken dish but double the flavor. You can whip it up on a Tuesday or save it for guests—either way, it feels like a celebration.
Why You’ll Love This Recipe
- Ready in just 25 minutes—no hours spent in the kitchen
- Tender chicken breasts coated in a light, crispy crust
- Bright lemon and briny capers for a flavor punch
- Uses pantry staples: butter, white wine, flour, salt, pepper
- Perfect for meal prep or a last-minute dinner party
- Gluten-free option easily achieved with almond flour
- Family-approved by picky eaters (including teens!)
- Doubles as a sauce for pasta or roasted veggies
Ingredients
• 4 boneless, skinless chicken breasts (about 6 oz each), halved lengthwise
• ½ cup all-purpose flour (sub gluten-free flour if needed)
• ¾ teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 3 tablespoons olive oil (I like California Olive Ranch)
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced (or ½ teaspoon jarred minced garlic)
• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• ¼ cup fresh lemon juice (about 2 lemons; use Meyer lemons if you can find them)
• ¼ cup chicken broth (low-sodium)
• 2 tablespoons drained capers (Colavita brand recommended), rinsed
• 2 tablespoons fresh parsley, chopped (for garnish)
Tips:
- Pound chicken evenly (½ inch thick) for uniform cooking.
- Rinse capers to remove excess brine.
- Let butter soften at room temp for easier melting.
Directions
-
Prep the chicken
Season both sides of each chicken cutlet with ½ teaspoon salt and ¼ teaspoon pepper. Dredge lightly in flour, shaking off excess. This thin coating helps the sauce cling while creating a subtle crust—no heavy breading needed. -
Sear until golden
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When the butter foams, add two cutlets. Cook undisturbed for 3 minutes until the underside is golden; flip and cook 2 more minutes. Transfer to a plate and tent loosely with foil. Repeat with remaining oil, butter, and chicken. -
Build the sauce
Lower heat to medium. Add garlic to the skillet and sauté for 30 seconds—just until fragrant. Pour in white wine, scraping up browned bits with a wooden spoon (that’s flavor!). Let it bubble for 1–2 minutes to reduce slightly. -
Finish with lemon and capers
Stir in lemon juice, chicken broth, and rinsed capers. Simmer gently for 2 minutes until the liquid reduces by about a third. Taste and adjust seasoning—add a pinch of salt or a squeeze more lemon if you like extra tang. -
Return chicken to pan
Nestle the seared cutlets back into the sauce. Spoon sauce over each piece and let simmer for another minute, just to heat through. The internal temp should reach 165°F (74°C). -
Swirl in butter and garnish
Remove skillet from heat. Swirl in the remaining 2 tablespoons of butter to enrich the sauce—this is the secret to that silky finish. Sprinkle chopped parsley over top. -
Serve and enjoy
Transfer chicken to plates, spooning extra sauce and capers over each breast. Pairs beautifully with angel hair pasta, mashed potatoes, or steamed asparagus. You know what? It even tastes great atop a crisp green salad.
Servings & Timing
Makes 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes—perfect for squeezing into a busy weeknight!
Variations
• Piccata over pasta: Serve on a bed of angel hair or linguine for extra comfort.
• Gluten-free twist: Swap flour for almond or chickpea flour—crisp and light.
• Mushroom Piccata: Add 1 cup sliced cremini mushrooms when you sauté garlic.
• Caper-free option: Stir in green olives for a different briny bite.
• Creamy Piccata: Stir 2 tablespoons crème fraîche or Greek yogurt into the sauce off heat.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze chicken and sauce separately in freezer-safe bags for up to 2 months.
Reheat: Thaw in fridge overnight. Warm gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce.
Make-ahead tip: Sear chicken up to a day ahead; refrigerate, then finish sauce and reheat right before serving.
Notes
• Chicken thickness matters—pound evenly to avoid overcooking.
• If your sauce tastes too sharp, stir in a pinch of sugar or extra butter.
• For a brighter color, garnish with leftover lemon wheels or zest.
• During testing, I found Meyer lemons deliver a sweeter finish, but regular lemons work fine.
• Use a stainless steel skillet for best fond formation (nonstick doesn’t brown as well).
FAQs
Q: Can I use chicken thighs instead?
A: Yes—boneless, skinless thighs work great. Adjust cooking time: about 4 minutes per side.
Q: Is this dish dairy-free?
A: Simply swap butter for extra olive oil or vegan butter to keep it dairy-free.
Q: What’s the best white wine to cook with?
A: Choose any dry white you’d drink, like Sauvignon Blanc or Pinot Grigio—avoid sweet varieties.
Q: How do I prevent the sauce from being too thin?
A: Let it simmer until reduced by a third, then finish with cold butter to thicken naturally.
Q: Can I make this without alcohol?
A: Substitute the wine with equal parts chicken broth and a splash of white wine vinegar.
Q: Why are my cutlets sticking to the pan?
A: Ensure the oil/butter mixture is hot and the chicken is patted dry before searing.
Q: How can I keep the chicken juicy?
A: Don’t overcrowd the pan—cook in batches so each piece gets direct heat.
Q: Any tips for extra lemon zing?
A: Add lemon zest to the flour before dredging for an aromatic boost.
Conclusion
Chicken Piccata Recipe is your ticket to a restaurant-style meal that’s both easy and delicious, with bright lemon, briny capers, and a luscious butter sauce. Give it a go this week—then come back and let me know how it turned out, or explore more Italian cuisine favorites like my Creamy Mushroom Pasta or Bruschetta Chicken. Happy cooking!
Chicken Piccata Recipe
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each), halved lengthwise
- ½ cup all-purpose flour (sub gluten-free flour if needed)
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 3 tablespoons olive oil (I like California Olive Ranch)
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced (or ½ teaspoon jarred minced garlic)
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- ¼ cup fresh lemon juice (about 2 lemons; use Meyer lemons if you can find them)
- ¼ cup chicken broth (low-sodium)
- 2 tablespoons drained capers (Colavita brand recommended), rinsed
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season both sides of each chicken cutlet with ½ teaspoon salt and ¼ teaspoon pepper. Dredge lightly in flour, shaking off excess. This thin coating helps the sauce cling while creating a subtle crust—no heavy breading needed.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When the butter foams, add two cutlets. Cook undisturbed for 3 minutes until the underside is golden; flip and cook 2 more minutes. Transfer to a plate and tent loosely with foil. Repeat with remaining oil, butter, and chicken.
- Lower heat to medium. Add garlic to the skillet and sauté for 30 seconds—just until fragrant. Pour in white wine, scraping up browned bits with a wooden spoon (that’s flavor!). Let it bubble for 1–2 minutes to reduce slightly.
- Stir in lemon juice, chicken broth, and rinsed capers. Simmer gently for 2 minutes until the liquid reduces by about a third. Taste and adjust seasoning—add a pinch of salt or a squeeze more lemon if you like extra tang.
- Nestle the seared cutlets back into the sauce. Spoon sauce over each piece and let simmer for another minute, just to heat through. The internal temp should reach 165°F (74°C).
- Remove skillet from heat. Swirl in the remaining 2 tablespoons of butter to enrich the sauce—this is the secret to that silky finish. Sprinkle chopped parsley over top.
- Transfer chicken to plates, spooning extra sauce and capers over each breast. Pairs beautifully with angel hair pasta, mashed potatoes, or steamed asparagus. You know what? It even tastes great atop a crisp green salad.
