Imagine tender, golden chicken nestled in a velvety, lemony sauce bursting with briny capers and fragrant garlic—Chicken Piccata is truly a showstopper on any dinner table. This beloved Italian-American classic combines bright, zesty flavors with savory pan-seared chicken in such an effortless way, you’ll feel like a chef even if it’s your first time making it. Whether you’re cooking for your family on a weeknight or hosting friends for a special meal, Chicken Piccata promises to turn an ordinary dinner into something spectacular.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these pantry-friendly ingredients—the magic of Chicken Piccata is all about how each element comes together. Every item in this lineup plays a vital role in building layers of flavor, color, and that lip-smackingly good sauce you’ll want to mop up every drop of.
- Chicken breasts: Pounded thin, these become juicy, tender, and the perfect canvas for all those glorious flavors.
- All-purpose flour: Gives the chicken a delicate, golden crust when seared.
- Salt: Enhances the natural flavors of chicken and brings out the brightness of the sauce.
- Black pepper: Adds a subtle warmth that complements the zing from the lemon.
- Olive oil: For searing the chicken to a beautiful golden brown with a hint of richness.
- Unsalted butter: Makes the sauce silky and luxurious, balancing out the citrusy tang.
- Garlic: Infuses the dish with aromatic, savory depth—don’t skip it!
- Dry white wine (or chicken broth): Deglazes the pan and adds complexity; either option works beautifully.
- Chicken broth: The base of your luscious sauce, keeping things light but full-flavored.
- Fresh lemon juice: The soul of Chicken Piccata—a punch of brightness and fresh acidity.
- Capers: Briny little bursts that elevate the whole dish and make the flavors truly pop.
- Fresh parsley: Adds a finishing touch of herbal freshness and gorgeous color.
- Lemon slices (optional): For garnish, they create an inviting look and extra citrus aroma.
How to Make Chicken Piccata
Step 1: Prep and Dredge the Chicken
Start by gently pounding your chicken breasts to about half an inch thick—this guarantees quick, even cooking and melt-in-your-mouth tenderness. Whisk together the flour, salt, and pepper in a shallow bowl. Dredge each chicken breast in the flour mixture, tapping off any excess. This light coating not only helps achieve that perfect golden crust, but it also thickens the sauce ever so slightly when we simmer everything together later on.
Step 2: Sear the Chicken
Grab your favorite large skillet and heat two tablespoons of olive oil over medium-high heat. Once shimmering, lay in the chicken breasts (work in batches if needed so you don’t overcrowd the pan), and cook for four to five minutes per side. You’re aiming for a crisp, burnished exterior and juicy interior—the kitchen will start smelling incredible right about now! When they’re done, transfer the chicken to a plate and keep them warm; they’ll return to the party soon.
Step 3: Build the Flavorful Sauce
In the same skillet, add the last tablespoon of olive oil and all the butter. Once everything’s melted together, toss in the garlic and let it sizzle just until fragrant (about thirty seconds). Pour in the white wine (or more chicken broth, if you prefer), and use a wooden spoon to scrape up all those tasty browned bits stuck to the bottom—this is pure flavor gold! Bring the mixture up to a gentle simmer.
Step 4: Add Lemon, Capers, and Simmer
Stir in the chicken broth, fresh lemon juice, and capers. Give it a quick taste—the sauce should feel tangy, savory, and bright. Let it gently simmer for five or six minutes, allowing the sauce to reduce and concentrate all its goodness. If you like your sauce a bit thicker, stir in a cornstarch slurry at this stage (see the recipe notes)—you have full license to customize.
Step 5: Return Chicken to Pan and Finish
Carefully nestle the chicken breasts back into the skillet, spooning the hot sauce over each piece so they soak up all those punchy flavors. Simmer everything together for another two to three minutes to meld and reheat. Scatter chopped fresh parsley over the top, and adorn with optional lemon slices for extra wow factor. Now it’s ready to serve right from the pan—it tastes as good as it looks!
How to Serve Chicken Piccata
Garnishes
A sprinkling of chopped parsley adds freshness and a pop of color, while a few extra lemon slices offer an aromatic, sunshiny lift. For a final touch, consider a light drizzle of extra-virgin olive oil or a few twists of cracked black pepper. These little details make your Chicken Piccata feel restaurant-worthy, every single time.
Side Dishes
Chicken Piccata is right at home served over a mound of buttery pasta, creamy risotto, or fluffy rice that can soak up that spectacular sauce. If you’re after something lighter, steamed asparagus, roasted broccoli, or a crisp green salad balance the richness and tie the meal together beautifully.
Creative Ways to Present
For a fun twist, try slicing the chicken and fanning it over a platter of lemony orzo, then spooning the sauce generously over the top. You can also serve Chicken Piccata family-style, straight from the pan at the dinner table—just add extra capers and lemon wedges for everyone to customize their plate. If you’re packing lunch for the next day, tuck slices into a whole grain wrap with arugula and a drizzle of sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Piccata keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making your next meal something to look forward to. Just be sure to store any extra sauce separately, so the chicken retains its lovely texture.
Freezing
Chicken Piccata can be frozen, though the sauce’s texture may change a bit upon reheating. Let everything cool completely, then transfer the chicken and sauce to freezer-safe bags or containers. It will keep well in the freezer for up to two months. For best results, thaw in the fridge overnight before reheating.
Reheating
To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of extra broth or water if needed to loosen the sauce. Gently warm until heated through, being careful not to overcook the chicken. The microwave works in a pinch, but stovetop reheating preserves the best texture and flavor.
FAQs
Can I make Chicken Piccata without wine?
Absolutely! Simply replace the wine with additional chicken broth. You’ll still get a wonderful, savory flavor without the alcohol—perfect for family-friendly dinners or if you don’t have wine on hand.
What does “piccata” mean?
“Piccata” is an Italian cooking term that refers to meat (often veal or chicken) that’s been sliced, sautéed, and served in a sauce of lemon, butter, and capers. With Chicken Piccata, the lemon-caper combination is what truly makes the dish sing.
Can I use chicken thighs instead of breasts?
Definitely! Boneless, skinless chicken thighs work just as well for Chicken Piccata, and they result in a juicier, even more flavorful dish. Just adjust your cooking time, as thighs may take a bit longer to cook through.
How do I keep the chicken from becoming dry?
Pounding the chicken to even thickness ensures quick, uniform cooking—this prevents drying out. Also, avoid overcooking and use the gentle simmering technique at the end, which lets the chicken absorb the sauce while staying tender.
Is Chicken Piccata gluten-free?
By default, Chicken Piccata is not gluten-free since it uses regular flour for dredging. However, you can easily swap the all-purpose flour for your favorite gluten-free flour blend without sacrificing crispiness or flavor.
Final Thoughts
Now that you’ve seen how quick and truly approachable Chicken Piccata can be, I hope you’re inspired to give it a spot in your weeknight rotation—or to break it out for your next dinner party. With its irresistible mix of tangy, salty, and savory notes, you’re bound to win rave reviews. Gather your ingredients, get your skillet hot, and treat yourself to a little restaurant magic at home!
Print
Chicken Piccata Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
A delightful and classic Italian-American dish, Chicken Piccata features tender chicken breasts bathed in a tangy and savory lemon-caper sauce. This stovetop recipe is perfect for a quick and flavorful main course.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts, pounded to ½-inch thickness
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
For the Piccata Sauce:
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
3/4 cup low-sodium chicken broth
1/4 cup fresh lemon juice (about 1–2 lemons)
1/4 cup capers, drained and rinsed
2 tablespoons chopped fresh parsley
lemon slices for garnish (optional)
Instructions
- Prepare the Chicken: In a shallow bowl, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off the excess.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Make the Sauce: In the same skillet, add the remaining olive oil and butter. Sauté the garlic, then add white wine (or broth) and simmer. Add chicken broth, lemon juice, and capers. Simmer until slightly reduced.
- Combine and Serve: Return the chicken to the pan and spoon sauce over the top. Simmer briefly to meld flavors. Garnish with parsley and lemon slices. Serve hot over pasta, rice, or vegetables.
Notes
- If you prefer a thicker sauce, whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of water before simmering.
- For extra richness, add a splash of cream at the end.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
