Chicken Piccata is a classic Italian-American dish that’s beloved for its tangy lemon-butter sauce, tender pan-seared chicken, and briny capers. It’s a quick and elegant meal that works beautifully for both weeknight dinners and special occasions. The sauce is light yet packed with flavor, pairing wonderfully with pasta, mashed potatoes, or roasted veggies.
What Makes This Dish So Good?
What sets Chicken Piccata apart is the perfect balance of flavors—savory, tart, and rich. The chicken breasts are lightly dredged in flour and pan-fried until golden, then simmered in a bright sauce made from lemon juice, white wine, butter, and capers. It’s simple, yet it feels like something you’d get at a nice restaurant. Plus, it cooks up in just about 30 minutes!
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 cutlets)
- ½ cup all-purpose flour (for dredging)
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter (divided)
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- ⅓ cup fresh lemon juice (about 2 lemons)
- ¼ cup capers, drained and rinsed
- ¼ cup chopped fresh parsley (for garnish)
- Lemon slices (for garnish, optional)
Instructions
1. Prepare the Chicken
Slice each chicken breast in half horizontally to create four thin cutlets. Season with salt and pepper. Dredge each piece lightly in flour, shaking off the excess.
2. Sear the Chicken
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
3. Make the Sauce
In the same skillet, add another tablespoon of butter and the minced garlic. Sauté for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan.
4. Simmer with Capers
Add the capers and simmer the sauce for 2–3 minutes to reduce slightly. Stir in the final tablespoon of butter for a silky finish.
5. Return Chicken to Pan
Return the chicken to the skillet and spoon the sauce over the cutlets. Simmer for 1–2 minutes to reheat and blend the flavors.
6. Serve
Serve the chicken topped with sauce, garnished with fresh parsley and lemon slices if desired.
Variations
- Creamy Piccata: Stir in a splash of heavy cream at the end for a creamy twist.
- Low Carb Option: Serve with cauliflower mash or zucchini noodles.
- Herb Boost: Add fresh thyme or basil to the sauce for extra depth.
- Add Veggies: Sauté spinach or asparagus in the pan after searing the chicken.
Equipment You’ll Need
- Sharp knife and cutting board
- Large skillet
- Tongs or spatula
- Measuring cups and spoons
- Citrus juicer (optional)
Nutritional Information (Approx. Per Serving)
- Calories: 320
- Protein: 27g
- Carbohydrates: 8g
- Fat: 18g
- Sugar: 1g
- Sodium: 580mg
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooled chicken and sauce for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet over low heat, adding a splash of broth if needed.
My Cooking Experience
Chicken Piccata has long been one of my favorite quick-fix dinners. It feels elegant but takes no time to make. I love how the lemony sauce brightens everything, and it’s always a hit at the table—even the kids enjoy it! It’s also great for date night or when company’s coming over last minute.
Conclusion
Chicken Piccata is the kind of dish that turns simple ingredients into something truly special. With its golden chicken, zesty sauce, and quick cook time, it’s a recipe every home cook should have in their back pocket. Serve it over pasta or with a crisp salad for a complete, satisfying meal.
best chicken piccata
Ingredients
Method
- Slice each chicken breast in half horizontally to create four thin cutlets. Season with salt and pepper. Dredge each piece lightly in flour, shaking off the excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
- In the same skillet, add another tablespoon of butter and the minced garlic. Sauté for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan.
- Add the capers and simmer the sauce for 2–3 minutes to reduce slightly. Stir in the final tablespoon of butter for a silky finish.
- Return the chicken to the skillet and spoon the sauce over the cutlets. Simmer for 1–2 minutes to reheat and blend the flavors.
- Serve the chicken topped with sauce, garnished with fresh parsley and lemon slices if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooled chicken and sauce for up to 2 months. Thaw overnight in the fridge.
