I’ve always had a soft spot for classic Italian-American dishes, and Chicken Piccata is one of those recipes that never fails to impress—whether it’s a weeknight dinner or a cozy date night at home. The bright, briny tang of lemon and capers paired with tender chicken and a buttery white wine sauce creates a combination that’s both comforting and sophisticated. It’s one of those meals that feels fancy but is surprisingly simple to pull together.
What I love most about this recipe is how fast it comes together with just a few pantry staples and fresh ingredients. It’s a one-pan wonder that transforms humble chicken breasts into something absolutely crave-worthy. Serve it over pasta, mashed potatoes, or even alongside roasted vegetables, and you’ve got a complete meal that tastes like something straight from your favorite trattoria.
What You Need To Make This Recipe
Chicken Breasts: Boneless, skinless chicken breasts are perfect here. They cook quickly and soak up the flavorful sauce beautifully. You’ll want to slice them in half horizontally to create thin cutlets for even cooking.
Flour: A light dusting of all-purpose flour gives the chicken a golden, crisp exterior and also helps slightly thicken the sauce.
Olive Oil: A neutral yet flavorful oil that helps sear the chicken to a perfect golden brown without burning. Use extra virgin if you want more depth.
Butter: Adds richness and a silky texture to the sauce. It also mellows the acidity of the lemon and wine, giving the dish a luxurious finish.
Garlic: Just a clove or two adds warmth and depth to the sauce. Don’t skip it—it’s a small ingredient that makes a big difference.
Lemon Juice: The heart of Chicken Piccata’s flavor! Freshly squeezed lemon juice provides that signature zing and brightness that balances the savory elements.
White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio adds acidity and complexity to the sauce. If you prefer to skip alcohol, chicken broth works as a substitute.
Chicken Broth: Adds moisture and body to the sauce. Go for low-sodium broth so you can control the saltiness.
Capers: These little green gems are briny, salty, and pack a punch. They add a burst of flavor that defines piccata.
Fresh Parsley: Chopped parsley not only adds color but also a fresh, herby note that ties everything together beautifully.
Ingredients List
- 2 boneless, skinless chicken breasts (sliced horizontally into cutlets)
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 garlic cloves, minced
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons capers, drained
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
How to Make Chicken Piccata
1. Prep and Dredge the Chicken
Start by slicing each chicken breast horizontally to create thin cutlets. Season both sides with salt and pepper, then dredge each piece lightly in flour, shaking off any excess. This gives a lovely golden crust once cooked.
2. Sear the Chicken
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate and keep warm.
3. Build the Sauce
In the same pan, reduce heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine (or broth), lemon juice, and chicken broth, scraping up any browned bits from the bottom of the pan.
4. Add Capers and Simmer
Stir in the capers and let the sauce simmer for about 4-5 minutes, until slightly reduced. Taste and adjust seasoning if needed.
5. Return Chicken to Pan
Add the chicken back to the skillet, spooning some sauce over the top. Let it simmer gently for 2-3 more minutes to absorb the flavors. Sprinkle with fresh parsley right before serving.
Tips for Making this Recipe
- Use thin chicken cutlets: They cook faster and more evenly, and absorb the sauce better.
- Don’t skip the flour coating: It helps the chicken brown and also slightly thickens the sauce.
- Use fresh lemon juice: Bottled lemon juice doesn’t have the same brightness or flavor.
- Deglaze the pan well: Those little brown bits (fond) stuck to the bottom after searing the chicken are flavor gold—don’t waste them!
- Adjust salt at the end: Capers are quite salty, so it’s better to season at the finish to avoid overdoing it.
- Double the sauce: If serving with pasta or mashed potatoes, consider doubling the sauce ingredients so you have extra to drizzle.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work just as well. Just pound them to an even thickness and adjust cooking time slightly.
What can I substitute for white wine?
You can use more chicken broth with a splash of white wine vinegar or a touch of lemon juice to mimic the acidity of wine.
Can I make this ahead of time?
You can prepare the sauce and sear the chicken ahead, then combine and reheat gently when ready to serve. Just don’t let the chicken overcook when reheating.
Is this recipe gluten-free?
Not as written, but you can swap the flour with a gluten-free all-purpose blend or cornstarch.
What sides go best with Chicken Piccata?
It pairs wonderfully with angel hair pasta, garlic mashed potatoes, roasted asparagus, or even a simple arugula salad.