Chicken piccata is one of my all-time favorite dishes, and it’s SO easy to make!
Chicken breasts are lightly browned and simmered in a white wine, lemon and caper sauce. Serve over pasta or with crusty bread.
This recipe comes together quickly for a delicious weeknight favorite.
- This is a Restaurant quality dish that comes together quickly.
- Uses simple ingredients that I always have on hand.
- It looks fancy, but it’s actually quite Easy to make!
- The sauce is bright and flavorful with lemon, capers and wine (or broth).
What is chicken piccata?
Piccata is a meat dish in a sauce of butter, lemon and capers. Piccata is usually served with pasta.
This is a chicken piccata recipe, however it can also be made with beef or shrimp – you’ll find a 20-minute shrimp piccata in my cookbook.The sauce is vibrant yet delicate, which is why I prefer to serve it with thinner pastas like angel hair or light linguini.
Unlock the magic of chicken piccata
- Chicken: Choose small ones without skin.boneless chicken breasts for this recipe. You can also use boneless, skinless chicken cutlets or chicken thighs in this recipe.
- Broth: Chicken broth is the base for this piccata sauce, which adds flavor and balances the lemon so it doesn’t overpower. A simple butter and flour roux thickens it up a bit.
- Lemon: Fresh lemon adds the best flavor, I also add zest to the flour mixture.
- Capers: Capers have a tart, salty, briny taste and are delicious. You can replace them with chopped green olives, chopped artichoke hearts or even a very small amount of finely chopped anchovy.
- Came: Choose a dry white wine such as pinot grigio or replace the wine with additional broth.
How to make chicken piccata
- The chicken: Pound the chicken and coat it in the flour mixture. Brown on each side in a large skillet or saucepan.
- The sauce: Add the flour and butter to the pan. Gradually add the broth. Then add the lemon juice, capers and wine. Simmer until thickened.
- The finishing touch: Add the chicken to the sauce until it is hot.
Helpful Tips from Holly
If the chicken breasts are around 6 oz each, gently pound them until they are ½ inch thick. If they are larger, you can cut them in half crosswise before pounding them. This will help them cook quickly and evenly.
To mash the chicken, Place the chicken on a cutting board and cover with cling film (to prevent splatters). Use the flat side of a meat tenderizer or rolling pin to gently pound the chicken.
Pan-frying in batches helps the chicken brown better.
What to serve with chicken piccata?
Pasta: Chicken piccata has a delicious lemon and butter sauce, and is excellent with long, thin pasta like angel hair or spaghetti.
Other starches: It can also be served with mashed potatoes, rice, noodles, or a big chunk of crusty bread for dipping (if you haven’t tried my easy artisan bread, it’s one of my favorites).
Vegetables: I love pairing this easy chicken piccata recipe with a fresh green vegetable like broccoli, asparagus, green beans or Brussels sprouts.
Pucker up with these fresh lemon favorites
Storing leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Did you like this chicken piccata recipe? Leave a comment and rating below.
Chicken piccata recipe
Chicken piccata features tender chicken breasts slow-cooked in a white wine sauce with lemon and capers.
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Using a meat mallet, gently pound each chicken breast until it is ½ inch thick. See notes for larger chicken breasts.
Combine all-purpose flour, lemon zest, salt and pepper in a shallow bowl. Dip each chicken breast into the flour mixture, shaking off excess.
In a 10-inch skillet, heat olive oil over medium-high heat. Cook chicken in two batches for 4 to 5 minutes per side or until lightly browned and cooked through (165°F). Remove from pan and set aside to keep warm.
Reduce the heat to medium and melt the butter in the same pan. Stir in the flour, scraping up any brown bits, and cook for 2 minutes.
Gradually add the chicken broth, whisking until smooth after each addition.
Add lemon juice, white wine and capers. Simmer for 3 minutes, stirring occasionally.
Return the chicken to the pan and simmer in the sauce for 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
Add the chopped parsley and serve.
- Chicken: If the chicken breasts are very large (over 7 oz), cut them in half crosswise and pound them to ½ inch thickness if needed. You can replace them with chicken thighs or veal—adjust cooking time as needed.
- Dip: Use fresh lemon juice for the best flavor. Capers can be replaced with finely chopped green olives if desired.
- Service: I love chicken piccata with a thin pasta like linguine or angel hair. It can also be served with mashed potatoes or rice. Serve with roasted asparagus, steamed broccoli or roasted cauliflower which all go well together.
- Fresh minced garlic can be added to the butter in the pan if desired.
Calories: 530 | Carbohydrates: 19gram | Protein: 51gram | Fat: 25gram | Saturated fat: 10gram | Polyunsaturated fat: 2gram | Monounsaturated fat: 10gram | Trans fats: 0.5gram | Cholesterol: 176mg | Sodium: 741mg | Potassium: 961mg | Fiber: 2gram | Sugar: 2gram | Vitamin A: 609International Union | Vitamin C: 27mg | Calcium: 38mg | Iron: 2mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Starter, Main Course Kitchen American, Italian, Mediterranean© SpendWithPennies.com. Content and photos are copyrighted. Sharing of this recipe is encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please see my photo usage policy here.
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