Chicken Piccata Recipe
Make a savory and tangy Chicken Piccata dish with this simple recipe. Perfect for a weeknight meal or a special occasion.
A bright lemony sauce and a buttery finish make chicken piccata a standout dish for any night of the week. Tender sautéed cutlets simmer in a sauce made with lemon juice, white wine, and briny capers—simple ingredients that come together in just minutes.
The cutlets cook quickly in two batches, while the pan sauce builds flavor with just a few minutes of reducing. The tangy chicken pairs nicely with roasted potatoes or pasta, or serve it with a simple Caesar salad.
What is Chicken Piccata?
A classic Italian-American dish, it features tender chicken breasts and a savory lemon butter sauce. Wine and capers add extra flavor and complexity to the dish.
What You’ll Like About This Dish
Fast and elegant. The chicken cooks in under 10 minutes, and the sauce comes together in the same pan.
Big flavor, simple ingredients. Lemon juice, wine, and capers create a bright, savory sauce without any heavy cream.
Great for entertaining. It feels fancy but doesn’t require complicated prep or hard-to-find ingredients.
Flexible pairings. Serve it with pasta, potatoes, or vegetables—whatever you have on hand.
Ingredient Notes
- Chicken cutlets: Thin-sliced chicken breasts or pounded small breasts cook quickly and evenly.
- Flour: Lightly coats the chicken to give a golden crust and help the sauce cling.
- Olive oil & butter: A mix of both gives flavor and richness to the sauce.
- White wine: Use a dry white like Sauvignon Blanc or Pinot Grigio; substitute stock if needed.
- Lemon juice: Fresh is essential here—bottled just won’t taste as bright.
- Capers: Drain them first; they add sharp, salty contrast to the sauce.
- Chicken stock: Adds depth and balances the tartness of the lemon.
- Parsley: For a fresh finish and a touch of color.
Steps to Make Chicken Piccata
- Heat the oven to 200°F to keep the cooked chicken warm while preparing the sauce.
- Season the chicken cutlets with salt and pepper, then dredge them in flour to coat.
- Heat olive oil in a skillet over medium heat. Sauté the chicken in batches until golden and cooked through, about 2–3 minutes per side. Transfer to the oven to keep warm.
- Pour off excess oil from the skillet and deglaze with white wine, scraping up browned bits. Simmer briefly until reduced.
- Add chicken stock, lemon juice, and capers. Simmer until slightly reduced and flavorful.
- Remove from heat and stir in butter until melted and emulsified. Add parsley.
- Spoon the sauce over the warm chicken and serve immediately.
Tips
- If your chicken breasts are thick, slice them horizontally or pound to 1/4-inch thickness for even cooking.
- No wine? Use more chicken stock with a splash of white wine vinegar or lemon juice.
- Double the sauce ingredients if serving with pasta—you’ll want plenty to coat the noodles.
- Sauce can be made ahead and reheated gently just before serving.
Recipe Variations
- No wine: Substitute all stock and add a splash of vinegar for acidity.
- Extra lemony: Add lemon zest or slices to the sauce for even more citrus flavor.
- Creamy piccata: Stir in a few tablespoons of cream or half-and-half with the butter.
- Chicken thighs: Use boneless thighs if preferred; increase cooking time slightly.
Serving Suggestions
- Include a simple salad or Caesar to round out the meal.
- Serve over angel hair pasta, spaghetti, spaetzle, or egg noodles.
- Pair with mashed potatoes or garlic-roasted baby potatoes.
- Add a green vegetable—sautéed spinach, broccolini, or green beans work well.
How to Store and Reheat
Refrigerate: Transfer chicken and sauce to an airtight container (or store separately for best texture). Refrigerate up to 3–4 days.
To Reheat: For best results, reheat in a skillet with 1–2 tablespoons of stock over low heat, spooning the sauce over the chicken. Alternatively, cover and reheat in a 300°F oven until hot (about 10–15 minutes). For the microwave, use 50% power in short bursts, stirring the sauce between intervals. Finish with fresh lemon juice and parsley.
Chicken Piccata
Ingredients
- 6 chicken cutlets, tenders, or 6 small boneless chicken breasts (2 pounds)
- 1/4 teaspoon kosher salt
- Dash freshly ground black pepper
- 1/2 cup flour
- 4 tablespoons olive oil
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 6 tablespoons lemon juice, freshly squeezed
- 2 tablespoons capers, drained
- 4 tablespoons butter, softened
- 2 tablespoons parsley, chopped
Instructions
- Heat the oven to 200°F. This is to keep the chicken warm as you make the sauce.
- Sprinkle the chicken cutlets on all sides with salt and pepper. If using small chicken breasts pound them gently between sheets of plastic until 1/4-inch thick.
- Put the flour in a small bowl or plate and dredge the chicken, coating all sides.
- Heat 2 tablespoons of olive oil in a large, heavy skillet. When the oil is hot and shimmering but not smoking, add 3 of the chicken cutlets and cook for 2 to 3 minutes on each side. Remove to an oven-safe platter or pan and place in the oven to keep warm. Repeat with the remaining olive oil and chicken cutlets.
- Pour off any excess oil but don't wipe the skillet. Add the wine to the skillet and place it back over medium heat. Cook, scraping up any browned bits, for 1 to 2 minutes or until it has reduced to a tablespoon or two. Add the chicken stock, lemon juice, and capers and bring to a simmer. Cook until the sauce is reduced and flavors are concentrated. Taste and adjust the seasonings.
- Remove the pan from the heat and add the butter, stirring until it has melted and thickened the sauce a bit. Add the parsley and spoon the sauce over the chicken.
- Serve hot with pasta or mashed potatoes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
