Make tender chicken piccata with lemon, butter, and briny capers! This classic Italian American dish comes together easily at home and is perfect as a weeknight dinner.
The first time I made chicken piccata at home, I couldn’t believe how simple it was to make (despite the fancy name that always intimidated me). It’s just chicken cutlets pan-fried and then bathed in a bright lemon-butter sauce with briny capers. Alex took one bite and immediately asked why we had waited this long to try it!
Here I’ve played with my version of the recipe to make it taste fresh and light, nothing like restaurant versions which can sometimes taste heavy. This chicken piccata recipe brings those classic Italian American flavors in just 20 minutes, making it great for weeknight dinners or entertaining!
Why You’ll Love This Recipe
- Incredible flavor: The combination of tart lemon juice, rich butter, and punchy capers creates a sauce that makes you want to lick the plate clean (at least, I do!)
- Ready in 20 minutes: It’s perfect for busy weeknights or special dinners when you want to impress
- Simple technique: It’s simple and works every single time
- Lighter than restaurant style: My recipe is lightly pan fried and has less butter and cream than restaurant versions
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Ingredients You’ll Need
Chicken piccata is a dish where chicken cutlets are pounded, dredged in flour, pan fried and served with a lemon butter sauce. You might think the dish is Italian in origin, but it’s actually Italian American: it was created by Italian immigrants to America in the 1930’s with veal, which was a cheaper protein in those days.
Here’s what you’ll need to make the modern chicken-based spin on this classic:
- Chicken cutlets or boneless skinless chicken breasts: If you buy regular chicken breasts, you’ll butterfly them yourself (I’ll show you how). The thin cutlets are key because they cook quickly and stay tender.
- All-purpose flour: This makes a light coating that helps the sauce to cling to the chicken. You can also use gluten-free 1-for-1 flour.
- Olive oil: For pan-frying the chicken.
- Garlic cloves: Fresh minced garlic adds aromatic depth to the sauce.
- Capers: These briny little flavor bombs are essential: don’t skip them: they’re what makes a good chicken piccata!
- Lemon juice and lemon zest: Gives bright, aromatic flavor.
- Dry white wine or chicken broth: For best flavor I like dry white wine (like Pinot Grigio or Sauvignon Blanc), but chicken stock or low-sodium chicken broth work too.
- Butter: Use salted or unsalted.
- Heavy cream (optional): Traditional chicken piccata doesn’t always include cream, but I love how it adds body to the sauce.
How to Make Chicken Piccata
This chicken piccata recipe is quick and simple to make. Because the chicken is pounded to an even thickness, it cooks extremely quickly. Here’s an overview of the process (or jump to the recipe below):
- Prepare the chicken: If you’re starting with regular chicken breasts, you’ll need to butterfly them first. Place your hand flat on top of the breast, then use a sharp knife to slice horizontally through the middle, leaving about half an inch connected on one side. Unfold it and cut along that fold to create two separate cutlets. (For detailed instructions, check out my guide on how to butterfly a chicken breast.) Place them between two pieces of plastic wrap and pound with a meat mallet or a heavy skillet to an even 1/4-inch thickness. This step is crucial for even cooking.
- Season the chicken: Sprinkle the chicken on all sides with the kosher salt, black pepper and garlic powder. Dredge the chicken breasts lightly in flour spread on a plate, shaking off the excess.
- Pan fry: Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until golden brown on both sides. Be careful not to overcook.
- Make the sauce: In the same skillet, reduce the heat to low and add minced garlic and capers. Cook about 1 minute, then stir in lemon zest, lemon juice, and white wine or chicken stock. Bring to a boil, then reduce to a simmer and add the butter and cream (if using). Simmer 1 minute until the sauce thickens slightly and takes on a glossy sheen, then return the chicken to the pan and simmer for 2 minutes until warmed through.
- Serve: Remove the chicken to a serving plate and top with sauce and chopped parsley.
Tips for Success
After testing this chicken piccata recipe multiple times, here are a few tips I’ve learned:
- Don’t skip the pounding step. Taking a minute to pound the cutlets to an even 1/4-inch thickness makes a big difference in how they cook. If they’re uneven, the thin portions cook through much faster than the thick parts.
- Pat the chicken dry before dredging. This is key to get the flour coating to stick.
- Don’t overcrowd the pan. If your large skillet isn’t big enough to fit all the chicken with space between each piece, cook it in batches. If you overlap pieces, the chicken steams instead of searing.
- If your sauce is too thin: Let it simmer for an extra minute or two to reduce, and use the heavy cream to thicken.
- If your sauce tastes too tart: Add another tablespoon of butter or a drizzle of cream to balance with richness.
- If your chicken is dry: It’s overcooked. Cutlets cook very fast, usually just 3 to 5 minutes per side. Use an instant-read thermometer to check for 165°F.
Flavor Variations & Substitutions
The piccata concept is incredibly versatile! You can make piccata sauce to go with many different proteins. Here are a few ideas:
- Salmon: Lightly season and coat salmon in flour, then make pan seared salmon. Remove it from the pan and make the piccata sauce in the recipe below.
- Scallops: Make pan seared scallops, then remove from the pan and make the piccata sauce.
- Swordfish: This is a classic Italian variation! Make pan fried swordfish then make the piccata sauce.
- Tilapia: Make pan fried tilapia, then remove and make the piccata sauce.
Serving Ideas
What to serve with chicken piccata? This classic Italian American dish goes well with many different sides, like rice, pasta, green beans or a crisp salad. Here are a few side dishes for chicken:
- Rice: Try white rice or lemon rice
- Pasta: Go for garlic butter noodles, angel hair pasta, orzo, or these pasta side dishes
- Polenta: Add creamy polenta as a simple side
- Vegetables: Try green beans almondine, haricot verts, roasted broccoli, or pan fried broccolini
- Salad: Make chopped salad, kale salad, apple salad, radicchio salad, or one of these salad recipes
- Potatoes: Try creamy mashed potatoes or garlic roasted potatoes
Storing Leftovers
Store leftovers refrigerated for up to 3 days. To reheat, place the chicken and sauce in a large skillet over low heat. Add 2-3 tablespoons of chicken broth or water to loosen, then warm gently, stirring occasionally, until heated through.
I don’t recommend freezing chicken piccata. This is a dish best enjoyed fresh or within a few days of making it.
Dietary Notes
This chicken piccata recipe is gluten-free with gluten-free 1 for 1 flour.
Frequently Asked Questions
Piccata is a cooking method where meat (originally veal, but now often chicken) is sliced thin, dredged in flour, sautéed, and served with a sauce made from lemon, butter, and capers.
The word comes from the Italian “piccare,” which means “to prick” or “to sting,” which probably referred to the sharp flavor from the lemon and capers. It sounds Italian, but chicken piccata is an Italian American creation that emerged in the United States in the 1930s.
Pound your chicken cutlets to an even 1/4-inch thickness so they cook quickly. Make sure to use capers: they provide that signature briny, salty flavor that makes a piccata a piccata. Also, scrape up all those brown bits when you deglaze pan to add depth to the sauce.
I had to look this up! Both are Italian American dishes. Chicken francese is dipped in egg before being dredged in flour and doesn’t include capers. Chicken piccata uses a light flour coating and always includes capers, and typically has a brighter and more tangy sauce.
You can prep ahead by butterflying and pounding your chicken cutlets up to 24 hours in advance. Keep them covered in the refrigerator, then season and cook when you’re ready to serve. Or, leftovers also store up to 3 days refrigerated. But this dish is best freshly cooked!
Yes, you can skip the flour dredging if you’re avoiding carbs. Season the chicken cutlets well with salt, pepper, and garlic powder, then cook them directly in the olive oil. It will still taste delicious!
Chicken Piccata
Make tender chicken piccata with lemon, butter, and briny capers! This classic Italian American dish comes together easily at home and is perfect as a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 ½ pounds, organic if possible)*
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ½ teaspoon garlic powder
- ¾ cup all-purpose flour (or gluten-free 1-for-1 flour)
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- ¼ cup capers, drained
- 2 tablespoons fresh lemon juice, plus zest of ½ lemon
- ½ cup dry white wine or chicken stock
- 2 tablespoons salted butter
- 1 tablespoon heavy cream, optional
- ¼ cup finely chopped fresh parsley
Instructions
- Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). Place chicken cutlets between two pieces of plastic wrap and place them on a cutting board. Using a mallet or heavy skillet, pound them to an even 1/4” thickness.
- Sprinkle the chicken on all sides with the kosher salt, black pepper and garlic powder.
- Spread the flour in a shallow plate. Dredge the chicken breasts in flour, shaking off the excess.
- Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a plate.
- In the same skillet, reduce the heat to low and add minced garlic and capers. Cook about 1 minute, until garlic is fragrant, then stir in the lemon zest, lemon juice, and white wine (or chicken stock). Bring to a boil, scraping up the brown bits from the pan for extra flavor.
- Reduce to a simmer, then add the butter (and optional heavy cream). Simmer until thickened slightly, about 1 minute, then return the chicken to the pan and simmer for 2 minutes, allowing the chicken to soak up the sauce.
- Remove the chicken to a serving plate and top with a drizzle of the sauce and chopped parsley to garnish.
Notes
*This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to food, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.
For the wine, use a dry white wine like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines.
The heavy cream is optional but adds a silkier texture to the sauce.