This easy, restaurant-quality Chicken Piccata features tender chicken cutlets smothered in a delicious buttery lemon-caper sauce. It's so simple to make at home in just 30 minutes!
This Chicken Piccata recipes features perfectly tender pan-fried chicken breast cutlets are swimming in a decadent sauce of butter, lemon, capers, and white wine. It has the perfect balance of richness and tart.
Chicken piccata is an excellent fast, restaurant-quality meal to make at home, even on a weeknight since it only takes 30 minutes to whip up! And its also elegant and delicious enough for company.
What Is Chicken Piccata?
Chicken piccata is an Italian-American lemon-chicken dish. Most commonly in Italy, you see veal piccata, so it's possible this chicken version is our Americanized version of it (or it's just way more popular here!).
Either way, in chicken piccata, the chicken breast cutlet or filet is dredged in flour and then pan fried. Then the chicken is simmered with a lemon and white wine caper sauce.
What Does Chicken Piccata Taste Like?
There are several bold flavors in chicken piccata, as well as some softer accents. The pan-fried chicken dredged in flour tastes much like the chicken of chicken parmesan.
The sauce is tart from the lemon and capers. The white wine and butter help balance those acidic flavors with their richness. You can also add some cream to cut the acidity even more.
How to Cut Chicken Breasts
For this recipe, you'll need thin cutlets so that they'll cook quickly in a pan.
To cut, lay the chicken breast flat on the cutting board with your hand flat on top. Using a sharp knife, begin slicing through it (halfway between your hand and the cutting board). Slice horizontally in a clean even stroke, being careful of your hand.
What is Chicken Piccata Sauce Made of?
Chicken Piccata sauce is made of butter and/or olive oil, lemon, capers, and white wine. Its simple flavors pack a big punch though!
What to Serve with Chicken Piccata
Chicken Piccata is often served with noodles or rice so that they will soak up all of the extra sauce from the chicken.
More Chicken Recipes You'll Love
- Chicken Pesto Kabobs - nutty pesto, smothered on juicy chicken and bright tomatoes for a full meal on a stick!
- Baked Caprese Chicken - like a traditional caprese salad, baked on top of juicy chicken.
- One Dish Baked Cheesy Chicken and Pasta - put raw chicken and dry pasta in the oven, and take out this delicious, cheesy, fully cooked dinner.
- Breaded Chicken with Tomatoes - crispy breaded chicken topped with tangy, zesty tomatoes.
- Skillet Chicken in Dijon Cream - easy to cook in a skillet and smothered in a creamy, tangy mustard sauce.
Chicken Piccata Video
- 2 boneless, skinless chicken breasts cut in half length-wise
- Salt and pepper
- ⅓ cup flour
- 6 tablespoons butter divided
- 5 tablespoons extra virgin olive oil divided
- 2 cloves garlic minced
- Juice from 1 lemon
- ⅓ cup chicken stock
- 3 tablespoons dry white wine
- ¼ cup brined capers rinsed
- ¼ cup fresh parsley chopped
- Season chicken with salt and pepper.
- Place flour in a shallow dish. Dredge chicken to fully coat and shake off excess. Transfer to a plate.
- In a large skillet over medium heat, melt 2 tablespoons butter with 3 tablespoons olive oil.
- When butter and oil start to sizzle, add half the chicken. Cook for about 3 minutes on each side, until browned. Then transfer to a plate.
- Add 2 more tablespoons butter and the remaining olive oil and repeat cooking with remaining chicken.
- Once remaining chicken is removed to a plate, reduce heat and add garlic and sauté quickly, for about a minute, until fragrant.
- Add lemon juice, stock, wine, and capers to the skillet. Raise heat and bring to a boil.
- Return chicken to the skillet and simmer for 5 minutes.
- Remove chicken to a serving dish. Stir remaining butter into the sauce and whisk until combined.
- Pour sauce over chicken and garnish with fresh parsley.
- You can substitute more chicken broth for the white wine.
- What can I substitute for capers? I don't recommend substituting anything for the capers, as that's part of what gives this recipe its distinctive flavor. In a pinch, you can use half the amount of green olives instead.
- Leftover chicken stock? Pour into a freezer bag, label, and it's ready to keep for another recipe!
- For a less briney flavor, rinse the capers before adding to the recipe.
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