This post may contain affiliate links. Please read our disclosure policy.
This easy Chicken Piccata Recipe pairs thin, golden chicken cutlets with a bright lemon-butter sauce loaded with fresh lemon and briny capers. It’s a one-skillet dinner that’s ready in about 30 minutes and feels just fancy enough for company while still being easy enough for a weeknight.
Kellie’s Note
Getting Zesty
I need to have recipes that are super easy to prepare for those busy weeknights when time is tight and this Chicken Piccata recipe is one that’s been on repeat for a years.
I originally shared a creamier spin on Chicken Piccata, but I’ve since updated the recipe to keep things classic. No cream, mushrooms or artichokes here, just tender chicken and that glossy, tangy lemon-caper pan sauce that makes Chicken Piccata so good.
Chicken piccata is an Italian-American skillet dish made with thin chicken cutlets that are lightly dredged in flour, pan-seared until golden and finished in a bright lemon-butter sauce with capers.
The flour gives the chicken a delicate golden crust and also helps the pan sauce cling to every bite. Fresh lemon keeps the sauce bright while the butter and capers add richness and that signature salty, tangy flavor.
What I love most is, I can make this in the midst of a heatwave and won’t have to worry about heating up the kitchen because it’s on the table in just 30 minutes!
Why You’ll Love My Chicken Piccata Recipe
- Ready in 30 minutes. Thin chicken cutlets cook quickly, making this an easy weeknight dinner.
- One skillet. The chicken and sauce are made in the same pan, which also means fewer dishes.
- Bright and buttery. Fresh lemon, capers and butter create a silky sauce without heavy cream.
- Restaurant-worthy at home. It looks impressive but uses simple ingredients and straightforward techniques.
- Easy to customize. Skip the wine, add extra lemon or double the sauce if you’re serving it over pasta.
Ingredients for Chicken Piccata
You only need a handful of simple ingredients for the Best Chicken Piccata. The full measurements are in the recipe card below.
- Chicken Breasts – Slice them horizontally into thin cutlets so they cook quickly and evenly. Store-bought chicken cutlets work, too.
- Flour – A light dredge creates those golden edges and helps the sauce cling to the chicken. A cup-for-cup gluten-free flour can be used if needed.
- Olive Oil and Butter – Olive oil helps the chicken brown while butter adds richness. More butter is added at the end for a glossy sauce.
- Garlic – Just enough to add savory flavor without overpowering the lemon.
- Dry White Wine – Pinot Grigio or Sauvignon Blanc work well. Don’t cook with wine? Use additional chicken stock instead.
- Chicken Stock – Chicken Stock builds the base of the pan sauce. Low-sodium stock is a good choice since capers add saltiness.
- Fresh Lemon Juice and Zest – Fresh is definitely worth it here because lemon is one of the main flavors.
- Capers – These little briny bites are essential to classic piccata flavor. You’ll usually find them near the olives and other pickled foods at the grocery store.
- Parsley – Adds a fresh finish and a little color.
- Lemon Wedges – Because an extra squeeze of lemon at the table is never a bad idea.
How to Make Chicken Piccata
- Prep the chicken. Slice the chicken breasts horizontally into thin cutlets and lightly pound them to an even thickness if needed. Season with salt and pepper.
- Dredge. Lightly coat the chicken in flour, shaking off any excess.
- Sear the chicken. Heat the olive oil and half of the butter in a large skillet. Cook the chicken until golden on both sides and cooked through, working in batches if needed. Transfer to a plate.
- Deglaze the pan. Cook the garlic briefly, then add the white wine and scrape up all those flavorful browned bits. Simmer until the wine reduces by about half.
- Make the piccata sauce. Add the chicken stock, lemon juice and capers. Simmer until the sauce reduces slightly.
- Finish and serve. Turn the heat to low and stir in the remaining butter until the sauce is silky and glossy. Add the lemon zest, return the chicken to the pan and spoon the sauce over the top. Finish with parsley and lemon wedges.
Tips for the Best Chicken Piccata
- Keep the chicken thin and even. About 1/4-inch thick helps it cook quickly without drying out.
- Shake off the excess flour. You want a light coating, not a heavy breading.
- Don’t crowd the skillet. Cook in batches if necessary so the chicken sears instead of steaming.
- Save those browned bits. Scraping the bottom of the skillet when you add the wine is one of the easiest ways to build flavor.
- Let the wine reduce. Give it a couple of minutes before adding the stock so the sauce tastes balanced rather than boozy.
- Turn the heat down before adding the final butter. Low heat helps the butter melt into the sauce instead of turning oily.
- Use fresh lemon. Bottled lemon juice just doesn’t have the same bright flavor here.
My favorite cookware, this non-stick ceramic coated sauté pan is the one I grab almost every day. Great for one pan dinners, searing chicken, skillet pizza and more. All with no forever chemicals and an easy to clean surface.
Chicken Piccata Substitutions and Variations
- No wine: Replace the wine with additional chicken stock and add another teaspoon or so of fresh lemon juice at the end.
- Gluten-free: Use a cup-for-cup gluten-free flour for dredging.
- Chicken thighs: Boneless, skinless chicken thighs will work, but they’ll need a little more cooking time.
- Extra lemony: Add another tablespoon of fresh lemon juice just before serving.
- More sauce: Double the sauce ingredients if you’re serving the Chicken Piccata over pasta and want plenty for tossing.
What to Serve with Chicken Piccata
That lemony pan sauce begs for something that can soak it all up. Serve Chicken Piccata with:
- Angel hair, linguine or another thin pasta
- Creamy mashed potatoes
- Roasted baby potatoes
- Rice or risotto
- Roasted asparagus, broccoli or green beans
- A simple arugula or house salad
- Warm garlic bread for swiping through the extra sauce
For an easy dinner, I usually keep the sides simple and let that lemon-caper sauce do most of the work.
Storage, Reheating and Make Ahead
- Store: Refrigerate leftover Chicken Piccata with the sauce in an airtight container for up to 4 days.
- Reheat: Warm it gently in a skillet over medium-low heat with a splash of chicken stock if the sauce has thickened. Avoid cooking it longer than necessary since the thin chicken cutlets can dry out quickly.
- Freeze: Chicken Piccata can be frozen, although the chicken is at its best freshly cooked. Cool completely, freeze the chicken with the sauce in an airtight container for up to 2 months and thaw overnight in the refrigerator before gently reheating.
- Make ahead: You can slice the chicken, mince the garlic, juice the lemon and measure the sauce ingredients a day ahead. Keep everything refrigerated separately and dredge the chicken in flour just before cooking.
More Easy Chicken Dinner Recipes
If you love quick skillet dinners like this Chicken Piccata, try my Chicken Marsala, Chicken Madeira and more of my easy chicken recipes for another restaurant-worthy dinner without the restaurant wait.
If you love this Chicken Piccata with artichokes you may also love this Chicken Cacciatore.
For a simple chicken dinner, this is my go-to for a quick flavor packed Chicken Breast.
Follow us on FACEBOOK for more easy dinner ideas!
Chicken Piccata Recipe
Equipment
- Large 12-inch skillet
- Meat mallet or rolling pin
- shallow dish
- Instant Read Thermometer
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Slice the chicken breasts in half horizontally to create thin cutlets. Pound lightly to an even 1/4-inch thickness, if needed. Season both sides with the salt and pepper.
- Place the flour in a shallow dish. Lightly coat each chicken cutlet in flour, shaking off the excess.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches as needed to avoid overcrowding the pan.
- Cook for 3-4 minutes per side, until golden brown and the thickest part of the chicken reaches 165°F. Transfer the chicken to a plate and keep warm.
- Reduce the heat to medium. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Simmer for 2-3 minutes, or until the wine is reduced by about half.
- Stir in the chicken stock, lemon juice and capers. Simmer for 3-4 minutes, until the sauce is slightly reduced.
- Reduce the heat to low. Stir in the remaining 2 tablespoons of butter, one tablespoon at a time, until melted and the sauce is silky and glossy. Stir in the lemon zest.
- Return the chicken and any accumulated juices to the skillet. Spoon the lemon-caper sauce over the chicken and simmer for 1-2 minutes, just until warmed through.
- Sprinkle with the fresh parsley and serve immediately with lemon wedges.
Notes
- No wine: Replace the white wine with an equal amount of additional chicken stock. Add another teaspoon of fresh lemon juice at the end to brighten the sauce.
- Use thin chicken cutlets: Thin, evenly sized cutlets cook quickly and evenly and are less likely to dry out. Aim for approximately 1/4-inch thickness.
- Don’t overcrowd the skillet: Cook the chicken in batches if needed. Crowding the pan causes the chicken to steam instead of developing a golden crust.
- Don’t skip the browned bits: When you add the wine, scrape up all those flavorful browned bits from the bottom of the skillet. They’re one of the keys to a flavorful piccata sauce.
- Add the butter over low heat: Lowering the heat before adding the final butter helps it melt smoothly into the sauce instead of separating and becoming oily.
- For more lemon flavor: Stir in an additional tablespoon of fresh lemon juice just before serving.
- Gluten-free option: Substitute a cup-for-cup gluten-free all-purpose flour for the regular flour.
- Storage: Store leftover Chicken Piccata with the sauce in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a skillet over medium-low heat until warmed through. Add a splash of chicken stock if the sauce has thickened during refrigeration. Avoid overcooking, since the thin chicken cutlets can dry out quickly.
- Freezing: Cool completely and freeze the chicken with the sauce in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make Chicken Piccata without wine?
Yes. Replace the white wine with the same amount of chicken stock. For a little extra brightness, stir in an additional teaspoon of fresh lemon juice just before serving.
What can I use instead of capers?
Capers give Chicken Piccata its signature briny flavor, so I recommend using them when possible. In a pinch, finely chopped green olives can provide a similar salty bite, although the finished dish won’t taste quite as classic.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs will work, but they take a little longer to cook. Cook until the thickest part reaches 165°F.
Why isn’t my chicken browning?
The skillet may not be hot enough or the pan may be overcrowded. Make sure the oil is hot before adding the chicken and cook the cutlets in batches so they have enough room to sear.
Why is my Chicken Piccata sauce oily?
The heat was probably too high when the final butter was added. Reduce the heat to low and stir the butter in gradually so it melts into the sauce and creates a glossy finish.
My piccata sauce is too thin. How do I thicken it?
Let the sauce simmer for another minute or two before adding the final butter. The liquid will reduce naturally, and the small amount of flour left from the chicken also helps give the sauce a little body.
Can I make Chicken Piccata ahead of time?
It’s best right after cooking, but most of the prep can be done ahead. Slice the chicken, mince the garlic, juice the lemon and measure the sauce ingredients up to a day in advance. Dredge and cook the chicken just before serving.
Can I freeze Chicken Piccata?
Yes, although the texture is best fresh. Cool completely and freeze the chicken with the sauce for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet.
How do I reheat Chicken Piccata without drying it out?
Reheat it in a skillet over medium-low heat with a splash of chicken stock. Warm just until heated through so the thin chicken cutlets stay tender.
Can I double this Chicken Piccata Recipe?
Absolutely. Double the ingredients, but cook the chicken in batches so you don’t overcrowd the skillet. If you’re making a large batch, you can keep the cooked cutlets warm while you finish the sauce.
Can I make Chicken Piccata in the oven or air fryer?
You can cook the chicken separately in the oven or air fryer, but stovetop cooking is the better method for classic Chicken Piccata because the browned bits left in the skillet are what give the pan sauce so much flavor.
What should I serve with Chicken Piccata?
Pasta, mashed potatoes, rice, roasted potatoes and crusty bread are all great for soaking up the sauce. Add asparagus, green beans, broccoli or a simple green salad to round out the meal.
This is the VERY first time I’ve ever cooked it. I had never heard of chicken piccata until today. I can say that my very picky son and my husband both ate am of it. The directions were easy any not confusing at all. I know the basics but as for the nuances nope. I can bake but not cook a full meal. Thank you! Only thing I world suggest is to tell is where to find the more unique items in the store.
Thank you, Michelle! I’ll add some notes on ingredients for future readers. So glad you liked it!
very good .cooking for 71 years
Thank you!