The first time I made Chicken Piccata, I was amazed at how something so elegant could come together so quickly. Thin, golden chicken cutlets paired with a bright, lemony butter sauce, briny capers, and fresh herbs—it’s one of those dishes that feels fancy without any fuss.

I keep this recipe in my weeknight rotation because it’s fast, flavorful, and always satisfying. Whether I’m cooking for two or entertaining friends, Chicken Piccata delivers every time.

Prep Time:

10 minutes

Cook Time:

15 minutes

Total Time:

25 minutes

Servings:

4 people

Ingredients:

Here’s what you’ll need to make this classic Italian-American favorite. Each ingredient balances the savory and tangy flavors in every bite.

2 large boneless, skinless chicken breasts – Halved and pounded thin for quick, even cooking
½ cup all-purpose flour – For a light crust on the chicken
Salt and black pepper – To season the chicken and sauce
3 tablespoons olive oil – For searing the cutlets to golden perfection
3 tablespoons unsalted butter – Adds richness and finishes the sauce
3 garlic cloves, minced – For aromatic depth
½ cup dry white wine – Optional but enhances the sauce beautifully
⅓ cup chicken broth – Adds body to the sauce without overpowering
¼ cup fresh lemon juice – Delivers that signature brightness
¼ cup capers – Salty and briny, they bring a bold contrast
2 tablespoons chopped fresh parsley – For color and fresh herbal notes
Lemon slices (for garnish) – Optional, but they make the plate pop

Equipment:

These tools make the cooking process seamless and keep the sauce silky:

Sharp knife and cutting board – For halving and trimming chicken
Meat mallet – Essential for even cooking and tenderness
Shallow bowls – Ideal for dredging the chicken
Large skillet – For searing and simmering the sauce
Tongs – To flip the chicken without breaking the crust
Citrus juicer – For extracting all that bright lemon flavor

Method:

Step 1: Prepare the chicken
Slice each chicken breast in half horizontally, then pound to about ¼ inch thick. Season both sides with salt and pepper.

Step 2: Dredge the chicken
Lightly dredge the chicken cutlets in flour, shaking off the excess.

Step 3: Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden brown and cooked through. Transfer to a plate.

Step 4: Make the piccata sauce
Reduce the heat to medium. Add 1 tablespoon butter and the minced garlic to the same skillet. Sauté until fragrant. Deglaze with white wine (if using), then add chicken broth, lemon juice, and capers. Simmer for 2–3 minutes until slightly reduced.

Step 5: Finish with butter
Whisk in the remaining 2 tablespoons of butter until the sauce is glossy. Return the chicken to the skillet and spoon sauce over the top. Simmer 1–2 minutes to let everything mingle.

Step 6: Serve hot
Sprinkle with parsley and garnish with lemon slices. Serve immediately while the sauce is silky and warm.

Notes:

Use freshly squeezed lemon juice for the best flavor. If you don’t have wine, just use more chicken broth. Don’t skip the capers—they’re key to the traditional flavor.

Variations I’ve Tried and Loved:

Gluten-free piccata: Use rice flour or a GF all-purpose blend
Chicken thigh version: Boneless thighs work beautifully for extra juiciness
Extra lemony: Add lemon zest to the sauce for more brightness
Low-sodium: Use low-sodium broth and rinse the capers if needed
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How I Like to Serve It:

I usually pair Chicken Piccata with a side of buttered noodles, roasted asparagus, or even a light arugula salad. The sauce is perfect for spooning over rice, pasta, or crusty bread—it’s too good to waste!

Make Ahead and Storage Tips:

Make-ahead: You can pound and season the chicken in advance. Dredge and cook fresh for the best texture.
Leftovers: Store in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a skillet over low heat, adding a splash of broth or water to rehydrate the sauce.
Freezing: Not ideal due to the lemon-butter sauce, which may separate when thawed.

Nutrition:

Calories: ~370
Protein: 32g
Fat: 21g
Carbs: 9g
Sodium: 580mg
Nutrition may vary based on ingredients and portions.

WRMP Recipe Card:

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Frequently Asked Questions

Can I use bottled lemon juice?

Fresh is best, but bottled will work in a pinch—just watch the acidity.

What if I don’t have capers?

Try chopped green olives for a similar briny bite.

Can I use chicken tenders instead?

Absolutely! Just reduce the cooking time a bit—they’ll cook faster.

Chicken Piccata Recipe