The BEST Chicken Piccata Recipe

Introduction

Chicken Piccata is a classic Italian-American dish known for its bright, tangy lemon sauce and tender chicken cutlets. This recipe delivers a perfect balance of buttery richness and zesty capers, making it an easy yet impressive meal for any night of the week.

Ingredients

• 1 lemon
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour
• 3 tablespoons butter, divided
• 2 tablespoons canola oil
• 1 cup chicken broth or white wine, or a combination of both
• 2 tablespoons capers, drained and rinsed
• Flat-leaf parsley, for serving (optional)

Instructions

1. Step 1: Slice the lemon in half. Juice one half and set aside. Cut the other half into thin 1/8-inch slices and set aside.
2. Step 2: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to create thin cutlets. Season both sides evenly with kosher salt and freshly ground black pepper. Dredge each cutlet in the flour, shaking off any excess.
3. Step 3: Heat 2 tablespoons of butter and the canola oil in a large skillet over medium-high heat. Add four pieces of chicken and cook for 2 to 3 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a platter or sheet pan and cover loosely with foil. Repeat with the remaining chicken.
4. Step 4: Reduce the heat to medium. Pour in the chicken broth, white wine, or a combination of both, along with the lemon juice, lemon slices, and capers. Scrape up any browned bits from the bottom of the pan and cook for 2 to 3 minutes to let the sauce reduce slightly.
5. Step 5: Stir in the remaining 1 tablespoon of butter until melted. Taste and adjust seasoning if needed. Spoon the sauce over the chicken breasts. Garnish with flat-leaf parsley if desired and serve immediately with mashed potatoes, cauliflower, polenta, or noodles.

Tips & Variations

• For extra tender chicken, gently pound the cutlets to an even thickness before seasoning and dredging.
• Substitute olive oil for canola oil for a more pronounced flavor, or use a mix of both.
• For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or almond flour.
• If you prefer a less tangy sauce, reduce the lemon juice by half or omit the sliced lemons.

Storage

Store leftover chicken piccata and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the chicken from drying out, adding a splash of broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Boneless, skinless chicken breasts are ideal for even cooking and quick preparation. Bone-in pieces will require longer cooking times and may not produce the same tender texture.

What can I serve with chicken piccata?

This dish pairs wonderfully with mashed potatoes, polenta, noodles, or steamed vegetables like cauliflower or green beans to soak up the flavorful sauce.

The BEST Chicken Piccata Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

This classic Chicken Piccata features tender, thinly sliced chicken breasts sautéed to golden perfection and smothered in a bright, tangy sauce made with lemon, capers, and a rich butter-pan sauce. This easy yet elegant Italian-American dish is perfect for a weeknight dinner or special occasion, served traditionally alongside mashed potatoes, polenta, or noodles.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup all-purpose flour
• 3 tablespoons butter, divided
• 2 tablespoons canola oil

Sauce

• 1 lemon (half juiced; other half sliced into 1/8” slices)
• 1 cup chicken broth or white wine, or a combination of both
• 2 tablespoons capers, drained and rinsed

To Serve

• Flat-leaf parsley, for garnishing (optional)

Instructions

1. Prepare the lemon: Slice the lemon in half, juice one half, then cut the other half into thin 1/8″ slices and set aside for garnish and flavoring in the sauce.
2. Prep the chicken cutlets: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to make two thin cutlets. Season both sides evenly with kosher salt and freshly ground black pepper. Dredge each cutlet in the all-purpose flour, shaking off any excess flour to ensure a light coating.
3. Sear the chicken: Heat 2 tablespoons of butter along with the canola oil in a large skillet over medium-high heat. Add four chicken cutlets at a time and cook for 2-3 minutes on each side until golden brown and cooked through. Transfer cooked chicken to a platter or sheet pan and cover loosely with foil to keep warm. Repeat with remaining chicken pieces.
4. Make the sauce: Reduce the skillet heat to medium and add the chicken broth or white wine (or a combination, about 1 cup total), lemon juice, sliced lemon, and capers. Scrape the browned bits off the bottom of the pan with a wooden spoon and cook the sauce for 2-3 minutes, allowing it to reduce slightly and concentrate in flavor.
5. Finish the sauce and serve: Stir in the remaining 1 tablespoon of butter into the sauce until melted, creating a glossy pan sauce. Taste and adjust seasoning if necessary. Spoon the sauce generously over the warm chicken cutlets. Garnish with chopped flat-leaf parsley if desired and serve immediately alongside mashed potatoes, polenta, noodles, or cauliflower.

Notes

• For best texture, slice chicken breasts thinly to ensure even cooking and tenderness.
• If you prefer, substitute white wine for chicken broth or vice versa depending on your flavor preference.
• Capers add a signature briny tang—rinse them well to remove excess salt before adding.
• This dish pairs beautifully with simple sides like mashed potatoes, creamy polenta, or buttered noodles.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: Chicken Piccata, Lemon Chicken, Italian Chicken Recipes, Easy Dinner, Sautéed Chicken, Capers Sauce