Add Preferred Source
I love making Chicken Piccata when I want restaurant-quality food without leaving home. The chicken stays tender under a crispy golden crust, bathed in tangy lemon-caper sauce with butter. Those capers add little salty bursts that balance the richness, making every forkful taste like an Italian restaurant. You’ll wonder why you ever order this out.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make it for date nights at home, dinner parties, and weeknight meals when I want something that feels special without the effort. It’s perfect for impressing guests or celebrating Valentine’s Day and Mother’s Day. Store the chicken in the fridge for up to 3 days and reheat gently with extra sauce.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Piccata with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This easy Chicken Piccata recipe is straightforward to make, and most of the work is hands-off simmering.
Prepare the Chicken
Mix the all-purpose flour, Parmesan, salt, and black pepper on a large plate. Slice the skinless chicken breasts into 3 thin cutlets, for a total of 6 pieces.
Place the chicken cutlets between two sheets of plastic wrap and pound them to about 1⁄4 inch thick using a rolling pin. I like using this meat mallet, which works perfectly for getting an even thickness without tearing the meat.
This helps them cook evenly and stay tender. Pat the chicken dry with paper towels, then dredge each piece in the flour mixture, shaking off any excess to achieve a light, even coating.
I keep Swedish dishcloths next to my cutting board because they’re super absorbent for patting meat dry and way more sustainable than paper towels.
Pan-frying the Chicken
Heat the olive oil and butter in a large skillet over medium-high heat so the butter melts and starts to sizzle. Working in batches to avoid overcrowding the pan, sear the chicken for 3–4 minutes per side, until golden brown and cooked through.
If the pan gets dry, add a bit more oil between batches. An oil cruet makes it easy to drizzle in just the right amount without overdoing it. Transfer the cooked chicken to a plate and turn off the heat.
Build the Piccata Sauce
Wipe out most of the oil from the skillet, but leave those browned bits stuck to the bottom of the pan; that’s where all the flavor is. Whisk in the dry white wine and sliced garlic, then turn the heat to medium and simmer for 4–5 minutes, so the wine will reduce by about half.
Stir in the capers, chicken stock, and fresh lemon juice.
Simmer the Chicken in the Sauce
Return the chicken and any juices that collected on the plate back to the pan. Spoon the sauce over each piece. Cover the pan partially with a lid and simmer for 3–5 minutes, until the sauce thickens slightly and coats the back of a spoon.
Finish with Butter
Lower the heat and add 2 tablespoons of the butter. Swirl the pan gently so the cold butter melts completely and the sauce turns glossy and smooth. Spoon the sauce over the chicken once more so every piece gets coated.
Garnish and Serve
Remove the pan from the heat, sprinkle the chopped parsley over everything, and serve warm. The bright green parsley adds a fresh pop of color and flavor, balancing the richness of the butter sauce. Enjoy!
If you’re bringing it to a potluck or dinner party, this insulated casserole carrier keeps it hot during transport without drying out the chicken or breaking the buttery lemon caper sauce.
Chicken Piccata
Equipment
Ingredients
For the Chicken:
- 2 large chicken breasts boneless and skinless
- Salt and pepper to taste
- ½ cup all-purpose flour
- ¼ cup finely grated Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon salted butter
For the Sauce:
- ½ cup dry white wine
- 4 garlic cloves thinly sliced
- 2 tablespoons capers drained
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons cold salted butter
- ¼ cup fresh parsley roughly chopped
Instructions
- Mix flour, Parmesan, salt, and pepper on a large plate. Slice each chicken breast into 3 thin cutlets. Place between plastic wrap and pound to about ¼ inch thick. Pat dry, then dredge each piece in the flour mixture. Shake off excess.2 large chicken breasts, Salt and pepper, ½ cup all-purpose flour, ¼ cup finely grated Parmesan cheese
- Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken in batches for 3–4 minutes per side, until golden and cooked through. Add more oil if needed. Transfer to a plate and turn off the heat.3 tablespoons olive oil, 1 tablespoon salted butter
- Wipe out most of the oil, but leave the browned bits in the pan. Add white wine and garlic. Simmer over medium heat for 4–5 minutes until reduced, scraping the bottom of the pan. Stir in capers, chicken broth, and lemon juice.½ cup dry white wine, 4 garlic cloves, 2 tablespoons capers, 1 cup chicken broth, 2 tablespoons lemon juice
- Return the chicken and any juices to the pan. Spoon sauce over the top. Cover partially and simmer for 3–5 minutes until the sauce slightly thickens.
- Lower the heat, add cold butter, and swirl the pan until melted and glossy. Spoon the sauce over the chicken once more.2 tablespoons cold salted butter
- Remove from heat, sprinkle with chopped parsley, and serve warm.¼ cup fresh parsley
Video
Notes
- Pound the chicken thin: Getting the cutlets to an even 1/4-inch thickness helps them cook quickly and stay tender rather than drying out.
- Season and dredge properly: Use kosher salt for better control, shake off excess flour for a crispy coating, taste and adjust with a little salt or lemon juice, try Pinot Grigio for the wine, add lemon zest for more vitamin C and brighter flavor, and serve the best Chicken Piccata over angel hair pasta for perfect sauce absorption.
- Don’t overcrowd the pan: Sear the chicken in batches with space between each piece so it gets a proper golden crust instead of steaming.
- Use cold butter at the end: Add 2 tablespoons of butter off the heat, then swirl the pan to emulsify, creating a glossy, smooth sauce rather than a greasy one.
- Try these swaps: You can swap chicken breasts for chicken thighs for richer, more forgiving protein that’s harder to dry out, or stir in a splash of heavy cream at the end for a richer, creamier sauce instead of the traditional light-and-tangy version.
- Flash chill before storing: Let the chicken cool on a plate for 15 minutes, then transfer to a container so condensation doesn’t make the coating soggy in the fridge.
Nutrition
How to Store Leftovers
Let the chicken cool completely before storing it in the fridge for up to 3 days. I use a glass airtight container to keep everything fresh and prevent the sauce from absorbing other fridge odors.
Keep the chicken and sauce together so the meat stays moist. When you’re ready to reheat, warm it gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce; don’t use high heat or the chicken will dry out.
You can freeze Chicken Piccata for up to 2 months, though the sauce may separate slightly when thawed. Thaw it overnight in the fridge, then reheat gently on the stovetop, whisking the sauce as it warms to bring it back together. Add a small pat of butter at the end, if needed, to restore the glossy finish.
What to Serve With Chicken Piccata
The tangy lemon-caper sauce pairs perfectly with something that can soak it up. I usually serve it over pasta like angel hair or linguine, or alongside creamy mashed potatoes or buttery rice. A simple side of roasted asparagus, green beans, or sautéed spinach adds color and balances the richness of the sauce.
Crusty Italian bread is non-negotiable at our table because you’ll want to mop up every last drop of that glossy sauce. A light arugula salad with lemon vinaigrette or a classic Caesar salad rounds out the meal without competing with the bright flavors.
More Easy Chicken Recipes for You to Try at Home
I’ve got plenty more easy chicken recipes, from weeknight staples to impressive dinners.
