Chicken Piccata Recipe
Is your chicken piccata turning out bland and uninspiring? Here’s how to cook chicken piccata in just four easy steps. You don’t need any fancy ingredients or complicated techniques, just a genuine passion for delicious food and a desire to impress your family and friends.
Chicken piccata is a classic Italian dish made with thinly sliced chicken breasts, lightly coated in flour, and sautéed until golden brown. The chicken is then served in a lemony, buttery sauce that is flavored with capers and white wine. The result is a dish that is tangy, savory, and incredibly satisfying.
The key to a good chicken piccata lies in the balance of flavors. The richness of the butter complements the tartness of the lemon, while the briny capers add a unique depth of flavor. The white wine brings everything together, adding a subtle sweetness that enhances the dish’s overall flavor.
Why is this the best recipe?
- One reason this chicken piccata recipe stands out is its versatility. While traditionally made with chicken breasts, you can also use chicken thighs or fish fillets.
- This recipe allow you to customize the sauce. With just a few tweaks, you can create a tangier flavor by adding more lemon or achieve a richer sauce by incorporating more wine.
- And best of all, most of the ingredients used in this recipe are easy to find and simple pantry staples.
Ingredients and substitutes
- Opt for boneless, skinless chicken breasts for a leaner and more tender texture.
- While all-purpose flour is traditionally used, you can explore other alternatives. For example, for people with special dietary needs, you can use almond flour or gluten-free flour blends. However, remember that these substitutes may affect the overall texture, so adjust accordingly.
- Freshly squeezed lemon juice is highly recommended to achieve the most authentic flavor. However, if lemons are not readily available, you can substitute them with bottled lemon juice, though the taste may be less bright and zesty.
- Capers are tiny, salted buds that provide a delightful burst of flavor that perfectly complements the chicken and lemon. And if you cannot find capers, green olives are a great substitute.
- Unsalted butter is a must for the buttery richness that characterizes this dish. It adds depth and a velvety texture to the sauce.
- Fresh parsley is a common garnish for chicken piccata, adding a touch of freshness.
Step-by-step: Easy chicken piccata
1. Prepare the chicken
- If you’re using chicken breasts, butterfly them by slicing horizontally into the thicker side of the breast and cutting almost to the other side. Then, cut the butterflied breast in half to make two thin cutlets. Season the chicken with salt and pepper.
Pro tip – If using pre-sliced cutlets, you can skip this step. - Dredge the chicken – On a shallow plate, add the flour and season with salt and pepper. Dredge each piece of chicken in the flour and shake off excess.
2. Cook the chicken
- In a large skillet, melt two tablespoons of butter over medium-high heat with two tablespoons of olive oil. When the butter and oil sizzle, add a few pieces of chicken and cook for about 3 minutes per side until browned. Remove and transfer to a plate.
Pro tip – Cook the chicken in batches using more butter and oil as necessary.
3. Make the sauce
- To the same pan, add the remaining butter and oil. Sauté the garlic and onions. Add the white wine or chicken stock, lemon juice, and lemon zest. Bring the mixture to a boil, scraping the brown bits from the pan. Next, add the capers and let them simmer for two minutes.
4. Finish the dish
- Return all the chicken to the pan, coating them in the sauce. Simmer for 5 minutes, then transfer to a serving platter. Garnish with more lemon slices and freshly chopped parsley.
Serve – You can serve chicken piccata with cooked spaghetti, linguine, or mashed potatoes and a side of steamed vegetables or salad.
What do you serve with chicken piccata?
Light sides like steamed or roasted vegetables, mashed potatoes, or simple pasta can complement chicken piccata’s tangy and rich sauce. Consider vegetables like green beans, asparagus, or roasted Brussels sprouts.
Chicken Piccata Recipe
Chicken Piccata is a classic Italian dish featuring chicken breast slices dredged in flour, pan-fried, and then served with a sauce made from lemon juice, capers, and butter.
Video
Ingredients
- 2 large (500 g) Boneless, skinless chicken breasts butterflied and then cut in half (or 4 chicken cutlets)
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- ½ cup All-purpose flour for dredging
- 4 tbsp Unsalted butter divided
- 4 tbsp Extra-virgin olive oil divided
- 1 large Garlic clove minced
- 1 small Spanish onion minced
- ½ cup (120 ml) White wine or chicken stock or broth
- ¼ cup (60 ml) Fresh lemon juice
- ¼ cup Brined capers rinsed
- ¼ cup Fresh parsley chopped for garnish
Method
- Prepare the Chicken – If you're using chicken breasts, butterfly them by slicing horizontally into the thicker side of the breast and cutting almost to the other side. Then, cut the butterflied breast in half to make two thin cutlets. Season chicken with salt and pepper.Pro tip – If using pre-sliced cutlets, you can skip this step.2 large Boneless, skinless chicken breasts
- Dredge the Chicken – On a shallow plate, add the flour and season with salt and pepper. Dredge each piece of chicken in the flour and shake off excess.½ tsp Kosher salt , ½ tsp Black pepper powder, ½ cup All-purpose flour
- Cook the Chicken – In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. When the butter and oil sizzle, add a few pieces of chicken and cook for about 3 minutes per side until browned. Remove and transfer to a plate.4 tbsp Unsalted butter, 4 tbsp Extra-virgin olive oil
- Make the Sauce – To the same pan, add the remaining butter and oil. Sauté the garlic and onions. Add the white wine or chicken stock, lemon juice, and lemon zest. Bring the mixture to a boil, scraping the brown bits from the pan. Add the capers and let them simmer for two minutes.1 large Garlic clove, 1 small Spanish onion , ½ cup White wine or chicken stock , ¼ cup Fresh lemon juice, ¼ cup Brined capers
- Finish the dish – Return all the chicken to the pan, coating them in the sauce. Simmer for 5 minutes, then transfer to a serving platter. Garnish with more lemon slices and freshly chopped parsley.
- Serve – You can serve chicken piccata with cooked spaghetti, linguine, or mashed potatoes and a side of steamed vegetables or salad.¼ cup Fresh parsley
Notes
- Rinse the capers if you prefer a less salty sauce.
- Taste the sauce before serving and adjust the seasoning or lemon juice as needed.
- If the sauce is too tart, stir in a small pat of butter or a splash of cream to mellow the acidity.
- Chicken Piccata is best served immediately while the chicken is crisp and the sauce is fresh.
- Serve with pasta, mashed potatoes, rice, or crusty bread to soak up the lemon butter sauce.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Pound the chicken evenly. Thin, even cutlets cook quickly and stay tender.
- Season the flour. A little salt, pepper, and garlic powder add flavor to every bite.
- Use a hot pan. The butter and oil should be hot enough for the chicken to sizzle immediately.
- Cook in batches. Avoid overcrowding the pan so the chicken browns instead of steaming.
- Deglaze the pan. Scrape up the browned bits when adding the wine or broth for the most flavorful sauce.
- Use fresh lemon juice. Fresh lemons give the sauce a brighter, fresher flavor than bottled juice.
more chicken breast recipes
- Creamy Parmesan Chicken
- Creamy Chicken in White Sauce
- Crispy Chicken Parmesan Recipe
- Chicken in White Wine Sauce
- Chicken Francese Recipe
Frequently asked questions
Keeping chicken piccata in the refrigerator for up to four days is ideal. Make sure to properly store the dish in an airtight container or wrap it securely in plastic wrap to maintain its flavor and freshness. Once the dish is cooked, it can be frozen for up to three months. Freezing instructions below.
While capers are a classic ingredient in this dish, they can be optional if you do not like their tangy flavor. You can still enjoy a delicious chicken piccata by skipping the capers or substituting them with something else you enjoy, like chopped olives.
Traditionally, white wine, such as dry white vermouth or a crisp white wine like Sauvignon Blanc, is used to deglaze the pan and create a flavorful sauce. However, if you prefer not to cook with alcohol, you can substitute the wine with chicken or vegetable broth for a delicious non-alcoholic version.
Chicken cutlets are made from chicken breasts. While chicken cutlets are the preferred choice for chicken piccata because they cook quickly and evenly, you can use chicken breast and make the cutlets yourself. Butterfly the chicken breasts to create thinner pieces that cook faster and are more tender.
One key tip is to ensure that you pat the chicken dry before dredging it in the flour mixture. Excess moisture can cause the breading to become soggy and easily fall off. Additionally, be sure to press the flour mixture firmly onto the chicken to create a good coating that will adhere better during cooking.
When it comes to these two Italian-style chicken dishes, there are subtle differences that make each one its own. Both are lightly battered and sautéed in lemon, garlic, and butter, but the difference comes down to the sauce. Chicken piccata is served with a lemon and caper sauce, while chicken francese is often served with a white wine and lemon sauce. The flavors are similar but distinct enough to make either one its own dish. The choice comes down to personal preference, so if you can’t decide, try both and decide for yourself.
When it comes to chicken piccata versus scallopini, both dishes offer their own unique flavor and texture. Chicken piccata is a classic Italian dish featuring white wine, butter, garlic, and capers. This dish is typically served with a side of angel hair pasta. On the other hand, scallopini is a more contemporary dish made with veal, mushrooms, and lemon sauce. It is usually served with sautéed vegetables or mashed potatoes. Both dishes are delicious, but it may depend on your personal preference as to which one you enjoy the most. Either way, both chicken piccata and scallopini offer an array of flavors and textures, making them perfect for any occasion.
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Absolutely delicious! I made this easy dinner recipe last night and my husband and I loved it. I’m such a fan of easy recipes like this.
This chicken piccata is SO good – perfectly juicy, flavorful and fresh. We’ll definitely be making this again soon.
Your version of chicken piccata looks delicious! I will be trying it soon.
This chicken piccata was so delicious! I’ve been obsessed with capers lately so this definitely hit the spot. We served it with mashed potatoes and a side salad.
This was my first time making chicken piccata. Super delicious! Definitely a recipe I will make again. Thanks for the recipe share!
This is usually my go-to dinner at restaurants. I love making this at home and it was even better tasting! So easy and simple.
This is one of my favorite things to eat at the restaurants and making it at home was even better! Great recipe!
My favorite recipe! Thank you. Creamy and the perfect balance between the lemon and capers. This dish was just perfect. Thank you.
Personally I think the lemon and capers make this dish terrific. It is a simple dish with complex flavor that leaves you asking for more.
Lightly fried and accompanied by a fantastic sauce, this is my kind of chicken dish!