This easy Chicken Piccata recipe will transport you straight to Italy, but it is simple enough to make as a weeknight dinner. The juicy chicken is drizzled with a lemon piccata sauce and topped with salty capers. Watch the video tutorial below to see how this may just become your favorite chicken recipe!
This post may contain affiliate links. Read my disclosure policy.
While the name may sound fancy, this recipe is really a quick and easy chicken dinner that makes you feel like you’re dining at a fine Italian restaurant. It is a popular menu item, offered alongside Chicken Parmesan and Spaghetti and Meatballs at well-known restaurants like Olive Garden and The Cheesecake Factory. Also, leftovers (if you’re lucky enough to have them), reheat well.
Watch How to Make Chicken Piccata
This classic Italian recipe tastes decadent and fresh thanks to the combination of white wine and lemon over the juicy chicken, but it’s actually quite simple. I hope you’re inspired to make this easy chicken dinner recipe. PS: Be sure to watch the extended taste test at the end of the video.
What is Chicken Piccata?
Chicken Piccata is an easy, one-pan chicken dish made on the stove. The chicken is dredged (covered) in flour and pan-fried. Then, a delicious caper lemon piccata sauce is made in the same pan and then drizzled over the chicken to serve. The sauce goes with a variety of side dishes, making this chicken dish a versatile recipe. We’ve shared some of our favorite Chicken Piccata sides below.
The simple step of dredging the chicken in flour makes the chicken breast quite juicy, forming a crust and sealing in the natural juices and flavor. It is the same method we use for our well-loved Chicken Marsala recipe.
Ingredients
You can pick up each of these classic chicken piccata ingredients at your local grocery store, making this recipe a go-to dish for your family’s table.
- Chicken breasts—3 large chicken breasts cut in half will make 6 cutlets. You can buy precut chicken cutlets and skip the first step of the recipe
- Flour, salt, and pepper—to dredge the chicken, give it a nice crust and seal in the juices
- Butter—adds flavor to the chicken and makes for a creamy lemon piccata sauce
- Olive oil—keeps the chicken from sticking to the pan
- Dry white wine —such as Chardonnay or Pinot Grigio, most of the alcohol will be cooked off
- Lemon juice—a staple in the piccata sauce. Use fresh lemon juice for the best flavor
- Capers—adds saltiness to off-set the sour lemon flavor, just be sure to rinse them first
- Parsley—a tasty garnish for the chicken
How to make Lemon Chicken Piccata
In a few short steps, you can create this delicious Italian dish in your own kitchen. It’s perfect for beginners and seasoned cooks alike.
- Cut the chicken lengthwise into thin cutlets, or buy pre-sliced cutlets. Season both sides of the chicken with salt and pepper to taste.
- Coat (dredge) chicken cutlets in the flour and gently shake off any excess.
- Sautee the floured chicken in a large skillet. Once cooked through to 165 degrees, transfer the chicken to a serving dish.
- Whisk lemon juice, butter, wine, and capers in the same pan to create the piccata sauce. After one minute, dip each side of the chicken into the sauce and return the chicken to the serving dish. Allow the sauce to thicken for two minutes, then drizzle over the chicken to serve.
Pro Tip: Cook the chicken for 2-4 minutes per side depending on the thickness of your chicken. Use an instant-read thermometer to test for doneness when the chicken reaches 165 degrees.
Variations
Classic lemon Chicken Piccata is made with white wine, lemon juice, and capers, but you can make some easy substitutes that will still taste great, although not exactly the same.
- Garlic – Some recipes add garlic. You can add it in the fourth step when making the lemon piccata sauce
- Chicken stock – Avoid using alcohol by substituting all or half of the white wine with chicken stock, although most of the alcohol cooks off in the pan.
- Lemon juice – you can omit the white wine altogether to make Lemon Chicken.
- Veal – For a more decadent meal, try substituting the chicken breast for veal cutlets.
- Green olives – swap green olives for capers, or you can omit them.
Can I Substitute the Capers in Chicken Piccata?
While capers are pretty classic to chicken piccata and are an easy way to add so much great flavor and freshness to this dish, my original recipe didn’t call for them. So, if you were curious, you can make this dish without capers, or you can swap capers for olives. But if you haven’t tried the recipe before, capers add such great flavor, I highly recommend you give them a try!
I was making my Lemon and White Wine Chicken for years without capers, and after watching an episode of Giada, I realized it was basically Chicken Piccata!
What to Serve with Chicken Piccata
This Chicken Piccata recipe is classically served with spaghetti or your favorite pasta. Simply cook The pasta according to package directions, drain, and then stir in a tab or two of butter. Pasta pairs perfectly with the flavors of the chicken piccata sauce.
We also love serving it with our Creamy Mashed Potatoes or our quick-cooking Instant Pot Mashed Potatoes. Roasted vegetables, salad with Homemade Italian Dressing, crusty garlic bread, or even a scoop of rice complement the creamy lemon sauce quite well.
Make Ahead
Lemon Chicken Piccata typically disappears fast but leftovers (if you’re lucky enough to have them), reheat really well.
- Refrigerating – Store the leftovers in the refrigerator in an airtight container for 3-4 days, according to the USDA.
- To Freeze – transfer to a freezer-safe container and freeze for up to three months.
- Reheating – Thaw the chicken in the refrigerator. Then put it in a 350˚F oven for 20 minutes. This will keep the chicken’s crispy coating from getting soggy in the microwave.
More Chicken Dinner Recipes
Our family loves chicken recipes and chicken is the protein we use most often. These are our best-loved chicken dinners:
- Chicken Madeira
- Spatchcock Chicken
- Instant Pot Whole Chicken
- Baked Chicken Breast
- Cajun Chicken Pasta
- Instant Pot Chicken and Rice
- Chicken Korma
Chicken Piccata Recipe (VIDEO)
Ingredients
For the Chicken Piccata:
- 3 chicken breasts (large), boneless, skinless
- 1/2 cup all-purpose flour
- 1 tsp salt , or to taste
- 1/2 tsp black pepper, or to taste
- 4 Tbsp unsalted butter, divided
- 3 Tbsp olive oil
- 1/2 cup dry white wine such as chardonnay
- 1/4 cup fresh lemon juice , (juice of 1 large lemon)
- 3 Tbsp capers, rinsed under cold water
Garnish:
- 1 small lemon, sliced into rings
- 1/4 cup parsley
Instructions
- Cut chicken breasts in half lengthwise so you end up with 6 cutlets. Sprinkle both sides of cutlets with salt and pepper.
- Add 1/2 cup flour to a shallow dish. Dredge chicken to coat with flour, shaking off the excess. Transfer to a large plate in a single layer.
- Place a large skillet (non-stick or stainless steel will work) over medium/high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Once butter melts and begins to sizzle, add 3 pieces of dredged chicken and saute 2-4 minutes per side or until 165˚F on an instant-read thermometer (timing will depend on thickness of chicken). Remove to a serving platter, add additional 1 Tbsp oil and 1 Tbsp butter and sauté remaining chicken.
- In the same skillet without reducing heat, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers. Simmer 1 minute then dip your chicken pieces into your sauce a few pieces at a time and place them back on your platter. Continue simmering sauce another 2 minutes to slightly thicken. Drizzle sauce over chicken and garnish with lemon slices and fresh parsley.
Nutrition Per Serving
Filed Under
Hi,
Would it be okay to prep everything one evening and then just stick it in the oven the next day? Or do you think if it’s in the sauce overnight it would ruin it? Have you tried that?
The exterior of the chicken might get to soft with the sauce on it overnight. I think it would still taste good but freshly made is definitely the most appealing with this recipe 🙂
What sides do you recommend pairing this with?
Hi Kelsey, it really yummy with mashed potatoes and asparagus 🙂
Any anyone please share what brand wine they used? I am not big on cooking with wine and I have no idea which to choose. 🙁
I cook with a $5 crane lake chardonnay.
It is so delicious! My husband said that’s the best chicken dish I’ve ever made! He ate all 5 pieces in a heart beat! Thank you for the recipe 🙂
Ha! That is awesome! Thank you for sharing that with me 🙂
Made this last night and it was amazing. Love the fact that its quick! thank you!
You’re welcome! I’m so happy you enjoyed the recipe 😁.
I made this last night & added mushrooms it was amazing,family devoured it thank you so much!! 😊
Ronda, you’re welcome! I’m so happy you enjoyed it 😀.
Can you not use the wine at the end
Wine really makes the flavor great in chicken piccata. I suppose you could use a little chicken broth but I don’t think it would have the same flavor profile. 🙂
I was super excited when I saw this recipe and couldn’t wait to try it!! Followed the recipe and the chicken came out very salty.. Tried it again with close to no salt on the chicken and only a teaspoon of capers… Still too salty… I’ll add maybe 10 next time lol the favors are awesome just have to adjust again
Hi Inna, it shouldn’t be that salty if you just use barely any salt. Did you rinse the capers? Also, did you use a good wine (not cooking wine – cooking wine has additives including salt), also did you use fresh lemon juice? Using concentrated lemon juice (bottled) would really overpower this dish using the amount stated. I sure hope that helps!
Love chicken piccata but have never made this. What else could I use in place of the wine. We don’t drink. Is there any cooking wines or can I use chicken broth.
Hi Maureen, I think the wine gives it the authentic flavor of chicken piccata but you could try using broth instead and a little more lemon juice.
I can’t hear your video, I’m using a Samsung galaxy and I checked my speakers and they work fine for my other videos…
Thank you so much for sharing that feedback! We are working on getting it fixed.
Hi Natasha,
What we can put instead capers.
I don’t have them.:(
Nina, I would use some coarsely chopped pitted green olives or you can just omit them. Let me know how it turns out 😀.
hello natasha, i was wondering if you will have a bread and buttered pickles in a jar recipe this year?
Hi Alina, I don’t think we will but I’ll definitely keep it in mind for next year! 🙂
I also don’t hear anything😞
Sarah, I’m sorry to hear that. What kind of device are you watching on?
Made this yesterday for dinner and it was gone before I could take any pictures! Very simple, yet very delicious. I used orange juice instead of lemon one, since I didn’t have any, was afraid it wouldn’t taste as good but it worked out just fine. My husband’s new favorite! Thank you, Natasha for a great recipe!
Nataliya, I’m so happy to hear that! Thank you for sharing your great review!
Great Job! Love It!
Thank you Lury, I’m glad you like it 😁.
WOW!!! Hahahaha! That looks really good. Yummmmm.
Thanks Phillip, it tastes just as good 😁.
Omg wow yummmm have tried chicken picata @ various restaurants but never thought to make it myself this recipe looks soooo very yummm and delish loved the video only thing was I barely got any sound on my phone but nevertheless gr8 awesome fantabulous recipe will definitely try sometime gurl ur a natural
Hi Tzivia, thank you :). Can you let me know what phone you are using and was your volume up all the way? A few other people have reported not hearing sound at all and I thought it was resolved but I guess not. Thank you so much for your help! 🙂
Hey ya Natasha the phone that I have is Verizon saamsung otter box I turned up the volume really high and usually it works but I guess it was no dice np anytime always happy to help gotta go gete some cutlets and make this yummy recipe mmmmm happy cooking and baking darlin woot woot
Thank you for your feedback! I really appreciate it! Please let me know if you continue to have the same issue with my videos. They are working on it and will hopefully have a fix soon 🙂
I really like they way this italian lady makes the chicken picatta; check it out https://m.youtube.com/watch?v=f0WDAgajcjQ
That was so smart how she dipped the butter in flour! Loved that!! Thanks for sharing 🙂
Looks so delicious!! 🙂 Would it work if I use chicken stock instead of wine? Thanks!
Thank you Nina 😀 and yes, it would work with just more chicken stock. Let me know how it turns out.
Hey Natasha, such an easy, yet flavorful dish. What would be the suggested sides for the chicken?
We love to serve chicken with Cucumber Tomato Avocado Salad and Garlic and Chive Mashed Potatoes.
I serve Lemon Orzo Salad (w/asparagus and halved grape tomatoes with some shaved parmesan cheese) as a side with this delightful dish!
Mmm yum that sounds so good!