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!
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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
You are just amazing and hilarious! I watch your videos at least 2-3 times not just because of your fabulous recipes but because you are adorable and so fun to watch and I laugh so much!! I gave all my cookbooks away!
Thank you for that wonderful compliment!
BEST Chicken Piccata EVER! This recipe rivals the high end restaurants and is so easy to make! Even my fussy husband said it was a keeper! Thank you for sharing this recipe Natasha!
That is so sweet of you. Thank you so much for your awesome feedback, Karen. I’m so glad that you loved this recipe!
Love, love, love this. Super easy – oh so elegant and incredibly tasty! What more could want from a recipe? Thanks!
I’m so happy to hear that! Thank you for sharing your great review.
Just made it for dinner! Delicious! Everyone loved it!
Awesome! I’m glad to hear that, Flora. Thank you for sharing!
Hi Natasha, I made this recipe yesterday night and it was a big hit! No leftovers : )
Thank you for sharing your delicious recipes!!
That’s so great! It sounds like you have a new favorite!
Made the chicken piccata tonight and it was so good I just loved the sauce. I served it with rice and broccoli.
Thanks
So great to hear that, Nancy. Glad you loved it!
Delicious recipe and super easy to make. I served it with a shell pasta in white wine and buttery sauce. I can’t seem to figure out how to upload the picture.
Hello Amanda, thank you for your great comments and feedback. You will not be able to share some photos here but feel free to share them on our Facebook page or group!
Great recipe, thank you. I made it, it turned out great.
Thank you for sharing that with me!
I’ve been watching your videos for the past few months. I have tried your banana bread and the chicken piccatta so far and LOVED both. My husband really likes the chicken piccatta and so do I. Do you have a recipe for butternut squash soup like Panera Bread restaurant makes?
Hi Barb, I’m so glad to hear that you have enjoyed the recipes, Butternut Squash soup sounds delicious I’ll get right on that!
This was such an easy recipe to follow and the result is a restaurant quality dish. The whole adored this. Thank you for another delicious family dinner.
You’re welcome, Lily! I’m so happy you enjoyed that!
SO easy and so delicious. I usually order this at olive garden. Can’t believe how yummy and delicious it was to make at home.
Yay I’m so glad you tried and loved this recipe. Thanks for your awesome feedback!
Such a delicious dinner and I just loved the capers!
Thank you for sharing that with us, I’m so glad you enjoyed this recipe!
Hi Natasha: As you know KETO is all the rage. Why do not you include Amount of carbs in your recipes. I love your foods.
Hi Mitra, we are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient!
Another delicious dish from Natasha’s Kitchen! Tonight’s piccata was extra special as I used a treasured olio olive oil I recently received from my son and his family in Italy. The chicken breast was tender and the delicate fried flour coating absorbed the wine/butter sauce to create a light yet savory flavor. I will definitely add this recipe to my go-to list.
Wow-what an amazing feedback thanks for sharing that with us, Tammie! I hope you enjoy every recipe that you will try.
We just made this dinner tonight! Absolutely 5 stars! Our whole family enjoyed it! Tasted like it came from a restaurant! Cannot wait to make it again!
That’s so great! It sounds like you have a new favorite!
I made this recipe the other day and boy, was it delicious! It was easy, too! What a combination…delicious AND easy! I will definitely make again! I was nervous about using a gluten free flour to dredge the chicken but it worked! Phew!
I am planning on trying to double the sauce next time I make it since I LOVE sauce!
I used 8 tenderloins instead and it came out perfect!
What a wonderful feedback, thank you for sharing that with us! I hope you love every recipe that you try.
WOW! Made this recipe the other night for my in laws. What a hit. Took no time at all. So easy could just do it with them here and not have to be glued to the recipe. So tasty and tender. They were super impressed and had seconds! Will absolutely make again!
So great to hear that they enjoyed the recipe. Thanks for the wonderful review and I hope you love every recipe that you try!
I’m glad that worked! Thanks for sharing – it’s going to be beneficial for others who would like to try that too. Love your review thanks!
Hi Natasha,
Greetings!
Omg I love your recipe of chicken piccata, thank you so much. You’re my go to for any food dishes to make. I can’t thank you and praise you enough.
Can I make this dish the day before to bring to a party the next day? Will it taste the same as if it’s made the same day?
What would you advice?
Thank you again for your fabulous, and amazing food!!
Kindest regards,
Nara
Hi Nara, we love this fresh, It’s never lasted long enough for us to store it so I can’t advise. If you experiment, let me know how you liked the recipe.
Hi Natasha! I’ve made several of your recipes and tonight I tried this one! It was wonderful! My husband and I absolutely loved it! Also love the shrimp and avocado romaine salad! Thanks so much!
I’m so happy to hear that! Thank you for sharing your great review!
I hope I’m not asking anything silly, but….What are capers???
Plz. let me know. I truely thank you.
most likely I’m having a duhh moment. However, also, is there anything else I could sub with if I can’t find any? Thx bunches Natasha
Hi Janet, this is a little hard to explain, I recommend a google search to see images and a descriptions. Capers are green(ish) in color. They are often pickled and served over a salads,served with vegetables or in sauces.
I didn’t use any in our dish and it was still fantastic!