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
Great recipe! When someone does not like capers I substitute with jarred hearts of artichokes[not in oil or marinade]. It gives it a nice tangy taste and works well.
Thanks for sharing, Rasma! I’m glad it’s enjoyed.
I can’t have wine, my stomach is intolerant. Is there a clear alcohol or juice you would recommend replacing it with?
Hi Evelyn! 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.
Great Chicken the best I have Eaten In My Life. You really are the Master Natasha ! My Mom Makes Your Recipes EVERY Time We cook Add More Recipes !
Wish You Luck,
Ava Audi
Aww, thank you so much! That is very kind. I’m so glad you enjoy this recipe. 🙂
Is there a 1 page printable version of this delicious recipe?
Hi Valerie, there sure is, The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
Hi Natasha, I don’t have lemons so could I substitute Limes? Thanks! Marilyn
Hi Marilyn, I have never tried a piccata made with lime juice so I’m not sure. You might google that to see if it has been done before successfully.
Thanks Natasha, I’ll do that! I have so enjoyed your recipes!
Made this for dinner – takes no time! Husband loves the result!! Thank you for your amazing recipes! I never comment but today I even took a picture but there is no button to attach (( 😊
You’re so welcome! Feel free to share a photo of your creation on our Facebook page or group so others can see them too. I’m glad yu enjoyed this recipe, Anna!
I’ve been making chicken piccata for years, has always been my signature dish
By far this is the best recipe.
I was taught to flour, egg, then dip in bread crumbs…and its absolutely not necessary to do that
Just flour gives it the crust you want
Thank you for this recipe
Delicious
You’re welcome! I’m so happy you enjoyed it, Joann!
Love this recipe! Made it as is for the first time. Absolutely delicious. My worry is always ‘is the chicken cooked’? Just had faith and followed the recipe. It turned out delicious. We call good recipes “Company worthy” :). This one is a keepe! Definitely Company Worthy!!
That’s just awesome! Thank you for sharing your wonderful review, Kelly!
can i subsitute it with veal cutlets ?
Hi Eman, I haven’t tested this with veal, but I bet that could work. If you experiment, I would love to know how you like that.
If I serve this over angel hair should I double the sauce or does it make enough???
Hi Nikki! I bet this would be great with Angel Hair. I would make it as is your first time around and make adjustments to your liking
My family love this recipe!
I was wondering instead of wine, what other liquid can I use?
Hi Rosy, 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.
We don’t use wine in cooking so I used chicken broth. Cannot tell the difference in flavour of course lol but it was absolutely delicious! Thank you Natasha for another winning recipe!
You’re welcome and yes, broth is always a good substitute.
Did you use 3 half breasts which is 1 1/2 whole breasts?
I buy it as one whole breast containing the left and right side
Hi, I used 3 whole chicken breasts and cut them half to form 6 cutlets.
OMG! It was very delicious! Spasibo!!!
Glad you liked it, Marina!
Hi.
What Chardonnay brand did you use for this recipe?
Hi Sofia, I honestly don’t remember but qny wine that is a drinking quality will work. I would avoid using anything labeled “cooking wine”
Nice dish. The sauce is really something special and makes the difference. I didn’t know that I liked capers! Next time I am thinking of making it in the oven as it is easier for me. Any suggestions for that?
Hi, I haven’t tried this in the oven.
Hi Natasha,
After coating the chicken in flour, could I dip the chicken in eggs then coat with bread crumbs, then continue with the wine/lemon sauce?
Thank you for your help!
Hi Marias, I think that could work, but it would soak up more of the sauce if you bread the chicken.
Hi Natasha, I just discovered your awesome website and videos. Your videos are so great and easy to follow and I’m happy I found you. I’m going to make your chicken piccata recipe, I know it’s in a capers sauce, silly as it is, I really do not like capers, but love everything else in your recipe. Is there a substitute I could use for the capers? Thank you so much. Merle. P.S. I’m making several of your other recipes this week too.
Hello Merle, I’m happy that you discovered my recipes! You can try green or black olives if you like them better.
Perfect. Thank you.
Can the wine be a dry sherry?
Hi Mary, I haven’t tested it with that.
Delicious chicken! I have been trying some of your recipes for a while now. I love that most of them have the perfect amount of spices. I am planning of recreating this recipe again this week but with fish 🙂
Sounds like a great plan! Please share with us if you liked it also with fish.
Rossana, I made this with Mahi- mahi, and I added sun dried tomatoes with the capers. It was amazing!
I’m so happy you enjoyed that, Lorena. Thank you for sharing that with us!
Hi-can you make this dish without the white wine? what would you use as a subsitute?
Hi Cindy, 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.