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
i make the chicken in the morning but should I combine it with the sauce I think the chicken will get soggy
You can keep it separate until ready to serve. See my note above under “make-ahead” for recommendations on how to reheat the chicken and still keep it crisp.
I made this tonight and my wife said it was one of her favorite things I’ve ever cooked for her. Which quite frankly I’m not sure how to take, because we’ve been married 10 years and I cook a lot. Anyway thank you, we both very much enjoyed it.
Thank you so much for sharing. I’m glad that you both loved this recipe!
Fabulous! Quick, easy, and perfect balance of flavors in the sauce. My new favorite preparation of this great dish.
I’m so glad you found a new favorite, Mindy! Thank you for the review!
It’s good but too tangy. need to add 1/2 cup of Chicken broth to increase the sauce output and cut the tang
Thanks for the feedback!
This was amazing!
I got a round of applause after I made it for Sunday Dinner! 😋
Thank you, Natacha, for sharing such great recipes!
You’re welcome, so glad that you loved it!
I had 4 large chicken breasts, so to save time I assembled this recipe as well as the chicken parmesan…….just did not use parmesan on the piccata. Saved time as I froze half of each…….for my husband and I this was now 4 meals for us using 4 breasts. Efficient, tasty, and very $$$ economical!
Love this one! We had this last night with a number of guests and it was a big hit. The only change I made was to toss in a shallot into the wine sauce. Love the sauce, put a little on the noodles.
That’s just awesome! Thank you for sharing your wonderful review, Peter! I’m so glad it was a hit!
Hi “Sweet Natasha..
I made this chicken it was so easy taste was so good love your recipes
I’m so glad you enjoyed it!
I made it for dinner today and it was really delicious! I will definitely be making it again! I would love it if you could give some good sauce examples that I could make to eat with the food😊😊
Thank you for your great comments and review! The piccata sauce in the recipe is so good, did you also try it?
how can I make this a lower calorie dish? Replace butter with oil?
Hi Deb! I have not tested a lower calorie variation for this recipe. Feel free to experiment with it.
I just made this for dinner tonight. It was absolutely delicious!! I will definitely be making it again. Thank you!
You’re welcome! I’m so happy you enjoyed it, Janice!
What does NAT stand for? I LOVE ALL YOUR RECIPES!! I adore chicken piccata! And can’t wait to try this.
HI Cookie, Natasha means born on Christmas which is very fitting because I am a November birthday (which is close enough) and am obsessed with Christmas!
Made this chicken the other day, absolutely delicious, and my husband loved it
That’s so great, Cindy! Thank you for your lovely comment.
Felt like I was indeed in Italy! This Chicken piccata reminds me of our stay in Italy. It is packed with flavors, the chicken is tender and juicy and the sauce is a winner!
That’s wonderful, Sharina! I’m glad you loved the recipe.
One of my favorite meals, and I love that I can make it just as delicious at home!
That’s just awesome! Thank you for sharing your wonderful review, Katie!
This was absolutely delicious! My husband even requested it for his birthday dinner!
That’s wonderful! So glad it was enjoyed, Allyson!
Hey Nat…this looks so good..and pretty fast and easy ! I have never tried it ..yet…but is on my NAT list ! Thanks for sharing another yummy recipe!
NAT list- I love that! I hope you love this recipe too, Lydia! Come back and let us know what you think.
I notice you didn’t pound the chicken with a mallet before coating with flour. Won’t the chicken be tough after cooking?
In the past I have experienced the chicken coming out sort of tough in other chicken piccata recipes when not pounded.
Hi Al, it will only be tough if it is overcooked. Since these are already cut into thin cutlets, pounding the chicken isn’t necessary here, but you can do so if you prefer. Pounding chicken makes the chicken cutlets a uniform thickness which helps them cook at the same rate all over. Thinner cutlets also cook through faster so be careful not to overcook.
Can this recipe be make ahead of time and reheated when ready to serve
Hi Iris! Yes, that should be fine. This reheats well.
Easy and delicious!
Made it 3x already.
Total crowd pleaser!
That’s wonderful! So glad it was a hit!