Chicken Piccata Recipe

Chicken Piccata Recipe hits that perfect balance of bright, lemony sauce, tender pan-seared chicken, and salty pops of capers that make you want to swipe your plate clean with bread. It works for busy weeknights and at-home date nights, and you can get it on the table in about 30 minutes. I cooked a version of this in my tiny first apartment kitchen, and my smoke alarm and I have both come a long way since then.

Why Chicken Piccata Recipe Is Worth It

Chicken piccata tastes light but still feels cozy, which makes it a great all-season dinner. The lemon butter sauce cuts through the richness, and the capers give each bite a little punch that keeps things interesting.

You cook everything in one skillet, so cleanup stays easy. The recipe uses simple pantry ingredients, but the final plate tastes restaurant-level without restaurant stress.

“This Chicken Piccata Recipe tastes like a fancy Italian restaurant meal that secretly takes just 30 minutes at home. ★★★★★”

Ingredients You Need

Chicken

• 2 large boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning or dried oregano
• 1 tablespoon all purpose flour, plus 2 tablespoons more for dredging
  • Use gluten free 1:1 flour if you need a gluten free option.

For pan frying

• 2 tablespoons olive oil
  • Use a good everyday brand, not extra fancy; you cook at medium high heat.
• 2 tablespoons unsalted butter

Sauce ingredients

• 3 cloves garlic, minced
• 1 cup low sodium chicken broth
  • I like Better Than Bouillon mixed with water for consistent flavor.
• 1 or 2 lemons, juiced
  • You need about 1/4 cup fresh lemon juice; bottled juice works in a pinch but fresh tastes brighter.
• 1 teaspoon lemon zest
• 2 to 3 tablespoons capers, drained and rinsed
  • Use brined capers in a jar; they give the best flavor.
• 2 tablespoons unsalted butter, cold and cut into small cubes
• 2 tablespoons chopped fresh parsley
  • Use dried parsley if needed; use 2 teaspoons and add it with the broth.

Optional add ins

• 1 to 2 tablespoons grated Parmesan cheese for serving
• Lemon slices for garnish

Equipment list

• Large skillet, preferably stainless steel or cast iron
• Cutting board and sharp knife
• Meat mallet or rolling pin to pound chicken
• Small bowl or plate for flour dredging
• Tongs or spatula
• Microplane or small grater for lemon zest
• Measuring cups and spoons

Quick Tips & substitutions

• Pound chicken to an even thickness so it cooks quickly and stays juicy.
• Pat chicken dry before seasoning so it browns instead of steaming.
• Use gluten free flour for dredging if you avoid gluten.
• Swap chicken broth with vegetable broth if you want a slightly lighter flavor.
• Use thin sliced chicken cutlets from the store if you want to skip pounding.
• Cut the lemon juice slightly and add more broth if you prefer a milder citrus flavor.
• Add a pinch of red pepper flakes with the garlic if you like gentle heat.
• Use ghee instead of butter if you need a lactose friendly option.
• Stir a spoonful of cream into the sauce at the end if you want a richer, silkier texture.
• Double the sauce ingredients if you serve the chicken over pasta or rice and want extra sauce.

How to Make Chicken Piccata Recipe

Prep the chicken

1. Slice each chicken breast horizontally into 2 thinner cutlets so you have 4 pieces total.
2. Place the pieces between two sheets of parchment or plastic wrap and pound them to about 1/2 inch thickness.
3. Pat the chicken dry with paper towels, then season both sides with salt, pepper, garlic powder, and Italian seasoning.
4. Add 2 tablespoons flour to a shallow bowl, then lightly dredge each piece of chicken and shake off extra flour.

Sear the chicken

1. Heat olive oil and 2 tablespoons butter in a large skillet over medium high heat until the butter foams.
2. Add the chicken in a single layer without crowding; cook in batches if needed.
3. Sear each side for about 3 to 4 minutes until the chicken turns golden and the center reaches 165°F.
4. Move the cooked chicken to a plate and tent it loosely with foil to keep it warm.

Build the sauce base

1. Turn the heat to medium and add the minced garlic to the same skillet.
2. Stir and cook the garlic for about 30 seconds until it smells fragrant; do not let it burn.
3. Sprinkle the remaining 1 tablespoon flour into the pan and stir it into the garlic and leftover fat.
4. Pour in the chicken broth while you whisk and scrape up the browned bits from the bottom of the pan.

Add lemon and capers

1. Stir in the lemon juice and lemon zest.
2. Add the capers and bring the mixture to a gentle simmer.
3. Let the sauce bubble for 3 to 5 minutes until it thickens slightly and reduces.
4. Taste and adjust with a pinch of salt or more lemon juice if needed.

Finish the sauce

1. Turn the heat to low.
2. Add the cold butter cubes to the skillet and swirl the pan until the butter melts and the sauce turns glossy.
3. Stir in the chopped parsley.
4. Keep the sauce at a gentle simmer so it stays smooth.

Coat the chicken and serve

1. Add the chicken and any juices from the plate back into the skillet.
2. Spoon the sauce over the chicken and let it simmer for 2 minutes so the flavors soak in.
3. Top with extra parsley and lemon slices if you like a pretty finish.
4. Serve the chicken piccata hot with plenty of sauce over your favorite side.

Recipe Variations

• Gluten free: Use gluten free flour for dredging and thickening, and confirm your broth label.
• Dairy free: Use olive oil only or a dairy free butter substitute and skip Parmesan.
• Low carb: Skip the flour dredge and just sear seasoned chicken in oil; reduce the sauce a bit longer to thicken.
• Extra veggie: Add thinly sliced mushrooms or asparagus pieces after the garlic and sauté before adding broth.
• Creamy version: Stir in 2 to 3 tablespoons heavy cream or coconut cream at the end.
• Thigh swap: Use boneless, skinless chicken thighs and cook a few minutes longer per side.

Ways to Serve Chicken Piccata Recipe

• Spoon over angel hair pasta or spaghetti with extra sauce.
• Serve with fluffy white rice, brown rice, or quinoa.
• Pair with mashed potatoes or roasted baby potatoes.
• Add a side of steamed green beans, broccoli, or roasted asparagus.
• Serve with a simple green salad and crusty bread to soak up the sauce.

Storage Success

Store leftover chicken piccata in an airtight container in the fridge for up to 3 days. Reheat it gently in a skillet over low heat and add a splash of broth or water to loosen the sauce. You can freeze the cooked chicken and sauce for up to 2 months, but the texture of the sauce may thicken slightly after thawing. Stir in a bit of fresh lemon juice and a small knob of butter when you reheat to bring the flavor back to life.

Chicken Piccata Recipe

Chicken Piccata Recipe hits that perfect balance of bright, lemony sauce, tender pan-seared chicken, and salty pops of capers, all made in one skillet in about 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 2 large boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning or dried oregano
• 3 tablespoons all purpose flour, divided

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

• 3 cloves garlic, minced
• 1 cup low sodium chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons unsalted butter, cold and cut into small cubes
• 2 tablespoons chopped fresh parsley

• 1 to 2 tablespoons grated Parmesan cheese for serving
• Lemon slices for garnish

Instructions

 

1. Slice each chicken breast horizontally into 2 thinner cutlets so you have 4 pieces total.
2. Place the pieces between two sheets of parchment or plastic wrap and pound them to about 1/2 inch thickness.
3. Pat the chicken dry with paper towels, then season both sides with salt, pepper, garlic powder, and Italian seasoning.
4. Add 2 tablespoons of the flour to a shallow bowl, then lightly dredge each piece of chicken and shake off extra flour.

1. Heat the olive oil and 2 tablespoons butter in a large skillet over medium high heat until the butter foams.
2. Add the chicken in a single layer without crowding; cook in batches if needed.
3. Sear each side for about 3 to 4 minutes until the chicken turns golden and the center reaches 165°F.
4. Move the cooked chicken to a plate and tent it loosely with foil to keep it warm.

1. Turn the heat to medium and add the minced garlic to the same skillet.
2. Stir and cook the garlic for about 30 seconds until it smells fragrant; do not let it burn.
3. Sprinkle the remaining 1 tablespoon flour into the pan and stir it into the garlic and leftover fat.
4. Pour in the chicken broth while you whisk and scrape up the browned bits from the bottom of the pan.

1. Stir in the lemon juice and lemon zest.
2. Add the capers and bring the mixture to a gentle simmer.
3. Let the sauce bubble for 3 to 5 minutes until it thickens slightly and reduces.
4. Taste and adjust with a pinch of salt or more lemon juice if needed.

1. Turn the heat to low.
2. Add the cold butter cubes to the skillet and swirl the pan until the butter melts and the sauce turns glossy.
3. Stir in the chopped parsley.
4. Keep the sauce at a gentle simmer so it stays smooth.

1. Add the chicken and any juices from the plate back into the skillet.
2. Spoon the sauce over the chicken and let it simmer for 2 minutes so the flavors soak in.
3. Top with extra parsley and lemon slices if desired.
4. Serve the chicken piccata hot with plenty of sauce over your favorite side.

Notes

Nutrition Information
Approximate per serving (4 servings): 310 calories; fat 18 g; saturated fat 7 g; carbohydrates 11 g; fiber 1 g; sugars 1 g; protein 27 g; sodium 720 mg. Values are estimates and will vary based on specific ingredients and portion size.