This easy chicken piccata is made with sautéed chicken breasts deliciously smothered in a caper-filled lemon-butter sauce. It’s a 30 minute dinner you’ll have on repeat.
Our family has traveled to Italy many times and each time, I fall more and more in love with Italian cuisine. This chicken piccata is a mix of both American and the Italian flavors I adore. I describe this dish as “fresh” and “reminiscent of my days in Tuscany.”
What Is Chicken Piccata?
Chicken piccata is an Italian-American dish consisting of chicken cutlets dredged in a delicious lemon-butter sauce mixed with capers. In general, the word “piccata” translates to “larded,” “seasoned,” or “pounded flat”, but also refers to a cooking method where meat is served with a spiced lemon-butter sauce.
A similar dish, chicken francaise, also consists of pan-fried chicken in a lemon-butter sauce; however, chicken “francaise” has a thicker flour and egg coating, whereas “piccata” has a thinner, crispy exterior.
Chicken Piccata Video
How To Make Chicken Piccata
If you’ve ever sautéed chicken, you’ll have no problem following this easy chicken piccata recipe. Get your ingredients ready and you’ll be well on your way to a delicious dinner.
- Prep the chicken: Slice the chicken breasts horizontally to create two thin cutlets. Season both sides with salt and pepper. In a shallow bowl or plate, add the flour and dredge both sides of the chicken, shaking off any excess.
- Sauté the chicken: Over medium-high heat, melt a portion of the butter and olive oil in a large skillet or pan. Then, add the chicken in an even layer and cook until all sides are golden brown. Transfer the chicken to a clean plate.
- Make the sauce: Add the garlic to the same pan and cook until it is fragrant. Pour in the chicken broth and simmer until it reduces about halfway (6-8 minutes). Then, decrease the heat and add the remaining butter, lemon juice, and capers. Stir until everything is well combined.
- Combine the sauce and chicken: Return the chicken to the skillet and pour the sauce all over. Garnish with freshly chopped parsley and lemon slices or lemon zest (if desired) and serve.
Five Chicken Piccata Tips
Are you looking for a sure-fire way to produce irresistibly delicious chicken piccata? These five tips will get you on the road to success.
- Pound the chicken (optional): In case the cutlets are thick or vary too much in thickness, pound the thick pieces to match the thin ones. Place plastic wrap over the thick pieces and pound the chicken with a meat mallet or rolling pin.
- Watch the temperature: Check the temperature of the chicken with a thermometer to avoid overcooking. The chicken is cooked once the internal temperature reads 165°F. Cooking for too long may result in dry, tough chicken.
- Roll your lemons: For an easier way to extract enough lemon juice out of the lemons, roll them against the countertop before squeezing.
- Scrape the pan: After pouring in the chicken broth, gently scrape all the brown bits from the bottom of the pan. These bits, called “fond”, add so much flavor!
- Add in white wine (optional): If you love the flavor of wine, substitute a portion or the entirety of the chicken broth with dry white wine.
Serving Chicken Piccata
You’re set to make chicken piccata for dinner, but what should you serve on the side? If you’re going all out with homemade food, make your own pasta! Or, serve the chicken on top of basmati rice or quinoa — the chicken piccata sauce soaks into these so deliciously! For a veggie side, quickly whip up a plate of oven roasted broccoli, roasted cauliflower steaks, or a classic Caesar salad.
Storage & Reheating
Chicken piccata makes an amazing weeknight dinner, and the leftovers are great for lunch the next day, too! Check out these tips on how to best store and reheat your chicken.
- Refrigerator: To store for up to four days, place the chicken and sauce in an airtight container in the fridge.
- Reheating: To retain the most moisture, reheat the chicken and sauce on the stovetop over medium heat. For a quicker reheat, use the microwave.
More Saucy Chicken Breast Recipes
- Chicken Mushroom Marsala — Made with a creamy Marsala-based sauce
- Marry Me Chicken — Also known as creamy Tuscan chicken
- Creamy Pan-Seared Chicken Breast — Served in a Parmesan and cream-based sauce
- Creamy Chicken and Broccoli — Crazy easy and takes only 10 minutes of prep
Recipe
Ingredients
- 2 lbs chicken breast
- 1 tsp salt adjust to preference
- 1 tsp freshly ground black pepper
- 1/2 cup flour
- 6 tbsp unsalted butter divided
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 1/2 cups chicken broth
- 2 tbsp lemon juice
- 4 tbsp capers
Instructions
- Slice the chicken breasts in half horizontally to create two thinner pieces. Season both sides with salt and pepper.
- Add the flour to a shallow bowl. Dredge both sides of the chicken in the flour, shaking off any excess.
- Set a large skillet over medium-high heat. Add two tablespoons of butter and olive oil. Once the butter has melted and is sizzling, add the chicken. Cook the chicken for 2-3 minutes on each side, or until golden brown and cooked through. Transfer to a clean plate.
- In the same skillet, add the minced garlic and cook just until fragrant. Pour in the chicken broth and simmer until it is reduced by half, about 6-8 minutes.
- Lower the heat to medium-low and add the remaining 4 tablespoons of butter, lemon juice, and capers. Stir until the butter has melted and combined.
- Add the chicken back into the sauce and spoon the sauce on top. Garnish with freshly chopped parsley and lemon slices (if desired) and serve with your favorite side.
My kids loved the chicken and said “This is a 20/5 star dish.” Definitely will be added into rotation. Thank you for a delicious recipe!
Literally the best feedback! Nothing makes me more happy than when kids love a dish! I'm glad your family will enjoy it many times. Thanks for sharing. 🙂