I’ve finally mastered the art of making a truly simple chicken piccata recipe! I can’t believe this one-pan Italian classic only requires 7 ingredients, yet it’s packed with so much flavor. This 30-minute chicken dish with lemon, capers, and a deliciously buttery piccata sauce is one of my all-time favorites for easy dinners.
Top Reader Reviews
This chicken piccata is top notch, we have had a lot in our day but this one was literally so so so good!
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Made this for dinner tonight and it was SO good. I only had 1/2 cup of white wine so I also used 1/2 cup chicken stock and I did add a grated clove of garlic as well. Served it with a half box of pasta that I tossed in the sauce at the end. Husband and toddler approved!
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Chicken Breasts with Lemon Piccata Sauce and Capers
Chicken Piccata has always been one of my favorite dishes to order at Italian restaurants, and my easy recipe means I can enjoy it at home any night of the week! Bright lemon juice, salty capers, and a buttery pan sauce come together beautifully with pan-fried chicken cutlets to make this one-pan piccata recipe. When I want to impress dinner guests without stressing, this is the dish I turn to. And trust me, it never fails to satisfy!
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Helpful Tips!
The trick to this easy chicken piccata recipe is all in the details.
- Make sure your chicken breasts are cut nice and thin so they cook through quickly, plus that quick flour coating gives them a wonderfully-crisp sear.
- Be sure to deglaze the pan while making the piccata sauce. Gently scraping any browned bits off the pan will add deeper flavor to the final dish.
- Fresh-squeezed lemon juice will give you the best and brightest flavor. Bottled lemon juice just won’t be as impactful.
Chicken Piccata Recipe
Ingredients
- 2 boneless, skinless chicken breasts (halved length-wise*)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup all-purpose flour
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter (¾ stick, divided)
- 1 cup white wine (or chicken stock**)
- 3 tablespoons freshly squeezed lemon juice (***)
- 4 tablespoons capers (drained****)
Instructions
- Sprinkle both sides of each chicken breast liberally with salt and pepper.2 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Place the flour in a shallow bowl, and dip each chicken breast to coat. Coat both sides and shake off any excess. Set aside.½ cup all-purpose flour
- Heat a large skillet with olive oil and 3 tablespoons of butter over medium-high heat.1 tablespoon olive oil, 6 tablespoons unsalted butter
- Once the butter is melted and begins to shimmer/crackle, add the chicken.
- Brown the chicken for 3-4 minutes per side, until the internal temperature reaches 165°F. Remove chicken from the skillet and set aside on a foil-tented plate.
- Add the white wine (or chicken stock), lemon juice, and capers to the pan, and lightly scrape the bottom of the pan to deglaze.1 cup white wine, 3 tablespoons freshly squeezed lemon juice, 4 tablespoons capers
- Add the remaining 3 tablespoons of butter and allow them to melt. Reduce to a simmer and allow to cook for 5 minutes until slightly thickened.6 tablespoons unsalted butter
- Return the chicken to the skillet and baste it in the piccata sauce. Allow to simmer until chicken is heated through.
Notes
- Thinly-sliced chicken breasts only take about 6-8 minutes total to cook.
- Properly cooked chicken should reach an internal temperature of 165°F before consuming.
- After cooking the chicken, tent it with foil to keep it warm while you finish the recipe.
- Make this piccata creamy by stirring in some heavy cream off-heat.
- Lemons are sour, but their pith is bitter. Make sure to only add lemon juice, and if you choose to add some zest, try not to get any of the white pith in it!
- Optional Ingredient Additions: fresh herbs, mushrooms, artichokes, spinach, sun-dried tomatoes, or anchovies.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variation Ideas
I love this traditional chicken piccata recipe, but there are so many ways to change it up.
- To make a creamy piccata sauce, stir in a splash of heavy cream or half n half right at the end.
- For a spicy piccata sauce, add red pepper flakes or cayenne.
- If you want a heavier pan-fried effect and no capers, try my chicken Francese.
- Stir in some fresh herbs, like thyme, sage, or rosemary.
- Add some sun-dried tomatoes for a sweet and tangy element, or some anchovies for a bigger umami punch.
- Prefer to use an Instant Pot? Follow instructions with my Instant Piccata chicken piccata.
Watch me make this on Youtube!
This piccata proves you don’t need a lot of ingredients to make something tasty.
How to Make Chicken Piccata in 30 Minutes Step by Step
Season the Chicken: Cut 2 boneless, skinless chicken breasts in half lengthwise to make thinner cutlets. Then sprinkle with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
Coat the Chicken in Flour: Place ½ cup of flour in a shallow bowl. Dip each chicken breast in the flour to fully coat, then shake off excess flour.
Sear the Chicken: Heat a skillet with 1 tablespoon of olive oil and 3 tablespoons of butter over medium-high heat. Once the butter is melted and hot, add the chicken and brown for 3-4 minutes per side. Once the chicken is cooked (165°F internal temperature), remove the chicken from the pan and keep warm, tented with foil.
Deglaze the Pan: Next, add 1 cup of white wine (or chicken stock), 3 tablespoons of lemon juice, and 4 tablespoons of capers to the pan. Lightly scrape the bottom of the pan to deglaze.
Reduce the Sauce and Finish: Add the remaining 3 tablespoons of butter and allow them to melt. Reduce to a simmer and allow to cook for 5 minutes until slightly thickened. Then return the chicken breasts to the skillet and baste it in the piccata sauce. Allow to simmer until chicken is heated through.
Serve: I like serving this chicken with fresh pasta to help soak up the piccata sauce!
How to Store, Freeze, and Reheat
Let chicken piccata cool completely, then store chicken breasts with sauce in an airtight container.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. Defrost in the fridge before reheating for best results.
- Reheat: Reheat gently on the stovetop over medium heat, until warmed through. I like to melt some butter in the pan first to help bulk up and refresh the pan sauce. A fresh squeeze of lemon juice helps too!
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