I’ve finally mastered making a truly simple Chicken Piccata! I can’t believe this one-pan Italian chicken recipe only requires 7 ingredients, and yet it’s packed with so much flavor. This 30-minute chicken dish with lemon, capers, and a delicious piccata sauce is one of my all-time favorites for easy dinners.
Easy Chicken Piccata Recipe
Classic chicken piccata has been one of my favorite recipes for years! Now Iv’e made a 30-minute, one-pan recipe that takes just 7 ingredients to whip up, but it still tastes like it’s from a nice Italian restaurant. When I feel like impressing dinner guests without stressing out, this is what I make!
Bright lemon juice, salty capers, and a buttery piccata sauce come together beautifully with pan-fried chicken breasts to make this easy dish. It never fails!
Variations to Try
Stir in a splash of heavy cream to make a creamy piccata sauce, some red pepper flakes for a spicy piccata sauce, or some fresh herbs for an even fresher taste! Add some sun-dried tomatoes for a sweet and tangy element, or some anchovies for an umami punch.
Looking for something same same but different? Try this Chicken Piccata Soup!
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How to Store and Reheat
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on high for 1½-2 minutes, or until fully heated through.
How to Freeze
Since the piccata sauce doesn’t include any milk or cream, it freezes beautifully for up to 3 months. I recommend freezing the sauce and chicken separately for the best results. Let both thaw overnight in the refrigerator before reheating.
Notes and Tips
- 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!
- Green olives are the best substitute for capers. Pit them and chop them up into pieces!
- A dry white wine works best, like Sauvignon Blanc or Pinot Grigio.
Top Reader Review
“All five of us (three teens too) loved this dish. Will definitely be making it again. Probably try to reduce the butter a bit… was a beautiful, decadent dinner. Thank you!” – Morgan
Easy Chicken Piccata Recipe
Ingredients
- 2 boneless, skinless chicken breasts cut in half length-wise
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup all-purpose flour
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter divided (¾ stick)
- 1 cup white wine or chicken stock
- 3 tablespoons freshly squeezed lemon juice (from 2 lemons)
- 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
- Cut the chicken breasts in half for better portions and to help them cook more quickly and evenly.
- The chicken should 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.
How to Make Lemon Chicken Piccata 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 and set aside.
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: 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, then serve.
All five of us (three teens too) loved this dish. Will definitely be making it again. Probably try to reduce the butter a bit… was a beautiful, decadent dinner. Thank you!
What a success!
It was delicious! Excellent recipe!
Thanks for stopping by and sharing, Stephanie!
Very good chicken & recipe worked great first time. I did cut back on the butter – 2 TBS for sautéing & 1 added with the liquid.
That’s awesome!
I prepared this recipe for a client, yesterday, and tasted it! It is a delicious dish! I will definitely make it again!
Thanks for sharing!
I made this tonight and it was amazing.
So glad to hear that, Desi.
I made your recipe & it was absolutely delicious! I did add a few more things.
After I browned my chicken breasts I removed them from the pan & kept them warm in foil then turned my heat up to medium & added the rest of your Ingredients plus I added 1/2 cup of heavy cream, one small can of Campbell chicken gravy, 3 tablespoons of chopped Italian olives, 1 clove of chopped garlic. And I used Marsala cooking wine instead of white wine because that’s what I had handy. Also, I seasoned the flower with i teaspoon of ground sage, thyme & marjoram. My family loves gravy so that’s why I added the gravy & cream. I served it with steamed white rice, green beans & a French baguette. There was nothing left over!!! My family raved about this dinner & I will definitely add it to our lists of favorites!! Thank you.
Thank you for sharing your modifications, Anita. That sounds delicious! I’m glad your family loved it.
I made this twice with chicken stock adding coriander, lovely smell, was so so good.
Thanks for all your chicken recipes, I love them
I’m so glad you enjoyed it, Grace!
This recipe is so easy and delicious!! Family loves it!!
I’m so glad you enjoyed it, Lupe! Thanks so much for stopping by!
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!
Thanks so much for sharing what worked for you, Sam!
I’ve made this many times and love it!