Chicken Piccata made easy! This amazing dinner is made in minutes and the entire family will love it. This one pan Lemon Chicken Piccata recipe only requires 7 ingredients and it’s packed with SO much flavor. This simple chicken with lemon, capers, and a delicious piccata sauce is one of our all-time favorites!
Lemon Chicken Piccata
Chicken Piccata is one of those classic easy chicken recipes that make us jump for joy! I love the flavor combination of the bright lemon juice, salty capers, and creamy butter.
It’s an extremely simple recipe, but one that can be dressed up for a romantic date night, or dressed down for a quick weeknight family meal.
This Lemon Chicken Piccata Recipe is a favorite at our house for its classic flavors and quick prep. Serve it up with rice, veggies, potatoes, or pasta!
Why You’ll Love this Easy Chicken Piccata Recipe:
- Quick and Easy: All you need is one pan, about 7 ingredients, and around 30 minutes to make this delicious recipe.
- Flavorful: White wine, butter, lemon, and capers combine to create the most amazing flavor.
- Weekly Favorite: This easy chicken piccata is something you can make week after week with ease!
I’ve yet to meet anyone that doesn’t just LOVE this recipe! Chicken breast with lemon, capers, and creamy piccata sauce is irresistible.
Ingredients
I love this easy chicken piccata recipe because it only has 7 ingredients (plus salt and pepper). Here’s everything you need!
- Chicken: Boneless skinless chicken breast is lean and healthy.
- Flour: Coating the chicken in flour just helps to add a crispier texture when it cooks.
- Olive oil
- Butter: Use unsalted butter (there’s plenty of saltiness in the recipe already). This adds creaminess to the piccata sauce, and adds more flavor to the chicken.
- Lemon Juice: This adds so much brightness to the sauce. Fresh squeeze juice tastes best!
- Wine or Chicken Stock: White wine is great for the sauce, but you can substitute with chicken stock.
- Capers
Perfectly Cooked Chicken
Cut each chicken breast in half. Cutting each breast in half will help the chicken to cook faster and more evenly. In my experience it also makes for a great serving size when paired with delicious side dishes (see below.). If the chicken is still of varying sizes after cutting, you can also pound the chicken to even the thickness.
How to Make Chicken Piccata (Easy)
Be sure to see the recipe card below for full ingredients & instructions!
- Season chicken breast and coat in flour. Then brown in the skillet once the butter and oil has fully heated (to will start to crackle).
- Once the chicken is fully cooked through, place it on a foil-tented plate to keep it warm.
- Add lemon juice, wine or chicken stock, and capers to the same pan, and deglaze.
- Add the rest of the butter, and simmer everything together for about 5 minutes, or until it starts to thicken.
- Place the chicken back into the skillet and coat in the sauce, and simmer until everything is heated as desired.
Reheating Instructions
Reheating this easy chicken piccata recipe is super simple! Store the chicken and sauce together, in an airtight container in the fridge. When ready to reheat, place chicken as well as a serving of sauce onto a microwave safe plate. Microwave on high for 1 1/2-2 minutes or until fully heated through.
Any type of “piccata” is meat that is dredged in flour, browned, and served with a lemon butter sauce and capers.
I recommend skinless, boneless chicken breast for this recipe! If you use bone-in or thighs instead, increase cooking time.
A dry white wine works best, like Sauvignon Blanc or Pinot Grigio.
These salty little green balls typically come brined or pickled, and they taste similar to green olives. They add a burst of flavor to any dish!
What to serve with Chicken Piccata
There are so many side dishes you could serve with chicken piccata. It pairs well with rice or pasta if you want to add some grains–I like long noodles with this recipe.
And of course it’s perfect with veggies of all kinds. Add some green beans, crispy roasted broccoli, or even some buttery potatoes. Everything will taste great mixed with that creamy piccata sauce!
Recipe Tips and Notes
- Cut chicken breasts in half for better portions, and to help them cook more quickly and evenly.
- Chicken should reach an internal temperature of 165F before consuming.
- After cooking the chicken, place it on a plate with foil tented over in order to keep it warm while you finish the recipe.
- It should only take about 3-4 minutes per side to cook the chicken (6-8 minutes total).
- Store leftovers in an airtight container in the fridge up to 3 days.
What is the difference between chicken piccata and chicken Francese?
Chicken Piccata and Chicken Francese are pretty similar recipes overall. They’re both pan-fried and served in a lemon butter sauce.
However, piccata is dipped in just flour before pan-frying, while Francese is dipped in both an egg wash as well as flour.
Also, Chicken Piccata has the addition of those delicious little flavor bombs, CAPERS!
Can you freeze chicken piccata?
Yes, you can freeze this dish! Since the lemon chicken piccata sauce doesn’t include any milk or cream, it freezes beautifully. Here are some tips for properly freezing this recipe:
- Store the sauce and chicken separately, making sure both are properly stored for freezing.
- When ready to eat, allow the sauce and chicken to thaw overnight in the fridge and then microwave together as stated above.
I just love this easy chicken piccata recipe. It’s so delicious, quick, and most importantly EASY! Anyone can make it, and I’d almost guarantee anyone will love that lemon butter sauce. I hope it warms your home the same way it warms ours.
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Piccata Recipe (Easy!)
Ingredients
- 2 large boneless skinless chicken breasts cut in half length-wise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter 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 large boneless skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Place flour in a shallow bowl and dip each chicken breast to coat. Coat both sides, and shake off any excess. Set aside.1/2 cup all-purpose flour
- Heat a large skillet with olive oil and 3 tablespoons butter over medium/high heat.1 tablespoon olive oil, 6 tablespoons unsalted butter
- Once butter is melted and butter/oil begin to shimmer/crackle, add the chicken.
- Brown the chicken for 3-4 minutes per side, until the internal temperature reaching 165F. Remove chicken from skillet and set aside on a foil tented plate.
- Add the chicken stock, lemon juice, and capers to the pan and lightly scrape the bottom of the pan to deglaze.1 cup white wine OR chicken stock, 3 tablespoons freshly squeezed lemon juice, 4 tablespoons capers
- Add the remaining 3 tablespoons butter and allow to melt. Reduce to a simmer and allow to cook for 5 minutes to slightly thicken.6 tablespoons unsalted butter
- Return chicken to the skillet and baste in the sauce. Allow to simmer until chicken is heated through.
- Serve drizzled with sauce. Enjoy!
Morgan says
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!
Becky Hardin says
What a success!
Stephanie says
It was delicious! Excellent recipe!
Becky Hardin says
Thanks for stopping by and sharing, Stephanie!
Karen says
Very good chicken & recipe worked great first time. I did cut back on the butter – 2 TBS for sautéing & 1 added with the liquid.
Becky Hardin says
That’s awesome!
Chef G. says
I prepared this recipe for a client, yesterday, and tasted it! It is a delicious dish! I will definitely make it again!
Becky Hardin says
Thanks for sharing!
Desi says
I made this tonight and it was amazing.
Becky Hardin says
So glad to hear that, Desi.
Anita Licavoli says
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.
Becky Hardin says
Thank you for sharing your modifications, Anita. That sounds delicious! I’m glad your family loved it.
Grace H says
I made this twice with chicken stock adding coriander, lovely smell, was so so good.
Thanks for all your chicken recipes, I love them
Becky Hardin says
I’m so glad you enjoyed it, Grace!
Lupe says
This recipe is so easy and delicious!! Family loves it!!
Becky Hardin says
I’m so glad you enjoyed it, Lupe! Thanks so much for stopping by!
Sam says
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!
Becky Hardin says
Thanks so much for sharing what worked for you, Sam!