Chicken Piccata made easy! This amazing dinner is made in minutes and the entire family will love it. This one-pan lemon chicken 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!
What’s in this Chicken Piccata Recipe?
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.
- Chicken: Boneless, skinless chicken breast is lean and healthy.
- Salt + Pepper: Enhances the flavor of the chicken.
- All-Purpose Flour: Coating the chicken in flour just helps to add a crispier texture when it cooks.
- Olive Oil: Helps the chicken cook without burning.
- Unsalted Butter: Adds creaminess to the piccata sauce, and adds more flavor to the chicken.
- Wine or Chicken Stock: White wine is great for the sauce, but you can substitute it with chicken stock.
- Lemon Juice: This adds so much brightness to the sauce. Fresh squeezed juice tastes best.
- Capers: Add a briny burst of flavor!
Pro Tip: Cut the chicken breasts in half for better portions, and to help them cook more quickly and evenly.
Variations on Lemon Chicken Piccata
There are so many ways to make your piccata unique! Not feeling chicken? Try veal, turkey, or fish (sole or flounder work well!). Add some sun-dried tomatoes for a sweet and tangy element or some anchovies for an umami punch!
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!
Any type of “piccata” is meat that is dredged in flour, browned, and served with a lemon butter sauce and capers.
Yes and no. This chicken dish is high in protein, potassium, vitamin A, and vitamin C. But it is also high in saturated fat, carbohydrates, and sodium. Enjoy this meal in moderation as part of a healthy diet.
The two dishes are pretty similar 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, piccata has the addition of capers!
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!
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.
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!
How to Store and Reheat
Store leftover 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.
There are so many side dishes you could serve with this lemony chicken. 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!
Chicken Piccata Recipe
- 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
- 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 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 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 to slightly thicken.6 tablespoons unsalted butter
- Return the chicken to the skillet and baste it in the sauce. Allow to simmer until chicken is heated through.
- 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.