Instant Pot chicken piccata is my favorite easy way to make one of my favorite classic Italian dishes. I coat crispy tinged chicken breasts in the most lip-smacking lemon and garlic sauce. Rich, buttery, and so easy to whip up! This recipe is almost always on rotation at my house!
Chicken Piccata is one of my favorite Italian chicken recipes. The sauce is silky and tangy, and I love the brininess the capers add. I developed this Instant Pot chicken piccata recipe to make my favorite dish even easier. The piccata sauce is simple to make but comes out buttery and loaded with flavor!
What’s in This Instant Pot Chicken Piccata Recipe?
- Chicken: I recommend boneless, skinless chicken breasts for this recipe.
- Flour: All-purpose flour helps the chicken brown.
- Butter: Unsalted butter adds richness to the dish.
- Parmesan Cheese: Adds saltiness and tanginess to the dish.
- Garlic: Creates a savory base of flavor.
- White Wine: Dry white wine adds acidity to the dish. I like Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio. You can also use white cooking wine, which can be found in the oil and vinegar aisle of the grocery store.
- Low-Sodium Chicken Broth: Creates a savory base for the sauce.
- Capers: Add pops of tanginess and brininess to the dish.
- Cornstarch: Helps thicken the sauce.
- Lemon Juice: Adds bright citrus flavor to the sauce.
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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 or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop.
Notes and Tips
- If your chicken still seems to have an uneven thickness after slicing, wrap it in plastic wrap and pound it with a meat mallet or rolling pin until even.
- If your sauce is too sour, add ¼ teaspoon of baking soda to neutralize some of the acidity. If you happened to add the lemon slices to the dish while it was cooking, that could also be the culprit. I recommend adding them only after the dish is fully cooked because the pith and seeds of the lemon can make the dish taste bitter.
- I love this recipe served over pasta or mashed potatoes– yum!
Top Reader Review
“I love this recipe! I just got done eating it. This was my first time making it. I will be cooking this regularly now!” -Emily Rodgers
Instant Pot Chicken Piccata Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour
- ¼ cup freshly grated Parmesan cheese plus more for serving
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter ⅜ stick
- 4 cloves garlic minced
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- ¼ cup capers drained
- 2 tablespoons cornstarch + 2 tablespoons water
- 2 tablespoons fresh lemon juice from 1 lemon
For Serving (Optional)
- Chopped fresh parsley
- Fresh lemon slices
Equipment
- 6 qt Instant Pot
Instructions
- Using a sharp knife, cut the chicken breasts in half lengthwise to make 4 thinner breasts (cutlets). Season the chicken on both sides with salt and pepper.2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Mix the flour and Parmesan in a shallow bowl.¼ cup all-purpose flour, ¼ cup freshly grated Parmesan cheese
- Lightly dredge the chicken to coat and set aside.
- Set your Instant Pot to SAUTE. Add in the oil and butter.3 tablespoons olive oil, 3 tablespoons unsalted butter
- Once melted, add the chicken breasts, two at a time, and cook until golden on both sides, about 3 minutes per side. Remove from the Instant Pot and set aside.
- Add in the garlic and cook until fragrant, about 30 seconds.4 cloves garlic
- Pour in the wine and scrape the bottom of the pot to loosen any brown bits. Add in the chicken broth, capers, and chicken breasts.½ cup dry white wine, ½ cup low-sodium chicken broth, ¼ cup capers
- Pressure cook for 5 minutes, then natural release for 10 minutes before releasing any remaining pressure.
- Remove the chicken from the pot and set aside.
- Whisk the cornstarch with 2 tablespoons of water and add to the pot with the lemon juice. Sauté for 1-2 minutes until the sauce is thickened.2 tablespoons cornstarch, 2 tablespoons fresh lemon juice
- Spoon the sauce over the chicken. Garnish with grated Parmesan, parsley, and lemon slices.Chopped fresh parsley, Fresh lemon slices
Notes
How to Make Instant Pot Chicken Piccata Step by Step
Cut the Chicken: Using a sharp knife, cut 2 boneless, skinless chicken breasts in half lengthwise to make 4 thinner breasts (cutlets). Season the chicken on both sides with salt and pepper.
Coat the Chicken: Mix ¼ cup of all-purpose flour and ¼ cup of freshly grated Parmesan cheese in a shallow bowl. Lightly dredge the chicken to coat and set aside.
Sear the Chicken: Set your Instant Pot to SAUTE. Add in 3 tablespoons of olive oil and 3 tablespoons of unsalted butter. Once melted, add the chicken breasts, two at a time, and cook until golden on both sides, about 3 minutes per side. Remove from the Instant Pot and set aside.
Cook the Chicken: Add in 4 minced cloves of garlic and cook until fragrant, about 30 seconds. Pour in ½ cup of dry white wine and scrape the bottom of the pot to loosen any brown bits. Add in ½ cup of low-sodium chicken broth, ¼ cup of drained capers, and the chicken breasts. Pressure cook for 5 minutes, then natural release for 10 minutes before releasing any remaining pressure.
Thicken the Sauce: Remove the chicken from the pot and set aside. Whisk 2 tablespoons of cornstarch with 2 tablespoons of water and add to the pot with 2 tablespoons of fresh lemon juice. Sauté for 1-2 minutes until the sauce is thickened. Spoon the sauce over the chicken. Garnish with grated Parmesan, parsley, and lemon slices.
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This is really delicious.
I’m so glad you enjoyed it, Judi!
I love this recipe! I just got done eating it. This was my first time making it. I will be cooking this regularly now!
So happy to hear you loved it, Emily!
I’m looking for a piccata recipe that I can make ahead of time and freeze. You cover that a bit, but do you know what’s best for thawing and reheating? I assume you’d lose the crispy edges you mention in your description. Can you comment?
Hi Pam, yes you will lose the crispy edges when thawed and reheated. Let thaw overnight in the refrigerator, then reheat in the microwave or on the stovetop over medium until warmed through.