Craving a classic Italian favorite with half the hassle? This Instant Pot chicken piccata recipe is my go-to way to get buttery, lemony, restaurant-quality chicken on the table fast. I sear tender chicken cutlets until golden, then finish them in my pressure cooker with the most lip-smacking lemon, garlic, and caper sauce. It’s rich, silky, and incredibly easy. This recipe is always on repeat at my house, and I love it served over pasta!
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Chicken Piccata in the Instant Pot
Chicken Piccata has always been one of my favorite Italian chicken recipes, with its tangy lemon sauce and briny capers. Making chicken piccata in the Instant Pot means I get all that bright, buttery flavor in less time, with minimal cleanup.
This pressure cooker chicken piccata is perfect for busy weeknights. A quick dredge in Parmesan and flour gives the chicken a beautiful golden color and light crispness before it’s cooked under pressure in a garlicky white wine sauce. It’s so simple, but the results are incredibly delicious. This is truly a family favorite that’s easy enough for any night of the week.
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Avoid the “Burn” Notice
New to using a pressure cooker? I always recommend scraping the bottom of the pot after deglazing with wine or broth to avoid the “burn” notice. It keeps your Instant Pot chicken piccata cooking smoothly while locking in all that rich, layered flavor.
Instant Pot Chicken Piccata Recipe
Equipment
- 6 qt Instant Pot
Ingredients
- 2 boneless, skinless chicken breasts (thawed if frozen*)
- salt and pepper (to taste)
- ¼ cup all-purpose flour (**)
- ¼ cup 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 lemon juice (from 1 lemon****)
For Serving (optional):
- chopped fresh parsley
- lemon slices
Instructions
- Using a sharp knife, cut the chicken breasts in half lengthwise to make 4 cutlets. Season the chicken on both sides with salt and pepper.2 boneless, skinless chicken breasts, salt and pepper
- Mix the flour and Parmesan in a shallow bowl. Lightly dredge the chicken to coat and set aside.¼ cup all-purpose flour, ¼ cup grated Parmesan cheese
- 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 on "HIGH" for 5 minutes, then natural release for 10 minutes before releasing any remaining pressure.
- Remove the chicken from the pot and set aside. Switch the pot back to "SAUTE" mode.
- 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 lemon juice
- Spoon the sauce over the chicken. Garnish with grated Parmesan, parsley, and lemon slices.chopped fresh parsley, lemon slices
Notes
- 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.
- After sautéing the chicken and adding the wine, be aggressive with your wooden spoon. Scrape every single bit of stuck-on flour or cheese off the bottom, or you’ll get the dreaded “burn” notice.
- Pressure cooking can make lemon juice taste metallic or dull. Add it only after you’ve finished pressure cooking to keep it bright!
- Natural pressure release is better for meat than a quick release. A sudden drop in pressure can cause the meat fibers to seize up, leading to tough chicken.
- If your sauce is too sour, add ¼ teaspoon of baking soda (which is alkaline) to neutralize some of the acidity.
- For a creamy sauce, stir in 2 tbsp of room-temp. heavy cream right at the end.
- Serve with freshly cooked pasta and a side of steamed veggies.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Piccata in the Instant Pot Step by Step
Cut the Chicken: Using a sharp knife, cut 2 boneless, skinless chicken breasts in half lengthwise to make 4 thinner cutlets. Pound to an even thickness if needed. Season the chicken on both sides generously 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 breasts 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 cutlets, two at a time, and cook until golden on both sides, about 3 minutes per side. Remove from the Instant Pot, set aside, and repeat with the remaining two chicken cutlets. Don’t crowd the pot, or the chicken breasts will steam and lose their crispy crust.
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 vigorously scrape the bottom of the pot to loosen any brown bits and avoid a “burn” notice. Add in ½ cup of low-sodium chicken broth, ¼ cup of drained capers, and the chicken breasts. Pressure cook on “HIGH” 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. Return the pot to “SAUTE” mode. 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.
How to Store, Freeze, and Reheat
Store leftover Instant Pot 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.
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