Instant Pot Chicken Piccata Recipe

4.65 from 14 votes

This Instant Pot chicken piccata features tender, Parmesan-crusted chicken cutlets nestled in a vibrant sauce of fresh lemon, garlic, and briny capers.

Prep Time10

Cook Time30

Pressurizing Time10

Total Time50

Course: Dinner

Cuisine: Italian

Servings:

Calories: 411kcal

Author: Becky Hardin

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

Video

Notes

*You can use thighs, but you'll need to increase the pressure cooking time to 8 minutes.

**If you are gluten-free, you can skip the flour dredge entirely and just sear the seasoned chicken. The sauce will still thicken beautifully with the cornstarch slurry at the end.

***I like Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio. You can also use more chicken broth and a splash of white wine vinegar for a non-alcoholic option.

****I highly recommend fresh lemon juice over the bottled kind, which can easily turn bitter.

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.
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.

Storage: Store chicken piccata in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition