If you’re craving a dish that’s bright, elegant, and ready in just 30 minutes, this Chicken Piccata Recipe is about to become your new go-to. Tender chicken cutlets are lightly breaded and pan-seared, then bathed in a vibrant lemon-caper sauce that’s both zesty and comforting. Whether you’re looking for an impressive meal for guests or a weeknight dinner that feels a little special, this Chicken Piccata Recipe truly delivers a restaurant-worthy experience right at your own table.
Ingredients You’ll Need
The beauty of this Chicken Piccata Recipe lies in its simplicity—each ingredient is carefully chosen to layer in delicious flavor, create the signature golden crust, and bring that iconic pop of color to your plate. Here’s what you’ll need and why each one matters:
- Chicken breasts: Sliced into cutlets for quick, even cooking and maximum tenderness.
- Salt and black pepper: The basic seasonings, enhancing every savory bite.
- All-purpose flour: A light dredge gives the chicken its lovely golden crust and helps thicken the sauce.
- Olive oil: For rich flavor and that perfect sear on the chicken.
- Unsalted butter: Adds silkiness to the sauce and depth to the chicken’s flavor.
- Garlic: Just a few cloves add a warm, aromatic base to the sauce.
- Dry white wine (or chicken broth): Lifts the sauce with acidity and complexity; broth is a great substitute for an alcohol-free version.
- Chicken broth: Enhances the sauce’s savory notes without overpowering the lemon.
- Fresh lemon juice: The star ingredient, bringing tang and brightness.
- Capers: These briny little gems give Chicken Piccata its classic punch and character.
- Chopped fresh parsley: Sprinkled at the end for color and a burst of fresh flavor.
- Lemon slices: A gorgeous garnish that hints at the vibrant flavors inside.
How to Make Chicken Piccata Recipe
Step 1: Prep and Dredge the Chicken
Start by carefully slicing your chicken breasts horizontally to create thin cutlets. This not only helps them cook quickly, but also ensures they stay juicy. Season both sides generously with salt and black pepper. Dredge each cutlet lightly in flour, shaking off any excess—this thin coating is your secret weapon for that signature golden crust and a velvety sauce.
Step 2: Sear the Chicken
Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the butter starts to foam, add the chicken cutlets. Cook for about 3 to 4 minutes on each side, just until they turn beautifully golden and are cooked through. Don’t overcrowd the pan—work in batches if needed. Set the chicken aside when done, keeping it warm.
Step 3: Build the Flavorful Sauce
Add the remaining tablespoon of butter to the skillet, then toss in the minced garlic. Sauté just for a minute until fragrant, being careful not to let it brown. Pour in the white wine (or extra chicken broth) to deglaze, scraping up all those tasty browned bits stuck to the bottom. This is where the magic happens!
Step 4: Simmer and Reduce
Stir in the chicken broth, fresh lemon juice, and drained capers. Let the mixture simmer for 3 to 4 minutes, reducing slightly so the flavors concentrate and the sauce thickens just a bit. You’ll notice the aroma brightening up your whole kitchen.
Step 5: Finish the Chicken Piccata Recipe
Return the cooked chicken cutlets to the skillet, nestling them into the sauce. Spoon the sauce generously over each piece and let everything simmer together for another 2 to 3 minutes. This final step lets the chicken soak up all those amazing flavors. Just before serving, sprinkle with fresh parsley and add a few lemon slices for garnish.
How to Serve Chicken Piccata Recipe
Garnishes
For a picture-perfect finish, scatter chopped fresh parsley over the chicken right before serving. A few thin lemon slices not only look stunning but also offer an extra burst of citrus aroma that invites everyone to dig in. If you’re feeling fancy, a light sprinkle of extra capers completes the look—and the flavor!
Side Dishes
This Chicken Piccata Recipe pairs beautifully with almost anything. I love serving it over a bed of angel hair pasta to soak up all that luscious sauce, but mashed potatoes or even creamy polenta work wonders. For a lighter touch, try it alongside sautéed green beans or roasted asparagus. The sauce is so good, you’ll want something to mop up every drop!
Creative Ways to Present
Want to impress? Spoon the chicken and sauce into individual shallow bowls, nestle them atop a swirl of pasta, and finish with a flourish of parsley and a twist of lemon zest. For a family-style feast, arrange the cutlets on a platter, pour over the sauce, and let everyone help themselves. Leftovers also make an amazing open-faced sandwich on toasted sourdough with extra parsley and capers.
Make Ahead and Storage
Storing Leftovers
Any leftover Chicken Piccata Recipe can be cooled and stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep the chicken and sauce together so the flavors continue to meld and the chicken stays moist.
Freezing
While best enjoyed fresh, you can freeze this dish if needed. Place cooled chicken and sauce in a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to one month. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of chicken broth if the sauce needs loosening. Warm gently until heated through. Avoid microwaving, as it can dry out the chicken and make the sauce separate.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work beautifully in this Chicken Piccata Recipe. Just pound them to an even thickness for even cooking and follow the same steps.
What can I substitute for capers?
If capers aren’t your thing or you don’t have them on hand, try chopped green olives for a similar briny kick. You can also simply leave them out for a more classic lemon sauce.
Is it possible to make this dish gluten-free?
Yes! Just swap the all-purpose flour for your favorite gluten-free blend, and this Chicken Piccata Recipe will be perfectly safe for those avoiding gluten.
Do I have to use wine in the sauce?
Nope! Chicken broth is a wonderful substitute for wine and still creates a deliciously tangy, rich sauce. You won’t miss a thing if you skip the wine.
Can I make the sauce ahead of time?
You can! The sauce can be made a day in advance and kept in the refrigerator. Gently reheat and add the cooked chicken just before serving for ultimate freshness.
Final Thoughts
If you’ve never tried making Chicken Piccata Recipe at home, now is the perfect time to give it a whirl. It’s bright, flavorful, and comes together so quickly—you’ll wonder why you ever reserved it just for restaurant nights. I can’t wait for you to taste just how delicious homemade Chicken Piccata Recipe can be!
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Chicken Piccata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets sautéed to golden perfection, then simmered in a tangy lemon, caper, and white wine sauce. This recipe is quick, flavorful, and perfect for a weeknight dinner served over pasta, mashed potatoes, or vegetables.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (sliced horizontally into cutlets)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
Cooking Fat
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sauce
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup capers, drained and rinsed
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions
- Season and Dredge Chicken: Season the chicken cutlets with salt and black pepper to taste. Lightly dredge each piece in all-purpose flour, shaking off any excess flour to avoid clumping.
- Sauté Chicken: In a large skillet, heat olive oil and 1 tablespoon of unsalted butter over medium-high heat. Add the chicken cutlets and cook for about 3 to 4 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Garlic: Add the remaining tablespoon of butter to the skillet. Once melted, sauté the minced garlic for about 1 minute or until fragrant, being careful not to burn it.
- Deglaze Pan and Make Sauce: Pour in the dry white wine (or chicken broth if using), scraping up the browned bits from the bottom of the skillet with a wooden spoon. Stir in chicken broth, fresh lemon juice, and capers. Let this sauce simmer for 3 to 4 minutes until it slightly reduces and thickens.
- Return Chicken and Finish Cooking: Place the cooked chicken cutlets back into the skillet and spoon the sauce over them. Simmer together for an additional 2 to 3 minutes to heat through and marry the flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken and garnish with lemon slices before serving. This dish pairs wonderfully with angel hair pasta, mashed potatoes, or sautéed vegetables.
Notes
- Serve over angel hair pasta, mashed potatoes, or with sautéed vegetables for a complete meal.
- Substitute chicken broth for white wine if you prefer to avoid alcohol.
- For an extra creamy texture and richness, finish the sauce with a splash of heavy cream.
- To make the dish gluten-free, use gluten-free flour for dredging the chicken cutlets.
- Ensure the chicken is pounded to an even thickness to promote even cooking.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 310
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
