Chicken Piccata Recipe
You and I both know there’s something magical about a buttery, lemony chicken dinner that tastes like it took hours to put together, but secretly didn’t.
Chicken Piccata is one of those meals.
Fancy name, easy process. If you love bold, bright flavors and don’t want to overthink dinner, this one’s just the right fit for you.
Ingredients You’ll Need
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2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
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Salt and black pepper, to taste
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½ cup all-purpose flour (for dredging)
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2 tablespoons olive oil
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3 tablespoons unsalted butter (divided)
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⅓ cup dry white wine (or chicken broth if you prefer)
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½ cup chicken broth
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¼ cup fresh lemon juice (about 1–2 lemons)
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2–3 tablespoons capers (drained and rinsed)
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Fresh parsley, chopped (for garnish)
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Lemon slices (optional, for serving)
How to Make Chicken Piccata
Step 1:
Slice your chicken breasts in half horizontally so you get four thin pieces. This helps them cook evenly and faster.
Step 2:
Season both sides with salt and pepper. Dredge each piece in flour, shaking off the extra.
Step 3:
In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Once hot, add the chicken. Cook for about 3–4 minutes per side until golden and cooked through. Remove and set aside on a plate.
Step 4:
Lower the heat a little. Add white wine to the pan. Let it bubble for 1–2 minutes to cook off the alcohol.
Step 5:
Stir in the chicken broth, lemon juice, and capers. Let it simmer for about 3 minutes to slightly reduce.
Step 6:
Add the remaining 2 tablespoons of butter and swirl it around until the sauce looks glossy and smooth.
Step 7:
Add the chicken back to the pan. Spoon the sauce over it. Let it simmer together for another 2 minutes, just to marry the flavors.
Step 8:
Garnish with chopped parsley and lemon slices. Serve hot with the sauce spooned generously over the top.
Common Mistakes to Avoid
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Too thick chicken pieces: Thin cutlets cook better and soak in the sauce.
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Skipping the dredge: The flour helps the chicken get golden and thickens the sauce a bit.
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Overcooking the chicken: You want juicy, not dry—3–4 minutes per side is usually enough.
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Too much lemon: Start with ¼ cup, taste, and adjust. You want tangy, not sour.
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Using cold butter in the sauce: Let it melt gently for that silky texture.
Recipe Best Tips
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Pound the chicken if needed to get even thickness.
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Deglaze the pan well after browning the chicken—those little brown bits add major flavor.
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Fresh lemon juice only. Bottled stuff just won’t give you the same brightness.
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If you’re skipping wine, add a splash more broth and maybe a tiny bit of vinegar for zing.
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Want it extra saucy? Double the sauce ingredients—you’ll thank me later.
Serving Suggestions
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Over a bed of angel hair pasta, rice, or mashed potatoes.
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With a side of steamed green beans or roasted asparagus.
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Add a simple arugula salad with olive oil and lemon to keep things fresh.
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Serve with crusty bread to mop up all that glorious sauce.
Storage and Freezing
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat gently on the stove or in the microwave with a splash of broth to keep it juicy.
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Freezing? You can, but the sauce texture might change a bit. Best eaten fresh.
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Make-ahead tip: You can prep the chicken and sauce separately, then combine before serving.
FAQs
Q: Can I use chicken thighs instead?
A: Yep! Boneless, skinless thighs work great. Just cook a little longer since they’re thicker.
Q: What if I hate capers?
A: You can leave them out or use chopped green olives instead for a similar salty bite.
Q: Is this dish very lemony?
A: It’s lemon-forward but balanced. If you’re sensitive to lemon, reduce to 2 tablespoons and add more to taste.
Q: Can I skip the wine?
A: Totally. Use more broth and a splash of white wine vinegar or lemon juice for flavor.
Q: What’s the best wine to use if I do include it?
A: A dry white wine like Pinot Grigio, Sauvignon Blanc, or even a dry vermouth.
Q: Can I make this ahead for a dinner party?
A: Yes! Cook the chicken and sauce, store separately, and combine in the pan before serving to warm everything up.
Q: Does this work for meal prep?
A: Absolutely. It reheats well and works great over pasta or rice in containers.
Conclusion
Chicken Piccata feels fancy, but once you make it, you’ll be surprised how simple it is. It’s a perfect go-to when you want something fresh, flavorful, and fast.
Make it once, and I promise you’ll keep it in your regular dinner rotation.
Tag me or share your version, I’d love to see how yours turns out!
You Might Also Want To Try
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Chicken Piccata
Golden pan-fried chicken cutlets simmered in a bright lemon-butter sauce with capers and parsley. Simple, fast, and full of bold flavor—this is the ultimate weeknight chicken that feels like a restaurant meal.
Ingredients
- 2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
- Salt and black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- ⅓ cup dry white wine (or chicken broth if you prefer)
- ½ cup chicken broth
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 2–3 tablespoons capers (drained and rinsed)
- Fresh parsley, chopped (for garnish)
- Lemon slices (optional, for serving)
Instructions
- Slice chicken into cutlets and season.
- Dredge in flour.
- Sear in oil + butter until golden.
- Remove chicken, deglaze with wine.
- Add broth, lemon juice, and capers.
- Simmer and swirl in more butter.
- Add chicken back, warm through.
- Garnish and serve.
Notes
Nutrition Information
Yield 4Amount Per Serving Calories ~370 (without sides)
