Chicken Piccata Recipe tastes bright, buttery, lemony, and just salty enough from briny capers, and it works for busy weeknights or casual dinner guests in about 30 minutes start to finish. This recipe suits anyone who loves Italian-style comfort food that still feels light and fresh. I first made it in a tiny apartment kitchen with one sad skillet, so if I pulled it off there, you can absolutely nail it at home too.
Why Make This Chicken Piccata Recipe at Home
You control the flavor, the amount of butter, and how tangy that lemon sauce tastes, instead of guessing what a restaurant chef did. You also get tender chicken that actually tastes like chicken, not a salt bomb under a puddle of mystery sauce.
Cooking chicken piccata at home saves money and time, since it cooks in one skillet and finishes in under half an hour. Cleanup stays simple, and you can pair it with pasta, rice, or veggies without juggling a dozen pans.
“This Chicken Piccata Recipe tastes like a cozy Italian restaurant dinner that you pulled off in your own kitchen, and my family licked their plates clean ★★★★★”
Ingredients You Need
Chicken
- 2 large boneless skinless chicken breasts, sliced horizontally into cutlets
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
I slice each breast into 2 thinner cutlets so they cook quickly and stay juicy. If you only find small chicken breasts, just pound them to an even thickness instead of slicing.
Coating
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning or dried oregano and basil mix
You can swap flour with a 1:1 gluten free flour blend if needed. I avoid cornstarch here because it can turn the crust a bit gummy with the sauce.
Cooking Fats
- 3 tablespoons olive oil, light or regular, not extra virgin
- 3 tablespoons unsalted butter, divided
Olive oil handles the higher heat, and butter adds flavor. I like Kerrygold or Plugra, but any real butter works.
Sauce
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth or stock
- 1/3 cup fresh lemon juice, about 2 large lemons
- Zest of 1 lemon
- 1/4 cup brined capers, drained and rinsed
- 1 teaspoon sugar or honey, optional, to balance acidity
- 2 tablespoons unsalted butter, cold, cut into small cubes
- 2 tablespoons fresh parsley, chopped
Use fresh lemon juice, not bottled, because bottled juice tastes flat and bitter. I like Swanson low sodium chicken broth, but any low sodium brand works.
Optional Add Ins
- 1/4 teaspoon red pepper flakes for a little heat
- Extra lemon slices for garnish
Equipment List
- Large skillet, 12 inch, stainless steel or nonstick
- Cutting board and sharp knife
- Shallow bowl or plate for flour dredging
- Tongs
- Microplane or small grater for lemon zest
- Small whisk or fork for finishing the sauce
Tips & Mistakes
- Pound chicken to an even thickness so it cooks evenly and stays juicy.
- Dry the chicken with paper towels before seasoning so the flour sticks better.
- Season the chicken and the flour so the crust tastes flavorful, not bland.
- Do not crowd the pan, or the chicken steams instead of browns.
- Use medium heat, not high heat, so the crust browns without burning.
- Brown the chicken lightly; it keeps cooking in the sauce, so stop at golden, not dark brown.
- Use fresh lemon juice and zest, since bottled juice makes the sauce taste harsh.
- Taste the sauce before serving and adjust salt, lemon, or a pinch of sugar to balance.
- Add cold butter at the end and swirl gently; do not boil the sauce after that or it can break.
- Add parsley off the heat so it stays bright green and fresh.
- Serve the chicken quickly after saucing so the crust stays a little crisp around the edges.
- Store leftovers with extra sauce so the chicken does not dry out in the fridge.
How to Make Chicken Piccata Recipe
Step 1: Prep the Chicken
Slice each chicken breast horizontally into 2 thinner cutlets. Pat them dry with paper towels so no surface moisture remains. Season both sides with salt, pepper, garlic powder, and onion powder.
Step 2: Dredge in Seasoned Flour
In a shallow bowl or plate, mix flour, salt, pepper, and Italian seasoning. Coat each chicken cutlet lightly in the flour, then shake off any excess. Set the dredged cutlets on a plate while you heat the pan.
Step 3: Brown the Chicken
Heat a large skillet over medium heat and add olive oil and 1 tablespoon butter. When the butter melts and the fat shimmers, lay in the chicken cutlets in a single layer. Cook 3 to 4 minutes per side until golden and cooked through, then transfer them to a clean plate and tent loosely with foil.
Step 4: Build the Flavor Base
Turn the heat to medium low. Add the remaining 2 tablespoons butter to the skillet along with the minced garlic. Stir and cook about 30 seconds until the garlic smells fragrant and lightly golden, not dark.
Step 5: Deglaze and Add Liquids
Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Add lemon juice, lemon zest, and capers. If you want a slightly softer tang, stir in the teaspoon of sugar or honey.
Step 6: Reduce the Sauce
Raise the heat to medium and let the sauce bubble gently for 3 to 5 minutes. Stir occasionally until the sauce reduces slightly and tastes concentrated but still saucy. If you want a thicker sauce, let it go another minute and watch it closely.
Step 7: Finish with Butter and Herbs
Turn the heat to low. Add the cold butter cubes and swirl the pan until the butter melts and the sauce turns glossy. Stir in the chopped parsley and taste the sauce, then adjust salt, pepper, or lemon to your liking.
Step 8: Return Chicken to the Pan
Nestle the chicken cutlets back into the skillet, along with any juices from the plate. Spoon the sauce over the top of the chicken. Let everything simmer together 1 to 2 minutes so the flavors mingle, then remove from heat and serve.
Variations I've Tried
I sometimes use thin pork cutlets instead of chicken and cook them the same way, just a touch quicker on each side. I also tried turkey cutlets around the holidays and liked the lighter flavor with the bright lemon sauce. If you prefer a creamier chicken piccata, you can stir in 2 to 3 tablespoons of heavy cream after the sauce reduces, then finish with butter.
You can add a handful of sliced mushrooms with the garlic and sauté them before adding broth. I sometimes toss in a cup of steamed green beans or asparagus tips at the end so the veggies soak up the sauce. If you need a dairy free version, use olive oil only and skip the butter, then thicken the sauce slightly with a teaspoon of cornstarch mixed with cold broth.
How to Serve Chicken Piccata Recipe
Serve chicken piccata over hot cooked pasta, rice, or mashed potatoes so they soak up every drop of the lemon butter sauce. I like thin spaghetti or angel hair for a classic Italian style plate. Add a simple side salad with crisp lettuce, cucumbers, and a light vinaigrette to keep the meal fresh.
You can also spoon the chicken and sauce over steamed broccoli or cauliflower rice if you want a lighter option. A slice of crusty garlic bread on the side never hurts, especially when kids want to mop up the extra sauce.
How to store
- Cool leftovers to room temperature within 1 hour, then place chicken and sauce in an airtight container.
- Store in the fridge for up to 3 days.
- Freeze in a freezer safe container or bag for up to 2 months, with as much air pressed out as possible.
- Reheat gently in a skillet over low heat with a splash of broth or water until the chicken warms through and the sauce loosens.
- You can also reheat in the microwave at 50 percent power in short bursts, stirring the sauce between bursts so it heats evenly.
Chicken Piccata Recipe
Ingredients
Method
- Slice each chicken breast horizontally into 2 thinner cutlets. Pat dry with paper towels and season both sides with salt, pepper, garlic powder, and onion powder.
- In a shallow bowl or plate, combine the flour, salt, pepper, and Italian seasoning. Lightly coat each chicken cutlet in the seasoned flour, shaking off any excess, and set aside.
- Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of the butter. When the fat shimmers, add the chicken cutlets in a single layer without crowding. Cook 3 to 4 minutes per side until golden and cooked through, then transfer to a clean plate and tent loosely with foil.
- Reduce the heat to medium low. Add the remaining 2 tablespoons butter to the skillet along with the minced garlic. Cook, stirring, for about 30 seconds until fragrant and lightly golden.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the lemon juice, lemon zest, and capers. If desired, stir in the sugar or honey to soften the acidity.
- Increase heat to medium and let the sauce bubble gently for 3 to 5 minutes, stirring occasionally, until slightly reduced and flavorful. For a thicker sauce, reduce for an additional minute, watching closely.
- Lower the heat to low. Add the cold butter cubes and swirl the pan until melted and the sauce looks glossy. Stir in the chopped parsley and taste, adjusting salt, pepper, or lemon to your liking. Add red pepper flakes if using.
- Return the chicken cutlets and any accumulated juices to the skillet, nestling them into the sauce. Spoon sauce over the chicken and let simmer 1 to 2 minutes so the flavors meld. Remove from heat and serve hot, garnished with extra lemon slices if desired.
Notes
Approximate per serving (4 servings): 410 calories; fat 22 g; saturated fat 9 g; carbohydrates 21 g; fiber 1 g; sugars 2 g; protein 32 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.