Golden, tender chicken cutlets swimming in a buttery lemon caper sauce that tastes like it came straight from an Italian trattoria. The first time I ordered chicken piccata at a little restaurant downtown, I couldn't believe how bright and flavorful it was tangy, rich, and perfectly balanced. When I realized how simple it was to make at home.
It became one of my go-to weeknight dinners, right up there with my Easy Lemon Chicken Romano and Korean BBQ Steak Bowls. Now, whenever I need something that feels special but comes together fast, this is what I reach for. The buttery sauce, the pop of capers, the golden edges on the chicken it's all so good, and it's ready in just 25 minutes.
Why You'll Love This Chicken Piccata Recipe
This quick chicken piccata dinner is everything you want in a weeknight meal-fast, flavorful, and impressive enough for company. The chicken stays tender and juicy, the sauce is tangy and buttery with a hint of cream, and the capers add the perfect salty pop. You don't need any fancy ingredients or complicated techniques. Just a skillet, a few fresh ingredients, and about 25 minutes. It's the kind of recipe that makes you feel like a confident home cook, even on a busy Tuesday night. Plus, the lemon sauce for chicken is so good, you'll want to spoon it over everything on your plate.
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Chicken Piccata Ingredients
Here's what goes into this simple, delicious chicken dinner recipe.
See Recipe Card Below This Post For Ingredient Quantities
- Chicken breasts: Large chicken breasts are sliced thin to create tender, quick-cooking cutlets that stay juicy.
- Salt & pepper: Seasons the chicken and brings out all the flavors in the dish.
- Garlic powder: Adds a subtle savory note without overpowering the bright lemon flavor.
- Flour: Creates a light, golden coating on the chicken that helps thicken the sauce slightly.
- Butter: The base of the rich, silky sauce. Divided use ensures flavor in both the chicken and the sauce.
- Olive oil: Helps prevent the butter from burning and adds a hint of fruity flavor.
- Chicken broth or dry white wine: Adds depth and helps deglaze the pan, picking up all those tasty browned bits.
- Lemon juice + zest: Brings the signature tangy brightness that makes piccata so refreshing and flavorful.
- Brined capers: These little bursts of salty, briny flavor are essential to authentic piccata.
- Heavy/whipping cream: Adds richness and makes the sauce luxuriously creamy. You can skip it for a lighter version.
- Garnish (optional): Freshly chopped parsley and parmesan cheese add color, freshness, and extra flavor.
How to Make Chicken Piccata
Let me walk you through this simple Italian recipe so you can make it with confidence.
Prep the chicken: Slice each chicken breast lengthwise by butterflying it first, then cutting it in half to create 4 thin cutlets. Trim away any extra fat. Season both sides generously with salt, pepper, and a sprinkle of garlic powder, then coat each piece lightly in flour, shaking off the excess.
Heat the pan: In a large skillet, melt 2 tablespoons of butter with the olive oil over medium-high heat. Let it get hot and bubbly.
Cook the chicken: Once the pan is hot, add the floured chicken cutlets and cook for about 4 to 5 minutes per side until they're golden brown and cooked through. Transfer them to a plate and set aside.
Make the sauce: Remove the pan from the heat and pour in the chicken broth (or white wine), lemon juice, lemon zest, the remaining 2 tablespoons of butter, and the capers. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan-that's where the flavor lives.
Add the cream: Stir in the heavy cream, then return the pan to the heat. Once the sauce starts bubbling gently, nestle the chicken back into the skillet. If you're skipping the cream, just increase the chicken broth to ¾ cup for a lighter sauce.
Simmer and finish: Let everything cook together for another 5 minutes, or until the chicken is fully cooked and the sauce has thickened to your liking. If the sauce gets too thick, add a splash more broth. Adjust the heat as needed to keep it at a gentle simmer.
Garnish and serve: Sprinkle with freshly chopped parsley and a little grated parmesan cheese if you like, then serve hot with your favorite sides.
Ingredient Substitutions & Variations
Want to make this creamy lemon chicken piccata your own? Here are some easy swaps.
- Chicken thighs instead of breasts: Use boneless, skinless chicken piccata thighs for a richer, juicier option that's even harder to overcook.
- Skip the cream: Leave out the heavy cream for a lighter, more traditional lemon chicken piccata. Just increase the chicken broth to ¾ cup.
- Use white wine: Swap the chicken broth for dry white wine for a more authentic Italian flavor with a hint of acidity.
- Gluten-free: Use gluten-free flour or cornstarch for dredging the chicken.
- Add artichokes or mushrooms: Toss in some quartered artichoke hearts or sliced mushrooms when you add the chicken back to the sauce for extra flavor and texture.
Equipment For Chicken Piccata
You don't need much to make this dish.
- Skillet: A large skillet (preferably stainless steel or nonstick) is essential for getting a good golden sear on the chicken.
- Knife: For slicing the chicken breasts into thin cutlets.
- Cutting board: A sturdy surface for prepping the chicken safely.
- Zester (optional): Makes it easy to get fresh lemon zest, but you can also use a fine grater.
Storage & Reheating Tips
This chicken piccata recipe keeps well and reheats beautifully.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce. You can also reheat in the microwave in 30-second intervals, stirring in between.
- Freeze: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
This dish pairs beautifully with so many sides. Here are a few of my favorites.
- Over pasta: Serve the chicken and sauce over angel hair, linguine, or fettuccine for a classic Italian-American meal.
- With mashed potatoes: Creamy mashed potatoes soak up the buttery lemon sauce perfectly.
- Alongside rice: A simple pilaf or steamed white rice makes a great base for the flavorful sauce.
- With roasted vegetables: Serve with roasted asparagus, green beans, or zucchini for a lighter, veggie-forward dinner.
Expert Tips
- Pound the chicken evenly: If your cutlets are uneven, use a meat mallet to gently pound them to an even thickness so they cook uniformly.
- Don't skip the flour: The light coating of flour helps create a golden crust and also thickens the sauce slightly as it simmers.
- Use fresh lemon: Freshly squeezed lemon juice and zest make a huge difference in flavor compared to bottled juice.
- Don't overcook the chicken: Thin cutlets cook fast. Pull them off the heat as soon as they're golden and just cooked through to keep them tender.
- Deglaze while the pan is hot: Adding the liquid to the hot pan helps release all those flavorful browned bits stuck to the bottom.
- Adjust the sauce consistency: If your sauce is too thick, add a little more broth. If it's too thin, let it simmer a bit longer to reduce.
FAQ
What is in chicken piccata?
Chicken piccata is made with thin chicken cutlets that are seasoned, lightly floured, and pan-fried until golden. The sauce is a mix of lemon juice, butter, chicken broth (or white wine), and briny capers. Some versions, like this one, include a bit of cream for extra richness. My mom always said the secret is balancing the tangy lemon with enough butter to keep it smooth and rich.
What is the secret to a good chicken piccata?
The secret is all about balance and technique. Use fresh lemon juice and zest for the brightest flavor, don't skip the step of deglazing the pan to pick up all the browned bits, and make sure your chicken is sliced thin so it cooks quickly and stays tender. A good piccata should be tangy, buttery, and just a little briny from the capers. My best tip? Taste the sauce before serving and adjust with a little more lemon, butter, or salt if needed.
What does piccata mean in chicken piccata?
"Piccata" is an Italian cooking term that refers to meat (usually veal, but also chicken) that's been sliced thin, sautéed, and served in a sauce made with lemon, butter, and sometimes capers. The word itself suggests something small or sliced, which makes sense since the meat is always cut into thin, quick-cooking pieces.
What is the difference between chicken marsala and piccata?
Chicken marsala uses a rich, earthy sauce made with Marsala wine and mushrooms, while chicken piccata features a bright, tangy sauce made with lemon juice, butter, and capers. Marsala is deeper and sweeter, while piccata is lighter and more refreshing. Both are delicious, but piccata is my go-to when I want something fresh and zesty, especially after a long day.
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Pairing
These are my favorite dishes to serve with Chicken Piccata
Chicken Piccata
Ingredients
- 2 large chicken breasts Trimmed and sliced into thinner cutlets
- Salt & pepper to taste Season generously
- ¼ teaspoon garlic powder For added flavor
- Flour for dredging (Use all-purpose flour)
- 4 tablespoons butter divided For cooking and the sauce
- 1 tablespoon olive oil For cooking the chicken
- ¼ cup chicken broth or dry white wine Choose according to your preference
- 1 tablespoon lemon juice + zest of 1 lemon For a fresh tangy flavor
- 1 tablespoon brined capers drained Add a briny salty kick
- ½ cup heavy/whipping cream For a creamy rich sauce
- Garnish optional chopped parsley and/or freshly grated parmesan cheese (For extra flavor and presentation)
Instructions
- Slice the chicken breasts into thinner cutlets.
- Season the chicken with salt, pepper, and garlic powder, then coat it in flour.
- Melt 2 tablespoons of butter with olive oil in a skillet over medium-high heat. Once hot, cook the chicken pieces for about 4-5 minutes on each side until golden. Transfer the cooked chicken to a plate.
- Remove the skillet from heat and add chicken broth, lemon juice, lemon zest, remaining butter, and capers to the pan. Stir to release any browned bits.
- Stir in the cream and return the skillet to heat. Once the sauce is bubbling, add the chicken back to the skillet and cook for an additional 5 minutes or until the chicken is fully cooked and the sauce has reduced to your liking. If the sauce thickens too much, add more broth.
- Garnish with chopped parsley and/or freshly grated parmesan cheese before serving.
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