Get ready to impress with this incredible Classic Chicken Piccata! Made with just a handful of simple, fresh ingredients, this beloved Italian-American dish comes together quickly, resulting in chicken that’s exceptionally tender and a luscious, perfectly balanced lemon-caper sauce. It strikes the ideal note of bright citrus without being overpowering, creating a truly delightful flavor profile that your whole family will adore.

It’s an incredibly versatile dish that pairs beautifully with many sides. My personal favorite way to serve it is alongside a generous helping of delicate angel hair pasta and a side of crispy, cheesy garlic bread, making for a complete and utterly satisfying dinner meal.

The Best Classic Chicken Piccata Recipe: Easy Lemon Caper Chicken for a Flavorful Dinner

What is Chicken Piccata?

Chicken Piccata is a quintessential Italian-American dish renowned for its bright, tangy, and savory flavor profile. The word “piccata” itself is derived from the Italian verb “piccare,” meaning “to prick” or “to pound,” which hints at the preparation method of the meat. Traditionally, chicken breasts are sliced thin or pounded flat, then lightly floured and quickly pan-fried until golden brown. The magic truly happens with the sauce – a vibrant reduction of fresh lemon juice, briny capers, rich butter, and often a splash of white wine or chicken stock. This combination creates a sauce that is both robust and refreshing, coating each piece of tender chicken beautifully.

While commonly served with pasta like angel hair or spaghetti, Chicken Piccata is also delicious with a variety of other side dishes, from fluffy rice to roasted vegetables. Its quick cooking time and elegant presentation make it a fantastic choice for both busy weeknights and special occasions.

Why You’ll Love This Easy Chicken Piccata Recipe

This recipe isn’t just another chicken piccata; it’s a guaranteed winner that will quickly become a staple in your kitchen. Here’s why you’ll absolutely love it:

Incredibly Flavorful: The combination of bright lemon, salty capers, and rich butter creates a sauce that is bursting with complex flavors. Each bite is a delightful explosion of savory and tangy notes.
Quick & Easy: From prep to plate, this dish comes together in about 20 minutes, making it perfect for busy weeknights when you want something homemade and delicious without spending hours in the kitchen.
Simple Ingredients: You won’t need any exotic ingredients for this recipe. Most are likely already in your pantry or easily found at any grocery store.
Tender Chicken Every Time: With our simple tips, your chicken will be perfectly cooked – juicy on the inside with a beautiful golden crust on the outside.
Versatile Serving Options: Whether you prefer pasta, rice, or vegetables, this chicken piccata pairs well with almost anything, allowing you to customize your meal to your liking.

Key Ingredient Notes for Perfect Piccata

For precise ingredient quantities and full step-by-step instructions, please refer to the comprehensive recipe card located further down the page.

Chicken: For the most authentic and best results, thinly sliced boneless, skinless chicken breasts are absolutely essential. If you can’t find pre-sliced thin cutlets at your local supermarket, don’t worry! You can easily prepare them yourself. Place a chicken breast between two pieces of plastic wrap or parchment paper and pound it evenly with a meat mallet (or a heavy skillet) until it’s about 1/2 inch thick. This ensures even cooking and helps the chicken absorb more of that wonderful sauce.
Lemons: Freshness is key here! We’ll be using both fresh lemon zest and the juice of half a lemon. The zest provides a concentrated burst of citrus aroma and flavor, while the juice adds that essential tanginess. Always opt for fresh lemons; bottled lemon juice simply won’t deliver the vibrant, bright taste that defines authentic chicken piccata.
Shallots: These provide a delicate, milder onion flavor that complements the dish beautifully without overpowering it. If shallots aren’t available, you can substitute with a very small amount of finely minced yellow onion, or simply omit them if you prefer a simpler garlic-only base.
Butter: Use a good quality unsalted butter for this recipe. Unsalted butter allows you to control the overall saltiness of the dish, and a higher quality butter will contribute to a richer, more luxurious sauce. It adds a wonderful depth and silkiness that is crucial for piccata.
Capers: These tiny, pickled flower buds are a defining characteristic of piccata, adding a unique briny, salty, and slightly tangy flavor that truly makes the dish. While optional, I highly recommend including them as they provide an irreplaceable punch of flavor and texture. Choose capers packed in brine, usually found in a jar near olives or pickles.
All-Purpose Flour: A light dusting of flour helps create a beautiful golden crust on the chicken when seared and, more importantly, acts as a thickening agent for the lemon-caper sauce, giving it a perfect consistency that clings to the chicken.
Chicken Stock: This forms the base of our savory sauce. Low-sodium chicken stock is recommended so you can adjust the seasoning to your taste without the sauce becoming too salty.
Olive Oil: Used in conjunction with butter for searing the chicken, olive oil helps prevent the butter from burning at higher temperatures and adds a subtle fruity note.

How to Make Delicious Chicken Piccata

Creating this flavorful chicken piccata is easier than you might think! Follow these simple steps for a dish that tastes like it came from a gourmet restaurant.

Prepare the Chicken: Begin by seasoning your thinly sliced chicken breasts generously on both sides with salt and freshly ground black pepper. Next, dredge each piece of chicken lightly in all-purpose flour, ensuring it’s evenly coated. It’s crucial to shake off any excess flour; a thin, even layer is all you need for a perfect crust and sauce.
Sear the Chicken: In a large, heavy-bottomed skillet (preferably cast iron or stainless steel), heat the olive oil and one tablespoon of unsalted butter over medium-high heat. Wait until the butter is melted and sizzling, about 1 minute, indicating the pan is hot enough. Carefully add the floured chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan (you may need to work in batches). Cook for 2-3 minutes on each side until the chicken is beautifully golden brown and cooked through. Once seared, remove the chicken from the skillet and set it aside on a plate. It will finish cooking in the sauce.
Build the Lemon-Caper Sauce: Using the same skillet (don’t clean it! the browned bits, or ‘fond,’ add incredible flavor), reduce the heat slightly to medium. Add the finely diced shallots, minced garlic, and lemon zest. Sauté for about 20 seconds until fragrant, being careful not to burn the garlic. Pour in the chicken stock and fresh lemon juice, then use a wooden spoon or spatula to scrape the bottom of the skillet, releasing all those flavorful browned bits. Bring the sauce to a simmer, then stir in the capers and the remaining butter. Swirl the pan gently as the butter melts, allowing the sauce to thicken. The longer it gently simmers, the more it will reduce and thicken to a perfect consistency.
Combine and Serve: Carefully return the seared chicken breasts to the skillet, nestling them into the simmering lemon-caper sauce. Allow the chicken to gently cook in the sauce for another 2-3 minutes, ensuring it’s fully heated through and infused with the sauce’s flavors. Before serving, taste the sauce and adjust the seasoning with additional salt and pepper if needed. Garnish generously with fresh chopped parsley and thin slices of lemon, if desired, for a pop of color and extra zest. Serve immediately and enjoy your homemade classic chicken piccata!

Pro Tips for the Best Chicken Piccata

Achieving restaurant-quality chicken piccata at home is easy with these expert tips:

Achieve a Golden Crust: For that irresistible, beautiful golden-brown color on your chicken, make sure your skillet is properly heated before adding the chicken. Wait until the olive oil and butter are shimmering and hot (but not smoking) before placing the chicken in the pan. Cook over medium-high heat to get that perfect sear. Don’t rush this step; a good sear locks in flavor and creates texture.
Avoid Overcooking the Chicken: Thinly sliced chicken breasts cook very quickly. I recommend searing them for 2-3 minutes per side, then letting them simmer in the sauce for just 1-2 minutes. A total cooking time of around 8 minutes is usually perfect. The ultimate test is an internal temperature of 165 degrees F (74 degrees C) using a meat thermometer, which ensures the chicken is safe and juicy, not dry.
Bring Chicken to Room Temperature: Take your chicken breasts out of the fridge approximately 25-30 minutes before you plan to cook them. This allows the chicken to come closer to room temperature, ensuring it cooks more evenly and prevents the center from remaining undercooked while the outside burns.
Season Generously: Don’t be shy with salt and freshly cracked black pepper. Season the chicken thoroughly on both sides before flouring. This builds a foundational layer of flavor that carries through the entire dish. You can always adjust the final seasoning of the sauce as well.
Don’t Overcrowd the Pan: When searing the chicken, cook it in batches if necessary. Overcrowding the skillet will lower the pan’s temperature, causing the chicken to steam instead of sear, resulting in a less desirable crust. Give each piece of chicken enough space.
Deglaze for Flavor: The browned bits (fond) stuck to the bottom of the pan after searing the chicken are packed with flavor. When you add the chicken stock and lemon juice, make sure to vigorously scrape the bottom of the skillet with your spatula. This deglazing process incorporates all those delicious bits into your sauce, adding incredible depth.
Adjust Sauce Consistency: The flour on the chicken and the butter in the sauce help it thicken naturally as it simmers. If your sauce is too thin, let it simmer a bit longer to reduce. If it becomes too thick, you can thin it out with a splash more chicken stock or water.
Fresh Herbs are Key: While optional, a generous sprinkle of fresh parsley at the end brightens the dish with a burst of color and a fresh, herbaceous note that complements the lemon and capers perfectly.

Delicious Serving Suggestions

Chicken Piccata is a versatile dish that pairs wonderfully with a variety of sides. Here are some ideas to complete your meal:

Pasta: A classic choice! Angel hair pasta, linguine, or spaghetti are excellent for soaking up that delicious lemon-caper sauce.
Rice: Serve it over fluffy white rice, brown rice, or even a simple lemon herb rice pilaf for a different texture.
Roasted Vegetables: Asparagus, green beans, broccoli, or Brussels sprouts roasted with a little olive oil, salt, and pepper make a healthy and flavorful accompaniment.
Mashed Potatoes: Creamy mashed potatoes provide a comforting base that beautifully complements the tangy sauce.
Crusty Bread: Don’t forget a good loaf of crusty bread or cheesy garlic bread to sop up every last drop of the amazing sauce.
Simple Salad: A light green salad with a vinaigrette dressing offers a refreshing contrast to the rich flavors of the piccata.

Can I Make This Low-Carb or Keto-Friendly?

Yes, absolutely! Making this chicken piccata low-carb or keto-friendly is quite simple. The primary modification involves omitting the all-purpose flour that’s used to coat the chicken and thicken the sauce. While the chicken will still be delicious, keep in mind that the sauce won’t be as thick as it would be with flour. It will have a lighter, more brothy consistency.

For an alternative, you can try coating the chicken in a small amount of almond flour or coconut flour for a similar texture, though these will absorb less moisture. For thickening the sauce, a very tiny pinch of xanthan gum (use sparingly, as a little goes a long way!) can be whisked into the simmering sauce to achieve a thicker consistency without adding carbs. You can also simply embrace a slightly thinner sauce, which is equally delicious. If you’re looking for a dedicated recipe, here’s a delicious low-carb chicken piccata recipe you might enjoy.

Storage and Reheating Instructions

Leftover chicken piccata is just as delicious the next day! To store, place any leftovers in an airtight container and refrigerate for up to 3 days. For best flavor and texture, I don’t recommend freezing this dish, as the sauce can sometimes separate, and the capers might lose their texture.

To reheat, you have a few options:

Microwave: For a quick reheat, place the chicken and sauce in a microwave-safe dish and heat in 30-second intervals until warmed through. Be careful not to overheat, which can dry out the chicken.
Stovetop: This is my preferred method for reheating. Place the leftovers in a skillet over medium-low heat. You may need to add a splash of chicken stock or water to loosen the sauce. Gently simmer until the chicken is heated through.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

While chicken breasts are traditional for piccata due to their quick cooking time and lean texture, you can certainly use boneless, skinless chicken thighs. They tend to be more forgiving and stay juicier. Just make sure to pound them flat as well to ensure even cooking and faster preparation.

What if I don’t like capers? Can I omit them?

Capers are a signature ingredient in chicken piccata, providing a unique briny and tangy flavor. While you can omit them if you truly dislike them, the dish will taste different and lose some of its classic character. There isn’t a direct substitute that captures their exact flavor profile. If you’re open to trying them, consider starting with a smaller amount to see if you enjoy the subtle brininess they bring.

How can I make the sauce thicker or thinner?

To make the sauce thicker, simply allow it to simmer longer over medium heat; the reduction will naturally concentrate and thicken it. If you need a quick fix, you can make a very thin slurry with 1/2 teaspoon of flour or cornstarch mixed with 1 tablespoon of cold water, then whisk it into the simmering sauce until it reaches your desired consistency. To thin the sauce, simply stir in a splash more chicken stock or water until it’s perfect.

Can I add vegetables to the piccata?

Absolutely! While not traditional, adding thinly sliced mushrooms, artichoke hearts, or spinach to the sauce during the last few minutes of cooking can be a delicious way to incorporate more vegetables and make it a more complete one-pan meal.

Can I use white wine in the sauce?

Many classic piccata recipes include a splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) to deglaze the pan and add depth to the sauce. You can certainly substitute about 1/4 to 1/2 cup of chicken stock with white wine when you deglaze the pan in step 3. Allow the wine to simmer for a minute or two to cook off the alcohol before adding the chicken stock.

Tried this amazing chicken piccata recipe? Please consider leaving a star ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback is greatly appreciated! And for more delicious recipes, don’t forget to follow me on Facebook or Pinterest!

three chicken breasts piccata in a skillet with sauce and lemon slices.

5 from 1 vote

Chicken Piccata

By
Julie Maestre

This chicken piccata is made with simple ingredients and cooked until the chicken is tender and the sauce is thick. It tastes just right with a nice hint of lemon, but not too strong.

Prep:
10

Cook:
10

Total:
20

Servings:
4

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Ingredients

2 lbs chicken breasts, thinly sliced
½ cup all-purpose flour
¼ teaspoon lemon zest
½ lemon, juiced
4 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely minced
½ shallot, finely diced
2 tablespoons capers
1 cup chicken stock
salt and pepper to taste

Instructions

Season the chicken with salt and pepper on both sides and coat in flour. Make sure to shake off any excess flour.
Add the olive oil and one tablespoon of butter to a large skillet. Once the oil gets hot, this should take about 1 minute. Add the chicken to the skillet and cook for 2-3 minutes on each side. Remove the chicken from the skillet and set it aside.
Add the shallots, garlic, and lemon zest to the same skillet and cook for 20 seconds. Stir in the chicken stock and lemon juice and scrape the bottom of the skillet. Add the capers and remaining butter and swirl the pan around until the sauce thickens. The longer it cooks, the thicker it will become.
Place the chicken back into the skillet and let it cook for 2-3 minutes or until the chicken is fully cooked through. Check for seasoning and garnish with fresh parsley and lemon slices, if desired. Enjoy!

Notes

If you want your chicken to have a nice golden color, wait until the butter and olive oil get nice and hot before adding the chicken to the skillet, and make sure to cook it over medium-high heat.
Don’t overcook the chicken! If using thinly sliced chicken breasts, I recommend cooking it for 2-3 minutes on each side and about 1-2 minutes in the sauce. A total of 8 minutes is perfect. However, I always recommend cooking the chicken until it reaches an internal temperature of 165 degrees F.
Take the chicken out of the fridge 25-30 minutes before cooking. That way the chicken will cook nice and evenly.
Season the chicken on both sides for maximum flavor!

Nutrition Information

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Julie Maestre

Prep Time:
10

Cook Time:
10

Total Time:
20

Course:
Entree

Cuisine:
Italian American

Servings:
4

Calories:
509

Keyword:
chicken piccata, how to make chicken piccata