Chicken Piccata is a bright and delicious dish that features tender, lightly breaded chicken cutlets simmered in a zesty lemon and caper sauce. The combination of tangy lemon, salty capers, and buttery sauce creates a wonderful balance of flavors that makes this dish feel both fresh and comforting. The chicken stays juicy and flavorful, making every bite a real treat.
I love making Chicken Piccata because it feels fancy but is actually pretty simple and quick to prepare. I usually serve it up when I want something a little special, but don’t want to spend hours in the kitchen. One tip I’ve learned is not to overcook the chicken – keeping it just golden and tender makes all the difference. Also, don’t skimp on the capers; they add that perfect little pop of saltiness.
My favorite way to enjoy Chicken Piccata is with a side of spaghetti or mashed potatoes to soak up all that lovely lemon sauce. I sometimes throw in a simple green salad or steamed veggies to keep the meal light and balanced. It’s one of those dishes that always gets compliments and has become a go-to recipe in my house for sharing with friends and family.
Key Ingredients & Substitutions
Chicken breasts: Thin cutlets cook quickly and stay tender. If you want extra juiciness, you can use chicken thighs instead, just adjust cooking time slightly.
Flour for dredging: This helps give the chicken a light crust. You can swap all-purpose flour for gluten-free flour or almond flour if you prefer.
Lemon juice: Fresh lemon juice is best for bright flavor. Bottled lemon juice works in a pinch but fresh will taste fresher and zingier.
Capers: These add a salty, tangy burst. If you don’t have capers, green olives chopped roughly could work as a substitute.
Butter and olive oil: The combo gives the sauce richness and helps brown the chicken nicely. Use all olive oil for dairy-free, or all butter for a richer taste.
How Do I Get Tender, Perfectly Cooked Chicken Cutlets?
Chicken cutlets cook fast and can easily dry out if overcooked. Here’s how to keep them juicy and tender:
- Slice chicken breasts thinly and even to get uniform cooking.
- Don’t skip seasoning; salt and pepper boost the flavor inside and out.
- Coat lightly in flour—too much makes the crust gummy.
- Use medium-high heat and cook the chicken just a few minutes per side until golden brown and no longer pink in the middle.
- Work in batches to avoid overcrowding, which steams the chicken instead of browning it.
- Let the chicken rest a few minutes off the heat; it helps retain juices.
Equipment You’ll Need
- Large skillet – perfect for browning chicken and making the sauce in one pan.
- Shallow dish or plate – makes dredging the chicken in flour quick and easy.
- Tongs or spatula – helps turn the chicken gently without tearing the crust.
- Measuring cups and spoons – for accurate lemon juice, broth, and other ingredients.
- Sharp knife and cutting board – to slice the chicken breasts into cutlets evenly.
Flavor Variations & Add-Ins
- Try replacing chicken with thinly sliced turkey cutlets for a leaner option; it cooks similarly and tastes great.
- Add sautéed mushrooms or spinach to the sauce for extra veggies and flavor.
- Swap capers for green olives if you want a milder salty bite or if capers aren’t available.
- Stir in a spoonful of Dijon mustard or a pinch of red pepper flakes to add a bit of heat and depth to the sauce.
How to Make Chicken Piccata
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
- ½ cup dry white wine (optional, can substitute with chicken broth)
- ¾ cup chicken broth, low sodium
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup capers, drained and rinsed
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- Lemon slices, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and about 15 minutes to cook, so you can have your Chicken Piccata ready in approximately 25 minutes. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice each chicken breast horizontally to create four thin cutlets. Season each side with salt and pepper. Lightly dredge each cutlet in flour, shaking off any extra flour.
2. Cook the Chicken Cutlets:
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets, cooking them for about 3 to 4 minutes on each side until golden brown and cooked through. If needed, cook in batches to avoid overcrowding. Remove cooked chicken to a plate.
3. Make the Sauce:
In the same skillet, add the remaining 1 tablespoon olive oil. Pour in the white wine (or chicken broth if you’re skipping the wine), scraping the pan to loosen any browned bits. Let this reduce for about 2 minutes. Then add the chicken broth, lemon juice, and capers. Let the sauce simmer for 3 to 5 minutes until it slightly thickens.
4. Combine and Finish:
Return the chicken cutlets to the pan and spoon the sauce over them. Cook for an additional 1 to 2 minutes to warm the chicken and infuse flavor. Remove the dish from heat, then stir in the remaining 2 tablespoons butter and chopped parsley to create a silky sauce.
5. Serve:
Place the chicken cutlets on plates and spoon extra sauce over them. Garnish with fresh parsley and lemon slices. Serve immediately with your favorite sides, like pasta, mashed potatoes, or steamed vegetables.
Can I Use Frozen Chicken for Chicken Piccata?
Yes, but be sure to fully thaw the chicken breasts in the fridge overnight before slicing and cooking. This helps maintain even cooking and texture.
What Can I Substitute for White Wine in the Sauce?
If you prefer not to use wine, simply replace it with an equal amount of chicken broth. The flavor will still be delicious and the sauce will retain its richness.
How Should I Store Leftovers?
Store any leftover chicken piccata in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce seems too thick.
Can I Make Chicken Piccata Ahead of Time?
Yes! You can prepare the sauce and cook the chicken in advance, then refrigerate separately. When ready to serve, reheat the chicken in the sauce on the stove until warmed through.
