If you’re craving something bright, tangy, and wonderfully comforting, this Chicken Piccata Recipe is just the ticket. It’s a classic Italian-American dish that’s perfect when you want a quick yet impressive dinner—think crispy, golden chicken drenched in a lemony, buttery sauce with briny capers adding that fantastic zing. I often turn to this recipe for weeknights but also love whipping it up for guests because it feels special without being complicated.
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In the Kitchen
Chicken Piccata is a quick and elegant dish that delivers big flavor with few ingredients, making it an easy go-to for busy evenings or cozy dinners with friends. I love how the simple lemon and caper sauce turns humble chicken into something really special—plus, it comes together faster than most restaurant takeout.
- Juicy and Tender Every Time: Pounding the chicken breasts thin ensures they cook evenly and stay moist, which is a game changer.
- Golden, Satisfying Finish: Pan-frying in olive oil and butter creates that irresistible crisp crust with rich flavor.
- Simple Ingredients, Big Impact: With fresh lemon, capers, and broth, you get a sauce that’s bright and tangy but easy to make.
- Weeknight to Weekend Ready: This dish scales easily and pairs beautifully with pasta, rice, or roasted veggies for any occasion.
Ingredients at a Glance
Using fresh, high-quality ingredients really makes a difference here. Choose fresh lemons and good-quality chicken breasts to keep the flavors bright and the texture perfect in this Chicken Piccata Recipe.
- Chicken breasts: Look for thick, boneless, skinless breasts so they can be easily pounded evenly.
- Flour: Simple all-purpose flour helps create that delicate crust—no fancy substitutions needed.
- Olive oil & unsalted butter: The combo adds richness and a golden sear without burning.
- Chicken broth: Use low-sodium broth so you can control the saltiness in the sauce.
- Lemon juice: Freshly squeezed for the freshest, tangiest flavor. Bottled just won’t do here.
- Capers: Rinse them to tame the saltiness but keep that punchy briny flavor.
- Fresh parsley: Adds a lovely finishing touch of color and freshness.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Chicken Piccata Recipe
Step 1 — Prep and Dredge the Chicken
Start by seasoning your chicken breasts generously with salt and pepper. Then, dredge them in all-purpose flour, shaking off any extra. This light coating is key—it creates that silky, golden crust that locks in juices while giving a nice base for the sauce to cling to. I sometimes like to pound the breasts gently with a meat mallet or rolling pin to an even thickness, about ½ inch, which helps them cook evenly and stay tender.
Step 2 — Pan-Sear for Color and Flavor
Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat until shimmering. Place the chicken carefully in the pan—you should hear a satisfying sizzle. Cook for 4 to 5 minutes on one side, without moving, until the edges turn golden brown and crisp. Flip and cook the other side for another 4 to 5 minutes. The chicken should feel firm when pressed and have an internal temperature of 165°F (74°C). Remove the chicken to a plate and tent with foil to keep warm.
Step 3 — Make the Bright, Tangy Sauce
Here’s where the magic happens. Into that same skillet, pour in the chicken broth, lemon juice, and rinsed capers. Give the pan a gentle scrape with a wooden spoon to loosen all those browned bits stuck to the bottom—that’s pure flavor gold. Let the sauce simmer and reduce slightly for about 2 to 3 minutes so it thickens just enough to coat the chicken beautifully.
Step 4 — Finish and Serve Your Chicken Piccata Recipe
Return the chicken breasts to the skillet, spoon some sauce over them, and let everything heat together for about a minute. Stir in the remaining tablespoon of butter until melted—this enriches the sauce with a glossy finish. Plate your chicken, pour the extra sauce over, sprinkle with freshly chopped parsley, and get ready to enjoy. Trust me, the combination of tangy lemon, salty capers, and buttery goodness is hard to beat!
Things to Remember
From my kitchen to yours, here are a few tips I’ve picked up to nail this Chicken Piccata Recipe every time—little things that make a big difference.
- Doneness Cue: Look for juicy edges and a golden crust; meat should register 165°F inside but still feel tender, not dry.
- Temperature Trick: Keep your pan hot but not smoking to avoid burning the butter; medium-high heat is perfect.
- Make-Ahead Move: You can prep and flour the chicken ahead, but cook right before serving for best texture.
- Common Pitfall: Don’t rush flipping chicken or move it too soon; wait until it releases easily from the pan for the best crust.
Ways to Serve It
Finishing Touches
A little sprinkle of freshly chopped parsley isn’t just for looks—it brightens the dish and adds a fresh herbaceous note. Sometimes I throw on a few thin lemon slices for a pop of color and an extra citrus boost. Don’t forget a drizzle of the sauce over everything; that silky, tangy goodness is what makes Chicken Piccata Recipe so crave-worthy.
Plays Well With
Chicken Piccata pairs wonderfully with al dente angel hair pasta or creamy mashed potatoes to soak up the sauce. Roasted asparagus or sautéed green beans add a fresh crunch to balance the rich flavors. I also love serving it alongside a simple arugula salad with a lemon vinaigrette for a light, peppery contrast.
Simple Plating Upgrades
For a weeknight meal, plate your chicken with some pasta and scatter fresh capers and parsley on top. If you want to dress it up, arrange lemon slices and a sprig of parsley on each plate for a professional touch. A drizzle of good-quality extra virgin olive oil around the edge makes everything look restaurant-ready without any extra fuss.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The chicken will stay juicy, though the crust softens a bit. Reheat gently to preserve texture, ideally warming the sauce separately and pouring it back over after heating.
Freezing Tips
Chicken Piccata can be frozen, but I recommend freezing the chicken and sauce separately if possible for best texture. Thaw overnight in the fridge, then gently reheat. The sauce tends to thicken when frozen, so you might need to loosen it with a splash of broth or water when warming.
Reheating Chicken Piccata Recipe Without Drying Out
To reheat without drying, use a low oven temperature (about 300°F) covered loosely with foil to keep moisture in, warming for 10-15 minutes. Alternatively, microwave covered with a damp paper towel in short bursts to avoid overcooking. Adding a little extra sauce or a splash of broth during reheating helps keep the chicken juicy and flavorful.
Frequently Asked Questions
Yes, boneless, skinless chicken thighs work well and can add extra flavor and juiciness. Just adjust cooking time slightly as thighs may take a bit longer to cook through.
Make sure your pan and oil are hot before adding the chicken, and don’t try to move the pieces too soon. Let them develop a golden crust—they’ll release more easily when ready.
Absolutely! Just skip the butter or substitute with a dairy-free alternative like a splash of olive oil at the end. The sauce will still be delicious and tangy.
Light pasta, roasted or steamed vegetables, mashed potatoes, or a crisp salad all complement the bright flavors and buttery sauce beautifully.
Final Thoughts
This Chicken Piccata Recipe is one of those reliable dishes that feels both comforting and fancy at the same time. I love how straightforward it is—you really just need a few pantry staples to turn chicken breasts into a tangy, buttery masterpiece. Whether you’re cooking for your family on a busy weeknight or impressing friends, this recipe always hits the spot. I hope you enjoy making it as much as I do!
PrintFull Printable Recipe
Chicken Piccata Recipe
Classic Chicken Piccata features tender chicken breasts pan-seared until golden brown and topped with a tangy lemon and caper sauce. This quick and flavorful Italian-American dish is perfect for a satisfying dinner and pairs excellently with pasta or vegetables.
- Total Time: 25 minutes
- Yield: 2 servings
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
Cooking and Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup chicken broth
- Juice of 1 lemon
- 2 tablespoons capers, rinsed
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with salt and pepper. Dredge each breast in the all-purpose flour, shaking off any excess to ensure a light coating.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Place the floured chicken breasts in the skillet and cook for about 5 minutes on each side, until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the chicken broth, freshly squeezed lemon juice, and rinsed capers. Bring the mixture to a gentle simmer while scraping up any browned bits from the bottom of the pan. Let the sauce cook for 3 minutes to slightly reduce and concentrate the flavors.
- Finish the Dish: Return the cooked chicken breasts to the skillet and spoon the sauce over the top. Cook for an additional minute to heat the chicken through. Stir in the remaining 1 tablespoon of butter until melted and the sauce turns silky.
- Serve: Transfer the chicken to serving plates and spoon the lemon-caper sauce over each piece. Garnish with chopped fresh parsley. Serve immediately alongside pasta or your choice of steamed vegetables.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch for dredging.
- If you prefer a less tangy sauce, reduce the lemon juice to half a lemon.
- Use low-sodium chicken broth to control the salt content, especially if using salted butter.
- Double the butter at the end for an extra rich and silky sauce.
- Chicken thighs can be used instead of breasts for more juicy meat but may require longer cooking time.
- Serve immediately for best texture and flavor as the sauce may thicken upon standing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
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