Chicken Piccata Recipe hits that perfect balance of bright, lemony sauce, tender pan-seared chicken, and salty pops of capers that taste like a fancy restaurant meal on a weeknight budget. You pull it together with simple pantry ingredients, so it works for busy families, date nights at home, or anyone who wants dinner on the table in about 30 minutes. I have cooked this dish more times than I can count, and my kids still fight over the last piece of chicken every single time.
Reasons To Try This Chicken Piccata Recipe
This Chicken Piccata Recipe brings big flavor with very little effort, which always feels like a small kitchen victory. The lemon butter sauce tastes rich but still feels light, so you finish dinner satisfied instead of weighed down.
You also use thin chicken cutlets, so they cook quickly and stay juicy. The recipe uses one main pan, so cleanup stays easy and you keep your sink from turning into a disaster zone.
“Bright, zesty, and restaurant-level good, this Chicken Piccata Recipe now lives in our weekly rotation and disappears every single time. ★★★★★”
Ingredients You Need
Chicken
- 2 large boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons grated Parmesan cheese, mixed into the flour (adds flavor and browning)
You can use pre-sliced chicken cutlets from the store to save time. If you cook gluten free, use a 1:1 gluten free flour blend or fine almond flour for dredging.
Fats and Cooking Base
- 3 tablespoons olive oil (I like California Olive Ranch or any mid-range extra virgin)
- 3 tablespoons unsalted butter, divided
Olive oil handles the searing, while butter finishes the sauce and adds flavor. If you only have salted butter, reduce the added salt slightly and taste as you go.
Aromatics and Flavor
- 3 cloves garlic, minced
- 1/3 cup brined capers, drained and rinsed
- 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
- Freshly ground black pepper, to taste
Jarred minced garlic works in a pinch, but fresh garlic gives the best flavor. Rinse the capers so they taste pleasantly salty instead of aggressively briny.
Liquid Ingredients
- 3/4 cup low sodium chicken broth
- 1/3 cup freshly squeezed lemon juice (about 2 large lemons)
- 1/4 cup water, as needed to thin the sauce
- 1 teaspoon honey or sugar (optional, to balance sharp acidity)
Use low sodium broth so you control the salt level. Bottled lemon juice works if you need it, but fresh lemon juice gives a brighter, cleaner flavor.
Finishing Touches
- 2 tablespoons chopped fresh parsley
- Extra lemon slices or wedges, for serving
Fresh parsley adds color and a clean herbal note. If you only have dried parsley, use 1 teaspoon and add it to the sauce while it simmers.
Pantry Shortcuts
- Pre-minced garlic in a jar
- Pre-sliced chicken cutlets
- Shelf-stable chicken broth in a carton
- Bottled lemon juice as a backup
Helpful Equipment
- Large skillet (10 to 12 inches, stainless steel or nonstick)
- Cutting board and sharp knife
- Shallow dish or plate for dredging flour
- Tongs for flipping chicken
- Small whisk or fork for stirring the sauce
Tips
- Pound thicker parts of the chicken to an even thickness so the pieces cook evenly and stay juicy.
- Pat the chicken dry before dredging so the flour sticks in a thin, even layer.
- Do not overcrowd the pan; cook the chicken in batches so it browns instead of steams.
- Keep the heat at medium to medium-high so the chicken browns without burning the flour.
- Use fresh lemon juice when possible for the brightest flavor.
- Taste the sauce at the end and adjust with salt, pepper, or a tiny bit of honey if it tastes too sharp.
- Swirl the butter into the sauce off the heat so it melts smoothly and stays glossy.
- If the sauce thickens too much, loosen it with a splash of water or broth.
How to Make Chicken Piccata
1: Prep and season the chicken
Slice each chicken breast horizontally to create thin cutlets. Pat them dry with paper towels so the flour coating sticks nicely. Season both sides with salt and pepper.
In a shallow dish, mix the flour and grated Parmesan. Dredge each cutlet in the flour mixture, shake off the excess, and set the pieces on a plate.
2: Sear the chicken
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium to medium-high heat. When the fat shimmers and a tiny pinch of flour sizzles, lay in the chicken cutlets in a single layer. Cook the first side for 3 to 4 minutes, until the underside looks golden.
Flip the chicken and cook the second side for another 2 to 3 minutes, until the pieces feel firm to the touch and the juices run clear. Transfer the cooked chicken to a clean plate and tent it loosely with foil to keep it warm. Repeat with any remaining chicken, adding a drizzle of oil if the pan looks dry.
3: Build the flavor base
Turn the heat down to medium. Add the remaining 1 tablespoon olive oil if needed, then add the minced garlic and red pepper flakes. Stir constantly for about 30 seconds, just until the garlic smells fragrant.
Add the capers and stir them around the pan for another 30 seconds. Scrape up any browned bits from the bottom with a wooden spoon, since those bits carry a ton of flavor.
4: Make the lemony sauce
Pour in the chicken broth and lemon juice. Stir well and scrape the bottom of the pan to release more browned bits into the liquid. Bring the mixture to a gentle simmer.
Let the sauce simmer for 3 to 5 minutes, until it reduces slightly and tastes concentrated. If the sauce tastes too sharp, stir in the honey or sugar and taste again. If it looks too thick, add a splash of water to loosen it.
5: Finish with butter and herbs
Turn the heat to low. Add the remaining 2 tablespoons butter to the skillet. Swirl or stir until the butter melts and the sauce looks glossy and smooth.
Stir in the chopped parsley and a few grinds of black pepper. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
6: Return chicken to the pan
Nestle the chicken cutlets back into the skillet, along with any juices that collected on the plate. Spoon the sauce over the top of each piece so they soak up the flavor. Let everything simmer together for 2 minutes so the chicken warms through.
Top with extra lemon slices or wedges if you like a stronger lemon hit. Serve the Chicken Piccata Recipe hot, with plenty of sauce over each portion.
Different Ways to Try It
- Gluten free: Use a gluten free 1:1 flour blend or fine almond flour for dredging, and confirm your broth label lists gluten free.
- Low carb: Skip the flour and just season the chicken; sear it directly in the pan and let the sauce stay a bit thinner.
- Dairy free: Use olive oil only and skip the butter, or use a dairy free butter substitute that browns well.
- Lower sodium: Rinse the capers very well, use low sodium broth, and salt the chicken lightly at the start.
- Extra veggies: Add thinly sliced mushrooms or zucchini after the garlic and cook until tender before adding broth and lemon juice.
- Creamy version: Stir in 1/4 cup heavy cream or half-and-half at the end for a richer, velvety sauce.
How to Serve Chicken Piccata
Serve this Chicken Piccata Recipe over a bed of cooked pasta, rice, or mashed potatoes so the starch can soak up all that lemony sauce. I also like it with simple buttered noodles and a side of steamed green beans or roasted broccoli. For a lighter meal, spoon the chicken and sauce over a big pile of garlicky sautéed spinach or a warm quinoa salad. Add lemon wedges on the side so everyone can adjust the brightness to their own taste.
Make-Ahead and Storage Success
Cook the Chicken Piccata Recipe fully, then let it cool to room temperature before you store it. Place the chicken and sauce in an airtight container and refrigerate it for up to 3 days. Reheat it gently in a skillet over low heat, and add a splash of water or broth to loosen the sauce as it warms. You can also freeze the cooked chicken and sauce for up to 2 months, then thaw it overnight in the fridge and reheat it on the stove until hot and bubbly.
Chicken Piccata Recipe
Ingredients
Instructions
- Slice each chicken breast horizontally to create 2 thin cutlets, for a total of 4 pieces. Pat dry with paper towels.
- In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the floured chicken cutlets to the skillet and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and tent loosely with foil.
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds, stirring constantly so it doesn’t burn.
- Pour in the white wine (or additional broth), scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
- Add the chicken broth, lemon juice, and capers. Simmer for another 3–4 minutes, allowing the sauce to reduce and thicken slightly.
- Remove the skillet from the heat and stir in the remaining 1 tablespoon of butter until melted for a silky sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Return the chicken cutlets and any accumulated juices to the skillet, spooning the sauce over the top. Warm through for 1–2 minutes on low heat if necessary.
- Garnish with chopped fresh parsley and lemon slices. Serve immediately, spooning extra sauce over each portion.
Notes
Approximate per serving (1 of 4): 320 calories; fat 17 g; saturated fat 5 g; carbohydrates 9 g; fiber 1 g; sugars 1 g; protein 29 g; sodium 540 mg. Values will vary based on specific ingredients, brands, and portion sizes.