Chicken Piccata
If you’re looking for a dinner that’s rich, bright, and easier than it looks, Chicken Piccata is exactly what you need.
Tender chicken cutlets are cooked until golden, then simmered in a creamy lemon butter sauce with capers, fresh lemon juice, and just the right splash of white wine.
This dish feels fancy without being fussy, and once you try it, it might just make it into your regular dinner rotation.
Chicken Piccata Recipe Highlights
- Easy 30-Minute Dinner
- Made with Pantry Staples
- Bright, Rich, and Buttery Sauce
- Easy Enough for Weeknights
- Feels Special Without the Fuss
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – You’ll need boneless, skinless chicken breasts for this Chicken Piccata recipe. Slice them in half horizontally to make thinner cutlets that cook evenly and quickly. If your chicken pieces are thick or uneven, consider using a meat mallet to gently pound them to the same thickness. This helps the chicken stay juicy and tender.
FLOUR – A light coating of all-purpose flour gives the chicken a golden crust and helps the sauce cling to every bite. You can also use a gluten-free flour blend if needed, but stick with something that crisps up well.
OLIVE OIL – I use a light, neutral olive oil for searing the chicken. You don’t need extra virgin here. Refined or light olive oil works better for higher-heat cooking and gives a nice sear without smoking. You can also use avocado oil or canola oil if that’s what you have on hand.
BUTTER – Butter brings the sauce together and gives it that smooth, velvety texture. I stir in a little at the end to make the sauce glossy and rich. If you’re cutting back on dairy, you can reduce the butter or use a plant-based alternative, though the flavor won’t be quite the same.
BROTH – You can use either chicken broth or chicken stock. Broth has a lighter flavor and is great if you’re using store-bought. Stock tends to be richer, especially if it’s homemade. Either one works well based on what you have.
LEMON – I use freshly squeezed lemon juice for a bright, tangy contrast that’s essential to classic piccata. If your lemons aren’t very juicy, roll them on the counter first to help release more juice. Bottled juice just doesn’t have the same clean, fresh flavor.
WINE – Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay to add depth and balance. If you’re not using wine, you can substitute extra broth with a small splash of white wine vinegar or an extra squeeze of lemon juice to bring back some of that acidity.
CAPERS – I use capers for their briny flavor. If they’re a little too bold for your taste, rinse them gently under cold water to tone it down. You can also chop them to spread out the flavor more evenly.
PARSLEY – You can use flat-leaf or curly parsley, whichever you prefer. A sprinkle of chopped parsley adds a clean, herby finish that balances the richness of the sauce. If you don’t have fresh parsley, dried will work in a pinch, though fresh is best here.
How To Make Chicken Piccata
Please check the printable recipe card below for more detailed instructions.
- Slice chicken breasts in half and season with salt and pepper.
- Dredge lightly in flour and shake off the excess.
- Sear in olive oil for 3–4 minutes per side, then set aside.
- Melt butter in the skillet and whisk in flour.
- Slowly add broth and wine, whisking to remove lumps.
- Stir in lemon juice and capers, simmer, then finish with butter and return chicken to the sauce.
Leftovers and Storage
STORE – Let the Chicken Piccata cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days. If possible, keep the sauce in a separate container so the chicken doesn’t soak it all up and lose its texture.
FREEZE – Freeze the cooked chicken cutlets in a single layer on a tray first, then move them to a freezer bag to save space. You can freeze the sauce separately in a freezer-safe container, but the texture may change slightly after thawing. For best results, consider making the sauce fresh when you’re ready to serve.
REHEAT – Reheat the Chicken Piccata gently in a skillet over low heat with a splash of broth to help loosen the sauce and keep the chicken tender. You can use the microwave in short intervals, but the texture might be softer and slightly less crisp.
MAKE AHEAD – You can cook the chicken a few hours ahead and store it in the fridge. When you’re ready to serve, warm the sauce separately, then return the chicken to the skillet and spoon the sauce over to heat everything through without overcooking.
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Serving Suggestions
BUTTERED PASTA – A simple bowl of buttered pasta is perfect for soaking up that rich lemony sauce. You can use spaghetti, fettuccine, or even egg noodles if that is what your family likes best.
MASHED POTATOES – Creamy mashed potatoes make a soft and cozy base that goes well with the bright lemon sauce. Try making them a little thicker so they hold up under the chicken and sauce.
ROASTED ASPARAGUS – Roasted asparagus adds just the right texture and a fresh contrast to the richness of the dish. Toss with olive oil, salt, and pepper and roast until the tips are slightly crisp.
DINNER ROLLS – Our Oatmeal Dinner Rolls or Simple 3-Ingredient Bread are great for soaking up the extra sauce. You can serve them warm for an easy and comforting addition.
CUCUMBER SALAD – A creamy or lemon-based cucumber salad works well here. The cool, crisp cucumbers add a refreshing contrast to the warm, buttery chicken.
Recipe Success Tips
THIN AND EVEN CHICKEN IS KEY – Cutting the chicken breasts in half ensures they cook quickly and evenly. If they’re too thick, the outside might brown too fast while the inside stays undercooked. You can pound them with a meat mallet or rolling pin to an even thickness (about 1 inch) before dredging in flour.
DREDGE – Lightly coating the chicken in flour helps create a golden crust and gives the sauce something to cling to. Shake off any excess flour so it doesn’t clump in the pan. Don’t skip this step.
LEMON JUICE – Bottled lemon juice doesn’t have the same bright, fresh taste. If your lemons aren’t very juicy, rolling them on the counter before cutting can help release more juice.
WHITE WINE ADDS DEPTH – A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay gives the sauce a more complex flavor. If you don’t want to use wine, swap it with more chicken broth, but expect a slightly less vibrant sauce.
CAPERS ARE SALTY – Taste Before Adding Extra Salt. – Capers add a briny punch, so be cautious when salting the dish. You can rinse them under water for a milder flavor if you prefer.
VELVETY SAUCE – Butter is the secret to making the sauce velvety. Adding butter at the end of cooking creates a smooth, glossy sauce that coats the chicken beautifully. Don’t skip it!
DON’T OVERCROWD – Cook the chicken in batches if necessary. If the pan is too crowded, the chicken will steam instead of getting that golden-brown sear.
DEGLAZE THE PAN FOR EXTRA FLAVOR – After removing the chicken, scraping up any browned bits with the broth and wine adds even more depth to the sauce.
SIMMER THE SAUCE UNTIL IT THICKENS SLIGHTLY – The flour helps the sauce thicken, but if it still looks too thin after simmering for a couple of minutes, let it reduce a little longer. If it gets too thick, just add a splash of broth.
SERVE IMMEDIATELY FOR THE BEST TEXTURE – This dish is best eaten fresh while the chicken is crisp and the sauce is silky. If needed, you can hold it on low heat for a few minutes before serving.
Commonly Asked Questions
What can I use instead of capers?
If you’re not a fan of capers, try chopped green olives for a similar briny flavor, or just omit them altogether.
What’s the best wine for Chicken Piccata?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid sweet wines, as they can throw off the balance of the sauce.
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are a great option. Just make sure to pound them to an even thickness so they cook evenly. They may cook a bit faster than chicken breasts, so keep an eye on them.
Is there a way to make this dish gluten-free
Swap the all-purpose flour for a gluten-free flour blend or even cornstarch. Both will still give the sauce a nice texture.
Can I make Chicken Piccata without wine?
Yes! Just replace the wine with more chicken broth, though you might miss a little of that extra flavor wine brings.
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Chicken Piccata
Ingredients
Chicken
- 4 large chicken breasts boneless, skinless
- 1 cup all-purpose flour
- 2 tablespoons olive oil more as needed
- 2 teaspoons salt
- 1 teaspoon black pepper
Sauce
- ¼ cup butter 2 tbsp for cooking, 2 tbsp for finishing the sauce,
- 2 tablespoons all-purpose flour
- 1 cup chicken broth or chicken stock
- 1 ½ tablespoons lemon juice freshly squeezed
- ½ cup dry white wine or additional chicken broth
- 3 tablespoons capers drained
- 2 tablespoons parsley fresh, chopped
Instructions
- Slice each chicken breast in half horizontally to create four cutlets. Season both sides of the chicken with salt and black pepper. Dredge each cutlet lightly in flour, shaking off excess.
- Heat olive oil in a large skillet over medium heat and add the chicken.Cook for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Melt two tablespoons of butter in the skillet, then whisk in the flour and cook for about 1 minute. Slowly add the chicken broth and white wine, whisking to remove lumps.
- Stir in the lemon juice and capers, simmering for 2–3 minutes until slightly thickened.Stir in the remaining two tablespoons of butter to give the sauce a rich, velvety finish.
- Return the chicken to the skillet, spooning the sauce over the top. Sprinkle with fresh parsley and serve immediately.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.