Chicken piccata is an easy and tasty meal you can make quickly. It has thin chicken pieces cooked until golden and covered in a lemony sauce with capers. This dish takes about 20 minutes and works great for any night when you want something simple but full of flavor. You can eat it with pasta, rice, or vegetables to make a complete meal.
Why You’ll Love This Chicken Piccata Recipe
This recipe shines because it’s simple yet packed with bold flavors that come together fast. You get juicy, tender chicken with a crisp outer layer, soaked in a sauce that’s zesty, buttery, and slightly briny from the capers. The combination of lemon and capers gives it a fresh, vibrant taste that’s unmistakably classic. Plus, it’s versatile—you can easily swap the side dishes to keep things interesting. Whether you’re serving it over pasta, alongside potatoes, or with a crisp salad, this chicken piccata will impress without needing complicated steps or exotic ingredients.
Ingredients You’ll Need for Chicken Piccata
Here’s everything you’ll gather before you get started on this flavorful dish. These ingredients come together to create a balanced sauce and tender chicken cutlets with a lovely golden crust.
- 1 pound boneless skinless chicken breasts
- Kosher salt
- Ground black pepper
- 1/2 cup all-purpose flour, for dredging
- Extra virgin olive oil (about 1/4 cup, plus a little extra for sauce)
- 3 tablespoons ghee or unsalted butter
- 1/3 cup fresh lemon juice (from about 2 lemons), plus lemon wedges for serving
- 1/2 cup dry white wine or chicken broth (if you prefer to avoid alcohol)
- 1/4 cup capers, rinsed and drained
- Fresh parsley, finely chopped for garnish
How to Make Chicken Piccata: Step-by-Step Directions
Prepare your oven and chicken: Preheat your oven to 200°F and place a baking sheet inside to keep cooked chicken warm while you finish the dish. To start, slice each chicken breast horizontally into two thin cutlets for faster, even cooking. Optionally, cut each piece crosswise for smaller portions.
Season and dredge: Pat the chicken pieces dry with paper towels. Season them all over with salt and black pepper. Then, lightly coat each piece with flour, shaking off any excess so you don’t get clumps.
Sear the chicken: Heat about 1/4 cup of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in batches, making sure not to crowd the pan. Cook for about 3 minutes per side, until each piece is golden brown and cooked through. Transfer cooked pieces to the warm oven to keep them ready.
Make the lemon sauce: In the same skillet, reduce the heat to medium and add a little more olive oil and the ghee or butter. Stir until melted. Pour in the lemon juice, white wine (or chicken broth), and capers. Bring the sauce to a boil, scraping the bottom of the pan to release any flavorful browned bits from the chicken.
Finish the dish: Return the chicken cutlets to the skillet with the sauce. Reduce heat to low and let everything simmer gently for 4 to 5 minutes. Spoon the sauce over the chicken as it cooks to keep it moist and flavorful.
Garnish and serve: Remove the pan from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.
How to Serve Chicken Piccata
Chicken piccata is incredibly versatile and can complement many side dishes. You can serve it tossed with pasta, letting the lemony sauce soak into every strand. For a lighter option, pair it with steamed or boiled potatoes that will soak up the sauce beautifully. Roasted or crispy Brussels sprouts add a nice texture contrast and earthiness to balance the bright flavors. If you want a fresh, colorful side, a simple salad like Shirazi—with cucumber, tomato, and onion—works perfectly. Don’t forget the lemon wedges on the side; a quick squeeze adds an extra punch of freshness with every bite.
Expert Tips for Perfect Chicken Piccata
- Thin your chicken cutlets: Slicing the chicken breasts into thin cutlets helps them cook quickly and evenly, preventing dryness while achieving a golden crust. If you don’t have a sharp knife, carefully pounding them to an even thickness works well too.
- Use fresh lemon juice: Bottled lemon juice won’t provide the same vibrant flavor. Freshly squeezed juice brightens the sauce and keeps the dish tasting lively and fresh.
- Don’t skip the flour dredging: Coating the chicken lightly in flour helps create a crisp crust and also thickens the sauce slightly, making it cling to the chicken perfectly.
- Control your heat: Searing on medium-high heat gets that perfect golden crust. When simmering the sauce with chicken, lower the heat to avoid toughening the meat.
- Capers add the briny punch: Rinse capers before adding them to reduce excess saltiness, ensuring a balanced tangy bite.
- Keep chicken warm: Using a low-temperature oven to hold cooked chicken while finishing the sauce keeps everything warm without overcooking.
How to Store Chicken Piccata
If you have leftovers, store them in an airtight container in your refrigerator for up to four days. When reheating, warm the chicken gently in a skillet over medium heat with a splash of the sauce or broth to keep it moist. Avoid microwaving directly without adding moisture as it can dry out the chicken. You can also freeze cooked chicken piccata for up to two months; thaw it overnight in the fridge before reheating gently.
Variations You Can Try with Chicken Piccata
- Swap chicken for fish: Thin fillets of white fish like sole or tilapia work well with the piccata sauce for a lighter seafood version.
- Add garlic or shallots: For an extra flavor layer, sauté minced garlic or shallots along with the butter before adding the lemon juice and liquids.
- Use caper berries: These are larger and milder than regular capers, offering a less salty but still briny flavor.
- Creamy piccata: Stir in a tablespoon of cream or mascarpone at the end for a richer sauce with silky texture.
- Gluten-free option: Use almond flour or a gluten-free flour blend instead of all-purpose flour for dredging.
- Herb variations: Try adding fresh thyme or rosemary to the sauce for an aromatic twist.
These tweaks keep the base recipe fresh and let you tailor it to your tastes or dietary needs.
Frequently Asked Questions about Chicken Piccata
What is chicken piccata?
Chicken piccata is a classic Italian dish where thin chicken cutlets are lightly floured, pan-seared, and served with a bright lemon sauce featuring capers and butter or ghee.
Can I make chicken piccata without wine?
Yes, you can substitute the white wine with chicken broth or vegetable broth for a non-alcoholic version without losing much flavor.
How do I keep the chicken moist?
Make sure to cook the chicken cutlets quickly over medium-high heat and finish simmering gently in the sauce. Keeping the pieces thin and using a little fat also helps retain moisture.
What should I serve with chicken piccata?
Pasta, boiled or roasted potatoes, steamed vegetables, or a fresh salad pair well with the lemony sauce and tender chicken.
Can I prepare chicken piccata ahead of time?
You can prepare the sauce and chicken separately and reheat them gently before serving. Store leftovers in an airtight container in the fridge for up to four days.
Chicken Piccata
Ingredients
- 1 pound boneless skinless chicken breasts
- Kosher salt to taste
- Ground black pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 1/4 cup extra virgin olive oil (plus a little extra for sauce)
- 3 tablespoons ghee or unsalted butter
- 1/3 cup fresh lemon juice (from about 2 lemons)
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup capers (rinsed and drained)
- Fresh parsley (finely chopped, for garnish)
Instructions
- Preheat your oven to 200°F and place a baking sheet inside.
- Slice chicken breasts horizontally into two thin cutlets. Season with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 minutes per side until golden brown. Transfer to the warm oven.
- In the same skillet, add more olive oil and ghee or butter. Stir until melted, then add lemon juice, white wine, and capers. Bring to a boil.
- Return chicken to the skillet and reduce heat to low. Simmer for 4 to 5 minutes, spooning sauce over the chicken.
- Remove from heat, garnish with fresh parsley, and serve with lemon wedges.
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