You won’t believe how simple this Easy Chicken Piccata is to make. Juicy chicken breast paired with a zesty lemon and white wine caper sauce. Perfect for impressing your guests with minimal effort!
I love making this Chicken Piccata because I feel like a fancier cook than I really am! This easy chicken piccata recipe is a bright, comforting weeknight dinner that comes together fast with simple ingredients. Tender chicken cutlets are lightly dredged and pan-seared until golden, then simmered briefly in a zesty lemon-butter sauce with briny capers for that classic balance of richness and tang.
I like to pair this recipe alongside my Orzo Arugula Salad with Lemon Basil Vinaigrette, and Cucumber Dill Salad.
Table of Contents
Recipe Ingredients
- Lemon Juice: Fresh lemon juice adds a bright, tangy flavor and creates a light and refreshing taste.
- Chicken Broth: Contributes savory depth for this dish.
- Parmesan: Offers a nutty, salty taste and adds richness to the coating.
See the recipe card for full information on ingredients and quantities.
Variations
- Low-Sodium Version: Use low-sodium chicken broth and rinse the capers before adding them. This reduces the overall sodium content.
- Creamy Piccata: Add ¼ cup of heavy cream to the sauce after it has reduced. This gives the Chicken Piccata a richer, creamier texture.
How to Make Chicken Piccata
Step 1: In a baking dish or pie dish, combine flour, parmesan, garlic powder, salt, pepper, and paprika. Whisk until combined.
Step 2: Place chicken cutlets in the mixture and dredge them. They should be generously coated in the mixture. Transfer to a plate or parchment paper, and set aside.
Step 3: In a large skillet set over medium heat, add the oil and butter. Once hot, add the chicken and brown on each side, about 4 minutes per side. Remove the chicken and transfer to a clean plate or piece of parchment paper.
Step 4: To make the sauce, in the same skillet, add the wine. Cook for 30 seconds, then add the chicken broth to deglaze the pan. Scrape up any browned bits on the bottom of the pan. Let the liquid simmer until it reduces by half.
Step 5: Add the lemon juice, remaining butter, and capers. Whisk to combine. If serving immediately, add the chicken back to the pan, spoon sauce over top, then serve. Or plate the chicken and spoon the sauce over top (to prevent it from getting too soggy). Garnish with fresh parsley.
Expert Tips
- Shake Off Excess Flour: When dredging the chicken, shake off any excess flour mixture before cooking. This prevents the coating from becoming too thick and ensures a crisp, even crust.
- Pound Chicken Evenly: For uniform cooking, pound the chicken cutlets to an even thickness using a meat mallet or rolling pin. This helps achieve tender, juicy results and ensures the chicken cooks evenly.
- Prevent Sticking: Ensure your skillet is hot before adding the chicken. Use a combination of oil and butter to create a non-stick surface, and avoid overcrowding the pan to allow proper browning.
FAQs
Boneless, skinless chicken breast cutlets are ideal for Chicken Piccata. They cook quickly and evenly, ensuring tender, juicy results.
We love to serve our Chicken Piccata with a side of fresh bread or rolls (to soak up the remaining delicious sauce!) or an easy tossed salad for a complete meal.
Storage Info
To STORE Chicken Piccata leftovers, place them in an airtight container and refrigerate for up to 3 days. You can also FREEZE it for up to 2 months.
To REHEAT, thaw in the refrigerator if frozen, then warm in a skillet over medium heat until heated through, adding a splash of chicken broth if needed to maintain the sauce’s consistency. Alternatively, you can reheat it in the microwave, covered, in 1-minute intervals, stirring occasionally.
More Delicious Chicken Recipes to Try
Easy Chicken Piccata Recipe
Ingredients
For Dredging:
- 1/2 c. all-purpose flour
- 1/4 c. grated parmesan
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. paprika
- 4-6 boneless, skinless chicken breast cutlets
- 2 tablespoons olive oil
- 2 tbsp. unsalted butter
For the Piccata Sauce:
- 1 tbsp. white wine
- 1/2 c. chicken broth
- 2 tbsp. lemon juice
- 2 tbsp. unsalted butter
- 1/4 c. capers, brine drained
- 2 tbsp. freshly chopped parsley
Instructions
- In a baking dish or pie dish, combine flour, parmesan, garlic powder, salt, pepper, and paprika. Whisk until combined.
- Place chicken cutlets in the mixture and dredge them. They should be generously coated in the mixture. Transfer to a plate or parchment paper, and set aside.
- In a large skillet set over medium heat, add the oil and butter. Once hot, add the chicken and brown on each side, about 4 minutes per side. Remove the chicken and transfer to a clean plate or piece of parchment paper.
- To make the sauce, in the same skillet, add the wine. Cook for 30 seconds, then add the chicken broth to deglaze the pan. Scrape up any browned bits on the bottom of the pan. Let the liquid simmer until it reduces by half.
- Add the lemon juice, remaining butter, and capers. Whisk to combine. If serving immediately, add the chicken back to the pan, spoon sauce over top, then serve. Or plate the chicken and spoon the sauce over top (to prevent it from getting too soggy). Garnish with fresh parsley.
Such an easy dinner but feels like something you’d order out. I’m impressed!