Chicken Piccata
Chicken Piccata is a bright and tasty dish featuring tender chicken breasts cooked in a tangy lemon and caper sauce. The combination of zesty lemon, salty capers, and buttery sauce…
By Ava
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Reading time: 6 min
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Chicken Piccata is a bright and tasty dish featuring tender chicken breasts cooked in a tangy lemon and caper sauce. The combination of zesty lemon, salty capers, and buttery sauce makes it a deliciously fresh favorite that’s simple to make but feels special.
I love cooking chicken piccata when I want a meal that feels a little fancy but doesn’t take forever. The sauce comes together quickly, and the capers add just the right amount of bite without being overwhelming. I usually use thin chicken cutlets so they cook evenly and stay juicy—it’s a trick that makes a big difference!
My favorite way to serve chicken piccata is over a bed of pasta or alongside some roasted veggies. The sauce is perfect for soaking up with bread too, so don’t be shy about spooning extra sauce on your plate. It’s a dish that always brings smiles around the table, no matter who I’m cooking for.
Key Ingredients & Substitutions
Chicken breasts: Thin cutlets cook quickly and stay juicy. If you can’t find cutlets, just slice thicker breasts horizontally and pound them to even thickness.
Capers: Capers bring the classic briny pop to this dish. If unavailable, lightly chopped green olives work as a substitute.
Lemon juice: Fresh lemon juice brightens the sauce. Bottled lemon juice works in a pinch, but fresh gives the best flavor.
Butter & olive oil: Butter adds richness, oil prevents sticking and helps browning. You can use all butter but watch for burning, or all oil for a lighter taste.
Chicken broth: Adds depth to the sauce. Vegetable broth works well for a lighter, slightly different flavor.
How Do You Get the Chicken Tender and Crispy Without Overcooking?
The key is pounding the chicken to an even thinness—about 1/4 inch. This lets the chicken cook fast and evenly.
- Use plastic wrap and a mallet or rolling pin to gently pound the chicken to uniform thickness.
- Dredge lightly in flour for a delicate crust that locks in juices.
- Cook over medium-high heat but don’t rush. About 3 minutes per side will give a golden crust without drying the meat.
- Don’t crowd the pan. Cook in batches if needed so each piece gets proper heat and crispness.
Resting the cooked chicken loosely covered keeps it warm and juicy before adding back to the sauce.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for browning chicken evenly and making the sauce without sticking.
- Meat mallet or rolling pin – helps pound the chicken to an even thinness for quick, even cooking.
- Shallow dish – handy for spreading flour evenly to dredge the chicken without mess.
- Tongs – make flipping the chicken easy and safe without tearing the coating.
- Wooden spoon – great for scraping up browned bits to build flavor in the sauce.
Flavor Variations & Add-Ins
- Swap chicken for thin veal cutlets—classic piccata uses veal for a slightly richer flavor.
- Add fresh thyme or rosemary to the sauce for an herbal twist that pairs well with lemon.
- Include sliced mushrooms sautéed with the chicken for extra texture and earthiness.
- Stir in a splash of white wine when making the sauce for deeper complexity and brightness.
How to Make Chicken Piccata?
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts (about 1 pound), sliced in half horizontally to make 4 cutlets
- Salt and pepper, to taste
- ½ cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
- ⅓ cup fresh lemon juice (about 2 lemons)
- ½ cup low-sodium chicken broth
- ¼ cup brined capers, rinsed
- Lemon slices, for garnish
- 2 tablespoons fresh parsley, chopped
- Cooked pasta or angel hair pasta, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you’ll have a delicious dinner ready in just around 30 minutes. It’s quick enough for a weeknight but impressive enough for guests!
Step-by-Step Instructions:
1. Prepare the Chicken Cutlets:
Place each chicken breast half between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken until it’s about ¼ inch thick. Season both sides with salt and pepper.
2. Dredge the Chicken:
Put the flour in a shallow dish. Lightly coat each chicken cutlet in the flour, shaking off the extra flour to avoid clumps.
3. Cook the Chicken:
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once hot and the butter is melted, add two chicken cutlets. Don’t crowd the pan! Cook for about 3 minutes on each side until golden brown and cooked through. Remove them to a plate and cover loosely with foil. Repeat with the remaining chicken, adding more olive oil and butter as needed.
4. Make the Sauce:
Reduce the heat to medium. Add the lemon juice, chicken broth, and capers to the same pan. Use a wooden spoon to scrape up any brown bits on the bottom, as they add great flavor! Let the sauce simmer for 3 to 5 minutes so it thickens just a little.
5. Finish the Dish:
Put all the cooked chicken back into the pan with the sauce. Let it simmer gently for 2 minutes to warm through and soak up the flavors. Spoon the sauce over the chicken.
6. Serve:
Serve the chicken on a bed of cooked pasta or angel hair. Garnish with lemon slices and sprinkle fresh parsley on top for a fresh touch. Don’t forget to spoon extra sauce and capers over the dish for maximum flavor!
Enjoy your delicious and zesty Chicken Piccata that’s easy to make and packed with flavor!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the refrigerator before preparing. Pat it dry well to remove excess moisture, which helps the chicken brown nicely.
Can I Substitute Capers If I Don’t Have Any?
If you don’t have capers, chopped green olives can be a good substitute to provide a similar briny flavor, though the taste will be slightly different. Avoid skipping them entirely because they’re key to the authentic piccata flavor.
How Should I Store Leftovers?
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of chicken broth or water if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the chicken and sauce separately and store them in the fridge. When ready to serve, reheat the sauce, add the chicken back in to warm through, and serve over freshly cooked pasta.