Introduction

Chicken Piccata is a classic Italian-American dish celebrated for its bright, tangy flavors and elegant simplicity. Tender chicken cutlets are lightly pan-seared and finished in a vibrant lemon-caper butter sauce that is both comforting and refined. Perfect for weeknight dinners yet impressive enough for entertaining, Chicken Piccata remains a timeless favorite in home kitchens and restaurants alike.

What Is Chicken Piccata?

Chicken Piccata originates from the Italian cooking method al piccata, which traditionally features meat (commonly veal) cooked in a lemon, butter, and caper sauce. In Italian-American cuisine, chicken has become the most popular protein for this preparation due to its accessibility and mild flavor.

The dish is known for:

Thinly sliced chicken cutlets
A light flour dredge for delicate browning
A sauce made with lemon juice, capers, butter, and broth or wine

The result is a balance of savory, tangy, and buttery flavors with a silky sauce that pairs beautifully with pasta, rice, or vegetables.

Ingredients for Chicken Piccata

For the Chicken

Boneless, skinless chicken breasts
All-purpose flour (for dredging)

Salt and freshly ground black pepper
Olive oil
Unsalted butter

For the Piccata Sauce

Fresh lemon juice
Lemon zest (optional, for extra brightness)
Chicken broth or dry white wine

Capers, drained
Unsalted butter
Fresh parsley, finely chopped

How to Make Chicken Piccata (Step-by-Step)

1. Prepare the Chicken

Slice chicken breasts horizontally to create thin cutlets. Season both sides generously with salt and pepper, then lightly dredge in flour, shaking off excess.

2. Pan-Sear the Chicken

Heat olive oil and a small amount of butter in a large skillet over medium-high heat. Sear the chicken cutlets until golden brown on both sides. Remove and set aside.

3. Build the Sauce

In the same skillet, add broth or white wine to deglaze the pan, scraping up any browned bits. Stir in lemon juice and capers, allowing the sauce to reduce slightly.

4. Finish with Butter

Lower the heat and whisk in butter to create a smooth, glossy sauce.

5. Combine and Serve

Return the chicken to the pan, spooning the sauce over the cutlets. Simmer briefly until the chicken is fully cooked and coated in sauce. Garnish with parsley and serve immediately.

Expert Tips for Perfect Chicken Piccata

Use thin cutlets: Even thickness ensures quick, even cooking.

Do not over-flour: A light coating prevents heaviness and keeps the sauce silky.
Fresh lemon juice is essential: Bottled juice lacks the brightness needed for authentic flavor.
Add butter off heat: This prevents the sauce from separating.

Chicken Piccata Variations

Classic Veal Piccata

Substitute chicken with veal cutlets for a traditional Italian approach.

Creamy Chicken Piccata

Add a small amount of heavy cream for a richer, less tangy sauce.

Gluten-Free Chicken Piccata

Use gluten-free flour or cornstarch for dredging.

Low-Carb Option

Skip the flour entirely and lightly sear the chicken in olive oil.

What to Serve with Chicken Piccata

Chicken Piccata pairs well with both starches and vegetables, including:

Angel hair pasta or linguine

Mashed potatoes or rice pilaf
Roasted asparagus or green beans
Steamed broccoli or sautéed spinach

Make-Ahead, Storage, and Reheating

Make-Ahead

Prepare the chicken and sauce separately, then combine just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently over low heat, adding a splash of broth to loosen the sauce.

Common Mistakes to Avoid

Overcooking the chicken, which leads to dryness
Using too much lemon juice, overpowering the sauce
Skipping capers, which provide essential briny balance

Frequently Asked Questions

Is Chicken Piccata Italian or Italian-American?
The technique is Italian, but the chicken version is most popular in Italian-American cuisine.

Can I make Chicken Piccata without wine?
Yes, chicken broth works perfectly as a substitute.

Can I freeze Chicken Piccata?
Freezing is not recommended, as the butter-based sauce may separate.

Conclusion

Chicken Piccata is a timeless dish that combines simplicity with bold flavor. With tender chicken, a bright lemon-caper sauce, and minimal ingredients, it is an ideal recipe for both busy weeknights and elegant dinners. Mastering this classic ensures a reliable, crowd-pleasing meal that never goes out of style.

Chicken Piccata

Author: WAFA LI

Print Recipe

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb / 450g), halved horizontally & pounded to ¼” thickness
• Salt & black pepper
• ½ cup all-purpose flour
• 3 tbsp olive oil or unsalted butter (divided)
• ½ cup dry white wine (or low-sodium chicken broth)
• ⅓ cup fresh lemon juice (from 2 lemons)
• ¼ cup brined capers, drained
• 3 garlic cloves, minced
• 3 tbsp cold unsalted butter, cubed
• 2 tbsp fresh parsley, chopped

Instructions

Pat chicken dry; season with salt and pepper. Dredge lightly in flour, shaking off excess.
Heat 2 tbsp oil in a large skillet over medium-high. Cook chicken 3–4 min per side until golden and cooked through (165°F internal). Transfer to a plate; tent with foil.
Deglaze: Add wine to skillet; simmer 2–3 min, scraping up browned bits, until reduced by half.

Stir in lemon juice, capers, and garlic; simmer 1 min.
Reduce heat to low. Whisk in remaining 3 tbsp cold butter, one cube at a time, until sauce is glossy and emulsified.
Return chicken to pan; spoon sauce over. Simmer 1–2 min to rewarm.

Garnish with parsley. Serve immediately over pasta, mashed potatoes, or with crusty bread to soak up the sauce.