Chicken Piccata is the kind of meal that feels special, yet comes together in no time-ideal for busy evenings when you till want something homemade and flavourful. Lightly floured chicken cutlets are pan-seared to golden perfection, then finished in a silky lemon-butter sauce dotted with briny capers. The result? A bright, tangy and deeply satisfying dish with a beautiful balance of richness and acidity.
What makes this version of chicken piccata stands out is its simplicity. The ingredients list is short and familiar- just chicken breasts, fresh lemon juice, capers, butter, olive oil and a splash of white wine or broth. No cream, no complicated techniques. You don’t even need to marinate anything ahead of time. A few pantry staples and one skillet are all you need to pull off this restaurant style dinner in under 30 minutes.
This a is dish that proves a little can go a long way. A squeeze of lemon transforms the sauce into something vibrant and fresh, while the capers provide just enough salinity to cut through the butter. Olive oil adds a fruity undertone and lightens the sauce slightly, while still giving it that rich mouthfeel. It’s a combination that’s both elegant and accessible- perfect for a weeknight or a casual dinner party alike.
Flexibility is another strength of chicken piccata. Prefer chicken thighs? Go for it- just adjust the cooking time. Need a gluten-free version? Use a gluten-free flour blend or skip the dredging step entirely. Don’t cook with wine? Chicken broth works beautifully as a substitute.
Though it’s most commonly made with chicken in the U.S., piccata actually began as a veal preparation in Italy. The Italian method, called scaloppine al limone, involves thin slices of veal, lightly coated and sautéed, then finished with a lemon-infused sauce. Italian-American cooks adapted the technique using chicken- a more affordable, widely available option- and added capers to create the now-classic chicken piccata we know today.
Whether you’re looking for a quick weeknight dinner or a dish that delivers big flavour with minimal effort, chicken piccata is a timeless-go-to. It’s unfussy yet impressive, comforting yet zesty. Best of all, it takes just one pan and less than half an hour to go from prep to plate. Once you try it, it just might become a permanent part of your meal rotation.
Why you’ll love this recipe?
This recipe delivers rich, zesty flavours in minutes.
Chicken Piccata is made with everyday ingredients.
Chicken Piccata looks impressive, but cooks with ease.
Tangy lemon-caper sauce adds a gourmet touch, perfect for when you want something quick, comforting and a little bit fancy without extra effort.
Ingredients needed for Chicken Piccata:
Chicken: Start with boneless. Skinless chicken breasts. I prefer smaller ones since they’re easy to slice and cook quickly. By halving them lengthwise and gently pounding them to even thickness, you ensure a fast and even cook. You can also use chicken cutlets, boneless thighs, or tenderloins if you like.
Lemon: Fresh lemon is essential. Bottled juice can’t match the vibrant brightness of a real lemon. The juice infuses the sauce with sharp, clean acidity. I used lemons straight from the garden for an unbeatable, fragrant punch. Juicing fresh lemons just before cooking gives the most vibrant flavour.
Lemon Zest: A lemon zest goes a long way in adding an aromatic kick that lift the entire dish.
Shallot: Shallots enhance the sauce with a subtle sweetness and aromatic depth that complements the lemon and capers.
Garlic: Garlic adds a mellow, savory backbone to the seasoning. It deepens the flavour without overpowering the delicate lemon-caper balance.
Capers: These tiny green gems are small but mighty. Their salty, vinegary brine adds punch and character to the sauce. I stick with brined capers and drain them before adding- they provide the unmistakable tang that defines piccata.
White Wine: A splash of dry white wine- like Chardonnay or Pinot Grigio- adds deep, savory note. The wine cooks down, leaving behind richness and complexity, not a boozy taste. It’s a smart flavour booster that’s especially effective when paired with lemon and capers.
Chicken Broth: Broth forms the backbone of the sauce. It rounds out the acidity from the lemon and helps the flavours meld together. It’s also a great stand-in if you’re avoiding alcohol. A good broth will deepen the overall flavour without overpowering the citrus elements.
Butter: Butter finishes the sauce with richness and silky texture. It balances the tart notes with just enough fat to create a smooth, glossy coating that clings beautifully to the chicken. No cream needed-just butter does the trick.
Olive Oil: Used for searing the chicken, a good extra virgin olive oil adds another layer of subtle flavour. It helps the chicken brown and also complements the lemon’s brightness with its own fruity undertones.
Flour: A light dredge in flour gives the chicken a delicate golden crust. It’s not just for texture, the flour also helps the sauce cling to the meat. If you’re avoiding gluten, use your favourite substitute or skip it, but it really adds that extra something.
Salt & Pepper: Basic seasoning is essential. Kosher salt enhances every ingredients and freshly cracked black pepper adds subtle heat and depth.
Italian Seasoning: Italian seasoning gives a burst of flavours and subtle herbaceous notes to dishes.
Serving suggestions:
Chicken Piccata pairs beautifully with a variety of side dishes that complement its bright lemony sauce and tender chicken. A bed of pasta is a natural choice- especially thinner varieties like angel hair or linguine that soak up the sauce effortlessly. If you’re not in a mood of pasta, try a creamy side like mashed potatoes or comforting option such as buttered rice or risotto. A slice of warm, crusty bread is perfect for sopping up every last bit of delicious pan sauce. To round out the meal, to chicken piccata with a little freshly grated parmesan for an extra punch of flavour.
For vegetables go with something crisp and green. Steamed asparagus, roasted broccoli, or sautéed green beans add a nice contrast and balance to the dish’s rich, tangy flavours. You can also serve it alongside a fresh salad, think peppery arugula with parmesan or a simple chopped Italian salad for a refreshing bite.
Storage Tips:
- Refrigeration: Chicken Piccata keeps well in the fridge for about 3-4 days when stored properly in an airtight container. For best results try to store chicken and sauce separately. This helps maintain texture and flavour when reheating.
Reheating: The chicken can be gently reheated in a skillet over medium heat, in the oven @350ºF until warmed through, or in the microwave in short bursts. The sauce reheated slowly on the stove over low heat while stirring to prevent it from separating. Pasta can be warmed in the microwave or tossed in a hot pan with a splash of water.
Freezing: Freezing is not ideal, as it may change in texture.
Ingredients:
For Chicken:
2 nos. Chicken Breasts, skinless & boneless
1 cup All purpose Flour
2 tsp Salt
2 tsp Black pepper powder
1 tsp Italian Seasoning
2 tbsp Extra Virgin Olive Oil
1 tbsp Butter
For Lemon Sauce:
2 tbsp Butter
1 no. Shallot, finely chopped
1 tbsp Garlic, minced
Juice of one Lemon
Zest of one Lemon
1 1/2 cup Chicken Broth
2/3 cup Dry White Wine
Salt to taste
1 tsp Black pepper powder
3 tbsp Capers in brine (drained)
Fresh Parsley, chopped
Preparation:
- Step 1: Slice the chicken breasts in half horizontally to form flat fillets and cut them in halves.
- Step 2: For a tidy process, lay the chicken breast between a plastic sheet – an optional but neat step. Then pound the chicken breasts using a rolling pin or a meat pounder until they are between 1/8 and 1/4-inch thick. This method ensures even cooking and tender result.
- Step 3: Season the chicken all over with 1 tsp salt and 1 tsp black pepper powder.
- Step 4: In a mixing bowl combine flour, 1 tsp black pepper powder, 1 tsp salt, and Italian seasoning.
- Step 5: Coat the chicken breasts with the seasoned flour and keep aside.
- Step 6: Cut the lemons lengthwise in half. Hold the lemon half over the citrus juicer, cut side down. Press down on the juicer to extract the lemon juice and twist if necessary. Repeat with the other half.
- Step 7: Heat extra virgin oil and butter in a skillet and fry the chicken breasts on medium-high heat. Flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside.
- Step 8: Wipe the same pan with paper towels. Add 1 tbsp butter to the pan and let it melt. Then add chopped shallots and sautée for 6-8 minutes or until turns pink.
- Step 9: Then add minced garlic and sautée for a minute or until fragrant.
- Step 10: Add white wine, let simmer on medium heat for 2-3 minutes or until it reduces by half.
- Step 11: Add chicken broth, lemon juice, salt to taste, black pepper powder, stir to combine. Simmer the sauce for 4-5 minutes.
- Step 12: Then add lemon zest, capers and stir to combine.
- Step 13: Add the fried chicken breasts and cook at very low heat for 10-12 minutes or until the chicken is cooked through.
- Step 14: Turn off the heat and place the chicken on a serving platter. Add in 1 heaped tbsp of butter to the pan, make it melt but not go foamy.
- Step 15: Serve the chicken with sauce, sprinkled with handful of chopped fresh parsley. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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