Chicken Piccata is a classic Italian-American dish that combines pan-seared chicken cutlets with a bright and tangy lemon-butter sauce enhanced by the briny pop of capers. This dish is loved for its simplicity, quick preparation, and gourmet flavor, making it a favorite for both weeknight dinners and special occasions.
Whether you’re an experienced home cook or a beginner, this recipe is straightforward, using basic ingredients that come together in under 30 minutes. The balance of buttery richness, acidity from the lemon, and the salty depth of the capers makes every bite irresistible.
The Origins of Chicken Piccata
While Chicken Piccata is widely associated with Italian-American cuisine, its roots trace back to Italy, where veal piccata is a traditional dish. The word “piccata” (or “picatta”) refers to meat that is sliced, dredged in flour, pan-fried, and served in a sauce of butter, lemon, and capers.
Over time, chicken became a popular substitute for veal, particularly in the United States, where Chicken Piccata became a beloved staple in Italian restaurants and home kitchens alike.
Ingredients: What You’ll Need
The magic of Chicken Piccata with Lemon and Capers lies in its simple yet flavorful ingredients. Here’s what you’ll need:
For the Chicken:
- 2 large boneless, skinless chicken breasts (butterflied and cut into two thinner cutlets)
- ½ cup all-purpose flour (for dredging)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional, for extra depth)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Lemon-Caper Sauce:
- 3 cloves garlic, minced
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, drained
- 2 tablespoons unsalted butter (for finishing the sauce)
- 2 tablespoons fresh parsley, chopped
Step-by-Step Instructions: How to Make Chicken Piccata with Lemon and Capers
Step 1: Prepare the Chicken
- Place the chicken breasts on a cutting board and butterfly each piece, cutting them in half to create four thin cutlets.
- Season both sides of the chicken with salt, pepper, and garlic powder.
- Dredge the chicken cutlets in flour, shaking off any excess. This creates a light coating that helps form a golden crust while thickening the sauce.
Step 2: Sear the Chicken
- In a large skillet or pan, heat olive oil and 2 tablespoons of butter over medium-high heat.
- Add the chicken cutlets and sear for 3–4 minutes per side, until golden brown and cooked through.
- Transfer the chicken to a plate and tent it with foil to keep warm.
Step 3: Make the Lemon-Caper Sauce
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes to reduce.
- Add the chicken broth, lemon juice, and capers, stirring to combine. Simmer for another 2–3 minutes to develop the flavors.
- Lower the heat and whisk in 2 tablespoons of butter to create a silky, rich sauce.
Step 4: Combine and Serve
- Return the cooked chicken to the pan, spooning the sauce over the top.
- Simmer for 1–2 minutes to allow the flavors to meld.
- Garnish with freshly chopped parsley and serve immediately.
Tips for the Best Chicken Piccata
✔ Use Thin Chicken Cutlets: Thin pieces cook evenly and absorb the sauce better.
✔ Don’t Skip the Wine: It enhances the sauce’s depth, but if you prefer, substitute with more chicken broth.
✔ Fresh Lemon Juice is Key: Bottled lemon juice lacks the vibrant citrusy zing that fresh lemons provide.
✔ Adjust the Butter to Taste: More butter = richer sauce. For a lighter version, reduce the butter slightly.
Variations & Customizations
Creamy Chicken Piccata: Add ¼ cup of heavy cream to the sauce for a velvety, luxurious texture.
Gluten-Free Version: Use gluten-free flour or almond flour for dredging.
Dairy-Free Option: Swap butter for vegan butter or olive oil.
Make It Spicy: Add red pepper flakes for a little heat.
What to Serve with Chicken Piccata
Chicken Piccata pairs well with light, fresh, and starchy sides that soak up the delicious lemon-caper sauce. Here are some great options:
🥔 Mashed Potatoes – Buttery potatoes complement the tangy sauce perfectly.
🍝 Pasta – Serve over angel hair or linguine for a true Italian feel.
🥦 Steamed or Roasted Vegetables – Asparagus, green beans, or broccoli work well.
🥖 Crusty Bread – Perfect for soaking up the extra sauce!
Storing & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of broth if needed.
Final Thoughts: Why You Should Try This Recipe
Chicken Piccata with Lemon and Capers is an elegant yet simple dish that never fails to impress. Whether you’re cooking for yourself, family, or guests, this zesty, buttery, and flavorful meal is sure to become a go-to favorite.
Try this recipe today, and experience restaurant-quality Chicken Piccata at home!
Chicken Piccata with Lemon and Capers Recipe
Description
Chicken Piccata is a classic Italian-American dish featuring pan-seared chicken cutlets in a bright and tangy lemon-butter sauce with capers. This quick and elegant dish is perfect for a weeknight dinner or a special occasion, offering a delicious balance of savory and citrusy flavors. Serve it with pasta, mashed potatoes, or roasted vegetables for a complete meal.
Ingredients
For the Chicken:
For the Lemon-Caper Sauce:
Instructions
Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about ½ inch thick).
- Season both sides of the chicken with salt and pepper.
- Dredge each piece lightly in flour, shaking off the excess.
Sear the Chicken
- In a large skillet over medium-high heat, add olive oil and butter.
- Once hot, add the chicken cutlets in a single layer and cook for 3–4 minutes per side until golden brown and cooked through.
- Transfer the chicken to a plate and tent with foil to keep warm.
Make the Lemon-Caper Sauce
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
- Add the chicken broth, lemon juice, capers, and red pepper flakes. Simmer for another 2–3 minutes.
Finish the Dish
- Reduce the heat to low and whisk in the cold butter until the sauce is smooth and glossy.
- Return the chicken to the pan, spooning the sauce over the cutlets.
- Simmer for 2 minutes until the chicken is warmed through.
Serve and Garnish
- Transfer the chicken to plates, spooning extra sauce over the top.
- Garnish with chopped parsley and lemon slices.
- Serve with pasta, rice, or roasted vegetables.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 466.71kcal
- % Daily Value *
- Total Fat 23.34g36%
- Saturated Fat 9.2g46%
- Trans Fat 0.01g
- Cholesterol 155.52mg52%
- Sodium 516.64mg22%
- Potassium 683.12mg20%
- Total Carbohydrate 16.14g6%
- Dietary Fiber 0.82g4%
- Sugars 1.26g
- Protein 41.15g83%
- Vitamin A 121.76 IU
- Vitamin C 9.39 mg
- Calcium 29 mg
- Iron 1.81 mg
- Vitamin E 2.38 IU
- Vitamin K 38.18 mcg
- Thiamin 0.3 mg
- Riboflavin 0.42 mg
- Niacin 17.84 mg
- Vitamin B6 1.45 mg
- Folate 29.13 mcg
- Vitamin B12 0.38 mcg
- Phosphorus 402.61 mg
- Magnesium 59.97 mg
- Zinc 1.42 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Make it Gluten-Free: Use gluten-free flour for dredging.
- Wine Substitute: Use extra chicken broth instead of white wine.
- Add More Flavor: A splash of heavy cream can make the sauce richer.
