Chicken piccata is a classic Italian-American dish known for its lightly crisp chicken cutlets and a vibrant lemon-caper sauce. This version is designed for home cooks who want dependable results with simple ingredients. Thin chicken cutlets cook quickly, while fresh lemon juice, savory broth, and briny capers create a balanced sauce that tastes bright and elegant.

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Whether you’re cooking for a busy night or preparing a meal that feels special, this chicken piccata recipe brings a restaurant-style finish with minimal effort.

Why You’ll Love This Recipe

Quick and consistent
Thin cutlets cook in minutes, making this one of the fastest chicken dinners you can make.

Fresh, bright flavor
Lemon, butter, and capers create a sauce that’s tangy, savory, and balanced.

Tender results every time
Pounding the chicken ensures even cooking and helps the cutlets stay moist.

Simple ingredients
Everything needed is easy to find and often already in the pantry.

Versatile and crowd-pleasing
Perfect for weeknights, date nights, or entertaining.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped

Tools You’ll Need

• Meat mallet
• Stainless-steel or cast-iron skillet
• Cutting board & knife
• Measuring spoons & cups
• Shallow dredging dish
• Tongs
• Whisk

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

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Prepare the Chicken

Pound the chicken breasts to an even ¼-inch thickness. Pat dry with paper towels.

2. Dredge the Chicken

Mix flour, salt, and pepper. Coat each chicken cutlet lightly, shaking off excess.

3. Pan-Fry the Chicken

Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
Cook chicken for 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate.

Food Safety Tip:
Chicken should reach an internal temperature of 165°F (74°C). Use a food thermometer to confirm doneness.

4. Build the Sauce

Lower the heat. Add a small amount of butter and garlic. Cook 30 seconds.
Add broth to deglaze the pan, scraping up browned bits.
Stir in chicken broth, lemon juice, and capers. Simmer gently.

5. Finish the Sauce

Remove pan from heat. Whisk in the remaining cold butter until the sauce looks silky and smooth. Season to taste.

6. Combine and Serve

Return chicken to the pan and spoon the lemon-caper sauce over each cutlet.
Garnish with parsley and serve immediately.

How to Serve Chicken Piccata

Serve your chicken piccata with:

• Buttered pasta or angel hair
• Mashed potatoes
• Steamed asparagus
• Roasted broccoli
• Crisp mixed salad
• Soft dinner rolls or garlic bread

Extra lemon wedges help brighten the dish even more.

Storage & Reheating

Refrigerate:
Store leftovers in an airtight container for up to 3 days.

Reheat:
Warm gently in a skillet over low heat. Add a splash of broth to loosen the sauce if needed.
Avoid high heat, which can toughen the chicken and separate the sauce.

Freezing:
Not recommended—lemon-butter sauces lose texture after thawing.

Make Ahead:
Pound and dredge chicken up to 24 hours in advance and refrigerate until cooking.

Common Mistakes to Avoid

Overcooking chicken
Thin cutlets cook quickly—remove once they reach 165°F.

Boiling the sauce after adding butter
The sauce can separate. Finish with butter off-heat.

Skipping fresh lemon juice
Bottled juice tastes flat compared to fresh.

Crowding the skillet
This prevents browning; cook in batches if necessary.

Too much flour coating
Use a light dredge for a crisp but delicate crust.

FAQ – Chicken Piccata

Can I use chicken thighs?
Yes. Boneless thighs work well but require slightly more cooking time.

Do I need wine for this recipe?
No. Substitute the wine with chicken broth for a great alcohol-free version.

How do I keep the sauce smooth?
Whisk in cold butter after removing the pan from heat.

Which capers are best?
Brined capers give the classic tangy flavor.

Can I double the sauce?
Absolutely. Many home cooks prefer extra sauce for pasta or vegetables.

Is this good for meal prep?
The chicken keeps well, but the sauce is best freshly made. Reheat slowly for best texture.

Conclusion

This easy chicken piccata offers bright citrus flavor, tender chicken, and a buttery, briny sauce—all ready in under 30 minutes. With just a few simple ingredients and a reliable step-by-step method, you can create a dish that feels both comforting and elegant. Pair it with pasta or vegetables, and you have a complete meal that fits any occasion.

Easy Chicken Piccata Recipe Card

Author: IsaacBlogger
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-American
Method: Pan-Fried

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• 4 tablespoons butter, divided
• 2 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• 2 tablespoons capers
• 2 tablespoons parsley

Instructions

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Pound chicken to ¼-inch thickness.
2. Dredge lightly in seasoned flour.
3. Heat olive oil and 1 tbsp butter. Cook chicken 3–4 minutes per side or until the internal temperature reaches 165°F (74°C). Remove and set aside.
4. Lower heat. Add garlic and cook 30 seconds.
5. Add broth, lemon juice, and capers; simmer gently.
6. Remove from heat and whisk in remaining cold butter until smooth.
7. Return chicken to the pan and spoon sauce over top. Garnish and serve.

Food Safety Tip:
Chicken must reach 165°F (74°C). Use a food thermometer to confirm doneness.

Nutrition (Per Serving) approx.

• Calories: 365
• Protein: 33g
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 14g
• Sugar: 1g
• Sodium: 510mg

Nutrition values are estimates and vary by ingredients and portions.