Chicken piccata is a flavorful dish featuring tender chicken cutlets bathed in a lemony, buttery sauce with capers. It’s simple but hits all the right notes with a mix of tang, richness, and a bit of brightness from fresh herbs and zest.
This chicken piccata recipe resolves issues of sour sauce and dry chicken, providing a flavorful and easy weeknight meal solution.
I’ve found an easy chicken piccata recipe that fixes some common hiccups—like keeping the sauce from getting too sour and the chicken juicy without pounding it too thin. It’s quick enough for a busy weeknight when you need something tasty but don’t want to fuss too much.
This recipe works well because it lets the sauce stick nicely thanks to a crispy coating, and the cooking steps help keep everything just right (not dried out or runny).
The whole dish comes together in around 30 minutes, making dinner feel like a treat without extra effort. Also, a quick tip, I learned it helps to gently add butter at the end for a smooth, shiny sauce (and less mess too).
If you want a great side for this, check out my recipe for Crispy Baked Chicken Thighs; it’s one I often make when serving chicken dishes.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour used for dredging the chicken breasts before cooking the Piccata chicken.
- The recipe contains heavy cream and Parmesan cheese, so it is unsuitable for vegan diets and dairy-free eating plans.
- This recipe does not meet keto or low-carb diets because of white wine, chicken broth, and cornstarch slurry thickening the sauce.
- For nut-free diets, the recipe is safe as it does not incorporate any nut-based ingredients in the simple chicken Piccata.
Why You Will Love This Recipe
- Easy, even cooking for tender chicken
I like pounding my chicken to about 1/4 inch thick—it helps the pieces cook quickly and uniformly, keeping them juicy without overdoing it. Plus, this way, you don’t have to worry about dry edges or long cooking times. - Bright flavor without too much sourness
This Chicken Piccata balances fresh lemon juice with lemon zest, giving the sauce a fresh, citrusy note that’s lively but not sharp or overwhelming. It’s a straightforward way to keep the sauce bright while avoiding that puckery sour zing. - Parmesan crust that locks in sauce
Mixing parmesan with the flour coating creates a light crust that holds the sauce well. It adds a subtle cheesy note and keeps the chicken pieces from getting soggy, which I’ve found makes serving and eating easier. - Rich, smooth sauce that stays stable
Using butter to finish the sauce, sometimes with a touch of cream or a bit of cornstarch slurry, gives it a velvety feel without curdling. This method makes the sauce cling nicely to the chicken and keeps the texture consistent, even when reheating leftovers.
Chicken Piccata
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: sautéing
- Cuisine: Italian
- Diet: gluten-free
Description
Chicken piccata is a flavorful dish featuring tender chicken cutlets bathed in a lemony, buttery sauce with capers.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 1/2 pounds total)
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1/4 teaspoon garlic powder
- 3/4 cup all-purpose flour (or gluten-free flour blend with xanthan gum)
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/4 cup dry white wine (or low-sodium chicken broth)
- 1/4 cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- Zest of 1 lemon
- 2 tablespoons brined capers, drained
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for thickening)
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon heavy cream (for a creamier sauce)
Instructions
- Pound Chicken Thin
Place the chicken breasts between plastic wrap and gently pound them to an even thickness of about 1/4 inch. This step is essential for cooking the chicken evenly and ensuring it remains tender and juicy. - Season and Dredge
Evenly sprinkle salt, pepper, and garlic powder over both sides of the chicken pieces. In a shallow dish, combine all-purpose flour and grated parmesan cheese. Dredge each piece of chicken in this mixture, pressing lightly to adhere well, and shake off any excess flour. - Cook Chicken Cutlets
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter begins to foam. Add the chicken in a single layer, avoiding overcrowding the pan, and sear for about 3 minutes until golden brown. Flip the pieces and cook for an additional 1.5 to 2 minutes until golden and the chicken is almost fully cooked. Transfer the chicken to a plate and cover loosely with foil to keep warm. - Sauté Aromatics
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the pan. Once melted, add the minced shallot and garlic. Sauté for 1-2 minutes until softened and fragrant, stirring frequently to avoid burning. - Deglaze Pan Carefully
Pour in the dry white wine (or chicken broth) and scrape up the brown bits stuck to the bottom of the pan. Allow the liquid to simmer, reducing it by half, which should take about 3 minutes. This step is crucial for deepening the flavor of your sauce. - Add Lemon and Broth
Stir in the fresh lemon juice, lemon zest, and chicken broth, then bring the mixture back to a simmer. The addition of lemon zest provides aroma without adding excess acidity to the sauce. - Thicken Sauce Gently
If you’d like to thicken the sauce without using heavy cream, slowly incorporate the cornstarch slurry into the simmering sauce and stir gently until slightly thickened, about 1-2 minutes. This will give your sauce a nice body without the risk of curdling. - Mount Sauce with Butter
Lower the heat and whisk in cold butter cubes off direct heat until the sauce turns shiny and smooth. This technique enriches the sauce, giving it a creamy mouthfeel and helping it adhere beautifully to the chicken. - Return Chicken to Sauce
Carefully nestle the cooked chicken back into the sauce, allowing it to simmer gently until the chicken reaches an internal temperature of 165°F. This step ensures the chicken absorbs some of the sauce flavors while remaining moist and tender. - Add Capers and Herbs
Just before serving, stir in the drained capers and fresh thyme. These will add a burst of flavor that brightens the dish. Garnish with chopped parsley for color and a slight bite.
Notes
- Pounding the chicken to an even thickness helps achieve tender and juicy results. Use a meat mallet for even pressure.
- Freshly cracked black pepper and finely grated parmesan build flavor; skip the resinous powdered varieties whenever possible.
- If using gluten-free flour, make sure to choose a blend that includes xanthan gum to achieve a similar texture.
- Always retain the choice of broth if you prefer to forgo alcohol; lower-sodium options keep the sauce balanced without overwhelming saltiness.
- The addition of both lemon juice and zest enhances fresh lemon flavor, which creates a well-rounded citrus profile in the sauce.
- Remember to keep the heat consistent when cooking the chicken to avoid drying it out.
- If you prefer a richer sauce, a small amount of heavy cream can be added at the end; avoid half-and-half as it may separate when heated.
- Store any leftovers in an airtight container in the refrigerator for up to three days; reheat gently to enjoy the flavors once more.
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Ingredient Notes
- Chicken breasts: Go for boneless, skinless ones—look for plump, evenly thick pieces without bruising. Thinner cutlets cook quicker and stay tender for chicken piccata.
- Salt: Use finely ground salt so it sticks evenly when seasoning the chicken before dredging; don’t skip this, or the chicken can taste flat.
- Pepper: Freshly cracked black pepper gives the coating some bite. Sprinkle it on both sides right after salting.
- Garlic powder: This adds mellow garlic depth all over. I recommend sifting a little with salt and pepper so it coats each piece evenly.
- All-purpose flour: Regular white flour gives the chicken a light crust that soaks up sauce. Gluten-free flour blends with xanthan gum swap right in—I pick these when cooking for my mom or siblings.
- Parmesan cheese: Grated parmesan mixed with the flour forms a cheesy crust that helps the sauce cling well. Use the kind you grate yourself for best melt and taste.
- Unsalted butter: Butter kicks in flavor and helps the pan sauce finish glossy. Use it for both searing and for that signature silky finish.
- Shallot: Finely mince a small, firm shallot for sautéing—a little goes a long way in adding sweet, gentle flavor depth.
- Garlic: Mince fresh garlic cloves just before cooking. It brings out extra aroma and melds right into the sauce, keeping things sharp yet smooth.
- Dry white wine: I prefer a crisp white, like Pinot Grigio, for gently lifting pan drippings and boosting flavor. Low-sodium chicken broth works great if I want to skip wine.
- Chicken broth: I use low-sodium broth to thin out the sauce without making it too salty. Look for clear, fresh-smelling broth for cleaner flavor.
- Lemon juice: Only fresh-squeezed! Bottled stuff often turns the sauce sharp. A bright, heavy lemon means juicier, more fragrant juice every time.
- Lemon zest: Use a microplane for fine zest. It gives chicken piccata aroma without extra tang, so the dish tastes fresh instead of sour.
- Capers: Drain these so the brine doesn’t water down the sauce. I love the pop of savory flavor and always add them right near the end.
- Cornstarch slurry: Stir cornstarch with cold water before adding so the sauce thickens smoothly. I use this if I skip cream or need more body.
- Fresh thyme: Pick through the stems and chop just the leaves. A pinch adds a light, herbal note that brightens up the finished sauce.
- Parsley: Fresh, flat-leaf parsley chopped up at the last second brings out color and a little bite on top. Don’t use dried for this.
- Heavy cream: I add a splash if I want the sauce silkier—just enough so it won’t overpower. Don’t use half-and-half; it can split in the pan.
Recipe Baking Tips
- If chicken browns too fast, lower heat to medium after 2 minutes and continue cooking to avoid burning crust before 5 minutes total on first side.
- If sauce feels thin at 10 minutes simmering, stir in 1 teaspoon cornstarch slurry and cook 2 more minutes to thicken without adding cream.
- If chicken cutlets cook unevenly, pound to 1/4 inch thickness before dredging to ensure all pieces reach 165°F within 5 minutes total pan time.
- For sauce glossiness, swirl in 1 tablespoon cold butter off heat 1 minute before serving to stabilize texture and improve coating on chicken.
- If sauce tastes overly sour 3 minutes after adding lemon juice, add 1 teaspoon lemon zest and simmer 2 minutes to balance acidity and add aroma.
Serving Suggestions
Serve chicken piccata alongside garlic butter rice or herb roasted potatoes. Steamed green beans or sautéed spinach complete this easy chicken piccata meal.
Include a side of quinoa salad with lemon dressing or buttered asparagus to maintain simple chicken piccata flavors.
Use leftover piccata chicken in pasta dishes with olive oil and parmesan. Add chicken piccata to fresh greens or grain bowls for a quick lunch.
Slice chicken piccata thin and layer on toasted gluten-free bread for open-faced sandwiches or warm wraps.
Top piccata chicken with extra capers and a drizzle of lemon garlic sauce. Spoon creamy piccata sauce warmed with parsley over grilled vegetables or cauliflower rice.
Add a pat of cold butter off heat to the sauce before serving for extra shine and mild richness without heaviness.
Recipe variations
- You can use boneless skinless chicken thighs instead of breasts for a juicier chicken piccata with similar seasoning, using 1 1/2 pounds cut and pounded to 1/4 inch thickness.
- Add fresh minced shallots and 2 cloves garlic to the sauce base along with 3 tablespoons fresh lemon juice and lemon zest of 1 lemon to enhance flavors.
- Either dry white wine or low sodium chicken broth can be used for deglazing the pan, using 1/4 cup in total, depending on preference or dietary needs.
- If using the creamy version, add 1 tablespoon heavy cream to the sauce and serve scaled for 4 pieces of chicken, adjusting cooking time slightly for thickness.
Save This Recipe!
How to Store?
To keep your chicken piccata fresh and delicious, follow these storage tips:
Room Temperature: Store chicken piccata in an airtight container at room temperature for up to 2 days to preserve flavor and texture safely.
Refrigeration: Place chicken piccata in an airtight container in the refrigerator. Use within up to 3 days for best quality and safety.
Freezing: Freeze sauce and chicken separately in freezer-safe containers for up to 1 month. Thaw in the refrigerator before reheating gently.
Other Recipes You’ll Love
- Honey Garlic Chicken Breast
- Chicken Tenders
- Crispy Baked Chicken Thighs
- Honey Soy Chicken Drumsticks
Chicken piccata is made of chicken breast cutlets dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and stock or white wine.
Chicken piccata tastes like crispy chicken with a lemony garlic and thyme sauce, highlighted by the briny tang of capers.
Chicken piccata is Italian American, based on Italian techniques like scaloppine, which means thin flour-coated meat slices sautéed or fried.
Piccata sauce is made by sautéing garlic in butter, adding olive oil and flour paste, then chicken broth and lemon juice, thickened, and finished with capers.
Chicken piccata is served with sides like green bean almondine, roasted carrots, potatoes, beet salad, green salad, garlic bread, broccolini, or asparagus gratin.
Yes. You can make chicken piccata without capers using lemon juice and broth, which works well especially for those who dislike capers.
If you enjoyed this Chicken Piccata or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
