Chicken Piccata is a classic, Italian-inspired recipe brimming with tangy, rich flavor from lemon and capers. Easy enough to whip up for weeknight dinners as well as an elegant dish to serve to guests. Video.
One of the most calming and powerful actions you can do, to intervene in a stormy world, is to stand up and show your soul. Struggling souls catch light from other souls who are fully lit and willing to show it.
clarissa pinkola estes
Chicken Piccata’s roots are a little hazy but are thought to have been created in America by Italian immigrants. It implements a classic Italian cooking technique, scaloppine, which refers to a particular way of preparing meat and fish to cook quickly and evenly by being pounded flat. The chicken cutlets are then sautéed and topped with a quick sauce made in the same pan from all the flavorful drippings.
Chicken Piccata is layered with simple ingredients. White wine, savory shallots, tangy lemon, briny capers, and creamy butter create the luscious sauce that tops the tender seared chicken, creating a perfect balance of flavors making it clear why this dish is a loved classic.
Chicken Piccata | 60-Second Video
Table of Contents
- Chicken Piccata | 60-Second Video
- Ingredients In Chicken Piccata
- Ingredient Notes
- How To Make Chicken Piccata
- Serving Suggestions
- Cacio e Pepe
- Creamy Mushroom Polenta
- Instant Pot Risotto Recipe
- Garlic Mashed Potatoes
- Storage
- More Favorite Chicken Recipes
- 40+ Mouthwatering Chicken Breast Recipes
- Chicken Provençal
- Tarragon Chicken with Asparagus
- Braised Chicken with Fresh Figs
- Chicken Piccata
Ingredients In Chicken Piccata
Ingredient Notes
We leave out the heavy cream in this simple authentic recipe! Light clean flavors.
- Chicken breasts—try to get the best quality you can afford—organic, pasture-raised. Boneless chicken thighs are fine, too, though richer. Quality truly makes a difference here.
- Shallots– add more savory depth.
- Capers– essential briney element for this dish, can substitute olives.
- Dry White wine– we like Sauvignon Blanc or Pinot Grigio.
- Fresh Lemon- fresh lemon juice makes all the difference.
*See the recipe card below for a full list of ingredients and measurements.
How To Make Chicken Piccata
STEP ONE– Slice chicken breasts in half length-wise. Use a sharp knife and try to cut in one smooth motion rather than sawing, which will leave jagged, torn meat.
STEP TWO– Place the chicken in a plastic bag (or use 2 slices of parchment) and lightly pound until even thickness, 1/2 inch or less. Generously season chicken on both sides of the cutlets with salt.
STEP THREE– Place flour in a shallow bowl, lightly dredge chicken in the flour, shaking off the excess. Using flour helps the chicken brown quickly without overcooking it.
STEP FOUR: Cook the cutlets in two or three batches. Add olive oil and a teaspoon or two of butter to a large skillet. Fry the cutlets over medium-high heat. Add more oil and butter if needed for each batch. Set the chicken aside.
STEP FIVE– In the same pan, sauté the shallots and capers for 3 minutes. Add garlic, sautéing another minute. Add wine and scrape all the brown bits off the bottom of the pan, simmer for 3 minutes.
STEP SIX– Add chicken broth and black pepper, heat to a simmer and whisk in butter until emulsified. Add chicken and heat 2-3 minutes until chicken is warm and registers 165 on a thermometer. Add lemon juice and parsley. Spoon the sauce over the top of the chicken.
Serve with extra lemon wedges. We often add more fresh herbs like basil and thyme when available.
Serving Suggestions
Serve chicken piccata over pasta, butter noodles, creamy polenta, rice, risotto, or mashed potatoes with a side of veggies (asparagus, green beans, sauteed greens).
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freeze up to 3 months. Reheat in a pan or in the oven.
faqs
The Italian word piccata translates to be pounded flat, referring to a particular way of preparing meat and fish to cook quickly and evenly, which is then sautéed and topped with a lemon, caper, butter sauce.
Scaloppine, which basically means thinly slice meat sautéed or fried and then a quick sauce made in the same pan from all the flavorful drippings.
White wine, chicken broth, capers, garlic, shallots, lemon juice and butter.
More Favorite Chicken Recipes
Enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Print
Chicken Piccata
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 – 8 cutlets
- Category: chicken
- Method: stovetop
- Cuisine: Italian
Description
A simple, classic Italian dish brimming with flavor- Chicken Piccata is easy enough for weeknight dinners or elegant enough for entertaining.
Ingredients
- 2 lbs chicken breasts (or pre sliced cutlets)
- salt to taste
- 1/2 cup all- purpose flour ( or sub GF flour blend)
- 2–3 tablespoons olive oil (lite olive oil, not extra virgin)
- 4 tablespoons, 2 oz, butter, plus more for cooking chicken
- 1/2 teaspoon salt
- 1 large shallot, 1/2 cup, finely diced
- 4 garlic cloves, chopped small
- 2 tablespoons capers, drained
- 1/2 cup white wine
- 1/2 cup chicken broth
- black pepper to taste
- 2 tablespoons lemon juice (adjust to taste)
- 1/4 cup parsley, chopped
- lemon wedges
Instructions
- Slice chicken breasts in half length-wise ( if extra large). Lightly pound to an even thickness, about a 1/2 inch. Generously season both sides of the cutlets with salt.
- Place flour in a shallow bowl, lightly dredge chicken in the flour, shaking off the excess.
- Cook the cutlets in two or three batches. Add olive oil and a teaspoon or two of butter to a skillet. Sear the cutlets over med-high heat for about 3 minutes, turn them over for another 30 seconds to a minute. The chicken will get heated and finish cooking in the sauce, so we are just going for a light sear. Add more oil and butter if needed for each batch. Remove chicken to a plate and set aside.
- In the same pan, without cleaning it, sauté the shallots and capers for 3 minutes. Add garlic, sautéing another minute. Add wine and scrape all the brown bits off the bottom of the pan, simmer for 3 minutes.
- Add chicken broth and black pepper, heat to a simmer and whisk in butter until emulsified. Add chicken and heat 2-3 minutes until chicken is warm and cooked through.
- Add lemon juice, parsley and adjust salt and pepper to taste.
Notes
For a special touch you can sear lemon slices by placing then on a hot skillet for about 30 seconds each side or until they get lightly charred on the edges. Add a slice or two to each serving.
Nutrition
- Serving Size: 1 cutlet
- Calories: 265
- Sugar: 0.3 g
- Sodium: 253.8 mg
- Fat: 12.4 g
- Saturated Fat: 4.8 g
- Carbohydrates: 7.6 g
- Fiber: 0.4 g
- Protein: 26.9 g
- Cholesterol: 98 mg
I love your recipe Am trying it this weekend. What type of wine should I use, I have never used wine in cooking before?
Thank You
We like Sauvignon Blanc or Pinot Grigio. Let us know how it turns out for you Eileen!
I just made this tonight – first time. It was way easy and full of flavor. Not only will we have this again, but I now have a new company dish. Yum!
Perfect! So glad you gave it a try. Thanks so much for the review!
Great idea to sub chopped olives for capers—I’ve always steered clear of piccata because of capers. Super good, thank you as always!
Glad you enjoyed Lily! Really appreciate the review.
Can this be partly made a day ahead if making for a dinner party? I’m sure it’s best so done day of, but if that’s not possible…
It is definitely best to cook it just before serving but you could have everything prepped; chicken cut & pounded, everything measured out, shallots chopped etc.
I made this with boneless chicken thighs. No chicken broth – used water and subbed sherry for the white wine (only half the amount).
And red onions not shallots.
The result was excellent.
Lots of flavour.
Great, so glad it worked out for you!
Amazing very easy to make recipe
Glad you enjoyed Emma, thanks for the review!
Thank you for this recipe! After 15 years of vegetarian life I need to start eating meat again (for health reasons) and I chose this recipe to be my first! We had a whole free-range chicken which my husband processed and I am so glad I made this dish which required minimal meat physical handling and had familiar flavors (the source).
Great to hear Anna!
Quick, delicious, easy dinner that everyone loved!
Glad to hear it Kristin!
I wanted to cook dinner for my family a few days after Christmas and landed on this recipe. I doubled up and followed it to a T. When I tell you I’m craving this again already, everyone loved it! From my 10y/o niece to my brother in law, it was a hit. I was nervous at the end because the sauce didn’t seem thick enough but after letting it chill on the counter for a little it quickly thickened. Thank you for the recipe!
Thanks Debbie- I’m so glad you all enjoyed!
This is so easy to make and delicious!
Great to hear!
Great dish! As a long-time on again off again vegan/vegetarian, I started eating chicken on occasion but was nervous about cooking it myself. I’ve made this dish twice so far, and it came out perfectly each time. I used a little less than a pound and a half of chicken breasts but followed the recipe for two pounds. I did throw away the chicken juice before I added the shallots and capers because it was brown and I didn’t know if it would taste like it was burned. Might have tasted even better had I left it in the pan. Thanks for your delicious recipes!
So glad you enjoyed this Suzanne!
oh, I am in the same boat and about to start eating meat again after 15 years of being vegetarian and this recipe caught my eye instantly. P.S. also terrified to handle and cook meat!
I found a good way to start is with bone broth and then soups with and meat mixed with veggies.
Made it last night to go with a caponata I made for my vegetarian wife – gorgeous! And so simple – the chicken I mean :0)
Haha…glad you enjoyed!
I cannot tolerate dairy. Do you think a plant based butter would work? Hopefully!!
It is worth a try! Make sure you like the taste of it first.