Chicken Piccata

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.

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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.

How to Make Chicken Piccata

Easy Chicken Ciccata Ingredients

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.

Easy Chicken Piccata Recipe Variations

There are many ways to prepare Chicken Piccata. You may want to try some of these other methods, depending on the season or how much time you have on your hands.

Grilled Chicken Piccata

This lighter, smokier version has the same bright, buttery sauce and is perfect for summer! Skip the flour dredge, slice and pound the chicken as instructed, then season generously with salt and pepper. Brush lightly with olive oil. Grill over medium-high heat for 4-5 minutes per side, or until cooked through. Transfer to a plate and tent loosely with foil. To modify the sauce, sauté shallots, garlic, and capers in butter and olive oil. Add white wine, reduce, then add chicken broth. Whisk in the remaining butter, lemon juice, and parsley. Spoon the sauce over the grilled chicken.

Baked Chicken Piccata

This hands-off method is great for feeding a crowd. Dredge as written, shaking off excess flour. Preheat oven to 400°F. Sear the chicken lightly (1-2 minutes per side). Transfer to a greased baking dish. In the same skillet, make the sauce exactly as written, then pour the sauce over the chicken in the baking dish. Bake uncovered for 20-25 minutes, or until chicken reaches 165°F. Add lemon juice and parsley.

Slow Cooker Chicken Piccata

This ultra-tender, no-sear option still delivers lemony, buttery richness. Skip the flour dredge (or dredge lightly). Season with salt and pepper and place the chicken in the bottom of the slow cooker. Add the shallots, garlic, capers, 1/2 cup wine, 1/2 cup chicken broth, 2 tbsp butter (save the remaining 2 tbsp for the end), and black pepper to the pot. Cook on low for 3-4 hours or on high for 1 1/2-2 hours. Stir in the remaining butter to emulsify. Add lemon juice and parsley.

What to Serve with Chicken Piccata

Serve chicken piccata over pasta, butter noodles, creamy polenta, rice, risotto, or mashed potatoes with a side of veggies (asparagus, green beans, sauteed greens).

Chicken Piccata Wine Pairing

A dry white wine is the best pairing for Chicken Piccata. Choose a dry wine with plenty of acidity, like Sauvignon Blanc, Pinot Grigio, or a crisp, unoaked Chardonnay. Alternatively, a light-bodied, acidic red like Pinot Noir also pairs well.

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How to Store Piccata Chicken

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.

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Enjoy!

~Tonia

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