OK so I’ve been making this chicken piccata recipe for years and every single time people ask me for the recipe. Like EVERY time. So I figured I should finally write it down properly instead of just scribbling it on random pieces of paper for friends lol. This is honestly the best chicken piccata recipe you’ll find – not to brag or anything but even my Italian friend Maria (who is super picky about Italian food) says it’s amazing!
If your looking for a chicken recipe that seems fancy but is actually pretty easy, this is definitely it! The chicken gets all golden and crispy, and then there’s this incredible lemon-butter-caper sauce that’s tangy and rich at the same time. It’s the kind of meal that makes people think you’re some kind of kitchen genius even though it only takes about 30 mins to make. Win-win!
I first learned how to make chicken piccata from my mom who got the recipe from her Italian coworker back in the 90s. I’ve tweaked it a bit over the years (added a bit more garlic cause I’m a garlic fiend haha) but the basic recipe is still the same amazing dish that everyone goes crazy for.
So What Exactly is Chicken Piccata?
Chicken piccata is basically an Italian-American dish where you pound chicken really thin, coat it in flour, fry it til golden, and then make a sauce with lemon, butter and capers. The word “piccata” actually comes from the Italian word that means “to pound flat” – which makes sense since the first step is pounding the chicken!
The dish originally used veal in Italy (veal piccata) but when it made its way to America, chicken became more popular because it’s cheaper and more widely available. Thank goodness, because I think it’s even better with chicken anyway!
What I love about this dish is that it LOOKS super fancy, like something you’d order at an expensive restaurant, but it’s actually pretty simple to make at home. It’s my go-to when I want to impress someone without spending hours in the kitchen. Works every time!
Kitchen Stuff You’ll Need
- Something to pound the chicken with (I use a rolling pin but a meat mallet works better if you have one)
- A big frying pan (my cast iron one works great)
- Tongs for flipping the chicken
- Cutting board and knife
- Measuring cups and spoons (or just eyeball it like I usually do)
Tips From My Kitchen to Yours
- THE THIN CHICKEN RULE: I know I sound like a broken record but seriously POUND THAT CHICKEN THIN. It’s the difference between amazing piccata and just OK chicken with sauce.
- Watch the flour: Too much flour left on the chicken will make your sauce gross and pasty. Shake it off!
- Don’t crowd the pan: The chicken needs space to get crispy. Crowding = steaming = sad, soggy chicken.
- Fresh lemons are non-negotiable: The bottled lemon juice is just not the same AT ALL. Trust me on this one.
- Cold butter trick: The cold butter at the end makes the sauce velvety smooth. Don’t skip this or rush it!
Ways to Switch It Up
I’ve made this recipe about a million different ways over the years. Here are some fun variations:
- No wine? Just use more chicken broth.
- Want it creamy? Add a splash of heavy cream at the end. Sooooo good but obviously adds calories.
- Add artichokes! Throw in some quartered artichoke hearts with the capers. This is actually my favorite way to make it now.
- Gluten-free version: Use GF flour blend instead of regular flour. My friend with celiac says it works perfectly.
- Dairy issues? Use all olive oil instead of butter. Not quite as rich but still delicious.
- Herb it up: Sometimes I add thyme or oregano to the sauce. Depends what I have in the fridge/garden.
What to Serve With It
Chicken piccata needs something to soak up that amazing sauce! Here’s what I usually serve with it:
- Angel hair pasta is my absolute FAVORITE with this. The thin pasta matches the delicate sauce perfectly. Just toss it with a tiny bit of olive oil and maybe some parm.
- Rice works great too if you’re not in a pasta mood.
- BREAD! A good crusty Italian bread for sauce-sopping is never a bad idea.
- For veggies, I usually do roasted asparagus, green beans, or a simple salad with lemon dressing.
- Garlic mashed potatoes are amazing with this too if you’re feeling extra indulgent.
I pretty much always go with the angel hair pasta option tho. Something about twirling those skinny noodles in that lemon butter sauce… omg I’m getting hungry just writing this lol!
Leftovers (If There Are Any!)
- This keeps in the fridge for about 3 days. Store in an airtight container.
- To reheat, do it gently on the stove. Microwaving will work in a pinch but the chicken can get tough.
- If the sauce gets too thick after refrigerating, add a splash of chicken broth to thin it out.
- I don’t recommend freezing the finished dish because the sauce can get weird when thawed. If you must freeze something, freeze just the cooked chicken and make fresh sauce when you’re ready to eat.
- If you want to prep ahead, you can pound and flour the chicken earlier in the day, then cover and refrigerate until dinner time.
Chicken Piccata
Ingredients
Method
- Pound the chicken breasts to a thin, even thickness.
- Season the flour with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess.
- Heat a large frying pan over medium-high heat. Add oil and cook the chicken until golden brown on both sides, about 3-4 minutes per side.
- Remove chicken and set aside. Deglaze the pan with chicken broth, scraping up brown bits.
- Add lemon juice and capers to the pan and bring to a simmer.
- Return chicken to the pan and cook for another 2-3 minutes until heated through.
- Remove from heat and swirl in cold butter until melted and the sauce is smooth.
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