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)
The Best Chicken Piccata
- Total Time: 30
- Yield: 4 (unless you’re feeding teenage boys, then maybe just 2-3 😂) 1x
Ingredients
For the Chicken Part:
- 2 large chicken breasts (about 1.5 pounds) – I like the organic ones but whatever you have works
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper (freshly ground is best but the pre-ground stuff works too)
- 1/4 tsp garlic powder (optional but I always add it)
- 3 tbsp olive oil (doesn’t have to be the fancy kind)
- 2 tbsp unsalted butter
For the Amazing Sauce:
- Juice from 2 lemons (about 1/3 cup) – PLEASE use real lemons not the bottled stuff!
- 1/2 cup chicken broth (low sodium is best or the dish can get too salty)
- 1/4 cup white wine – I usually use whatever I’m drinking that night lol, Pinot Grigio works great. If you don’t drink alcohol just use more broth
- 3 tbsp capers, drained (those little salty things in a jar – usually in the pickle aisle)
- 2 cloves garlic, minced (or more if you’re like me)
- 3 tbsp cold butter, cut into pieces
- 2 tbsp fresh parsley, chopped (dried works in a pinch but fresh is way better)
- Lemon slices for garnish if your feeling fancy
Instructions
Step 1: Prep the Chicken
- First, you need to cut each chicken breast in half horizontally (like your opening a book). Be super careful not to cut yourself! I’ve done that before and it’s not fun. You’ll end up with 4 thinner pieces.
- Now the fun part – put the chicken between plastic wrap or parchment paper and pound it until its about 1/4 inch thick. This is seriously THE most important part of the whole recipe!! Don’t skip this! If the chicken isn’t thin enough, it won’t cook right and the whole dish will be meh. I usually pound it while imagining my boss’s face after a bad day at work 😜 Great stress relief!
- Pat the chicken dry with paper towels. This helps the flour stick better and helps it brown nicer.
- Mix the flour, salt, pepper, and garlic powder in a shallow dish (I use a pie plate).
- Coat each piece of chicken in the flour mixture. Shake off the extra – this is important or your sauce will get all gummy later!
Step 2: Cook the Chicken
- Heat up your pan on medium-high heat. Add the olive oil and 2 tbsp of butter.
- Once the butter is melted and the oil is hot (but not smoking!), add the chicken pieces. Don’t crowd them! I usually have to do this in 2 batches.
- Cook for about 3-4 minutes on each side until they’re golden brown. The exact time depends on how thick your chicken is and how hot your stove gets. Mine always runs hot so I do more like 3 mins.
- Take the chicken out and put it on a plate. Cover with foil to keep warm. Try not to eat a piece right now even though it smells amazing – I always sneak a little bite tho tbh.
Step 3: Make the Yummy Sauce
- In the same pan (don’t wash it!!! all those brown bits are flavor gold!), add the minced garlic. Cook for like 30 seconds until it smells good.
- Pour in the wine if using it (take a sip for yourself first haha) and scrape all the yummy brown bits off the bottom of the pan. Let it bubble for about a minute.
- Add the chicken broth, lemon juice, and capers. Let it simmer and reduce by about half. This takes like 3-5 minutes.
- Now the chef’s secret trick – turn the heat down low and add the cold butter one piece at a time, whisking the whole time. This makes the sauce all silky and amazing. If you dump all the butter in at once it doesn’t work the same!
- Taste it and add more salt or pepper if needed. But remember capers are already salty so go easy on the salt.
Step 4: Putting It All Together
- Put the chicken back in the pan with the sauce. Spoon some of that liquid gold over each piece and let it warm up for a minute.
- Sprinkle with the parsley.
- Serve it up! Make sure everyone gets plenty of sauce – that’s the best part! I like to add a few lemon slices on top because it looks pretty and makes me feel like a fancy chef lol.
- Prep Time: 15
- Cook Time: 15
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Calories: 385
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.
