Chicken Piccata Recipe – A Classic Italian-American Favorite

Chicken Piccata is one of those dishes that I never get tired of making at home, and it’s also one that I never skip ordering whenever I see it on a restaurant menu.

From the first bite of tender chicken paired with the bright flavors of lemon, butter, and capers, this meal proves that you don’t need a long list of ingredients to create something truly delicious. What I love most is that it looks elegant enough for entertaining but is simple enough for a weeknight dinner.

Although many people think Chicken Piccata is an old Italian recipe, it’s actually rooted in Italian-American cooking. The word “piccata” in Italian cooking means “to pound flat,” and while it was originally associated with veal cutlets in Milan, chicken quickly became the more popular version in America. The recipe was then adapted using the ingredients readily available here, and over time, it transformed into the lemon butter chicken dish that so many of us enjoy today.

Whenever I prepare Chicken Piccata at home, I make sure to have plenty of sauce because it pairs beautifully with so many side dishes. Traditionally, it pairs well with pasta, but it is also fantastic alongside mashed potatoes, rice, or even polenta. I often like to serve it with a traditional salad on the side to balance out the richness of the sauce.

This recipe makes enough for a family but it is also perfect for those with smaller families if you want leftovers for later in the week.

The Basics of Chicken Piccata

At the heart of Chicken Piccata are three things: lightly breaded chicken cutlets, a lemon butter sauce, and a finishing touch of briny capers. Each part of the recipe plays a role in creating that signature flavor.

The chicken is sliced thin or pounded flat to cook quickly and evenly. A light dredging in seasoned flour helps the chicken crisp up and adds a subtle nutty flavor, especially when combined with grated Parmesan.

Then the sauce comes together in the same pan with simple ingredients – white wine, garlic, chicken broth, butter, lemon juice, and capers.

The process of making Chicken Piccata is fairly quick, which makes it a great recipe to keep handy. From start to finish, it usually takes less than 40 minutes. That’s a big win when you want something special without spending hours in the kitchen.

Chicken Piccata Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 5–6 large chicken breasts, boneless, skinless, thin cut
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 6 tablespoons extra virgin olive oil
• 6 tablespoons butter, divided
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 8 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 2 cups chicken broth
• 4 tablespoons capers, drained
• 2 tablespoons chopped parsley, for garnish

Preparing the Chicken

The first step in making chicken piccata is getting the chicken ready. I start with boneless, skinless chicken breasts. I use five to six large chicken breasts and cut them into thin slices. If they are extra thick, I slice them in half horizontally, which instantly gives me two cutlets from one breast.

Then I pound them gently with a meat mallet to ensure an even thickness. This step not only makes the chicken tender but also ensures it cooks quickly and evenly.

Once the chicken is ready, I pat it dry with paper towels. Moisture on the surface can prevent the breading from sticking, so this step makes a big difference.

Next, I dredge the cutlets in a mixture of flour, salt, pepper, and Parmesan cheese. I make sure both sides have an even but light coat – I don’t want a heavy breading, just enough to create a golden crust in the skillet.

Browning the Chicken

When it comes time to cook, I heat a combination of olive oil and butter in a large skillet. This blend gives a nice balance of flavor and helps prevent the butter from burning.

I always let the pan heat fully before adding the chicken so that the coating browns and crisps instead of sticking. Each piece takes about three minutes per side, and the key is to resist flipping too soon. If you try to turn the chicken before it’s ready, the coating may come off, so I gently test the edge with tongs before flipping.

After both sides are brown, I transfer the chicken to a plate while I work on the sauce. It doesn’t have to be fully cooked through at this stage since it will finish cooking in the sauce later.

Making the Sauce

The sauce for Chicken Piccata is what makes the dish shine. I start by adding minced garlic and dry white wine to the skillet. The wine helps deglaze the pan, which means it loosens all those flavorful browned bits left from cooking the chicken. Those little bits pack a ton of flavor and are essential for the depth of the sauce.

Next comes the chicken broth and fresh lemon juice. The lemon brings a bright, tangy freshness that balances out the richness of the butter, while the broth creates volume and depth. Finally, I add the capers, which provide that salty, briny punch that sets Chicken Piccata apart from other lemon chicken recipes.

I simmer the sauce until it reduces by about half, then whisk in the remaining butter. This gives the sauce a silky, smooth texture that coats the chicken perfectly. At this point, I return the chicken cutlets to the skillet, spoon some sauce over the top, and let everything cook together for a few more minutes until the chicken cooks through.

Serving Chicken Piccata

As soon as the chicken reaches an internal temperature of 165°F, it’s ready to serve. I try to always garnish it with fresh parsley before bringing it to the table. It’s optional but it adds color and a hint of freshness.

Chicken Piccata is wonderful over spaghetti or linguine because the pasta soaks up all that lemon butter sauce. However, it’s equally delicious with creamy mashed potatoes, roasted vegetables, or even a bed of rice.

Since it is just the two of us at home, we always have leftovers, and I can honestly say that Chicken Piccata tastes just as good the next day. I simply reheat it gently on the stove so that the sauce doesn’t separate and serve it with something different than the first day so it seems like a new recipe.

If you love Italian-inspired dishes like this one, you might also enjoy trying my Chicken Scampi recipe. It’s another easy, flavorful dinner that comes together in no time.

Enjoy! Mary

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