Chicken Piccata
Chicken Piccata is a bright and tasty dish featuring tender chicken breasts cooked in a tangy lemon and caper sauce. The chicken is lightly browned and topped with a sauce…
Tip: save now, cook later.Chicken Piccata is a bright and tasty dish featuring tender chicken breasts cooked in a tangy lemon and caper sauce. The chicken is lightly browned and topped with a sauce that’s buttery, zesty, and a little salty from the capers, making every bite full of flavor.
I love making Chicken Piccata when I want something quick but special. It feels fancy, but it’s really simple to put together. I usually use fresh lemons for that fresh zing, and I find the capers give it a little pop that makes it stand out. It’s one of those dishes that I can whip up on a busy weeknight or bring out when friends come over.
My favorite way to enjoy Chicken Piccata is with a side of pasta or some steamed veggies to soak up all the sauce. Sometimes I add a sprinkle of parsley for a pop of color and freshness. Whenever I make it, the kitchen fills with a wonderful lemony aroma, and everyone ends up asking for seconds!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts makes the dish quick and easy. I like to slice or pound them thin so they cook evenly and stay tender. If you want a juicier option, thighs work well too.
Lemon juice: Fresh lemon juice gives the bright, tangy flavor that defines piccata. Bottled lemon juice can work in a pinch, but fresh is best for a lively taste.
Capers: Capers add a salty, briny punch that lifts the sauce. If you don’t have capers, green olives (chopped) are a decent substitute but less tangy.
White wine or chicken broth: Alcohol cooks off, leaving a subtle fruity note from the wine. For an alcohol-free version, chicken broth or even a mix of broth and a splash of lemon juice works well.
Butter and olive oil: The combo helps brown the chicken nicely and creates a rich sauce. If you want dairy-free, skip the butter and add a bit more oil or a vegan butter substitute.
How Can I Get a Crispy, Golden Chicken Piccata?
Getting the chicken nicely browned is key to flavor and texture. Here’s how I do it:
- Pat chicken dry before seasoning to help it crisp up.
- Don’t crowd the pan; cook in batches if needed so the temperature stays right.
- Use medium-high heat and let the chicken cook undisturbed for 3-4 minutes per side.
- Dredge in flour lightly—shake off excess so it’s just a thin coating.
- After cooking, remove chicken from pan before making the sauce so it doesn’t overcook.
Following these tips gives you that beautiful golden crust and tender inside, perfect for soaking up the sauce!
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for browning chicken evenly and making the sauce right in the same pan.
- Meat mallet or rolling pin – helps you pound chicken breasts to an even thickness so they cook quickly and stay tender.
- Shallow dish – great for dredging the chicken in flour without making a mess.
- Tongs – easy for flipping chicken without breaking the delicate crust.
- Measuring cups and spoons – to get the lemon juice, wine, and capers just right for the sauce.
Flavor Variations & Add-Ins
- Use veal or pork cutlets instead of chicken for a classic twist with a slightly richer taste.
- Add sautéed mushrooms or artichoke hearts to the sauce for more texture and earthiness.
- Stir in a teaspoon of fresh thyme or rosemary for an herby note that pairs great with lemon.
- Swap capers for chopped green olives if you prefer a milder briny flavor or don’t have capers on hand.
How to Make Chicken Piccata
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts (about 1 to 1.5 pounds)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup dry white wine or chicken broth
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This Chicken Piccata recipe takes about 20-25 minutes from start to finish. That includes slicing or pounding the chicken, frying it until golden, and simmering the tangy lemon-caper sauce. It’s a quick, flavorful meal that’s perfect even on busy days!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by slicing each chicken breast in half horizontally to make thinner cutlets about half an inch thick. You can also pound the chicken gently to even thickness. Season both sides with salt and pepper, then dredge each piece in flour, shaking off any extra.
2. Cook the Chicken:
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot. Add the chicken and cook for about 3-4 minutes on each side until golden brown and cooked through. Then, transfer the cooked chicken to a plate and set aside.
3. Make the Sauce and Serve:
In the same skillet, pour in the fresh lemon juice, white wine (or chicken broth), and capers. Use a wooden spoon to scrape up any tasty browned bits from the pan. Let the sauce simmer and reduce for about 3 minutes. Lower the heat and stir in the remaining 2 tablespoons of butter until it melts and the sauce becomes silky. Return the chicken to the skillet, coat it with the sauce, and warm for another minute. Remove from heat, sprinkle once more with parsley, and garnish with lemon slices if you like. Serve immediately, spooning the sauce over the chicken. This dish pairs beautifully with pasta, rice, or steamed vegetables.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before preparing. Pat the chicken dry with paper towels to avoid extra moisture when cooking.
Can I Substitute the White Wine?
Absolutely! If you prefer to skip alcohol, use chicken broth or a mix of broth and a splash of lemon juice instead. This keeps the sauce flavorful without the wine.
How Should I Store Leftovers?
Store any leftover Chicken Piccata in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and cook the chicken in advance. Keep them separate in the fridge, then combine and reheat gently just before serving to keep the chicken tender and sauce fresh.
