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Chicken Piccata Recipe

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Chicken Piccata Recipe

Chicken Piccata is a timeless Italian dish known for its bright, tangy flavors and tender, pan-fried chicken. It’s a perfect choice for a quick and elegant dinner that will impress your guests or satisfy your family’s cravings. Let’s get started!

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  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/2 cup chicken broth
  • 1/4 cup capers, drained
  • 1/4 cup fresh parsley, chopped
  • Lemon slices, for garnish (optional)


  1. Start by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch. This helps the chicken cook evenly.
  2. Season both sides of the chicken breasts with salt and freshly ground black pepper.
  3. Place the flour on a plate or shallow dish. Dredge each chicken breast in the flour, shaking off any excess.
  4. In a large skillet, heat the olive oil over medium-high heat. Add 2 tablespoons of butter and let it melt and sizzle.
  5. Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a plate and cover it with foil to keep warm.
  6. In the same skillet, add the lemon juice, chicken broth, and capers. Scrape up any browned bits from the bottom of the skillet and let the sauce simmer for about 5 minutes, allowing it to reduce and thicken slightly.
  7. Stir in the remaining 2 tablespoons of butter and fresh parsley into the sauce. This will create a luscious, velvety sauce with a burst of flavor.
  8. Return the cooked chicken breasts to the skillet and simmer for another 2-3 minutes, allowing them to absorb the delicious sauce.
  9. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
  10. To serve, place the chicken breasts on plates, spoon the piccata sauce over them, and garnish with lemon slices if desired.
  11. Chicken Piccata pairs wonderfully with pasta, rice, or steamed vegetables. Feel free to choose your favorite side dish.
  12. Enjoy your homemade Chicken Piccata with its irresistible lemony and savory flavors!

This Chicken Piccata recipe serves approximately 4 people and is a delightful choice for any occasion. The tangy lemon and caper sauce perfectly complement the tender, pan-fried chicken. Bon appétit!

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Source: thecozycook.com

Chicken Piccata Recipe

Chicken Piccata Recipe

Yield: 4
Prep Time: 25 minutes
Cook Time: 30 minutes
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Chicken Piccata is a timeless Italian dish known for its bright, tangy flavors and tender, pan-fried chicken. It's a perfect choice for a quick and elegant dinner that will impress your guests or satisfy your family's cravings. Let's get started!



  • 2 large boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup flour
  • ¼ cup Parmesan cheese, finely grated
  • 1 teaspoon garlic powder
  • 3 Tablespoons olive oil
  • 1 Tablespoon salted butter


  • ½ cup dry white wine, like chardonnay or pinot grigio
  • 4 cloves garlic, thinly sliced
  • 2 Tablespoons capers, drained
  • 1 cup chicken broth
  • 2 Tablespoons lemon juice
  • 2 Tablespoons cold salted butter
  • 1/4 cup fresh parsley, roughly chopped


    Cut, Pound, Dredge, and Sear the Chicken:

  • Note: This is the most time consuming part, after this section, this meal is a breeze.
  • Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside.
  • Cut each chicken breast into 3 thinner slices. Place in between saran wrap and use a meat tenderizer to pound it very thin, about ¼ inch thick. It will plump more once it’s cooked so pounding thin is key.
  • Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
  • Heat 3 Tbsp. olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Add a splash of olive oil and/or reduce heat as needed during cooking. Set the chicken aside on a plate and turn off heat when finished.

Prepare the Sauce:

  • Carefully wipe the pan, but leave a few brown bits for added flavor.
  • Add the wine and garlic. Set heat to medium. Bubble gently for 4-5 minutes, until just a small amount of liquid remains. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces. This will add flavor.
  • Add the capers, chicken broth, 2 Tbsp. lemon juice and stir to combine.

Add the Chicken back and Finish the Meal:

  • Add the chicken along with any juices from the plate.
  • Spoon the sauce over the chicken and cover partially, cook for 3-5 minutes. The sauce will thicken slightly and become more flavorful.
  • Reduce heat to low. Add 2 Tablespoons cold butter and let it melt into the sauce. Tilt the pan to distribute the sauce throughout and spoon it over the chicken again. Remove from heat.
  • Garnish with parsley and serve.


Pro Tips:

  • Chicken plumps up when cooked so be sure to really pound it thin (1/4 inch) beforehand. This also ensures even cooking and really tender chicken.
  • Use juice from a freshly squeezed lemon, it's far more flavorful than from a bottle.

Nutrition Information
Yield 1 Serving Size 4
Amount Per ServingCalories 1793Total Fat 92gSaturated Fat 34gTrans Fat 2gUnsaturated Fat 52gCholesterol 322mgSodium 4387mgCarbohydrates 73gFiber 4gSugar 6gProtein 93g

The information contained herein is subject to change.

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