The Ultimate Chicken Piccata Recipe

Chicken piccata recipe
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Chicken piccata is one of those meals that feels fancy but is actually super easy to make. With its zesty lemon sauce, tender chicken, and a touch of buttery goodness, it’s a dish that’s perfect for both weeknight dinners and special occasions.

Whether you’re feeding your family or impressing guests, this recipe delivers bold flavors that make everyone reach for seconds.

I first tried chicken piccata during a cozy dinner with friends, and I couldn’t believe how simple yet flavorful it was.

The combination of tangy lemon, salty capers, and juicy chicken quickly made it one of my favorite recipes. Plus, it’s versatile—you can serve it with pasta, mashed potatoes, or even a side salad for a lighter option.

Now that it’s January, I think of chicken piccata as the perfect comfort food to brighten up those cold winter nights.

The citrusy punch from the lemon feels fresh and energizing, almost like a little bit of summer on your plate. If you’ve never tried it before, this recipe is your chance to fall in love with a true classic.


Why You’ll Love This Recipe

  1. Quick and easy: This chicken piccata recipe takes less than 30 minutes from start to finish, making it perfect for busy nights.
  2. Family-friendly: The bright, tangy sauce is a hit with both kids and adults.
  3. Simple ingredients: You probably already have most of the ingredients in your pantry or fridge.
  4. Customizable: Serve it with pasta, rice, or veggies—whatever you like!

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • ½ cup all-purpose flour (for dredging)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Sauce:

  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons capers, drained
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)

Optional Sides:

  • Cooked spaghetti or linguine (about 8 ounces)
  • Steamed green beans or roasted asparagus

Kitchen Tools Needed

To make this chicken piccata recipe, you don’t need a ton of fancy kitchen gadgets. Here’s what you’ll need:

  • A large skillet (for cooking the chicken and making the sauce)
  • A measuring cup for the lemon juice and chicken broth
  • A knife for mincing the garlic and chopping the parsley
  • A plate or shallow dish to dredge the chicken in flour
  • Tongs (optional, but helpful for flipping the chicken without making a mess)

Cooking Instructions

1 Prep the chicken:

  • Start by patting the chicken breasts dry with a paper towel. This helps the flour stick and ensures crispy, golden chicken.
  • Season both sides with salt and pepper.
  • Dredge each chicken breast in flour, shaking off any excess.

2 Cook the chicken:

  • Heat olive oil in a large skillet over medium-high heat.
  • Once the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  • Remove the chicken from the pan and set it aside on a plate.

3 Make the sauce:

  • In the same skillet, melt the butter and add the minced garlic.
  • Sauté for about 1 minute until fragrant (be careful not to burn it!).
  • Pour in the chicken broth and lemon juice, stirring to combine.
  • Scrape up any browned bits from the bottom of the pan—that’s where all the flavor is! Bring the sauce to a simmer and let it cook for 3-4 minutes, allowing it to reduce slightly.

4 Finish the dish:

  • Add the capers to the sauce, then return the chicken breasts to the skillet.
  • Spoon some sauce over the chicken and let it simmer for another 2-3 minutes.
  • The chicken should absorb some of the lemony goodness.
  • Finally, add the remaining 2 tablespoons of butter to the sauce and stir until it melts, making the sauce creamy and glossy.

5 Serve:

  • Plate the chicken and pour the sauce over the top.
  • Garnish with freshly chopped parsley for a pop of color. You can serve it with pasta, rice, or veggies, depending on what you’re in the mood for.

More Recipes >>>>>> Chicken Pot Pie With Biscuit

skillet of chicken piccata

Tips and Tricks for Success

  • Pound the chicken thin: For the best texture and even cooking, gently pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This helps the chicken cook faster and more evenly.
  • Don’t skip the browning: Browning the chicken in oil before making the sauce adds so much flavor! Don’t rush this step; it’ll create a delicious crispy exterior while keeping the inside juicy.
  • Adjust the sauce: If you prefer a tangier sauce, add a little more lemon juice. If you want a richer flavor, you can add a splash of white wine instead of some of the chicken broth.
  • Capers can be bold: If you’re not a fan of capers, you can use green olives as a milder substitute.
  • Make it ahead: You can prepare the chicken in advance and store it in the fridge for a day or two. When you’re ready, just reheat the chicken and make the sauce fresh for a quick and easy dinner.

Enjoy your homemade chicken piccata! It’s a dish that’s sure to become a staple in your dinner rotation.

Ingredient Substitutions and Variations

While this chicken piccata recipe is pretty straightforward, there are a few substitutions you can try depending on your tastes or what you have available in your kitchen:

  • Chicken: You can swap out chicken breasts for chicken thighs for a juicier, more flavorful option. Bone-in chicken works too, but you’ll need to cook it longer.
  • Butter: For a dairy-free option, substitute the butter with olive oil or a plant-based butter alternative.
  • Capers: If you’re not a fan of capers, try using green olives or even pickled onions for a slightly different flavor.
  • Lemon: Fresh lemon is best for the tangy sauce, but if you’re in a pinch, you can use bottled lemon juice—just adjust the amount to your taste.
  • Chicken Broth: Vegetable broth or even a splash of white wine can be used instead of chicken broth for a different flavor profile.
  • Pasta: Instead of regular pasta, use zucchini noodles for a low-carb version, or even try cauliflower rice for a gluten-free alternative.

More Recipes >>>>>> Lemon Herb Roasted Whole Chicken


Serving Suggestions

Chicken piccata is a versatile dish that can be paired with a variety of sides, depending on what you’re in the mood for. Here are a few ideas:

  • Pasta: Serve with spaghetti, linguine, or fettuccine for a classic Italian combo. You can also use gluten-free pasta for a gluten-free option.
  • Rice: For a lighter meal, serve it over a bed of rice—white, brown, or even cauliflower rice if you’re going for a low-carb option.
  • Vegetables: Pair with roasted asparagus, sautéed spinach, or steamed broccoli for a healthy and colorful side.
  • Salad: A simple green salad with lemon vinaigrette will complement the flavors of the piccata sauce perfectly.
chicken piccata recipe 1

Storage and Reheating Instructions

If you have leftovers (lucky you!), here’s how to store and reheat your chicken piccata:

  • Storage: Allow the chicken to cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. The sauce may separate slightly as it cools, but it will come back together when reheated.
  • Reheating: To reheat, gently warm the chicken and sauce in a skillet over low heat for 5-10 minutes, adding a splash of chicken broth or water to help bring the sauce back to life. You can also reheat it in the microwave, though the chicken may not be as crispy.

More Recipes >>>>>>Tasty Minestrone Soup


FAQ

  1. Can I make chicken piccata without capers?
    Yes, you can! If you’re not a fan of capers, you can use green olives or pickled onions for a milder taste.

2. Can I make chicken piccata with boneless thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great option and will add more flavor and moisture to the dish. Just make sure they’re cooked through (an internal temperature of 165°F or 74°C).

3. Can I freeze chicken piccata?
While it’s not ideal to freeze the chicken in the sauce because the texture may change, you can freeze the cooked chicken on its own.

Just let it cool, wrap it tightly, and store it in an airtight container or freezer bag for up to 2 months. Reheat the chicken and make fresh sauce when you’re ready to serve!

4. What if I don’t have fresh lemons?
You can use bottled lemon juice in a pinch, but fresh lemons will give the dish a brighter, more natural flavor. Aim for ⅓ cup of lemon juice (about 2 lemons) for the best results.

5. How can I make chicken piccata gluten-free?
Simply swap out the all-purpose flour for a gluten-free flour blend or cornstarch for dredging the chicken. Everything else in the recipe is naturally gluten-free!

Enjoy making your delicious chicken piccata and feel free to adjust it to your liking! It’s a recipe that’s as flexible as it is flavorful.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Chicken piccata recipe

The Ultimate Chicken Piccata Recipe

Chicken piccata is one of those meals that feels fancy but is actually super easy to make. With its zesty lemon sauce, tender chicken, and a touch of buttery goodness, it’s a dish that’s perfect for both weeknight dinners and special occasions.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 350 kcal

Equipment

  • A large skillet
  • A measuring cup
  • A knife
  • A plate or shallow dish
  • Tongs (optional, but helpful for flipping the chicken without making a mess)

Ingredients
  

For the Chicken:

  • 4 boneless skinless chicken breasts
  • ½ cup all-purpose flour for dredging
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Sauce:

  • 3 garlic cloves minced
  • 1 cup chicken broth
  • cup fresh lemon juice about 2 lemons
  • 2 tablespoons capers drained
  • 2 tablespoons unsalted butter
  • Fresh parsley chopped (for garnish)

Optional Sides:

  • Cooked spaghetti or linguine about 8 ounces
  • Steamed green beans or roasted asparagus

Instructions
 

Prep the chicken:

  • Start by patting the chicken breasts dry with a paper towel. This helps the flour stick and ensures crispy, golden chicken.
  • Season both sides with salt and pepper.
  • Dredge each chicken breast in flour, shaking off any excess.

Cook the chicken:

  • Heat olive oil in a large skillet over medium-high heat.
  • Once the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  • Remove the chicken from the pan and set it aside on a plate.

Make the sauce:

  • In the same skillet, melt the butter and add the minced garlic.
  • Sauté for about 1 minute until fragrant (be careful not to burn it!). Pour in the chicken broth and lemon juice, stirring to combine.
  • Scrape up any browned bits from the bottom of the pan—that’s where all the flavor is! Bring the sauce to a simmer and let it cook for 3-4 minutes, allowing it to reduce slightly.

Finish the dish:

  • Add the capers to the sauce, then return the chicken breasts to the skillet.
  • Spoon some sauce over the chicken and let it simmer for another 2-3 minutes.
  • The chicken should absorb some of the lemony goodness. Finally, add the remaining 2 tablespoons of butter to the sauce and stir until it melts, making the sauce creamy and glossy.

Serve:

  • Plate the chicken and pour the sauce over the top.
  • Garnish with freshly chopped parsley for a pop of color. You can serve it with pasta, rice, or veggies, depending on what you’re in the mood for.

Notes

Nutritional Value (Approximate per serving)

Here’s an estimate for one serving of chicken piccata (without sides):
  • Calories: 350-400 kcal
  • Protein: 38-42g
  • Carbohydrates: 8-10g
  • Fat: 20-25g
    • Saturated fat: 5-7g
  • Cholesterol: 90-100mg
  • Sodium: 600-700mg
  • Fiber: 1-2g
  • Sugar: 2-4g
  • Vitamin A: 4-6% 
  • Vitamin C: 20-30% 
  • Calcium: 2-4% 
  • Iron: 6-8% 
Did you make this recipe? Leave a comment and rating!
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword chicken piccata recioe, chicken recipes

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