Chicken Piccata Recipe

Golden, tender chicken meets a vibrant lemon butter sauce in this classic Chicken Piccata. Each bite balances the crisp, parmesan crust with a bright, tangy finish, creating an Italian-American favorite that feels both comforting and elegant.

A quick sear locks in flavor, while capers and fresh parsley add briny, herbaceous notes to the silky sauce. The result is a dish that transforms simple ingredients into a restaurant-quality meal right from your kitchen.

Perfect for weeknights or special occasions, Chicken Piccata pairs beautifully with pasta, rice, or roasted vegetables. Its refreshing citrusy flavor and rich buttery texture make it an irresistible centerpiece for any dinner table.

Chicken Piccata Ingredients

Chicken Breasts – Tender, boneless cuts provide the perfect canvas, searing to a golden crust that soaks up the vibrant lemon-butter sauce.

Parmesan Cheese – Adds a savory, nutty richness to the coating, creating a crisp and flavorful crust.

Lemon Juice – Brightens the dish with refreshing citrus notes, balancing the buttery sauce.

Capers – Deliver a briny pop that enhances the tangy, Mediterranean character of the sauce.

Garlic – Infuses the pan with deep, aromatic warmth, enriching every bite with subtle complexity.

Chicken Piccata Recipe Tips

1. Perfect the Golden Crust
Pat the chicken dry before dredging to ensure the flour and parmesan mixture adheres evenly. A dry surface helps create a crisp, golden crust when seared in hot oil and butter. Avoid overcrowding the pan, as this lowers the temperature and prevents that beautiful browning. Work in batches if necessary and let the chicken rest briefly after searing to keep it juicy and tender.

2. Balance the Lemon and Wine
The sauce’s brightness depends on a delicate harmony of lemon juice and white wine (or broth). Taste the sauce after simmering and adjust with a splash more wine or a small squeeze of lemon if you prefer a sharper tang. If the sauce tastes too acidic, a small pat of butter will soften the edges while adding luxurious texture.

3. Mind the Simmer
Overcooking can make the chicken dry and the sauce overly thick. Once the chicken returns to the pan, let it warm gently in the sauce for just a minute or two. This brief simmer infuses flavor while keeping the meat tender and the sauce silky.

What to Serve with Chicken Piccata

Pair this vibrant dish with buttery angel hair pasta to soak up every drop of the lemon-caper sauce. For a lighter side, serve with garlic-sautéed spinach or roasted asparagus, adding a fresh, earthy contrast. If you prefer a heartier companion, creamy mashed potatoes provide a comforting base that perfectly balances the tangy brightness of the sauce.

Chicken Piccata FAQ

Q: Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well, though you may need slightly more cooking time.

Q: Is it necessary to use white wine?
No. Chicken broth offers a flavorful, non-alcoholic alternative without compromising taste.

Q: How do I store leftovers?
Refrigerate in an airtight container for up to three days. Reheat gently on the stove with a splash of broth to keep the sauce smooth.

Q: Can I make this dish ahead of time?
You can sear the chicken and prepare the sauce separately. Combine and warm them together just before serving for the best texture and flavor.

CHICKEN PICCATA

A beloved Italian-American classic, Chicken Piccata features delicately pan-seared chicken breasts cloaked in a velvety lemon–butter sauce. This refined yet approachable dish pairs golden, crispy poultry with a bright, tangy finish, ideal for an elegant dinner at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 32 minutes mins

Servings: 5 People

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• For the Chicken
• 2 large boneless skinless chicken breasts
• ¼ cup finely grated parmesan cheese
• ¼ cup arrowroot flour or preferred flour alternative
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• For the Sauce
• 1 cup chicken broth
• ½ cup dry white wine or additional chicken broth
• 3 tablespoons freshly squeezed lemon juice about 1 lemon
• 4 garlic cloves minced
• 2 tablespoons capers drained
• 2 tablespoons unsalted butter
• 2 tablespoons roughly chopped fresh parsley

Method

 

1. Prepare the Chicken
2. Slice the chicken breasts horizontally to create thinner cutlets. In a shallow dish, combine the arrowroot flour, parmesan cheese, salt, and black pepper. Dredge each chicken piece in the mixture, coating all sides evenly.
3. Sear to Perfection
4. Warm the olive oil and butter in a large skillet set over medium-high heat. Sear the prepared chicken for 3 to 4 minutes per side until golden brown and fully cooked. Transfer the browned cutlets to a plate and keep warm.
5. Craft the Sauce
6. Deglaze the skillet with the white wine and minced garlic, allowing the liquid to reduce by half over 3 to 4 minutes. Stir in the chicken broth, lemon juice, capers, and butter, bringing the mixture to a gentle simmer.
7. Combine and Serve
8. Return the chicken to the pan, spooning the sauce over each piece. Let simmer for 1 to 2 minutes until heated through. Garnish with fresh parsley before serving.

Notes

For a convenient alternative, use four smaller chicken breasts and lightly pound them to an even thickness instead of slicing larger breasts.