Chicken Piccata is a classic Italian-American dish many love for its deliciously tangy and bright flavors. Thin chicken slices are coated in seasoned flour and pan-fried until golden and crispy. The chicken is then smothered in a mouth-watering sauce made with lemon juice, white wine, and capers, giving the dish a zesty and refreshing taste.
This dish is simple to prepare but will impress your family and guests with its beautiful presentation and exquisite flavors. Whether you're cooking for a special occasion or a weeknight dinner, Chicken Piccata is a great choice everyone will love.
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What is Chicken Piccata?
Chicken Piccata is a popular Italian-American dish made with thin slices of chicken coated in seasoned flour and then sautéed until crispy and golden. The chicken is topped with a tangy sauce made from lemon juice, white wine, capers, and butter. The sauce is typically poured over the chicken just before serving, and the dish is often garnished with fresh parsley and lemon slices. Chicken Piccata is known for its bright, citrusy flavor and tender, juicy chicken. It's a simple and delicious dish for weeknight dinners or special occasions.
Chicken Piccata Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Chicken Breasts: 2 skinless and boneless chicken breasts are used in this recipe. They are butterflied, cut in half, and flattened with a meat mallet to ensure even cooking.
- Kosher Salt and Ground Black Pepper: These seasonings are used to taste in the flour mixture the chicken is coated in.
- All-Purpose Flour: It gives the chicken a crispy coating and helps to thicken the sauce.
- Garlic Powder: Garlic powder adds flavor to the flour mixture.
- Unsalted Butter: It's used to sauté the chicken and add richness to the sauce.
- Extra-Virgin Olive Oil: Used to sauté the chicken. It adds flavor and helps to keep the chicken from sticking to the pan.
- Lemon Juice: Makes the tangy sauce.
- Garlic: 2 cloves of garlic are minced and added to the sauce to add flavor.
- White Wine: It adds acidity and complexity to the dish. A semi-sweet wine is recommended.
- Chicken Stock: It adds richness and depth of flavor. Goya Chicken flavor bouillon is recommended.
- Capers: They add a salty, briny flavor that pairs well with the lemon and wine.
- Fresh Parsley: Fresh parsley is chopped and used to garnish the dish.
- Lemon: ½ lemon is sliced thinly and used to garnish the dish. It adds a pop of color and flavor.
Tools you'll need
How to Make Chicken Piccata
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 200 degrees F. Season chicken with kosher salt and pepper. Dredge chicken in the seasoned flour and shake off excess. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and oil sizzle, add 2 pieces of chicken and cook for about 3 minutes. Flip and cook the other side for 3 minutes when the chicken is browned. Remove and transfer to a plate. Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil.
When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove to a baking sheet and keep warm in the oven. Into the same pan, add garlic, cook for a minute, then add lemon juice, the lemon cut in thin rounds, stock, wine, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Taste for seasoning and adjust the salt and pepper to your liking. Return all the Chicken Piccata to the pan and simmer for 5 minutes.
Remove the Chicken Piccata to the platter. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously. Pour sauce over the Chicken Piccata, garnish with parsley, and top each piece of Chicken Piccata with a slice of lemon. Garnish the Chicken Piccata with lemon slices and chopped parsley. Enjoy a side of pasta and a glass of Pinot Grigio! 😋
Substitutions
- Chicken: You can use chicken thighs instead of chicken breasts, but be aware that the cooking time will be slightly longer.
- Butter: Use margarine or a plant-based butter substitute instead of unsalted butter.
- Olive oil: You can use vegetable or canola oil instead of extra-virgin olive oil.
- Lemon juice: You can use bottled lemon juice instead of fresh lemon juice, but the flavor will be less bright and fresh.
- White wine: You can use chicken or vegetable broth instead of white wine if you don't consume alcohol.
- Chicken stock: You can use vegetable stock instead of chicken stock if you're vegetarian or vegan.
- Capers: If you don't like capers, you can omit them from the recipe or substitute them with chopped green olives.
- Parsley: You can use other fresh herbs like cilantro or basil instead of parsley.
Variations
- Mushroom Chicken Piccata: Add sliced mushrooms to the sauce for an earthy and flavorful twist.
- Lemon Garlic Chicken Piccata: Increase the garlic in the recipe to add a strong flavor.
- Creamy Chicken Piccata: Add heavy cream to the sauce to make it creamy and luxurious.
- Pesto Chicken Piccata: Add a dollop of pesto to the sauce for a basil-y and herby flavor.
- Caprese Chicken Piccata: Add sliced fresh tomatoes and mozzarella cheese to the top of the chicken and sauce for a Caprese-inspired twist.
- Parmesan Chicken Piccata: Add grated Parmesan cheese to the flour mixture for a cheesy and crispy coating on the chicken.
- Spicy Chicken Piccata: Add red pepper flakes or hot sauce to the sauce for a spicy kick.
How to Serve
- Pasta: Serve the Chicken Piccata over cooked spaghetti or fettuccine pasta.
- Rice: Serve the Chicken Piccata over steamed white or brown rice.
- Vegetables: Serve the Chicken Piccata with steamed broccoli, green beans, or asparagus.
- Salad: Serve the Chicken Piccata with a fresh garden salad or a Caesar salad
How to Store & Re-Heat
To store: Leftover Chicken Piccata, allow the dish to cool to room temperature, and transfer it to an airtight container. The chicken and sauce can be stored together or separately for 3-4 days in the refrigerator.
To reheat: You can microwave or reheat it on the stovetop. To microwave, place the chicken in a microwave-safe dish and cover it with a lid or microwave-safe wrap. Heat it for 1-2 minutes or until the chicken is heated. To reheat on the stovetop, place the chicken in a skillet with a splash of chicken stock or water to prevent it from drying. Heat it on low heat, covered, occasionally stirring, until the chicken is heated.
Make-Ahead
To make Chicken Piccata ahead of time, you can cook and brown the chicken breasts, then refrigerate them until needed. When ready to serve, gently reheat the chicken in the oven while separately preparing the sauce by reheating it on the stovetop and adjusting the consistency if needed.
Once heated through, combine the chicken and sauce, garnish with fresh parsley and lemon slices, and serve. This method allows you to prepare most components in advance, saving time and making it easier to assemble and enjoy the dish when desired.
How to Freeze
Freezing can alter the texture and flavor of the chicken and sauce, and it may become less crispy and flavorful after thawing and reheating. Cook the chicken according to the recipe instructions and let it cool to room temperature. Transfer the chicken to an airtight container or freezer bag, and pour the sauce over it. Label the container with the date and store it in the freezer for 2-3 months. When you're ready to serve the Chicken Piccata, thaw it in the refrigerator overnight. Reheat the Chicken Piccata in a skillet over low heat, occasionally stirring until heated.
Tips for Making The Best Chicken Piccata
- Use thin chicken breasts: Thin chicken breasts cook more quickly and evenly and have a better texture in this recipe. If your chicken breasts are too thick, you can butterfly them or pound them to an even thickness.
- Season the flour mixture well: Mix the flour, salt, pepper, and garlic powder well before coating the chicken. The seasoned flour adds flavor to the chicken and helps thicken the sauce.
- Don't overcrowd the pan: When sautéing the chicken, leave enough space between the pieces. Overcrowding can cause the chicken to steam instead of fry, resulting in a less crispy texture.
- Use fresh lemon juice: Fresh lemon juice has a brighter and fresher flavor than bottled lemon juice. Squeeze the lemons just before making the sauce for the best results.
- Don't overcook the chicken: Overcooking it can make it tough and dry. Cook it just until it's golden brown and cooked through.
- Use a semi-sweet white wine: A semi-sweet white wine adds a nice balance of sweetness and acidity to the sauce. Avoid using a very dry or sweet wine, as it may throw off the balance of flavors.
- Add the capers and parsley at the end: Adding them at the end of the cooking process preserves their flavor and color.
- Serve it hot: Chicken Piccata is best served, so try to time it so that the chicken is still hot and crispy when you do it.
FAQ
Why is my chicken piccata bitter?
If you sautéed the garlic too long, it may have burnt and developed a bitter flavor. Garlic must only be sautéed for a minute or two before adding the other ingredients.
Can I use bottled lemon juice instead of fresh lemon juice?
You can use bottled lemon juice, but fresh lemon juice has a brighter and fresher flavor.
Can I use a different type of wine in the sauce?
You can use a dry or sweet white wine, but a semi-sweet white wine is recommended for the best flavor balance.
Can I use chicken thighs instead of chicken breasts in Chicken Piccata?
While traditional Chicken Piccata uses chicken breasts, you can certainly use chicken thighs. Remember that the cooking time may vary as thighs are typically thicker and require a slightly longer cooking time to ensure they are fully cooked.
Can I substitute white wine for Chicken Piccata?
If you prefer not to use wine or don't have it on hand, you can substitute it with chicken or vegetable broth. The wine adds acidity and depth of flavor to the dish, but the substitution will still result in a tasty Chicken Piccata.
Can I freeze Chicken Piccata?
While it's technically possible to freeze Chicken Piccata, it may affect the texture of the chicken and the sauce. The sauce may separate when thawed, and the chicken may dry slightly. If you need to prepare in advance, it's best to follow the make-ahead instructions provided earlier and store the cooked components separately in the refrigerator until needed.
What are some suitable side dishes to serve with Chicken Piccata?
Chicken Piccata pairs well with a variety of side dishes. Some popular options include pasta (spaghetti or linguine), steamed vegetables (such as asparagus or green beans), roasted potatoes, or a fresh green salad. You can choose sides that complement the dish's flavors and add variety to your meal.
Can I make Chicken Piccata gluten-free?
You can make Chicken Piccata gluten-free by substituting all-purpose flour with a gluten-free blend or alternative flours such as almond or rice flour. Ensure that all other ingredients, such as chicken stock and capers, are gluten-free or suitable for your dietary needs.
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Recipe
Easy Chicken Piccata
Ingredients
- 2 skinless and boneless chicken breasts , butterflied and then cut in half;flattened gently with a meat mallet
- ( about ⅛ inch)
- Kosher salt and ground black pepper (to taste)
- 1 cup All-purpose flour , mix with 1 teaspoon kosher salt, 2 teaspoons black pepper, and ½ garlic powder. *(Mix to fully combined)
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- ⅓ cup fresh lemon juice
- 2 garlic cloves , minced
- ½ Cup of white wine ( I recommend using a semi-sweet wine)
- ½ cup chicken stock ( I recommend Goya Chicken flavor bouillon)
- ¼ cup brined capers , rinsed
- ⅓ cup fresh parsley , chopped
- ½ lemon , with rind, cut in thin rounds
Instructions
- Preheat the oven to 200 degrees F.
- Season chicken with kosher salt and pepper. Dredge chicken in the seasoned flour and shake off excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for about 3 minutes.
- When the chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove to a baking sheet and keep warm in the oven.
- Into the same pan add garlic cook for a minute then add lemon juice, the lemon cut in thin rounds, stock, wine, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Taste for seasoning and adjust the salt and pepper to your liking.
- Return all the Chicken Piccata to the pan and simmer for 5 minutes. Remove Chicken Piccata to the platter. Add the remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over the Chicken Piccata and garnish with parsley and top each piece of Chicken Piccata with a slice of lemon.
- Garnish the Chicken Piccata with lemon slices and chopped parsley. Enjoy a side of pasta and a glass of Pinot Grigio!
Notes
- To store: Leftover Chicken Piccata, allow the dish to cool to room temperature, and transfer it to an airtight container. The chicken and sauce can be stored together or separately for 3-4 days in the refrigerator.
- To reheat: You can microwave or reheat it on the stovetop. To microwave, place the chicken in a microwave-safe dish and cover it with a lid or microwave-safe wrap. Heat it for 1-2 minutes or until the chicken is heated. To reheat on the stovetop, place the chicken in a skillet with a splash of chicken stock or water to prevent it from drying. Heat it on low heat, covered, occasionally stirring, until the chicken is heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.