This impressive Chicken Piccata recipe is easy to make and ready in less than 30 minutes! Golden chicken cutlets are topped with a velvety lemon butter and caper sauce for the best easiest Italian dinner ever!
Chicken Piccata is one of those recipes that look fancy yet, it’s so simple to make. This Chicken Piccata recipe is absolutely delicious and a great dish to serve on special occasions, when you really want to impress your family and friends with an Italian restaurant favorite cooked at home.
š What is Piccata?
Piccata is an Italian recipe made with thin cutlets of veal or chicken. The cutlets are seasoned and lightly coated in flour, then pan fried to golden brown perfection. The chicken is then smothered in the most delicious and bright lemon-butter sauce studded with salty capers.
If you are wondering what to serve with Chicken Piccata, I can honestly say this Italian Lemon Chicken goes well with so many things however, Picatta is usually served over pasta. I love serving it over mashed potatoes, buttered orzo or rice.
āļø Chicken Piccata Ingredients
- Chicken: Boneless and skinless chicken breasts, cut in half lengthwise.
- Flour: Although some recipes call for breaded chicken, dredging the chicken in flour is the traditional way to make this recipe. The flour helps create a smooth savory lemon sauce. Use gluten free flour if preferred
- .Oil: I prefer olive oil for this recipe and for most Italian recipes.
- Broth: Chicken broth or chicken stock.
- White Wine: I recommend a dry white wine like Pinot Grigio or Sauvignon Blanc. Chardonnay is also a good option.
- Lemon Juice and Lemon Slices: Use freshly squeezed lemon juice. Lemon slices are only used as a garnish.
- Garlic: Fresh garlic is best for this recipe. Your second best option is garlic paste.
- Capers: Chicken Piccata can be made without capers however, I love their amazing briny, salty flavor.
- Butter: I use unsalted butter but salted butter can also be used. The butter makes the lemon Piccata sauce rich, velvety and flavorful.
- Parsley: Chopped fresh parsley add freshness and color to this simple chicken recipe.
- Salt and Pepper: I love sea salt and Kosher salt but use what you have in your kitchen!
š How To Make Chicken Piccata
- Start by preparing the chicken breasts. Cut each chicken breast in half lengthwise.
- Lightly pound each chicken cutlet to even thickness. This extra step prevents the chicken from cooking unevenly – the thin parts can dry up while waiting for the thicker parts to be done.
- Season each cutlet with salt and ground black pepper on both sides.
- Lightly dredge each cutlet in the flour. This is an important step for two reasons, the flour creates a tasty thin golden crust that keeps the chicken moist. Secondly, it helps in thickening the lemon butter sauce without having to add additional flour or cornstarch.
āļø Piccata Sauce
- In a skillet, sear the chicken until golden brown. Do this in two batches if necessary. You won’t get a nice golden sear if you crowd the pan.
- Remove the chicken from the skillet and add the butter. When the butter is melted, add the garlic and cook until fragrant. I tend to do this off the heat, the skillet is already hot and garlic cooks very quickly.
- Next, add the wine and with a wooden spoon scrape any browned bits stuck to the bottom of the skillet.
- Stir in the broth, lemon juice and capers and stir to combine.
- Lower the heat and add the remaining butter. Using a whisk, stir in the butter – this creates an emulsion, as a result you end up with a velvety and silky sauce. Simmer for a couple of minutes.
- Return the chicken cutlets to the skillet and simmer until the chicken is cooked through.
- Garnish the Chicken Picatta with chopped parsley and lemon slices of desired.
What Is The Difference Between Chicken Piccata and Chicken Francese?
Both recipes are very similar however, in Chicken Francese the chicken is dipped in flour and a beaten egg mixture. For Piccata, only flour is used.
What Does Piccata Means In Italian?
Piccata means “to be pounded flat”. When talking about cooking though, it refers to thinly sliced meats, pan seared and served with a lemon sauce.
Best Chicken Piccata Recipe Tips
- When searing the chicken, don’t crowd the pan to prevent steaming the chicken. You want to get a nice golden sear. Sear the chicken in batches if needed.
- If you don’t want to use wine for this recipe, simply substitute the wine with chicken broth or stock.
- Use fresh lemon juice.
- If you don’t like capers, you can make Chicken Picatta without capers.
Other Easy Recipes:
Chicken Piccata Recipe
This impressive Chicken Piccata recipe is easy to make and ready in less than 30 minutes! Golden chicken cutlets are topped with a velvety lemon butter and caper sauce for the best easiest Italian dinner ever!
Ingredients
- 2 large boneless and skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 3 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth/stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 1-2 tablespoons fresh parsley chopped
- Lemon slices to serve, optional
Instructions
- Slice each chicken breast in half crosswise to make 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap to an even thickness.
- Season each chicken cutlet with salt and pepper on both sides. Spread the flour on a plate, and dredge each cutlet in flour. Shake off any excess flour and transfer to a plate.
- In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Working in batches, if necessary to avoid crowding the pan, cook the chicken cutlets for about 3 minutes per side or until golden brown. Remove the chicken from the skillet and transfer them to a plate.
- Remove the skillet from the heat and add 2 tablespoons of butter. When the butter is melted, stir in the garlic.
- Return the skillet to the heat and cook the garlic for about 30 – 50 seconds, stirring constantly to prevent the garlic from burning. Add the wine and bring to a boil, scraping up any browned bits stuck to the bottom of the skillet.
- Pour in the broth, lemon juice and capers and stir to combine. Lower the heat and add the remaining butter. Using a whisk, stir in the butter vigorously to form a sauce. Simmer for about 2 minutes and check for seasoning.
- Return the chicken (and any collected juices) to the skillet and simmer until the chicken is completely cooked through, about 3-4 minutes (time will vary depending on the thickness of each chicken breast cutlet).
- Stir in the parsley and serve with lemon slices if desire.
Notes
- Exact cooking times will vary depending on the size and thickness of each cutlet.
- When searing the chicken, don’t crowd the pan to prevent steaming the chicken. You want to get a nice golden sear. Sear the chicken in batches if needed.
- If you don’t want to use wine for this recipe, simply substitute the wine with chicken broth or stock.
Nutrition
Calories: 348 kcal, Carbohydrates: 15 g, Protein: 14 g, Fat: 24 g, Saturated Fat: 9 g, Cholesterol: 66 mg, Sodium: 387 mg, Potassium: 283 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 451 IU, Vitamin C: 8 mg, Calcium: 14 mg, Iron: 1 mg
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