So easy Chicken Piccata Recipe is a light, hearty dish with a touch of elegance!
This is a quick stir-fry that looks and tastes fancy! Tender chicken breasts are simmered in a buttery lemon and caper sauce.
This dish is simple enough for everyday, yet elegant enough to serve to guests.
Chicken Piccata is easy to make!
This Chicken Piccata recipe is deliciously savory and full of flavor! Roasted chicken breast fillets are simmered in a buttery lemon, wine, and caper sauce. It is an easy-to-prepare dish that brings a touch of luxury to everyday cooking.
In addition to favorites like carbonara and alfredo, Italy has some gorgeous dishes with savory and lemony sauce, like piccata. Chicken piccata is more common in North America, but in Italy this dish is more commonly made with veal.
Ingredients for chicken piccata
Chicken: Use boneless, skinless chicken breasts or ½-inch-thick chicken chops. If using full chicken breasts, flatten to ½ inch thick with a meat mallet.
Chicken Piccata Sauce – A fresh lemon is required for the best flavor. For wine, choose a dry white variety that you would like to drink; Cooking wines are not recommended.
extra taste: Capers add a touch of salty flavor and a light texture. If you don’t like capers, feel free to substitute or add chopped olives, sun-dried tomatoes, or sautéed mushrooms.
How to make chicken piccata
If you follow these steps, the chicken will turn out tender and delicious.
- Toss the shredded chicken breasts in a mixture of flour and lemon zest, lightly sear on both sides and set aside.
- In the same skillet, add chicken broth, butter wine, lemon juice, and capers and cook until liquid is slightly thickened.
- Return the chicken to the pan to finish cooking (according to the recipe below).
Although not traditional, some cream can be added at the end of cooking.
What to serve with chicken piccata?
More chicken pan recipes
These chicken recipes are all skillet favorites!
Did you like this chicken piccata recipe? Be sure to leave a comment and rating below!
Chicken piccata recipe
Chicken piccata consists of fork-tender chicken breast fillets cooked in a lemony white wine sauce with capers.
Combine all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken breast into the flour mixture, shaking off the excess.
In a 10-inch skillet, heat olive oil over medium-high heat. Cook the chicken in two batches, 4 to 5 minutes per side or until just cooked through. Cook in batches to avoid overcrowding the pan. Remove from the pan and place in a bowl to keep warm.
In the same pan melt the butter. Stir in the flour and cook for 1-2 minutes.
Gradually add the chicken stock, beating after each addition until smooth.
Add lemon juice, white wine and capers. Simmer for 3 minutes, stirring occasionally.
Return the chicken to the pan and simmer in the sauce until heated through, 2-3 minutes. Season with salt and pepper.
Stir in the chopped parsley and serve.
- For the best flavor, use fresh lemon juice.
- Chicken piccata pairs well with long pasta like linguini or angel hair noodles, but can also be served with mashed potatoes or rice pilaf.
- If desired, freshly chopped garlic can be added to the butter in the pan.
- Veal works beautifully in this recipe.
- Serve with roasted asparagus, steamed broccoli, or roasted cauliflower.
Calories: 530 | Carbohydrates: 19G | Protein: 51G | Fat: 25G | Saturated Fatty Acids: 10G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 10G | trans fats: 0.5G | Cholesterol: 176mg | Sodium: 741mg | Potassium: 961mg | Fiber: 2G | Sugar: 2G | Vitamin A: 609IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 2mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Chicken, dinner, entree, entree
Kitchen American, Italian, Mediterranean© SpendWithPennies.com. Content and photos are protected by copyright. Sharing this recipe is both encouraged and welcomed. Copying and/or pasting complete recipes to social media is strictly prohibited. Please see my Photo Usage Policy here.
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