This easy Chicken Piccata is a firm favorite in our house! Tender chicken breasts, dredged in flour, in a deliciously zesty and savory sauce – so good!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Why We Love This Chicken Piccata Recipe
Crispy-edged, juicy chicken smothered in a light sauce that is packed with flavor, this easy chicken piccata recipe is the perfect one-pan dinner that you and your family will love. It’s a simple and classic Italian dish that is utterly delicious – give it a whirl!
- Easy. This really is one of the easiest and most delicious chicken recipes! Made mainly with kitchen staples and all rustled up in one pan.
- Juicy. The chicken breasts are dredged in flour for a crispy edge, they come out super juicy too.
- Flavorful. Made with chicken broth, white wine, lemon, capers, and garlic – this savory and zesty sauce is pure joy!
Variations on Lemon Chicken Piccata
To make this recipe gluten-free, use 1:1 gluten-free flour (like Cup4Cup) in place of the all-purpose flour and use your favorite gluten-free pasta. If you’re not a wine drinker, you can swap the white wine for an equal amount of chicken broth or lemon juice.
How to Store and Reheat
Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat in a pan set over medium-low heat until warmed through.
Serving Suggestions
You can go classic with some pasta, or make the meal even heartier by serving it over mashed potatoes or garlic mashed cauliflower. Add a side of lemon Parmesan roasted broccoli for a complete meal.
More Italian Chicken Recipes To Try
- Tuscan Chicken
- Chicken Fettuccini Alfredo
- Chicken Parmesan
- Lemon Pepper Chicken
- Baked Italian Chicken
- Skillet Lemon Chicken
Notes from the Test Kitchen
- A cast iron skillet is a great choice for homemade chicken piccata. If you don’t have a cast iron skillet, a high-walled sauté pan or frying pan also works well.
- If you don’t have a meat tenderizer to flatten the chicken you can use a sturdy cup or rolling pin, in a pinch.
- Use juice from a real lemon, it tastes so much better than from the bottle.
Chicken Piccata Recipe
Equipment
Ingredients
- 1 cup all-purpose flour
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 6 tablespoons unsalted butter divided (¾ stick)
- 5 tablespoons olive oil divided
- ¼ cup diced onion
- 4 cloves garlic minced
- ¼ cup white wine
- ¾ cup low sodium chicken broth
- 1 lemon juiced and zested
- 3 tablespoons capers rinsed
- Chopped fresh parsley for garnish
- 8 ounces cooked pasta (½ box)
Instructions
- Line a plate with paper towels. Set aside.
- Place flour in a shallow bowl or pie plate. Set aside.1 cup all-purpose flour
- Cut each chicken breast in half horizontally, for a total of 4 pieces of chicken. Use a meat mallet to pound each breast to an even ½-inch thickness. Season the chicken with salt and pepper.
- Dredge each chicken breast in the flour, coat all sides, and shake off any excess.2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Melt 2 tablespoons of butter with 3 tablespoons of olive oil in a large skillet set over medium-high heat. Once sizzling, add 2 chicken breasts and cook for 3 minutes per side, until browned. Transfer to the prepared plate and repeat with remaining 2 chicken breasts.6 tablespoons unsalted butter, 5 tablespoons olive oil
- To the empty skillet, add the onion and garlic and sauté until fragrant, about 1-2 minutes.¼ cup diced onion, 4 cloves garlic
- Stir in the wine to deglaze the skillet. Allow the wine to reduce for 1 minute, then add the chicken broth, lemon juice and zest, and capers.¼ cup white wine, ¾ cup low sodium chicken broth, 1 lemon, 3 tablespoons capers
- Bring the mixture to a low boil. Add the remaining butter and whisk vigorously until melted.
- Return the chicken to the skillet and simmer until warmed through, about 5 minutes. Serve chicken and sauce over pasta and garnish with parsley.Chopped fresh parsley, 8 ounces cooked pasta
Video
Becky’s Tips
- A cast iron skillet is a great choice for homemade chicken piccata. If you don’t have a cast iron skillet, a high-walled sauté pan or frying pan also work well.
- If you don’t have a meat tenderizer to flatten the chicken you can use a sturdy cup or rolling pin, in a pinch.
- Use juice from a real lemon, it tastes so much better than from the bottle.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Piccata Step by Step
Prep: Line a plate with paper towels. Set aside.
Dredge the Chicken: Place 1 cup of all-purpose flour in a shallow bowl or pie plate. Set aside. Cut 2 boneless, skinless chicken breasts in half horizontally, for a total of 4 pieces of chicken. Use a meat mallet to pound each breast to an even ½-inch thickness. Season the chicken with salt and pepper. Dredge each chicken breast in the flour, coat all sides, and shake off any excess.
Cook the Chicken: Melt 2 tablespoons of unsalted butter with 3 tablespoons of olive oil in a large skillet set over medium-high heat. Once sizzling, add 2 chicken breasts and cook for 3 minutes per side, until browned. Transfer to the prepared plate and repeat with the remaining 2 chicken breasts.
Sauté the Onions: To the empty skillet, add ¼ cup of diced onion and 4 cloves of minced garlic and sauté until fragrant, about 1-2 minutes.
Make the Sauce: Stir in ¼ cup of white wine to deglaze the skillet. Allow the wine to reduce for 1 minute, then add ¾ cup of low-sodium chicken broth, the juice and zest of 1 lemon, and 3 tablespoons of capers. Bring the mixture to a low boil. Add the remaining 4 tablespoons of unsalted butter and whisk vigorously until melted.
Warm and Serve: Return the chicken to the skillet and simmer until warmed through, about 5 minutes. Serve chicken and sauce over 8 ounces of cooked pasta and garnish with chopped fresh parsley.
