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This is an easy and delicious chicken piccata recipe made with pan-seared chicken tossed in a simple piccata sauce consisting of white wine, chicken broth, capers, fresh lemon juice, butter, and garlic. This recipe is weeknight-friendly and can be on the table in under 30 minutes.
Chicken piccata is best served over thin spaghetti or penne pasta drizzled with a little olive oil and some extra piccata sauce. The pasta soaks up the extra butter, garlic, and lemon and makes for the perfect companion for this recipe. If you don’t want to serve it with pasta, opt for my roasted lemon and parmesan broccoli.
Another classic Italian favorite is chicken carbonara or creamy cacio e pepe which are both cheesy and delicious without being too heavy. You also can’t miss my skillet chicken parmesan.
Table of Contents
Ingredient Notes & Substitutions
- chicken breast: opt for pre-prepared thinly sliced chicken breast or butterfly a standard breast, rendering two equal 1/2 inch thick slices. This helps the chicken cook quickly and keeps it tender and juicy. Always use a meat thermometer to ensure the internal temp of the chicken is 165°F. You can also use chicken cutlets.
- Dry white wine: wine is optional but a nice addition to help deglaze the pan. Use pinot grigio, sauvignon blanc, or dry vermouth.
- Chicken broth (or stock): regular or low sodium is fine. I like to keep bouillon cubes in my pantry so I always have it on hand. This also comes in handy for my popular creamy parmesan risotto.
- All-purpose flour: I use flour to coat the chicken for texture. Dredging the chicken in flour helps to create a browned exterior with a subtle crust. This also helps the sauce cling to the chicken. It’s not mandatory but it makes for a better dish.
- Unsalted butter: butter acts as an emulsifier to thicken the piccata sauce in the last few steps. It’s essential for the right buttery texture. You can also use a splash of heavy cream.
- Capers: capers add the signature salty, briny flavor to chicken piccata. It’s not the same dish without them.
- Pasta of choice: accompanying pasta is a great optional side to serve with chicken piccata. I like to use penne dressed with olive oil or butter topped with additional tangy piccata sauce.
- Flour/cornstarch: sometimes you might need some extra flour or corn starch to help thicken the piccata sauce. If the sauce feels too thin after returning the chicken to the pan, add a teaspoon of cornstarch or flour and simmer. The residual flour on the chicken should be enough.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Season chicken all over with salt and pepper. Place flour on a plate and dredge chicken in the flour until completely coated.
Step 2.
Heat oil and 1 tablespoon of butter in a large saucepan over medium heat. Bring to a sizzle. Arrange the chicken in the pan and sear undisturbed for 3-4 minutes per side or until golden (thicker chicken will take longer). Remove the chicken from the pan and place it on a clean plate.
Step 3.
Reduce heat to low and let the pan cool for a few minutes. Add fresh lemon juice and minced garlic. Sauté about 1 minute until fragrant.
Step 4.
Add capers and wine. Simmer for 3 minutes or until the liquid is reduced by half.
Step 5.
Add chicken broth, 3 tablespoons of butter, and chopped parsley. Simmer until slightly thickened and butter emulsifies (If too thick, add 1-2 tablespoons of water).
Step 6.
Return chicken to pan, flipping to coat with piccata sauce. Let chicken warm up for 2-3 minutes. Serve with lemon slices over pasta tossed in olive oil or with vegetables. I like to drizzle chicken and pasta with additional piccata sauce for added flavor.
Expert Tips
- Dredging the chicken in flour beforehand is a must. The flour helps create a thin crust and a little extra texture. It also helps the chicken better soak up the sauce.
- Picatta sauce should be slightly thick. The simmered/reduced chicken broth melted butter, and residual flour in the pan helps to thicken the sauce to be creamy and hazy. Without the added butter, you won’t achieve the same viscosity. If the sauce is still runny, add a little more butter or a teaspoon of flour or corn starch and continue to simmer until thickened.
- I use white wine and chicken broth as the sauce base. Most recipes call for water but wine adds more flavor and has beautiful citrusy notes. Look for dry white wines such as Sauvignon Blanc or Pinot Grigio. If you don’t have chicken broth, just use the wine, it will still work out!
- Add extra water to the pan if the sauce gets too thick. If the piccata sauce starts to dry out and gets too thick, a few tablespoons of water will help thin it out.
- Use a skillet or nonstick pan for best results. A larger pan works best if cooking for larger crowds, or you can cook the chicken in batches since it should cook rather quickly if properly prepared.
Frequently Asked Questions
Flour or corn starch. Usually the fat in butter is enough to emulsify piccata sauce and render it thicker. Once the floured chicken is returned to the pan, additional thickening will ocur. If you need additional thickness, adding 1-2 teaspoons of corn starch or flour while simmering. This will quickly thicken the sauce.
Capers are difficult to replicate, but you could also use chopped green olives. They have similar salty, briny qualities.
More Chicken Recipes to Enjoy
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Chicken Piccata Recipe
Ingredients
- 2-3 chicken breasts, sliced lengthwise into equal halves (target 1/2 inch thick and 8 ounces)
- ½ cup dry white wine, pinot grigio or sauvignon blanc
- ½ cup chicken broth
- 1/3 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2-3 cloves garlic, minced
- 2 lemons, juice from 1 lemon plus slices for garnish
- 2-3 tablespoons capers
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
- Serve over optional pasta of choice, penne or thin spaghetti
Instructions
- Season chicken all over with salt and pepper. Place flour on a plate and dredge chicken in the flour until completely coated.
- Heat oil and 1 tablespoon of butter in a large saucepan over medium heat. Bring to a sizzle.
- Arrange the chicken in the pan and sear undisturbed for 3-4 minutes per side or until golden (thicker chicken will take longer). Remove the chicken from the pan and place it on a clean plate.
- Reduce heat to low and let the pan cool for a few minutes. Add fresh lemon juice and minced garlic. Sauté about 1 minute until fragrant.
- Add capers and wine. Simmer for 3 minutes or until the liquid is reduced by half.
- Add chicken broth, remaining 3 tablespoons of butter, and chopped parsley. Simmer until slightly thickened and butter emulsifies (If too thick, add 1-2 tablespoons of water).
- Return chicken to pan, flipping to coat with piccata sauce. Let chicken warm up for 2-3 minutes. Serve with lemon slices over pasta tossed in olive oil or with vegetables. I like to drizzle chicken and pasta with additional piccata sauce for added flavor.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
