Chicken Piccata Recipe

An easy chicken piccata recipe made with thinly sliced chicken tossed in a simple piccata sauce that consists of white wine, chicken broth, capers, fresh lemon juice, butter, and garlic.

Chicken Piccata Recipe

Patty has been forever obsessed with chicken piccata and capers. I wasn’t crazy about it at first but over the years I’ve really grown to love the recipe (not that I had a choice).

This is an easy chicken piccata recipe made with thinly sliced chicken tossed in a simple piccata sauce that consists of white wine, chicken broth, capers, fresh lemon juice, butter, and garlic. It’s a tangy, buttery, garlicky, dish best served over penne or thin spaghetti or with veggies for a healthier twist.

What to Serve With Chicken Piccata?

We always serve chicken piccata 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 with pasta, I’ll also opt for my roasted lemon and parmesan broccoli.

How to Make Good Chicken Piccata

Piccata sauce is easy to make if you follow the correct steps. It’s as simple as searing thinly sliced chicken breast in a skillet or pan, transferring to a plate, and simmering your sauce in the same pan until slightly thickened and almost creamy. The whole process from start to finish only takes about 10-15 minutes.

A few important takeaways:

  • USE THIN SLICED CHICKEN. Yes, all caps and bold because it’s so important. Buy thinly sliced chicken breast or cut an 8-10 ounce breast in half lengthwise, rendering equal thinner slices. This helps the chicken cook quickly and keeps it tender and juicy.
  • Dredging the chicken in flour beforehand is a must. It helps create a thin crust and a little extra texture. It also helps gives the piccata sauce a better surface to stick to.
  • Picatta sauce should be slightly thick, almost creamy with a little haze. Thanks to the reduced chicken broth, melted butter, and residual flour in the pan. Without the butter, you won’t achieve the same viscosity. If the sauce is still runny, add a little more butter or a pinch of flour and simmer.
  • I use white wine and chicken broth for liquids as opposed to broth and water. Wine, of course, adds more flavor and has nice fruity notes. Look for dry wines such as sauvignon blanc or pinot grigio. Avoid sweet wines. You can skip the wine if you don’t have any and use water. If you don’t have chicken broth, just use the wine, it will still work out!
  • If the piccata sauce starts to dry out and gets too thick, a few tablespoons of water will help thin it out.
Chicken Piccata Recipe

A Final Note on Chicken Thickness

The cook times in this recipe assumes chicken is no thicker than 1/2 inch thick at it’s thickest part. Any thicker and the chicken may take longer to cook. Thinner chicken cooks faster and tastes better. Always use a meat thermometer to ensure internal temp of chicken is 165°F.

Use a Skillet or Non-Stick Pan

This chicken piccata recipe can be made in your cast iron skillet OR a nonstick pan. A larger pan works best if cooking for larger crowds, or you can cook the chicken in batches as you really only sear for 2-3 minutes per side.

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Chicken Piccata Recipe
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Chicken Piccata Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Italian

Description

An easy chicken piccata recipe made with thinly sliced chicken tossed in a simple piccata sauce that consists of white wine, chicken broth, capers, fresh lemon juice, butter, and garlic.


Scale

Ingredients

  • 23 8-ounce chicken breasts, sliced lengthwise into equal thinner halves
  • ½ cup white wine (pinot or sauvignon blanc)
  • ½ cup chicken broth (you can omit if you don’t have any)
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter
  • 23 cloves garlic, minced
  • 2 lemons (juice from 1 lemon plus slices for garnish)
  • 23 tablespoons of 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

  1. Season chicken with salt and pepper on both sides. Place flour on a plate and dredge chicken in the flour until completely coated.
  2. Heat the olive oil and 1 tablespoon of butter in a large saucepan over medium heat. Bring to a sizzle.
  3. Arrange the chicken in pan, sear each side for about 3 minutes until golden (thicker chicken will take longer). Remove from the pan and place on a clean plate.
  4. Reduce heat to low and let pan cool for a few minutes. Add fresh lemon juice and minced garlic. Sauté about 1 minute until fragrant.
  5. Add capers and wine. Simmer for 3 minutes or until liquid is slightly reduced.
  6. Add chicken broth and the remaining 2 tablespoons of butter and chopped parsley. Simmer until slightly thickened and butter emulsifies (If too thick, add 1-2 tablespoons of water).
  7. 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.

Notes

If you don’t have wine, just replace it with water. I’ve also made this recipe with wine alone and no water/broth.

The cook times in this recipe assumes chicken is no thicker than 1/2 inch thick at it’s thickest part. Any thicker and the chicken may take longer to cook. Thinner chicken cooks faster and tastes better. Always use a meat thermometer to ensure internal temp of chicken is 165°F.


Nutrition

  • Serving Size: 1/2 chicken breast
  • Calories: 328
  • Sugar: 0.4g
  • Sodium: 591mg
  • Fat: 14.4g
  • Saturated Fat: 6.1g
  • Carbohydrates: 9.9g
  • Fiber: 0.5g
  • Protein: 34.6g
  • Cholesterol: 104mg

Keywords: chicken piccata. easy chicken piccata, chicken piccata with lemon butter capers