Why You’ll Love This Recipe
This chicken piccata recipe is both quick and sophisticated, offering bold flavors with minimal effort. The zesty lemon and briny capers perfectly balance the richness of the butter, creating a bright and satisfying sauce. It’s a one-pan dish that pairs beautifully with pasta, rice, or vegetables and is easy enough for weeknights but impressive enough for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts (halved and pounded thin)
all-purpose flour (for dredging)
salt
black pepper
olive oil
unsalted butter
garlic (minced)
chicken broth or dry white wine
fresh lemon juice
capers (rinsed)
fresh parsley (chopped, for garnish)
Directions
- Season the chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off any excess.
- Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate.
- In the same skillet, reduce heat to medium and add a bit more butter and the minced garlic. Sauté for about 30 seconds.
- Pour in chicken broth (or wine) and lemon juice, scraping the bottom of the pan to deglaze.
- Stir in capers and let the sauce simmer for 2–3 minutes to reduce slightly.
- Return the chicken to the skillet and spoon the sauce over the top. Cook for 2 more minutes to reheat the chicken and let the flavors meld.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Creamy Piccata: Stir in a splash of heavy cream at the end for a richer, creamier sauce.
- Gluten-Free Option: Use a gluten-free flour blend for dredging.
- Low-Sodium: Use low-sodium broth and rinse the capers thoroughly.
- Herbed Piccata: Add fresh thyme or rosemary to the sauce for an herby twist.
- Spicy Version: Add a pinch of red pepper flakes to the sauce for subtle heat.
- Vegetarian Alternative: Try the same recipe with tofu or seared cauliflower steaks.
- Fish Piccata: Use thin white fish fillets like sole or tilapia instead of chicken.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and sauce in a skillet over medium heat until warmed through, adding a splash of broth or water if needed.
Avoid microwaving for too long, as the chicken may dry out.
FAQs
What does “piccata” mean?
“Piccata” refers to a method of preparing meat, usually chicken or veal, that’s sautéed and served in a lemon, butter, and caper sauce.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and offer a juicier result. Adjust cooking time as needed.
What can I substitute for capers?
If you don’t have capers, try chopped green olives or omit them for a simpler lemon-butter sauce.
Can I make this dairy-free?
Yes, substitute the butter with olive oil or a plant-based alternative, though it may alter the richness of the sauce.
What wine pairs well with chicken piccata?
Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay complement the lemony sauce beautifully.
Can I make chicken piccata ahead of time?
Yes, but it’s best enjoyed fresh. If making ahead, reheat gently to avoid overcooking the chicken.
Is chicken piccata keto-friendly?
It can be made keto by skipping the flour or using almond flour for dredging and ensuring no added sugars in the broth.
What should I serve with chicken piccata?
It pairs well with pasta, mashed potatoes, steamed vegetables, or a light green salad.
How do I keep the chicken from drying out?
Don’t overcook it—pound the chicken evenly and remove it from the pan once it’s just cooked through.
Can I freeze chicken piccata?
While possible, it’s not ideal, as the texture of the sauce and chicken may change. Fresh is best.
Conclusion
Quick Chicken Piccata is a deliciously bright and elegant meal that delivers big flavor in minimal time. With tender chicken and a zesty lemon-caper sauce, it’s a classic dish that’s easy enough for weeknights and refined enough for guests. Once you try it, this quick version is sure to become a regular favorite in your dinner rotation.
PrintQuick Chicken Piccata
Quick Chicken Piccata is a flavorful Italian-American dish featuring tender chicken cutlets in a zesty lemon-butter caper sauce. Ready in under 30 minutes, it’s perfect for weeknight dinners or elegant entertaining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian-American
Ingredients
- 2 boneless, skinless chicken breasts (halved and pounded thin)
- 1/2 cup all-purpose flour (for dredging)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 2 cloves garlic (minced)
- 1/2 cup chicken broth or dry white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons capers (rinsed)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Season the chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate.
- Reduce heat to medium and add remaining butter and the minced garlic. Sauté for about 30 seconds.
- Pour in chicken broth or wine and lemon juice, scraping the bottom of the pan to deglaze.
- Stir in capers and simmer for 2–3 minutes to reduce slightly.
- Return the chicken to the skillet and spoon the sauce over the top. Cook for 2 more minutes to reheat and meld flavors.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Notes
- Add a splash of heavy cream for a creamy version.
- Use gluten-free flour for a gluten-free option.
- Try with chicken thighs or fish for variation.
- Add red pepper flakes for a spicy kick.
- To keep it dairy-free, use olive oil instead of butter.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 90mg
