Chicken Piccata

Making Chicken Piccata

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There’s something special about Chicken Piccata that always transports me back to my first trip to Italy. I was a fresh-faced college graduate, backpacking through Europe with a couple of friends, and we found ourselves in a quaint little trattoria in Florence. The warm, lemony aroma of Chicken Piccata wafted from a nearby table, and we couldn’t resist ordering it. That first bite was pure magic – tender chicken, tangy lemon, briny capers, and a hint of wine – it was a symphony of flavors that left an indelible mark on my culinary heart.

Fast forward a few years, and this dish has become a staple in my home, a favorite among family and friends alike. It’s a dish I turn to when I need to impress but don’t have much time to spare. What I love most about Chicken Piccata is its simplicity and versatility. With just a handful of ingredients and a few easy steps, you can whip up a meal that tastes like it took hours to prepare.

I’ve tweaked the traditional recipe over the years to suit my family’s taste. We prefer a bit more lemon juice for that extra zing, and I often add a touch more capers for an added burst of brininess. I also find that using a good quality Chardonnay in the sauce makes all the difference. Whether you’re a seasoned cook or just starting out, this Chicken Piccata recipe is a must-try. It’s perfect for a weeknight dinner but elegant enough for a special occasion.

So, gather your ingredients, put on some Italian music, and let’s create a little bit of magic in the kitchen. Trust me, your taste buds will thank you!

How to Make Chicken Piccata Recipe


  • 1 small lemon (sliced into rings)
  • 3 large chicken breasts (boneless, skinless)
  • 3 Tbsp olive oil
  • 1/2 cup all-purpose flour
  • 1/4 cup parsley
  • 1/2 cup dry white wine (such as Chardonnay)
  • 3 Tbsp capers (rinsed under cold water)
  • 1/2 cup fresh lemon juice (juice of 1 large lemon)
  • 4 Tbsp unsalted butter (divided)
  • 1/2 tsp black pepper (or to taste)
  • 1 tsp salt (or to taste)


  1. Slice the chicken breasts in half lengthwise to make 6 cutlets. Season both sides with salt and pepper.
  2. Place the flour in a shallow dish. Dredge the chicken cutlets in the flour, shaking off any excess, and arrange them in a single layer on a large plate.
  3. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. When the butter melts and starts to sizzle, add 3 chicken cutlets. Sauté each side for 2-4 minutes until the internal temperature reaches 165°F. Transfer to a serving platter. Repeat with the remaining chicken, adding 1 tablespoon of oil and 1 tablespoon of butter to the skillet.
  4. In the same skillet, pour in the white wine, lemon juice, and capers, along with 1 tablespoon of butter. Keep the heat on and let it simmer for 1 minute.
  5. Dip the chicken pieces back into the sauce one at a time, then return them to the platter. Continue simmering the sauce for 2 more minutes until it thickens slightly.
  6. Pour the sauce over the chicken and garnish with lemon slices and fresh parsley before serving.

Serving Chicken Piccata (2)


Can I use chicken thighs instead of chicken breasts for Chicken Piccata?

Yes, you can substitute chicken thighs for chicken breasts in Chicken Piccata. However, chicken thighs have a higher fat content and may take slightly longer to cook. Be sure to adjust the cooking time accordingly, ensuring they reach an internal temperature of 165°F.

What can I use as a substitute for white wine in this recipe?

If you prefer not to use white wine, you can substitute it with chicken broth or vegetable broth. This will still provide a rich flavor to the sauce. Additionally, a splash of apple cider vinegar or white wine vinegar can add a similar acidity to the dish.

How do I prevent the chicken cutlets from sticking to the skillet?

To prevent the chicken cutlets from sticking, ensure the skillet is properly preheated before adding the chicken. Additionally, make sure there is enough oil and butter in the pan. Avoid moving the chicken too soon; let it form a golden crust before flipping.

Can I make Chicken Piccata ahead of time?

Chicken Piccata can be made ahead of time, but for the best texture and flavor, it’s recommended to cook it fresh. If you need to prepare it in advance, cook the chicken and make the sauce separately. Store them in the refrigerator and reheat gently in a skillet before serving, combining them just before plating.

Is it necessary to rinse the capers before adding them to the dish?

Yes, rinsing the capers before adding them to the dish is recommended. Capers are often packed in brine or salt, which can be very strong. Rinsing them under cold water helps to remove excess salt and ensures they don’t overpower the dish.

What side dishes pair well with Chicken Piccata?

Chicken Piccata pairs well with a variety of side dishes. Popular options include pasta, rice, or mashed potatoes, which can soak up the delicious sauce. Additionally, steamed vegetables or a fresh green salad can complement the flavors of the dish.

Making Chicken Piccata

Chicken Piccata

Savor the taste of Italy with our easy Chicken Piccata recipe, featuring tender chicken, tangy lemon, and briny capers.
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Italian
Servings 6


  • 3 large chicken breasts boneless, skinless
  • 1/2 cup all-purpose flour
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 4 Tbsp unsalted butter divided
  • 3 Tbsp olive oil
  • 1/2 cup dry white wine such as Chardonnay
  • 1/4 cup fresh lemon juice juice of 1 large lemon
  • 3 Tbsp capers rinsed under cold water
  • 1 small lemon sliced into rings
  • 1/4 cup parsley


  • Cut the chicken breasts in half lengthwise to create 6 cutlets. Sprinkle both sides with salt and pepper.
  • In a shallow dish, add 1/2 cup flour. Coat the chicken cutlets with flour, shaking off any excess, and place them on a large plate in a single layer.
  • Heat a large skillet over medium-high heat. Add 2 Tbsp olive oil and 2 Tbsp butter. Once the butter melts and sizzles, add 3 chicken cutlets and sauté for 2-4 minutes per side or until they reach 165°F on an instant-read thermometer. Remove to a serving platter. Repeat with remaining chicken, adding 1 Tbsp oil and 1 Tbsp butter to the skillet.
  • In the same skillet, add 1/2 cup wine, 1 Tbsp butter, 1/4 cup lemon juice, and 1/4 cup rinsed capers without reducing the heat. Simmer for 1 minute. Dip the chicken pieces into the sauce a few at a time and return them to the platter. Continue simmering the sauce for another 2 minutes to slightly thicken. Drizzle the sauce over the chicken and garnish with lemon slices and fresh parsley.
Keyword Chicken

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