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Chicken Piccata

Chicken Piccata is a classic Italian-American dish, and you’ll find it on Italian restaurant menus. It’s a quick and easy dish to make, and when you do it my way, there’s no messy pounding of chicken required. Super flavorful and loaded with lemon, garlic, and capers, this is one of my favorite make-at-home Italian classics.

Chicken Picatta with lemon and parsley on a black plate.

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I’ve been cooking professionally for a long time, and Chicken Piccata is one of those dishes that never goes out of style. Sure, it’s a vintage recipe, but I’ve modernized it a bit, doing away with the heavy pounding of chicken breasts. Instead, butterfly them. There’s no pounding required! 

Chicken Piccata is lemony and garlicky and has a luscious, velvety sauce that’s perfect over noodles or rice. You want something to soak up all that amazing sauce. Because the sauce is so good, my recipe makes plenty to go around!

Chicken Picatta with lemon and parsley on a black plate.

What you’ll love about Chicken with Wild Rice Soup


  • It’s a quick enough dish that you can make it on busy evenings. Or, prep the chicken breasts the night before, and this dish is even easier and faster to make.
  • The sauce is velvety, lemony, and loaded with flavor. There’s enough sauce to go around because it’s the best part!
  • Who doesn’t love this dish? It’s easy, quick, and fabulous.

Ingredients

  • Chicken breasts – Butterflied horizontally. You’ll need 2 large breasts, or if they’re smaller, use one per person.
  • Salt and pepper – I use kosher salt and freshly cracked black pepper.
  • All-purpose flour
  • Shallots
  • Tablespoons butter – this is for dredging the chicken. Don’t forget to add a pinch of salt and some pepper to season the flour, too.
  • Olive oil – You will saute the chicken in olive oil. You don’t have to use your best olive oil. Any other oil will also work.
  • Lemon juice – From freshly squeezed lemons. Uncork your inner foodie and add the zest from the lemons into the sauce if you like.
  • White wine – Use a good-quality dry white wine. I cook with cheap Chardonnay and keep it in the fridge just for cooking. I save the expensive wine for drinking.
  • Chicken broth – Use low or no sodium-added chicken broth.
  • Capers – You can’t make Chicken Piccata without capers. Well, you can, but then it’s not chicken piccata. I use capers packed in brine. If they’re too strong for you, rinse them first.
  • Freshly chopped parsley – Don’t skip this! Fresh parsley is the way to go.
Chicken breast ingredients on a marble table.

How to Make The Best Creamy Chicken with Wild Rice Soup

  1. Season the chicken breasts with salt and pepper.
  2. Dredge each piece in all-purpose flour, shaking off the excess.
  3. In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
  4. Add the chicken and cook until golden brown on both sides and cooked through.
  5. Remove the chicken from the skillet and set aside and repeat, adding more butter and oil.
  6. Deglaze the pan with the white wine, letting it reduce for 2-3 minutes. Then add the chicken broth and lemon juice. 
  7. Reduce the heat and simmer for 2-3 minutes. Return the chicken to the pan and cook for 3-4 minutes or until the internal temperature reaches 165 F. Transfer the chicken to a platter to keep warm.
  8. Stir in the capers and the remaining butter until the butter is melted and the sauce is silky.
  9. Garnish with fresh parsley before serving and enjoy!

How to Butterfly Chicken Breast

To start, place your chicken breast on a cutting board. Holding your knife parallel to the cutting board, slice into the side of the chicken breast, starting at the thicker end and stopping just short of the opposite edge. Be careful to keep the knife flat and steady, ensuring you don’t cut all the way through. Open the chicken breast like a book and then cut the chicken breasts in half.

Chef Jenn’s Tips

  • For an even cook, make sure your chicken breasts are of uniform thickness.
  • Don’t skip on the capers; they add a burst of flavor that’s key to this dish.
  • If you’re not a fan of wine, you can substitute it with extra chicken broth, but the wine adds a lovely depth of flavor.
  • Let the sauce simmer until it’s just thick enough to coat the back of a spoon. This ensures a rich, velvety texture that’s perfect for draping over the chicken. Alternatively, you can thicken the sauce with 1 teaspoon of cornstarch mixed with 2 tablespoons of water or chicken broth. Whisk this in and simmer to thicken.

Recommended

Make It A Meal

Chicken Piccata pairs wonderfully with a side of creamy mashed potatoes, al dente pasta, or even a light and crisp green salad for a balanced meal. For a heartier meal, start with a Caesar Salad and serve crisp bread on the side. I love this dish with buttered egg noodles; it’s simple and delicious!

Storage

Leftover Chicken Piccata can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it gently on the stove over low heat to preserve the moisture of the chicken. You can also freeze this dish. I freeze the chicken over top of the noodles and spoonfuls of sauce. It’s not quite as good as the original but it makes a quick and easy lunch or dinner.

Chicken with lemon and capers on a white plate.
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Chicken Picatta with lemon and parsley on a black plate.
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5 from 2 votes

Chicken Piccata

Super easy, Chicken Piccata is a restaurant-quality dish you can make at home for a fraction of the price. It's lemony, garlicky, and loaded with flavor. Pair it with noodles or rice for a complete and delicious meal!
Course Main Course
Cuisine Italian
Keyword chicken breast, chicken piccata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 563kcal
Author Chef Jenn

Ingredients

  • 2 chicken breasts about 1 pound; butterflied horizontally, then cut into 2 pieces to make 4 total pieces.
  • 1 shallots finely chopped
  • 1/2 teaspoon salt
  • freshly cracked black pepper
  • 1 cup all-purpose flour
  • 6 tablespoons butter
  • 4 tablespoons olive oil
  • cup lemon juice
  • ½ cup wine
  • 1 cup chicken broth
  • ¼ cup capers
  • 2 tablespoons fresh parsley

Instructions

  • Season the chicken breasts with a pinch of salt and a few grinds of black pepper.
  • Add the flour to a shallow dish and season the flour with the remaining salt and pepper. Then, dredge each piece of chicken in all-purpose flour, shaking off the excess. Ensure both sides are fully coated.
  • In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
  • Add the chicken and cook until golden brown on both sides and mostly cooked through. Don't crowd the pan!
  • Remove the chicken from the skillet and set it aside. Repeat with the remaining chicken, adding another tablespoon of butter and 2 tablespoons of oil as needed.
  • Add the white wine to the skillet you cooked the chicken in and deglaze, letting the wine reduce for 2-3 minutes. Then add the chicken broth and lemon juice.
  • Reduce the heat and simmer for 2-3 minutes. Return the chicken to the pan and cook for 3-4 minutes or until the internal temperature of the chicken reaches 165 F. Transfer the chicken to a platter to keep warm.
  • Turn off the heat and stir in the capers, lemon and the remaining butter until the butter is melted and the sauce is silky.
  • Garnish with fresh parsley before serving and enjoy!

Notes

Chef Jenn’s Tips

  • For an even cook, make sure your chicken breasts are of uniform thickness.
  • Don’t skip the capers; they add a burst of flavor that’s key to this dish.
  • If you’re not a fan of wine, you can substitute it with extra chicken broth, but the wine adds a lovely depth of flavor.
  • Let the sauce simmer until it’s just thick enough to coat the back of a spoon. This ensures a rich, velvety texture that’s perfect for draping over the chicken. Alternatively, you can thicken the sauce with 1 teaspoon of cornstarch mixed with 2 tablespoons of water or chicken broth. Whisk this in and simmer to thicken.

Nutrition

Serving: 1breast | Calories: 563kcal | Carbohydrates: 28g | Protein: 29g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 882mg | Potassium: 594mg | Fiber: 2g | Sugar: 1g | Vitamin A: 744IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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