Quick & Easy Chicken Piccata Recipe

This easy chicken piccata recipe pairs tender chicken cutlets with a velvety lemon-caper sauce. It’s one of those classic Italian dishes that is perfect for a Sunday night dinner or a busy weeknight. It’s sure to wake up your taste buds when you’re tired of the same old chicken recipes!

I love chicken piccata because the quick pan sauce delivers restaurant-quality flavor with minimal effort. It’s lighter than Chicken Francese since there’s no egg dip, and those capers are the real star of the show for that addictive pop!

For more delicious and easy-to-make chicken recipes, check out my Cashew Chicken Recipe, 15-Minute Chicken Dijon Recipe, Orange Chicken, Feed Me Fast Chicken, or my Creamy Chicken Florentine!

Ingredients:

• Chicken Cutlets – Use skinless chicken breasts pounded to about 1/4-inch thick.
• All-Purpose Flour – For a light dredging that creates a golden sear and helps the sauce cling just right.
• Italian Seasoning – Adds a nice herbal boost to the flour coating; if you can’t find it, use dried basil or dried oregano (or a combination of both) for the same effect.
• Salt and Freshly Cracked Pepper – Season the chicken with both, just to taste.
• Butter – Melted with olive oil for flavor without scorching or burning.
• Olive Oil – Combined with butter for high-heat searing. This prevents burning and gives a nice soft sear that keeps the chicken tender.
• Dry White Wine – Deglaze the pan to lift all those flavorful browned bits and add brightness to the sauce; use a dry variety like Chardonnay, Pinot Grigio, or Sauvignon Blanc (or add extra chicken stock with a splash more lemon if skipping the alcohol).
• Fresh Lemon Juice – Always use fresh lemon juice for the best flavor; it provides the bright, tangy kick that makes the sauce so delicious!
• Chicken Stock – Builds the savory base of the sauce. If you don’t have any health concerns, avoid low-sodium chicken broth, as the flavor is a bit diluted.
• Garlic: Use fresh garlic for the best flavor; nothing from a jar or tube
• Cornstarch – For a slurry to thicken the sauce quickly and smoothly without a roux.
• Capers – Drained and rinsed for that briny, salty pop.
• Fresh Italian Parsley – Chopped, added to the sauce, and used as a garnish.

What is Chicken Piccata Made Of?

• Chicken piccata is so easy to make because it calls for very few ingredients.
• It’s basically pounded chicken cutlets that have been dredged in flour, seared in butter and olive oil, and then finished off with a reduced sauce of white wine, lemon juice, butter, and capers.

Chicken Piccata vs. Chicken Francese

• Chicken Piccata is similar to Chicken Francese, but the difference between these two dishes lies in the breading.
• Chicken Francese is dipped in flour, then in egg, creating a thicker breading. Whereas chicken piccata is just dredged in flour.
• They are both served with a lemon butter sauce, but chicken piccata is served with capers. And for me, that’s the real selling point! Lighter breading and capers!

How Thin Should I Pound the Chicken Cutlets?

For this recipe, I like the cutlets to be nice and thin (about 1/4-inch thick), so they cook quickly and stay super tender. If you’re starting with whole chicken breasts, slice them in half horizontally, then place them between parchment paper and gently pound them with a mallet or rolling pin until they’re thin and evenly thick.

Step#1: Season and Dredge the Chicken 

• If you have time, I highly recommend seasoning the chicken at least 30 minutes before searing it.
• This will allow the salt to work its magic on the chicken, keeping it tender and juicy.
• In fact, you could even do this the day before, and they would be even better!
• I also like to season the flour with a little bit of Italian seasoning. If you can’t find it, you could also use dried basil, dried oregano, or a combination of both. It gives the chicken’s coating just a bit more flavor.
• Dredge the chicken in the flour mixture until it’s coated on all sides with just a thin layer. Be sure to shake off any excess.

Step #2: Sear the Cutlets

• Make sure to choose a large skillet that is deep enough to hold at least 2 cups of sauce for pan-frying the chicken. After you sear your chicken, you’ll build the sauce in the pan.
• I like to use a combination of olive oil and butter for searing the chicken. This prevents the chicken from scorching in the pan with just the olive oil and also prevents the butter from burning.
• It creates a really nice, soft sear that still turns the chicken golden brown without making it tough.
• Allow the chicken to rest while you prepare the sauce. At this stage, don’t worry if the chicken isn’t cooked all the way through. We’ll cook it further in the next stage.

Step #3: Make The Piccata Sauce

• Deglaze the pan with the white wine and lemon juice, scraping up all the browned bits from the bottom, then reduce it by half.
• Add the chicken broth and minced garlic. Bring to a rolling simmer and reduce slightly.
• The best way to thicken a runny sauce like this is with a cornstarch slurry.
• Once the sauce is simmering, it must be very hot for the slurry to work. Whisk in the slurry, then once thickened, reduce the heat to low.
• Swirl in the remaining butter, then add the parsley and capers.
• Return the chicken to the pan and simmer gently until cooked through.
• Transfer the chicken to a platter, pour the sauce over the chicken, and garnish with freshly chopped parsley.

What’s the Purpose of a Slurry? 

• In cooking, a slurry is a mixture of equal parts water and cornstarch.
• It thickens a sauce that’s already made without making a roux.
• A roux is typically made with butter and flour and often times begins a sauce.

Tips for Using a Slurry Successfully!

• Make sure the water you use is cold. It shouldn’t be warm or hot, or it will not thicken.
• Be sure the sauce is at a rolling simmer with visible bubbles when you add the slurry; otherwise, it will not activate the cornstarch
• Once the sauce thickens, reduce the heat. Otherwise, if it gets too hot, it will thin out the sauce by deactivating the thickening agent.
• Once the sauce is thickened, add the capers and the chicken.
• Simmer to cook the chicken through, spooning the sauce over the cutlets to keep them moist.
• Then transfer the chicken to a large platter and pour the sauce over it. Garnish with freshly chopped parsley.

Substitutions and Variations

• For a no-wine version, replace the white wine with additional chicken broth and a splash of extra lemon juice to keep the brightness.
• Use chicken thighs instead of cutlets or breasts for juicier results; just adjust the searing time slightly, since thighs may take a few more minutes to cook all the way through.
• For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free blend for dredging.
• Dried basil, dried oregano, or a combination of both will also work if you don’t have Italian seasoning on hand.
• For a richer sauce variation, stir in a splash of heavy cream at the end after the butter.

Can I Skip or Substitute The Capers?

Capers give chicken piccata its signature briny pop (they’re my favorite part!), but you can reduce or skip them if you need to; the lemon and butter still keep it bright and delicious. For a similar tang, try a few chopped green olives or artichoke hearts. Start with a small amount, taste as you go, and it will stay light and lovely!

How Do I Store and Reheat Leftovers?

• Store leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. Defrost overnight in the refrigerator before reheating.
• I like to add an extra 3/4 cup of chicken broth before refrigerating, to keep the cutlets moist and loosen the sauce when it reheats.
• Reheat in a covered baking dish at 350°F for about 15 minutes, or until warmed through.