Chicken Piccata is one of those dishes that feels fancy but takes no time at all. Think golden chicken cutlets swimming in a tangy lemon-butter sauce that makes you want to grab extra bread for dipping. It’s fast, uses one skillet, and doesn’t leave you with a pile of dishes. Perfect for a weeknight when you want dinner that tastes like a win without the stress.
Why This Chicken Piccata Recipe Is a Weeknight Win
- Fast prep: You can have this dish ready in about 30 minutes.
- Easy cleanup: Everything is cooked in one skillet.
- Big flavor: The lemon, capers, and fresh parsley make every bite burst with taste.
How to Make Chicken Piccata Recipe (3 Steps & Timing)
Step By Step Instructions
Prepare the Chicken (10 minutes)
- Mix 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder in a shallow dish. Dredge each chicken cutlet in the flour mixture to coat fully.
Cook the Chicken (8 minutes)
- Heat 4 tablespoons of butter and 1/4 cup olive oil in a large skillet over medium-high heat. Add the cutlets and cook for 3-4 minutes on each side until golden and cooked through. Set aside.
Make the Sauce (10 minutes)
- Lower the heat to medium and add the remaining 2 tablespoons of butter. When it melts, pour in 1/2 cup dry white wine, scraping up browned bits. Stir in 1/4 cup chicken broth and 2 tablespoons lemon juice. Simmer for 2-3 minutes. Add 1/4 cup capers and 2 tablespoons chopped parsley. Return chicken to skillet and coat with sauce. Serve with lemon wedges.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch thick cutlets
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 6 tablespoons unsalted butter
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Quick Sides & Serving Ideas
- Pasta: Toss spaghetti or fettuccine in olive oil for a simple side.
- Rice: Fluffy white or brown rice absorbs all the delicious sauce.
- Vegetables: Steamed broccoli or asparagus add color and nutrition.
- Salad: A light salad with vinaigrette keeps it refreshing.
Storage & Reheat (No Soggy Leftovers)
You can store Chicken Piccata in the fridge for 3-4 days. Freeze it for up to 3 months. To reheat without sogginess, use an air fryer or oven at 350°F for about 10 minutes.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped vegetables for easy sides.
- Consider a rotisserie chicken for a faster version of this dish.
- Buy bagged pasta or rice that cooks in 10 minutes.
- Use a jar of garlic paste instead of fresh garlic.
Chicken Piccata
Ingredients
Chicken and Coating
- 1.5 pounds boneless, skinless chicken breasts, cut into 1/2-inch thick cutlets
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Cooking Ingredients
- 6 tablespoons unsalted butter
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley
Serving Suggestions
- Lemon wedges, for serving
Instructions
Prepare the Chicken
- Mix the flour, salt, black pepper, and garlic powder in a shallow dish. Dredge each chicken cutlet in the flour mixture to coat fully.
Cook the Chicken
- Heat butter and olive oil in a large skillet over medium-high heat. Add the cutlets and cook for 3-4 minutes on each side until golden and cooked through. Set aside.
Make the Sauce
- Lower the heat to medium and add the remaining butter. When it melts, pour in the white wine, scraping up browned bits. Stir in the chicken broth and lemon juice, simmer for 2-3 minutes. Add capers and parsley. Return chicken to skillet and coat with sauce. Serve with lemon wedges.
Notes
Nutrition
Smart Swaps & Variations
- Chicken thighs: Swap cutlets for boneless thighs for a juicier option.
- Vegetable broth: Use vegetable broth instead of chicken for a vegetarian twist.
- Frozen capers: If fresh ones are not available, frozen capers will work in a pinch.
- Lemon zest: Add lemon zest for an extra burst of flavor without more juice.
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FAQs About Chicken Piccata Recipe
Can I use chicken breasts with skin?
Yes, just remove the skin before cooking.
What if my sauce is too watery?
Let it simmer longer to reduce and thicken.
Can I double the recipe?
Yes, just make sure your skillet is large enough to cook the chicken in batches if needed.
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