Chicken Piccata
Thin pan-fried chicken breasts in a silky lemon caper butter sauce, this chicken piccata recipe is one of those weeknight dinners that never gets old. It looks like a restaurant dish, it tastes impressive, and it's on the table in just over 30 minutes.
This post is proudly sponsored by our friends at Harney Lane Winery.
Why we love this recipe
Chicken Piccata is one of Keith's go-to dishes when he wants to cook something special for me on a weeknight. There's something about the bright lemon, briny capers and rich butter sauce that feels a little fancy without asking too much of anyone. The chicken comes out golden and tender every time, and the sauce practically makes itself in the same pan. Serve it over a a pile of Creamy Mashed Potatoes to soak up every last drop of that sauce and a glass of Harney Lane Chardonnay. Honestly, who needs a restaurant?
If you love easy Italian-American dinners, our Chicken Saltimbocca is another weeknight favorite worth trying.
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Ingredients
- Chicken breasts: boneless, skinless. Pounding them thin is the key to a good sear.
- Butter and olive oil: we use salted butter. The combination of both keeps the butter from burning.
- AP flour: just enough to dredge. It gives the chicken its golden crust and helps thicken the sauce.
- Fresh lemon juice: from real lemons, not a bottle.
- Chicken stock: we use Better Than Bouillon Roasted Chicken Base
- Capers: non-pareil. Rinse them well before adding them to the pan.
- Fresh parsley: for garnish. It brightens the whole dish.
👉 see recipe card below for exact quantities.
🔪 Keith's tips for getting it right
- Pound it thinner than you think. Even thickness means even cooking, and a thinner cutlet gets a better sear.
- Don't crowd the pan. If the breasts are touching, they'll steam instead of brown. Work in batches and be patient.
- Use fresh lemon juice. Bottled lemon juice will flatten the sauce. This dish lives and dies by its brightness.
- Scrape the pan. Those browned bits that stick to the bottom after frying are pure flavor. Don't skip the deglazing step.
- Let the sauce reduce. A minute or two of simmering gives you that silky, restaurant-style finish Keith is always after.
Variations
- Add wine: add 1 cup of chardonnay to the sauce, then let it cook down for more robust flavor.
- More lemon: add the zest of lemons to the sauce and or the finished dish for a bigger lemony finish.
- Add mushrooms: add a cup of sliced mushrooms to the sauce.
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Storage
- Store leftover chicken in airtight container in the refrigerator for up to 3 days.
- Warm up in a sauté pan with a little olive oil or in the microwave.
- Do not freeze.
FAQ
Piccata is an Italian cooking term that refers to meat that is sliced thin, sautéed and served in a sauce made with lemon, butter, and capers. Chicken piccata is the most popular version in American kitchens, though the technique works beautifully with veal or fish as well.
Yes, though the capers are what give piccata sauce its signature briny punch. If you need a substitute, chopped green olilves are the closest match in flavor and texture. You can also leave them out entirely and finish the dish with a little lemon zest instead.
Absolutely, and we love it. Add about a cup of dry white wine to the pan when you deglaze, then let it cook down before adding the chicken stock. A chardonnay like Harney Lane works beautifully here and adds a rounder, more complex flavor to the sauce.
A stainless steel or cast iron skillet is our preference. The chicken needs to leave browned bits on the bottom of the pan to build the sauce, and a non-stick pan won't give you that. Those browned bits are where the flavor lives.
A crisp, unoaked chardonnay is the the classic pairing and our go-to choice. The bright acidity complements the lemon butter sauce without overpowering it. We love Harney Lane's Scottsdale Chardonnay with this dish.
Yes, chicken thighs work well here. They are a little more forgiving than breasts and stay juicy even if slightly overcooked. Just plan on adding a couple of extra minutes per side and make sure they reach an internal temperature of 165°F.
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Chicken Piccata recipe
This classic chicken piccata recipe features golden pan-fried chicken breasts in a bright, buttery piccata sauce made with fresh lemon juice and capers. An easy weeknight dinner that feels like a real occasion.
- Total Time: 40 minutes
- Yield: 6 portions 1x
Ingredients
- 6 boneless, skinless chicken breasts 6 oz each)
- Salt and pepper to taste
- 6 tablespoons salted butter
- 4 tablespoons extra virgin olive oil
- 1 cup AP flour
- Juice from 1½ lemons (about 5 tablespoons)
- ½ cup chicken stock
- 3 tablespoons capers, rinsed
- ¼ cup fresh parsley, chopped
Instructions
- Place each breast between two sheets of plastic wrap and pound to a thin, uniform thickness. This ensures even cooking and more tender chicken.
- Season both sides of the each breast generously with salt and pepper.
- Melt butter with olive oil in a large skillet over medium heat until the butter begins to foam.
- Working one breast at a time, coat both sides in flour and shake off any excess.
- Place chicken in the hot pan and cook for 3 minutes per side until golden brown. Work in batches if needed - do not crowd the pan. Transfer browned chicken to a plate and repeat until all breasts are done.
- Add chicken stock and lemon juice to the pan and bring to a boil. Scrape up any browned bits from the bottom of the pan with wooden spoon - that's where the flavor lives.
- Return all chicken to pan and simmer for 3 to 4 minutes. Add rinsed capers and stir to combine.
- Transfer chicken to a serving platter, spoon the sauce generously over the top and finish with fresh chopped parsley.
Notes
- Chicken stock: Better than Bouillon Roasted Chicken Base is our go-to for the chicken stock. It adds a rich, savory backbone to the sauce.
- Pounding the chicken to an even thickness is the key to getting a good sear without drying it out. Don't skip this step.
- Non-pareil capers are the smallest variety and the ones we reach for in this recipe. Rinse them well before adding them to the pan.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: main dishes
Nutrition
- Serving Size: 6 oz breast
- Calories: 624
- Sugar: 2.9 g
- Sodium: 276.8 mg
- Fat: 36.7 g
- Carbohydrates: 31.8 g
- Protein: 43 g
- Cholesterol: 170.8 mg
This is one of my favorite weeknight dinner recipes. It's fresh, bright, and flavorful... a restaurant style meal.