Buttery, lemony, luscious Italian-inspired Chicken Piccata is a quick weeknight recipe that’s fast, fresh, and full of fabulous flavor!
Al dente pasta, nutty parmesan, pan-fried chicken, creamy butter, tangy lemon juice & capers…oh my! What’s not to love about this absolutely perfect Chicken Piccata recipe?! It’s a restaurant-quality entree that’s aromatic, appetizing, and easy to make in under 30 minutes! Dinner is served!
The Best Easy Meal for Last-Minute Company!
Spur-of-the-moment dinner guests? No problem! This Italian-American Chicken Piccata recipe is just what you need! Simple pan-fried chicken (you could also use shrimp or veal) is served over pasta and bathed in a vibrant, velvety sauce of butter, chicken stock (or wine), Parmesan cheese, lemon, garlic, and capers. It’s simple, takes only minutes to make, and it’s so delicious you’ll want to eat the sauce with a spoon!
Other Recipes to Serve with Chicken Piccata
- Use those capers to make Smoked Salmon Crostini – a stunningly beautiful hors d’oeuvre worthy of your fanciest party but easy enough for every occasion!
- Jalapeno, Caper and Avocado Egg Salad is a spectacular twist on classic egg salad – but with capers! Perfect for brunch!
Ingredients
Chicken: Thinly-sliced boneless, skinless chicken breasts are ideal for piccata! You can buy whole breasts and cut them yourself, or get the prepared thin-cut breasts. (But in a pinch, you can use pre-cooked chicken tenders! Shhhh…don’t tell.)
Coating: We’re going to coat the chicken in flour, salt, pepper & parmesan, then pan-fry it in butter and olive oil for a juicy, tender finish!
Sauce: Piccata is made so easily with butter, chicken stock (or a dry white wine), lemon juice, capers, and minced garlic. So easy and flavorful!
How to Make Chicken Piccata
STEP ONE: Cut the chicken breasts horizontally to create 8 thin chicken cutlets. In a shallow bowl, combine flour, parmesan, salt & pepper. Dip each piece of chicken into the flour mixture, pressing gently on both sides to coat well.
STEP TWO: To a large skillet over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Add 4 of the chicken cutlets and cook for 3-4 minutes per side until golden brown and cooked through. Put the cooked chicken on a plate, then cover it with foil. Add more oil and butter to the pan and repeat with the remaining chicken. Put the cutlets on the same plate, cover them with foil, and keep ’em warm in the oven.
STEP THREE: If the brown bits in the skillet are very dark, wipe the pan clean. Then add 1 tablespoon of olive oil and 1 tablespoon of butter, and return the skillet to medium heat. Once hot, add the chicken stock (or white wine), lemon juice, garlic, and capers. Simmer, scraping up the browned bits (if needed) into the sauce until the sauce has reduced by half. Whisk in the remaining butter until creamy.
STEP FOUR: Place two chicken cutlets over a bed of cooked pasta, rice, or potatoes. Generously drizzle the sauce over each plate, and garnish with lemon slices, if desired. Enjoy!
Tips for Success
- To make a creamier version of this pasta recipe, replace half the chicken stock or wine with heavy cream. Rich and indulgent!
- Nothing beats fresh-squeezed lemon! You could also add in a little zest for bright, fresh flavor!
- If using regular chicken stock, you may not need any added salt.
- For smaller chicken breasts, cover and pound to about ¼ thick. For larger breasts, slice in half horizontally.
- Garnish with lemon wedges and/or chopped parsley for color and flavor.
What’s the Best Way to Store and Reheat Chicken Piccata?
Once the leftovers have cooled, transfer them to an airtight container and keep refrigerated for up to 4 days. To reheat, remove the chicken from the sauce (some sauce will be on the chicken; that’s okay) and pan-fry it in a little oil or butter over low heat. When it’s almost warmed through, add the remaining sauce to the pan and a splash of chicken broth or wine to thin, if needed.
What Are Capers?
Capers are the little green buds of a plant named Capparis Spinosa. They’re about the size of a small green pea. Dark brown to black in color, capers have a salty, tangy taste similar to olives or pickles, but with a citrus tanginess. Capers are a staple in Mediterranean cuisine, especially in salads and sauces, as their flavor really brightens up any dish.
Other Luscious Lemon-Forward Dinner Recipes
- Lemon Spaghetti
- Lemon Asparagus Pasta
- Creamy Lemon Chicken Breast
- Lemon Chicken Orzo Soup
- Lemon Garlic Shrimp Fettuccine
- Crock Pot Lemon Italian Chicken with Capers
*This post originally posted on 05/12/2017.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons Parmesan cheese grated
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons olive oil divided
- 6 tablespoons butter divided
- 1 cup chicken stock or dry white wine
- ½ cup lemon juice
- 3 cloves garlic minced
- ¼ cup capers drained
- Lemon slices for garnish
- Cooked pasta for serving
Instructions
- Cut the chicken breasts in half horizontally to make 8 thin-cut cutlets.
- Mix together the flour, salt, pepper, and grated parmesan in a shallow bowl. Dredge the chicken cutlets in the flour mixture so until well coated.
- Heat 2 tablespoons olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once melted, add half of the coated chicken cutlets. (You don't want to overcrowd the pan.) Cook for about 3 minutes per side until golden brown and cooked through.
- Remove the cooked chicken to a plate. Add another 2 tablespoons of olive oil and butter to the skillet and repeat with the remaining chicken. Cover the plate with foil and keep the chicken warm in the oven while you make the sauce.
- The browned bits at the bottom of the skillet should be golden to medium in color. Leave them in the pan for extra flavor, along with any remaining chicken juices and butter/oil in the skillet. If the brown bits at the bottom of the skillet are very dark, clean it out. Then add 1 tablespoon each of olive oil and butter to the skillet.
- With the skillet over medium heat, add the chicken stock (or wine), lemon juice, garlic, and capers to the pan. Use a wooden spoon to scrape up the browned bits (if needed). Simmer until the sauce has reduced by half. Whisk in the remaining 2 tablespoons of butter.
- Plate the chicken over cooked pasta with some of the sauce spooned over top. Add a couple of lemon slices for garnish before serving warm.
Video
Notes
- The extra 1 tablespoon of butter and oil is not included in the nutritional information, as it’s not always necessary to clean the pan.
- You can add upto another 1/4 cup of capers to your taste preference.
Nick says
Tried it a few weeks ago and loved it! The kids ate like two bites and were already calling for dibs on seconds. Making it again tomorrow. I wouldn’t change a thing as this is an awesomely easy and delicious meal.
Aubrey Cota says
I love when a new recipe makes it into my monthly rotation, sometimes even weekly! I’m so glad to hear everyone loved it!