Chicken Piccata: the best-ever recipe for the popular Italian-American dish

Total time: 30 Min
Difficulty: Low
Serves: 4 people
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By Cookist

If you've been searching for a fast, delicious, nutritious dinner you can whip up in less than half an hour, this easy chicken piccata recipe is perfect. It's made with succulent chicken breasts cooked in a rich, buttery lemon and caper sauce you can't resist.

Chicken piccata is a sensational dish which is said to have been imported by Italian immigrants to America in the 1930s. In fact, the Italian word piccata means "larded" in English in order to indicate a sliced meat that's served in a rich sauce to be tastier.

It's ideal for busy weeknights when you're in the mood for a tasty, gourmet-quality dinner but you don't want to spend hours in the kitchen. Serve your homemade chicken piccata with risotto, potatoes, and plenty of garlic bread so you can mop up all the delicious lemon caper sauce.

Tips for Making Creamy Chicken Piccata


Use a dry white wine like Sauvignon Blanc, unoaked Chardonnay, Pinot Grigio, or Vermentino to make your chicken piccata.

Use gluten-free flour to make gluten-free chicken piccata.


What to Serve with Chicken Piccata

Enjoy chicken piccata with a tomato salad, green salad, garlic bread, garlic knots, roasted vegetables, risotto, or mashed potatoes.

How to store Chicken Piccata

You can store chicken piccata in an airtight container in the fridge for up to 4 days. You can also place the container in the freezer for about 3 months. Before reheating, let it thaw overnight.

large chicken breasts, boneless and skinless
kosher salt and freshly ground black pepper to taste
All-purpose flour
1/2 cup
Extra virgin olive oil, divided
garlic, smashed
4 to 5 cloves
Dry white wine
1/3 cup
drained capers, roughly chopped
1 tbsp
butter, cubed
4 tbso
Freshly squeezed lemon juice
2 tbsp
chopped parsley, for serving
lemon wedge, for serving

How to Make Chicken Piccata

Put the flour in a shallow bowl. Set aside.

Cut the chicken in half crosswise to make 4 cutlets.

Gently pound the cutlets to about 1/2-inch thickness.

Season both sides with salt and pepper.

Dredge the chicken in the flour.

Coat each piece well.

Heat 2 tablespoons of oil in a pan over medium-high heat. Fry the chicken for two minutes, then turn the cutlets over and cook for another 30 to 45 seconds. Don't overcrowd the pan, cook the chicken in batches.

Remove from the pan and set on the plate. Repeat with remaining chicken.

Heat the rest of the oil in the pan. Lower the heat and sauté the garlic until golden brown. Stir in the capers.

Pout in the wine, scraping up any browned bits from the bottom of the skillet. Cook for 3 minutes or until the wine is almost completely cooked off.

Pour in ½ cup of water and the butter.

Cook for 1 minute.

Put the chicken back in the pan.

Cook for 2 minutes more until the chicken is cooked through and the sauce thickens. The chicken is cooked when it reads 165F on an instant-read meat thermometer.

Take the pan off the heat and squeeze in the lemon juice.

Serve the chicken with a garnish of parsley and some lemon wedges.

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