Giada De Laurentiis’ Super Easy 20-Minutes Chicken Piccata Dinner!

Giada De Laurentiis' Chicken Piccata is a 20-minute, restaurant-worthy dinner packed with bright lemon flavor, briny capers, and juicy chicken cutlets. This classic Italian-American dish is fast enough for a weeknight but elegant enough to serve guests. It’s a go-to for busy home cooks craving something satisfying and zesty without spending hours in the kitchen.

Why Everyone Will Love This Recipe

• Flavor-packed: The tangy lemon butter sauce with capers balances richness and brightness in every bite.
• Quick and easy: From prep to plate in 20 minutes flat—no marinating or long bake times.
• Family-friendly: Kids love the crispy, pan-fried chicken, and adults appreciate the bold, sophisticated sauce.
• Weeknight winner: Minimal ingredients, maximum payoff.

What Is Chicken Piccata?

Chicken Piccata is a beloved Italian-American dish featuring thinly pounded chicken breasts that are lightly floured and sautéed, then finished in a pan sauce made with lemon juice, white wine (or chicken broth), butter, and capers. The word piccata refers to a method of preparing meat by slicing, sautéing, and serving it in a lemony, buttery sauce. Though traditionally made with veal in Italy, chicken has become the go-to protein in American kitchens.

Pro Tips for the Best Chicken Piccata

• Pound the chicken evenly: Uniform thickness helps the chicken cook quickly and evenly.
• Don't over-flour: A light dredge in flour gives you that golden crust without making the coating gummy.
• Deglaze with wine or broth: Scraping the brown bits off the pan adds tons of savory flavor to the sauce.
• Serve immediately: This dish is best enjoyed right after cooking to preserve the crispness of the chicken.

Frequently Asked Questions

Can I Make This With Chicken Thighs?

Yes, but stick to boneless, skinless thighs and pound them to an even thickness. Note they may take slightly longer to cook.

What if I Don’t Have White Wine?

Use low-sodium chicken broth as a substitute. It won’t have the same acidity but still makes a flavorful sauce.

Are Capers Necessary?

Capers are traditional and add a briny kick. If you don’t have them, chopped green olives make a decent substitute.

Can I Double the Recipe?

Absolutely. Just cook the chicken in batches so it browns properly and doesn’t steam.

What Sides Go Well With Chicken Piccata?

Think light and fresh—steamed asparagus, roasted potatoes, angel hair pasta, or a simple green salad all pair beautifully.

How to Store Chicken Piccata

Let any leftovers cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days.

When reheating, use a skillet over low heat to preserve the sauce and crisp up the chicken slightly. Add a splash of water or broth if the sauce has thickened too much.

How to Freeze Chicken Piccata

Chicken Piccata is best enjoyed fresh, but you can freeze it if needed. Place cooled chicken and sauce in separate airtight containers or freezer bags and freeze for up to 2 months. Thaw in the fridge overnight, then reheat gently on the stovetop.

Ingredients

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• ½ cup all-purpose flour (for dredging)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• ½ cup fresh lemon juice (about 2 lemons)
• ½ cup chicken broth or dry white wine
• ¼ cup brined capers, rinsed
• 2 tablespoons chopped fresh parsley (optional, for garnish)

How to Make Chicken Piccata