Chicken Piccata is a timeless Italian-American dish that I love for its elegant simplicity and vibrant flavor. Made with tender chicken breasts lightly dredged in flour, then pan-seared and coated in a lemony butter sauce with capers and parsley, it’s one of those recipes that feels fancy but comes together in just about 25 minutes. Whether I’m cooking for myself on a busy weeknight or serving guests, this dish never fails to impress.
Why You’ll Love This Recipe
I keep coming back to this Chicken Piccata because it checks all the boxes. It’s quick to make, packed with bright, tangy flavor, and uses ingredients I usually have on hand. The combination of lemon juice and briny capers gives the dish a refreshing zing, while butter and olive oil balance it out with richness. Plus, it’s versatile enough to pair with pasta, mashed potatoes, or even a crisp salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour (for dredging)
3 tablespoons olive oil
3 tablespoons unsalted butter
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup fresh parsley, chopped
Directions
I start by seasoning the chicken breasts with salt and pepper, then dredge them in flour, shaking off the extra. In a large skillet, I heat the olive oil over medium-high heat and sear the chicken for about 3-4 minutes on each side until golden and cooked through. Once cooked, I remove the chicken and set it aside.
Next, I melt butter in the same skillet and stir in chicken broth, lemon juice, and capers. I let it simmer for 2-3 minutes so the sauce slightly reduces. Then I return the chicken to the pan, coating it in the sauce and letting it cook for another 2 minutes. I always finish by spooning more sauce on top and garnishing with chopped parsley before serving.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 290 kcal
Variations
Sometimes I swap the chicken breasts for chicken thighs when I want something a little juicier. If I’m craving a creamier version, I add a splash of heavy cream to the sauce just before returning the chicken to the pan. I’ve also added white wine in place of part of the broth for a deeper flavor. For a low-carb option, I skip the flour dredging and just sear the seasoned chicken directly.
Storage/Reheating
I store leftover Chicken Piccata in an airtight container in the refrigerator for up to 3 days. When I reheat it, I do so gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce. It’s best to avoid the microwave if I want to keep the chicken from drying out.
FAQs
How do I make sure the chicken stays juicy?
I try not to overcook the chicken—3 to 4 minutes per side is usually enough. Using a meat thermometer helps; I aim for an internal temperature of 165°F (74°C).
Can I use bottled lemon juice instead of fresh?
I prefer fresh lemon juice because it has a brighter, cleaner flavor, but bottled will work in a pinch if that’s all I have.
What can I serve with Chicken Piccata?
I like to serve it over angel hair pasta, mashed potatoes, or with sautéed spinach. Anything that can soak up the lemony sauce works great.
Can I make this gluten-free?
Yes, I replace the all-purpose flour with a gluten-free flour blend or almond flour for dredging, and it works just as well.
Can I freeze Chicken Piccata?
I don’t recommend freezing it because the sauce may separate and the chicken can get rubbery. It’s best enjoyed fresh or stored in the fridge for a few days.
Conclusion
Chicken Piccata is one of those recipes I always come back to when I want something comforting yet fresh and flavorful. With its quick cooking time and simple ingredients, it’s a dish that fits into any schedule without sacrificing taste. Whether I’m making it for a quiet dinner at home or a last-minute gathering, it never lets me down.
📖 Recipe:
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Chicken Piccata
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This easy Chicken Piccata recipe is a classic Italian-American dish featuring tender, pan-seared chicken breasts in a bright, buttery lemon-caper sauce. Ready in just 25 minutes, it’s perfect for weeknights or elegant dinners. A flavorful, fast, and foolproof meal!
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour (for dredging)
3 tablespoons olive oil
3 tablespoons unsalted butter
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup fresh parsley, chopped
Instructions
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Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
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Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
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In the same skillet, melt butter. Stir in chicken broth, lemon juice, and capers. Simmer for 2–3 minutes to reduce slightly.
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Return chicken to the pan, coating it in the sauce. Let simmer for another 2 minutes.
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Spoon sauce over chicken, garnish with chopped parsley, and serve.
Notes
For a creamier variation, stir in a splash of heavy cream before returning the chicken to the pan.
Use chicken thighs for a juicier version.
Add white wine in place of some broth for extra depth.
Skip flour for a gluten-free or low-carb option.
Store leftovers in the fridge up to 3 days; reheat gently in a skillet with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: ~290 kcal per serving
