Chicken Piccata

Chicken Piccata is a classic Italian dish with tender chicken in a tangy lemon butter sauce and capers. This easy recipe is full of fresh flavors and comes together in 30 minutes, making it perfect for a quick, restaurant-quality dinner!

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All I can say is wow! This Chicken Piccata recipe is out of this world! The boneless chicken breasts are seasoned and cooked so perfectly and are the best pair to the lemony-buttery sauce. The capers really make this dish over the top delicious. They are like little salty pockets of goodness in every bite.

This dish goes so well with a buttery pasta and roasted vegetables or a simple salad. Mashed potatoes or a fluffy rice would go really nice too, the sauce would be so amazing with either of these options!

why you’ll love this recipe

• Deliciously crispy outside and moist inside, the bright lemon flavor and briny capers are sure to wow even the toughest critic at the dinner table.
• This restaurant quality dish is very simple, has little prep time and comes together in 30 minutes.
• You almost certainly already have everything at home to make this recipe. Everything except the capers, maybe, so add those to your shopping list!

Ingredients for chicken piccata

• Chicken breasts – Traditionally, boneless skinless chicken breasts are used for this dish.
• Seasonings – Salt, ground black pepper and garlic powder season this chicken so nicely.

• Flour – All purpose flour will create a crispy crust on the chicken.
• Butter – Butter adds such a nice rich flavor when pan-frying chicken.
• Olive oil – Olive oil has a higher smoke point than butter so it is great to add so the chicken is less likely to burn.
• Chicken broth – A great base for the white wine sauce.
• White wine – This will brighten the buttery lemon caper sauce and really enhance the other flavors in the dish.
• Lemon juice – Fresh lemon juice really boosts the flavors here and will balance the richness of the butter.
• Capers – These are practically the star of the show with their briny taste!
• Heavy cream – Heavy cream gives you a nice thick, creamy sauce with your chicken.

This Italian dish makes you feel like you’re having a night out at a great Italian restaurant while you are in the comfort of your own home! The bright lemon and salty brined capers really make every bite better than the last.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

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Chicken Piccata Recipe

This easy Chicken Piccata recipe features tender pan-seared chicken in a tangy lemon butter sauce with capers. Ready in just 30 minutes, it's a perfect restaurant-quality meal for any night of the week!

Prep:15 minutes mins

Cook:15 minutes mins

Total:30 minutes mins

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Video

4

Equipment

• Large skillet
• Tongs
• Measuring Cups and Spoons
• Liquid Measuring Cup

Ingredients

• ▢ 2 large chicken breasts
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon pepper
• ▢ ½ teaspoon garlic powder
• ▢ ½ cup Flour for dredging
• ▢ 4 Tablespoons butter divided
• ▢ 1 Tablespoon olive oil
• ▢ ¼ cup chicken broth
• ▢ ¼ cup dry white wine
• ▢ 1 ½ Tablespoons lemon juice
• ▢ 1 Tablespoon brined capers drained
• ▢ ¼ cup heavy whipping cream

Instructions

• Slice the chicken breasts lengthwise to make 4 thinner cutlets. Season the chicken with salt, pepper and garlic powder.
• Add the flour to a flat dish. Dip the chicken in the flour until the whole thing is covered in flour. Set aside on a plate. Repeat with all four chicken breasts.
• Heat 2 tablespoons of the butter and the olive oil in a skillet over medium-high heat until the butter is melted.
• Once the butter and oil are hot, add the chicken to the pan and cook for about 4-5 minutes per side until golden or until chicken is 165 degrees Fahrenheit. Transfer the chicken to a clean plate.
• Turn the heat down to medium heat and add the chicken broth, dry white wine lemon juice, remaining 2 tablespoons of butter, capers and heavy whipping cream to the pan. Mix together scraping the bottom of the pan.
• Bring the mixture to a simmer and add the chicken back into the pan.
• Cook for another 5 minutes or until the sauce has started to thicken. If the sauce thickens too much, add more broth.
• Remove from heat and serve immediately.

Tips

Fridge: Store cooled leftovers in an airtight container for up to 4 days.

Freezer: I don’t recommend freezing this dish because of the cream sauce. It might not hold together very nicely once thawed.

Reheat leftover chicken piccata on the stove top. Add a little bit more broth if the sauce is too thick after being refrigerated.

Nutrition Information

Calories: 385kcal (19%), Carbohydrates: 14g (5%), Protein: 26g (52%), Fat: 23g (35%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 120mg (40%), Sodium: 918mg (40%), Potassium: 483mg (14%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 609IU (12%), Vitamin C: 4mg (5%), Calcium: 27mg (3%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

what to serve with chicken piccata

There are so many great side dishes to serve with Chicken Piccata and a favorite in our house is Buttery Pasta with Air Fryer Asparagus. Another great veggie side option is Roasted Cauliflower. You can even do a nice salad with an Italian vinaigrette.

More great chicken recipes

• These bite sized bundles of delicious Air Fryer Popcorn Chicken are perfect for every game day get together!
• Another classic Italian dish is Baked Chicken Parmesan. This version is a good one for a slow weeknight dinner when everyone is home.
• Why order takeout when you can get more bang for your buck with our Orange Chicken.
• There is nothing more satisfying than cooking a one pot meal and this One Pot Chicken Spaghetti will not disappoint.