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    Chicken Piccata Recipe

    Published February 14, 2020. This post may contain affiliate links. Please read my disclosure policy.

    This delicious chicken piccata recipe comes together in under 30 minutes and is the perfect date night meal to serve up.

    platter of chicken piccata with capers

    If you love simple chicken recipes, then this is hands down for you.  Like my Chicken Cacciatore Recipe, It has few ingredients and is incredibly delicious.  From the lemon flavor to the tender perfectly cooked chicken boneless breasts, to the rich buttery sauce, this one my friends is a guaranteed people pleaser.

    What Is Chicken Piccata

    This is a simple recipe consisting of lightly floured pan-seared chicken breasts that are served up with a simple beurre blanc pan sauce with capers and lemon juice.  it’s is a classic Italian recipe traditionally using veal.

    Piccata is a cooking technique where you pan-fry thin slices of meat that is served with a sauce.

    Ingredients

    Most of the ingredients for chicken piccata are simple and can easily be found at your local grocery store.

    • Chicken Breasts
    • Flour
    • Shallots
    • Garlic
    • White Wine (Pinot Grigio)
    • Capers
    • Lemon Juice
    • Butter
    • Sea Salt and Pepper

    The Sauce

    The chicken piccata pan sauce is essentially a beurre blanc, which is a white wine butter sauce, with the addition of lemon juice, capers, and parsley.   It is very similar to the sauce I use in my Pan Seared Scallops Recipe.

    How to Make the Best Chicken Piccata

    Slice the chicken breasts in half width-wise and gently pound them in between 2 pieces of plastic wrap so that they are about a ½” thick.

    slicing chicken in half and pounding it out

    Coat the chicken breasts in salt and pepper seasoned flour until coated and pat off any excess flour.

    dredging chicken in seasoned flour

    Pan sear the chicken breasts in olive oil for 4-5 minutes per side or until golden brown and set them aside.

    frying chicken to golden brown

    Add the shallots and garlic to the pan and quickly sauté for 1 to 2 minutes.

    cooking shallots in a saute pan

    Deglaze with white wine and add in the capers.

    adding wine and cooking it to au sec

    Squeeze in lemon juice and cook until the liquid is almost gone or, “au sec.”

    squeezing in lemon to the pan with capers

    Remove the pan from the burner and stir in the butter by moving the pan in a circular motion to mix it in.

    Adding butter to a pan with capers

    Finish the sauce with parsley, lemon juice, and salt and pepper.

    squeezing in lemon and adding parsley to a pan with sauce

    What Kind of White Wine Do You Use

    The wine that would be classically used in this recipe would be a Pinot Grigio but any other dry Italian white wine would work.

    Is There a Substitute for Capers

    There is no perfect substitute for capers in a chicken piccata however you could simply use sliced or chopped green olives, like in a Puttanesca sauce.

    Make-Ahead and Storage

    Make-Ahead: You can precook the chicken but you will not be able to make the sauce ahead of time as it will break.

    How to Store: Keep covered in the refrigerator for up to 4 days.

    How to Freeze: Cover and keep frozen for up to 2 months.  Thaw for 1 day in the refrigerator before reheating.

    How To Reheat: You can place the chicken in the sauce back into a pan and heat over low heat until hot.

    Chef Billy Parisi

    chef notes + tips

    • If your sauce breaks add some cold heavy cream to help emulsify it back together.
    • You actually do not need to flour the chicken ahead of time if you’d like to keep this gluten-free.
    • You can absolutely use a spoon or whisk to mix in the butter to the sauce at the end.
    • Try pounding out the chicken in a plastic zip bag 2 at a time if that is easier.
    platter of butter sauce and cooked chicken breasts

    What To Serve It With

    This would go excellent with these amazing side dishes:

    More Amazing Chicken Recipes

    Be sure to follow me on FacebookYoutube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Video

    Chicken Piccata Recipe

    5 from 3 votes
    This delicious chicken piccata recipe comes together in under 30 minutes and is the perfect date night meal to serve up.
    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 15 minutes

    Ingredients 

    • 2 7-9 ounce boneless skinless chicken breasts
    • ½ cup all-purpose flour
    • 3 tablespoons olive oil
    • 1 peeled small diced shallot
    • 2 finely minced cloves of garlic
    • ¼ cup white wine
    • ¼ cup capers
    • juice of ½ lemon + 1 tablespoon
    • 1 stick unsalted butter, cut into pads
    • 2 tablespoons chopped fresh parsley
    • sea salt and pepper to taste

    Instructions

    • Slice the chicken breasts in half widthwise.
    • Place them in between 2 large pieces of plastic wrap or in a large plastic zip bag and gently pound them with a mallet until they are about a ½” thick. Set aside.
    • Add the flour to a bowl and season very well with salt and pepper and mix together.
    • Coat the chicken breasts on both sides in the flour and pat off any excess flour. Set on a plate.
    • Add the olive oil to a large frying pan over high heat. Once the oil begins to very lightly smoke add in the chicken breasts and immediately turn the heat down to medium.
    • Cook for 4-5 minutes or until browned and halfway cooked through and flip over.
    • Turn the heat down to low and cook for a further 4-5 minutes or until cooked throughout.
    • Remove the chicken breasts and set aside.
    • Add the shallots and garlic to the pan where the chicken was cooked and saute for 1 to 2 minutes or until very lightly browned over low to medium heat.
    • Add in the wine, capers, and juice of ½ lemon and cook until the liquid is almost gone or about 1-2 tablespoons are left.
    • Remove from the heat and add in the butter and swirl the pan in a circular motion until completely melted.
    • Finish with parsley, 1 tablespoon of lemon juice, salt, and pepper and pour over the cooked chicken breasts and serve.

    Notes

    Chef Notes:
    • Make-Ahead: You can precook the chicken but you will not be able to make the sauce ahead of time as it will break.
    • How to Store: Keep covered in the refrigerator for up to 4 days.
    • How to Freeze: Cover and keep frozen for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
    • How to Reheat: You can place the chicken in the sauce back into a pan and heat over low heat until hot.
    • If your sauce breaks add some cold heavy cream to help emulsify it back together.
    • You actually do not need to flour the chicken ahead of time if you’d like to keep this gluten-free.
    • You can absolutely use a spoon or whisk to mix in the butter to the sauce at the end.
    • Try pounding out the chicken in a plastic zip bag 2 at a time if that is easier.

    Nutrition

    Calories: 246kcalCarbohydrates: 15gProtein: 16gFat: 13gSaturated Fat: 2gCholesterol: 41mgSodium: 380mgPotassium: 295mgFiber: 1gSugar: 1gVitamin A: 203IUVitamin C: 5mgCalcium: 13mgIron: 1mg
    Course: dinner, Main
    Cuisine: French, Italian