Chicken Piccata is one of my all-time favorite dishes for weeknight dinners! Picture golden, thin chicken cutlets drizzled in a luxurious lemon butter sauce with capers. This classic Italian-American dish comes together in just one pan and can be on your table in less than 30 minutes. It’s a perfect choice to serve with something starchy to soak up every last drop of the amazing sauce!

Easy chicken recipes are a must in any busy household, especially when you’re juggling a packed schedule and still want to serve delicious food. From Chicken Piccata to Chicken Marsala, Blackened Chicken Breasts, and Sheet Pan Chicken with Spicy Potatoes, you’re bound to find a hit for dinner tonight!

Chicken Piccata holds a special place in my heart! 💛 It’s easy to whip up, yet it never fails to impress. Whether it’s for a family dinner, a romantic date night, or a gathering with friends, this dish is a surefire winner. Even my kids adore it! The lemon flavor is bright and refreshing without being too tangy, and they can always pick out the capers if they’re in one of those picky phases. (Ah, the joys of parenting! 😂)

Chances are, you already have many of the ingredients on hand, so I encourage you to give this recipe a try. I have a feeling you’ll want to make it repeatedly! 😊

Chicken Piccata (pronounced pee-kah-tah) is a delightful dish where thin chicken cutlets are served in a lemon and butter sauce with capers. The term Piccata comes from the Italian word meaning “sliced, sautéed, and served in a sauce containing lemon, butter, and spices.”

Is it authentically Italian? Not really! You may not find Chicken Piccata in Italy as it’s an Italian-American adaptation of the Italian dish Piccata di Vitello (Veal Piccata). But personally, I think it tastes even better with chicken!

For this mouthwatering Chicken Piccata, you will need the following ingredients:

• 3 boneless, skinless chicken breasts – I prefer organic for the best flavor.
• Salt and freshly ground pepper – To taste.
• 3 tablespoons olive oil – Divided between cooking the chicken and making the sauce.
• ⅔ cup all-purpose flour – For dredging the chicken; can substitute gluten-free flour if needed.
• ½ cup grated Parmesan cheese – Adds delightful flavor to the crust.
• 8 tablespoons unsalted butter – Cold and divided; this helps create a rich sauce.
• 1 large shallot – Finely minced for flavor.
• 2 cloves garlic – Minced for that aromatic touch.
• ½ cup dry white wine – For deglazing the pan (optional, but it adds a nice depth).
• ¼ cup lemon juice – Freshly squeezed is best!
• ⅔ cup chicken broth – To ensure there’s plenty of lovely sauce.
• 2 tablespoons capers – Essential for authentic flavor, but omit if you’re not a fan.
• ⅓ cup chopped parsley – Fresh for garnish.
• 1 lemon – Cut in half and sliced for garnishing.

Making Chicken Piccata is super simple, especially since it all cooks in one pan! It’s a perfect recipe for busy families. Follow these steps to create a fantastic meal:

Step 1: Prepare the Chicken

• Take a boneless, skinless chicken breast and place it on a cutting board. Using a sharp knife, slice it in half horizontally to create cutlets. Repeat for all chicken breasts.
• Next, place a cutlet inside a ziplock bag and gently pound it with a meat mallet or the bottom of a pan until it’s thin. Take your time to avoid tearing it. If you don’t have a ziplock bag, you can use plastic wrap too.
• In a bowl, mix the flour with grated Parmesan, adding a pinch of salt and pepper.
• Season the chicken cutlets with salt and pepper, drizzle with olive oil, and coat them evenly in the flour mixture.
• In a large sauté pan, heat olive oil and 2 tablespoons of butter over medium-high heat. Brown the chicken cutlets for about 3 minutes on each side until golden brown. If you’re cooking in batches, transfer cooked cutlets to a plate and keep them warm in a 225°F oven.

Step 2: Make the Sauce

• In the same pan, add shallots and garlic, sautéing until softened and fragrant—around 2 minutes.
• Pour in the white wine, scraping up those flavorful browned bits from the pan. Let it cook until it reduces by half—approximately 2 minutes.
• Add the chicken broth, lemon juice, 2 tablespoons of butter, capers, and a pinch of salt and pepper to the pan. Cook the mixture over medium-high heat until it reduces by half again, which should take around 5 minutes.
• Return the chicken cutlets to the pan, warming them for a couple of minutes. If you’ve kept them in the oven, you can skip this step. Transfer to a serving platter if you like.
• Finally, stir in the remaining butter and parsley, swirling until the sauce thickens. Be careful not to boil it! Adjust seasoning with additional salt and pepper as needed. Pour the delicious sauce over the chicken and garnish with lemon slices before serving.

Chicken Piccata pairs excellently with a variety of side dishes. I like serving it over a starch like buttered angel hair or spaghetti, as it soaks up the delicious sauce beautifully. Other great options include fluffy rice or creamy mashed potatoes.

You can also round out your meal with a veggie side such as steamed green beans, roasted broccoli, or a fresh green salad.

For wine lovers, a medium to full-bodied dry white, such as Sauvignon Blanc, Chardonnay, or a dry Rosé, complements Chicken Piccata perfectly.

While I adore this recipe as is, there’s always room for creativity in the kitchen! Here are a few variations you might consider:

• ***Swap chicken for fish or veal*** for a different flavor profile.
• ***Try Orange Chicken Piccata*** by substituting orange juice and slices for lemon.
• If you’re not a capers fan, you can either leave them out or replace them with green olives.
• For a creamier sauce, add a splash of heavy cream at the end, along with or in place of some of the butter.

Though Chicken Piccata is best enjoyed fresh, leftovers can be stored in the refrigerator for up to 3-4 days. You can also freeze the chicken and sauce separately for up to 3 months.

To reheat, I recommend using the stove method. Heat a skillet over medium heat, add a drizzle of olive oil, then warm the leftover chicken and sauce, stirring occasionally and adding a splash of chicken broth if needed to keep it saucy.

If you prefer the oven, cover with foil and reheat at 350°F. Make sure to thaw frozen chicken overnight in the fridge before reheating.