This Chicken Piccata is a quick and easy weeknight dinner featuring tender, pan-fried chicken breasts in a tangy lemon-butter sauce with capers and garlic. With just a few simple ingredients, it’s family-friendly and ready in about 35 minutes, making it perfect for busy nights or meal prep!
Ingredients for Chicken Piccata
Here’s what you’ll need to make this delicious Chicken Piccata, with each ingredient adding its own layer of flavor to the dish:
- Chicken breasts: Tender, boneless, and pounded thin for even cooking.
- Flour: Lightly coats the chicken for a crispy finish.
- Olive oil & butter: A flavorful combo that prevents burning and adds richness.
- Garlic & capers: Adds bold, savory flavor to the sauce.
- White wine & chicken broth: The base for a tangy, flavorful sauce.
- Lemon juice & lemon slices: The key to that bright, zesty finish.
- Fresh parsley: For a fresh, herby garnish.
Tip: Swap white wine for more broth if you prefer a non-alcoholic version.
How to Make Chicken Piccata Part 1: The Pan-Fry
To ensure even cooking, pound the chicken breasts to an even thickness, then season and dredge them in flour, shaking off the excess. Thinner pieces cook evenly, resulting in a crispy, golden exterior and tender inside.
Next, pan-fry the chicken in a mix of olive oil and butter. The oil prevents the butter from burning, while both together create a rich, flavorful crust.
How to Make Chicken Piccata Part 2: The Piccata Sauce
For the sauce, use the flavorful bits left in the pan:
- Sauté garlic and capers until fragrant.
- Deglaze with wine and let it reduce.
- Add broth and butter for richness.
- Finish with lemon juice for a bright, tangy finish.
This zesty sauce brings everything together
5 Reasons You’ll Love This Chicken Piccata
- Quick & easy: This recipe takes just over 30 minutes, perfect for busy weeknights.
- Simple ingredients: You probably already have most of these pantry staples on hand.
- Family-friendly: The mild, tangy flavours appeal to all ages.
- Versatile: Serve with pasta, rice, or a fresh salad for a complete meal.
- Meal prep-friendly: Leftovers reheat beautifully, making this great for make-ahead meals.
If you enjoyed this Chicken Piccata, you’ll love these recipes from my blog: Chicken Paprikash or Chicken Piccata for quick dinners, and Leek Risotto with Lemon & Herbs, a light and zesty dish that pairs perfectly with piccata. All are easy to prepare and full of fresh flavours!
Chicken Piccata FAQ
Yes! Simply substitute the white wine with additional chicken broth for a non-alcoholic version.
Pasta, rice, or mashed potatoes are classic pairings. For a lighter option, serve it with a fresh green salad or roasted vegetables.
Chicken Piccata Recipe
Ingredients
- 1 1/2 medium lemons
- 1/3 cup all-purpose flour
- 4 small skinless boneless chicken breasts halves (about 900 g total)
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 4 tablespoons olive oil, divided
- 6 tablespoons unsalted butter, divided
- 6 garlic cloves, thinly sliced
- 3 tablespoons capers
- 1 cup dry white wine (250 ml)
- 1 cup chicken broth (250 ml)
- Chopped parsley, for garnish
Method
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Prep the chicken: Halve and juice one of the lemons, reserving the other half for thin slices. Set aside. Place the flour in a shallow bowl. Pound the chicken breasts to an even thickness between sheets of plastic wrap using the flat side of a mallet or rolling pin. Season the chicken with salt and pepper, then dredge in flour, shaking off the excess. See tips below.
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Cook the chicken: Heat 2 tablespoons of olive oil and 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook in batches until golden, about 4 minutes per side. Transfer to a plate and keep warm.
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Make the sauce: Lower the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the sliced garlic and chopped capers, cooking for 1-2 minutes until fragrant.
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Simmer and reduce: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for about 5 minutes until the wine reduces by half. Add the chicken broth, remaining 3 tablespoons of butter, 1 teaspoon of salt, and a good grind of pepper. Stir until the butter melts.
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Finish the dish: Stir in the lemon juice, then return the chicken to the pan and let it simmer for 3 minutes, or until the chicken is fully cooked and heated through. Add the reserved lemon slices and cook for an additional minute. Remove from heat, garnish with chopped parsley, and serve. Enjoy!
Notes
- When using thin chicken cutlets, the cooking time is about 2 minutes per side. To prepare, pat the chicken breast dry and slice it horizontally in half to create two evenly thin cutlets (known as the “butterfly” technique).
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