Chicken Piccata is a bright, lemony, and buttery Italian dish that’s easy enough for a weeknight meal but elegant enough for entertaining. Thinly pounded chicken is lightly dredged in flour, pan-seared to golden perfection, and finished in a silky lemon-butter sauce with capers. Serve with pasta, roasted vegetables, or crusty bread to soak up every drop of that delicious sauce!

Ingredients

Serves: 4

• 4 boneless, skinless chicken breasts, pounded to ⅓-inch thickness (see tip below)
• ¾ cup all-purpose flour
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 ½ cups chicken broth
• ¼ cup lemon juice
• 4 tablespoons cold butter
• 2 tablespoons capers
• Salt and pepper, to taste

How to Make Chicken Piccata

1. Preheat & Prepare:
   
   • Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. Season & Dredge the Chicken:
   
   • In a shallow dish or pie plate, season the flour with salt and pepper.
   • Season both sides of the chicken breasts with salt and pepper.
   • Dredge each piece in the seasoned flour, coating well.
3. Sear the Chicken:
   
   • Heat a large non-stick skillet over medium-high heat.
   • Add 1 tablespoon vegetable oil and 1 tablespoon butter.
   • Carefully place the chicken into the hot pan (cook in batches if needed).
   • Cook for 4-6 minutes on the first side, until golden brown, then flip and cook for another 4-6 minutes.
   • Transfer the chicken to the prepared baking sheet and place in the warm oven.
4. Make the Piccata Sauce:
   
   • Reduce the heat to medium and add chicken broth and lemon juice to the pan.
   • Simmer until reduced by half (about 5 minutes).
   • Whisk in cold butter one tablespoon at a time, stirring constantly for a silky texture.
   • Stir in the capers. Reduce the heat to medium-low.
5. Finish & Serve:
   
   • Remove the chicken from the oven and return it to the pan with the sauce.
   • Turn the chicken over in the sauce, coating it well.
   • Transfer the chicken to a serving platter and spoon the sauce over the top.
6. Serve immediately!
   

Tips & Variations

• Pound the chicken evenly: If the chicken breasts are thick, slice them in half horizontally before pounding to ensure even cooking.
• Extra crispy? Lightly dredge the chicken in flour AND Parmesan cheese for a crispier crust.
• Make it creamy: Add ¼ cup heavy cream for a richer, creamier piccata sauce.
• Swap the protein: This recipe also works with thin-cut veal, pork chops, or even firm white fish like cod or halibut.

FAQ

Can I make Chicken Piccata ahead of time?
Yes! Prepare the chicken and sauce separately, then reheat and combine just before serving.

What should I serve with Chicken Piccata?

• Angel hair pasta or linguine
• Mashed potatoes
• Steamed asparagus or green beans
• Crispy roasted potatoes

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to avoid drying out the chicken.

And that’s it for Classic Chicken Piccata! If you make it, tag me on Pinterest or Instagram—I’d love to see your dish! For more Italian-inspired recipes, check out my latest dishes here.

Chicken Piccata

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Andrea Buckett
• Yield: Serves: 4

Ingredients

4 boneless skinless chicken breasts, pounded to a 1/3” thickness (see tip)

3/4 cup all-purpose flour

1 tablespoon vegetable oil

1 tablespoon butter

1 1/2 cups chicken broth

1/4 cup lemon juice

4 tablespoons cold butter

2 tablespoons capers

Salt andPepper

Instructions

Preheat the oven to 250°F and line a baking sheet with parchment paper

1. Add the flour to a large shallow dish or pie plate and season with salt and pepper.

2. Season the pounded chicken breasts with salt and pepper.

3. Add about a tablespoon of both vegetable oil and butter to a large non-stick skillet, set over medium high heat.

4. Dredge each piece of chicken in the flour so it’s well coated.  Lay the chicken carefully into the hot pan. Do not crowd the pan.  If you have a smaller pan, consider doing two chicken breasts at a time. Cook the chicken until it’s golden brown on the first side, about 4-6 minutes and then flip and continue to cook until golden brown on the second side. Transfer the chicken to the parchment lined baking sheet and set in the oven to keep warm.

5. In the meantime, turn the pan down to medium and add the chicken broth and lemon juice. Bring to a simmer and reduce the liquid by half. Once reduced, add the butter and whisk it into the liquid until well emulsified. Stir the capers in. Turn the stove down to medium-low.

6. Remove the chicken from the oven and return it to the pan with the sauce. Turn the chicken over to coat it on both sides with sauce.

7. Remove the chicken and place on a serving platter. Spoon the sauce over the chicken and serve.

Notes

Tip: If the chicken breasts are large and thick, consider cutting them in half horizontally before pounding them to a ⅓- inch thick.