Chicken Piccata features paper-thin chicken cutlets simmered in a glossy butter sauce brightened with lemon and studded with briny capers. Made from simple pantry ingredients, this elegant dish comes together quickly—perfect for a special weeknight or anniversary dinner.
If you prefer fish, a sea bass or salmon prepared in a brown butter caper sauce offers a very similar flavor profile and makes an excellent alternative.
What is chicken piccata?
Though the name sounds Italian, the piccata preparation has roots in continental Europe and became widely popular in the United States. Traditional Italian versions often use veal or seafood—thin veal scallopini or swordfish are common—but chicken is an affordable, accessible substitute that retains the classic bright, buttery sauce.
All piccata recipes share the same technique: the meat is sliced very thin, pounded to even thickness, lightly coated in flour, then browned in oil and butter. The cutlets are finished in a lively sauce of lemon, capers, white wine and butter for a silky, tangy finish.
This version balances rich butter, tart lemon juice, briny capers and a splash of dry white wine, with a little shallot and garlic to round the flavor. The result is a glossy, restaurant-style sauce that clings to the tender cutlets.
Recipe tips and notes
- Pound the chicken to an even thickness. A meat mallet is ideal, but a rolling pin works well. Flattening the breasts ensures they cook quickly and stay tender.
- Use only a light dusting of flour. Too much flour makes the coating gummy and can burn, creating a bitter taste.
- Chicken breasts are used here for convenience and value, but veal, salmon or sea bass are traditional and equally delicious if you want to elevate the dish.
- These thin cutlets cook in minutes—stay attentive while frying to avoid overcooking.
- A dry white wine (Sauvignon Blanc or Pinot Grigio) brightens the sauce. If you prefer, a dry sherry can be used instead for a richer, rounded flavor.
- The finished sauce should be a glossy, thin lemon-butter puddle that coats the chicken—light in texture but intense in flavor.
- Finish with chopped fresh parsley for color and a fresh herbal note; lemon and parsley pair beautifully.
Serving suggestions
For a memorable Italian-inspired meal, serve chicken piccata as the main course in a three-course menu.
Light starters like grilled asparagus with Romesco and burrata or mushroom crostini prepare the palate without overpowering the main course. For vegetables, a warm zucchini salad with Italian vinaigrette or lemon-butter green beans complement the bright lemon sauce. Crusty garlic bread, focaccia or fresh pasta are ideal for mopping up every last drop of sauce.
Finish with a cool, creamy dessert such as an Eton mess semifreddo or a blueberry and limoncello trifle to balance the meal.
If you’re short on time, simple sides like air-fryer fries and a crisp garden salad still make a satisfying dinner and keep the focus on the piccata.
Storage and leftovers
Store leftover chicken piccata in an airtight container in the refrigerator for 2–3 days. The flavors may intensify overnight.
To reheat, place the chicken and sauce in an oven-safe dish with a splash of water or low-sodium chicken stock to keep things moist. Cover with foil and warm at 350°F (175°C) for 10–15 minutes until heated through. If using a thermometer, the internal temperature should reach 165°F (75°C).
More chicken recipes to try
- Chicken Forestière
- Cajun Chicken Alfredo
- Lemon Butter Chicken Cutlets
- Chicken Marsala
Chicken Piccata
Equipment
- Non-stick frying pan or large skillet
- Meat mallet or rolling pin
Ingredients
- 2–3 chicken breasts, halved horizontally
- 3 tbsp flour
- 1 tsp salt
- ½ tsp pepper
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 lemon, juiced
- ½ lemon, sliced
- 125 ml (½ cup) dry white wine (Sauvignon Blanc or Pinot Grigio)
- 4 tbsp capers
- Fresh parsley, chopped
Instructions
- Slice each chicken breast in half horizontally to make thinner cutlets. Place between plastic wrap or parchment and pound with a meat mallet or rolling pin until about ½ inch thick. Season both sides with salt and pepper and lightly dredge in flour.
- Preheat the oven to its lowest setting to keep browned cutlets warm while you finish the sauce.
- Heat the olive oil in a large pan over medium-high heat. Brown the chicken, 4–5 minutes per side, until golden. Add a couple of tablespoons of butter a few minutes into the frying for extra flavor. Work in batches if needed to avoid crowding the pan.
- Transfer browned cutlets to the warmed oven to keep warm while you prepare the sauce.
- In the same pan, reduce heat to low and sauté the chopped shallot for about 2 minutes. Add the minced garlic and cook 30 seconds more. Pour in the white wine and simmer 2–3 minutes to reduce slightly.
- Add the lemon juice, lemon slices, capers and chopped parsley. Increase the heat to bring the mixture briefly to a boil, then lower and simmer until the sauce reduces and concentrates for a few minutes. Taste and adjust seasoning with salt and pepper.
- Return the chicken to the pan and spoon the sauce over each cutlet. Allow the chicken to warm in the sauce for a minute or two so the flavors meld, then serve immediately with a sprinkle of fresh parsley.
Nutrition
Calories: 379 kcal | Carbohydrates: 8 g | Protein: 25 g | Fat: 25 g | Saturated Fat: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
Let us know how it turned out!